Theresa Wangenheim for BOMBOM: Roasted Tomato Soup with Gochujang

Did you know that gochujang and tomato are like the ultimate food BFFs? Adding a spoonful of gochujang to a tomato-based dish can give it a deeper, richer, and spicier kick! We've got an absolutely awesome recipe to share with you – it's Theresa's roasted tomato + gochujang soup. This soup bowl is not your average meal – it's magical! So, if you want to fuel up and feel awesome, give this soup recipe a go!

Crafted by Theresa Wangenheim
"Theresa is a talented food creator, whose broth feels totally remedial and nourishing."

🛒 SHOPPING LIST

Olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
2 bell peppers, sliced and de-seeded
6 large juicy tomatos*, core removed
1/4 cup BOMBOM Gochujang
Salt and pepper to taste
1 mini baguette
Extra Gochujang for spreading
1/2 cup grated cheddar
Black sesame seeds to garnish

🍳 LET'S COOK

Place the onions, garlic cloves, bell peppers, and tomatoes in a baking dish, drizzle generously with olive oil, sea salt and black pepper, and bake at 180 degrees Celsius for about 45-60 minutes.
Meanwhile, prepare your croutons: slice the baguette into 1cm slices, lather with a layer of gochujang, then arrange on a lined baking sheet and sprinkle with the grated cheddar.
Once the vegetables have roasted, pop the croutons into the oven for about 10 minutes. Then, add the roasted tomatoes etc. to a blender with the gochujang, blending until your desired consistency is achieved (add broth or water if you prefer a thinner soup).
Serve across 4 bowls and top with the cheesy baguette croutons and a sprinkling of black sesame seeds.

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