Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, October 1, 2024

Tomato Kimchi Soup

 

Here’s a tangy twist on a classic best enjoyed along with a grilled cheese sandwich.

Coarsely chop a large yellow onion and sauté with a bit of vegetable oil or butter in a soup pot. Once translucent, add a can of diced tomatoes, a cup of chicken or vegetable stock, a teaspoon of sugar, and a dash of salt and pepper. Bring to a boil, then immediately turn down the heat to low and simmer for 15 minutes.

Slide the pot off of the heat and puree until smooth using a stick blender or food processor. Put the pot back on low heat, add a cup of kimchi along with some of the juices from the jar, then cover and simmer for another ten minutes. Salt and pepper to taste, and for a bit more zip, add a couple of squirts of Sriracha.

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