Tomato and kimchi soup with chilli cheese toasties
Add a Korean kick to your tomato soup with this toasty toastie combo.
Ingredients
1kg roma tomatoes, halved
250g kimchi
¼ cup brown sugar
2 tbsp sesame oil
1 tbsp soy sauce
8 thick slices white sandwich bread
¼ cup gochujang chilli paste
½ cup grated smoked cheddar
½ cup grated mozzarella
50g softened butter, to spread
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Add the tomatoes, kimchi, sugar, sesame oil and soy to a deep roasting tin. Season with pepper and toss together. Place in the oven and roast for 20 minutes, or until the tomatoes are tender and juicy. Add 2 cups of boiling water and roast for a further 10 minutes.
Step 2
Set the tray aside to cool slightly. Transfer the tomatoes to a saucepan and, using a hand-stick blender, blitz until smooth. Place over low heat and keep warm.
Step 3
Meanwhile, place half the bread slices on the bench. Spread with gochujang, top with cheese and sandwich with remaining bread. Spread the outsides of each sandwich with butter.
Step 4
Heat a large non-stick frying pan over medium heat. Add the sandwiches and toast for 2-3 minutes each side or until the bread is golden and cheese has melted.
Step 5
Serve soup with toasted cheese sandwiches and extra pepper.
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Jessica Brook is a recipe writer.
