Spicy Tomato Soup with Miso Gochujang and Creamy Mozzarella
Ingredients
Extra virgin olive oil 40 Ml
Garlic, sliced 20 Gr
White onion, diced 100 Gr
Carrot, diced 50 Gr
Celery stalk, diced 50 Gr
Whole tomato 400 Gr
Vegetable broth 700 Ml
Cane sugar 10 Gr
Dried oregano 5 Gr
Fresh basil, chopped 10 Gr
Fresh mozzarella cheese 70 Gr
Heavy cream 30 Ml
Ofood gochujang spicy miso sauce 20 Gr
Fresh basil to garnish
Toasted bread 2 slices
Directions
- Heat oil in a medium pot over moderate heat.
- Add garlic, onion, carrot and celery, stirring occasionally, cook for 5 minutes or until softened.
- Add tomatoes and their juice, vegetable broth and season with sugar, salt, oregano and basil.
- Bring soup to a boil over high heat and reduce the heat to medium and simmer for 15 minutes.
- Meanwhile, combine cheese, cream and gochujang in a blender and blend until smooth.
- Transfer tomato soup into gochujang and cheese mixture and blend very fine.
- Pour soup into serving bowl and garnish with basil and bread on the side.
