Roasted Tomato & Kimchi Soup

Serving Size 3

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Lindsey Eats

  • 1/3 package Nasoya Mild Kimchi
  • 5 roma tomatoes, halved
  • 1 red bell pepper, seeded and roughly chopped
  • 1 cup cherry tomatoes, whole
  • 1 yellow onion, roughly chopped
  • 1 head of garlic, halved
  • ¼ cup olive oil
  • 1 cup vegetable broth
  • ¼ cup coconut milk
  • Salt and pepper, to taste
  • Vegan sour cream & focaccia bread, to serve

Preparation

  1. Preheat oven to 400 degrees F.
  2. In an oven safe dish, toss in your tomatoes, red bell pepper, kimchi, onion, garlic, olive oil and salt and pepper. Roast for 30-40 minutes until everything is tender and the tomatoes are beginning to burst and char.
  3. Once your mixture is fully roasted, squeeze out the roasted garlic, discard the skins. Pour your tomato mixture in a high speed blender (alternatively you can use an immersion blender). Blend with vegetable broth, make sure you include all the liquid, oils and tomato juices from the pan from roasting! Blend until smooth.
  4. Adjust with salt & pepper. Serve with a swirl of vegan sour cream & focaccia bread.

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