It feels so good to say we’re back to ~soup slaying~
The holidays just don’t really give soup the time of day. But now we have nothing to look forward to, the weather is horrendous (and has more mood swings than me fr) and I just don’t want to eat anything that isn’t coming out of my dutch oven. And today, this tomato soup came out of my dutch oven. I used my pink 3.5 quart baby dutch (this one) for this recipe. She’s my most commented on pot and I love her for smaller batch recipes like this. Because note to self, not everything needs an 8 quart monster pot.
Now what I’m about to say might offend some, but I was never a tomato soup gorl. I am not a tomato soup stan. Like, it kind of just gives creamy marinara soup? I mean, I love my girl marinara but I’m sure if I dipped a grilled cheese into anything, it would hit. Which also, leads me to my second point: a tomato soup is literally nothing without either, alphabet noodles or a grilled cheese.
And I don’t know why this just turned into me ragging on tomato soup but I took my deep thoughts to the drawing board and came up with this:
~kimchi jjigae inspired tomato soup~
Kimchi jjigae is one of my favorite soups of all time (recipe at the bottom of this post): the funky kimchi, the spice, the silken tofu - it’s all just so winter appropriate. So I was like, what if - I went about making a kimchi jjigae, adding silken tofu and some tomatoes into the mix, and then ~blending~ it together. It would be….an accidentally vegan-ish….creamy….spicy lil…..kimchi jjigae TOMATO SOUPPPP!?!?!? So that’s what we got here. And, added bonus: it has protein in it from the tofu -woa woa woa!! Iykyk, my eternal protein intake struggle. If you’re not into tofu, feel free to add heavy cream girl, it’s your life, have that dairy!! But the tofu does a good job of thickening the soup into a creamy texture, with no dairy added!