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  • PREP TIME: 15 minutes
  • TOTAL TIME: 15 minutes
  • SERVES: 2 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Kimchi Tomato Soup

Want to punch up your bowl of rich Campbell’s® Tomato Soup into an easy Korean-inspired meal? Add gochujang, a spicy-sweet fermented Korean chile paste that’s available in many supermarkets, and kimchi to develop deep flavor. Taste yours before using it and add a little more or less than is called for if you prefer.

Ingredients

  • 2 tablespoons sesame oil
  • ½ cup chopped cabbage kimchi
  • 3 large cloves garlic, minced
  • 1 (10.75-ounce) can Campbell’s® Tomato Soup
  • 2 tablespoons gochujang (less or more considering spice preference)
  • Kosher salt, to taste
  • Sesame seeds, for topping
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Directions

  • Warm the oil in a saucepan over medium-high heat. Add the kimchi and garlic, and cook, stirring, until softened and very fragrant, 3 minutes. Add the tomato soup and 1¼ cups water (or 1 can water). Stir in the gochujang and bring to a simmer. Taste and add salt if desired. Serve in bowls topped with sesame seeds.

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