Spicy tomato soup with miso gochujang and creamy mozzarella


  • Heat oil in a medium pot over medium heat.
  • Add garlic, onion, carrot and celery, stirring occasionally for about 5 minutes or until softened.
  • Add tomatoes and 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 the gochujang and cheese mixture and blend further. 
  • Pour soup into the serving bowl and garnish with basil and bread on the side.

  • Level: Easy


  • Extra virgin olive oil 40 ml
  • Garlic, cut into pieces 20 gr
  • White onion, diced 100 gr
  • Carrot, peeled and diced 50 gr
  • Celery stalk, peeled and diced 50 gr
  • Whole tomato, 400 gr
  • Vegetable broth 700 ml
  • White sugar 10 gr
  • Dried oregano 5 gr
  • Fresh basil, chopped 10 gr
  • Fresh mozzarella cheese 70 gr
  • Heavy cream 30 ml
  • O’Food Gochujang Spicy Miso Sauce 20 gr
  • Fresh basil to garnish
  • Bread 2 slices