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Spicy Tomato Soup with Cheesy Rice Cake Skewers

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch, Snack
Cuisine American, Korean
Servings 3

Ingredients
  

  • 2 pounds Early Girl Tomatoes Sliced in half
  • 1 cup Chicken Broth
  • 1/2 large Yellow Onion Sliced thinly
  • 4 cloves Garlic Smashed
  • 2 tbsp Olive Oil
  • 1 tbsp Gochujang
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1 slice White/Sourdough Bread
  • ~30 cylindrical Rice Cakes
  • 1/2 cup Shredded Mozzarella
  • 2 tbsp Unsalted Butter

Instructions
 

  • Preheat oven to 425°F. Line a baking pan.
  • Add tomatoes, onion, and garlic to the lined pan. Coat with olive oil, salt, and sugar. Toss to mix.
  • Roast for 20-25 minutes, then let cool.
  • Add roasted tomatoes, onion, garlic (including juices), chicken broth, gochujang, and half a slice of bread to a blender.
  • Blend on medium-high until warm to the touch and well-mixed. Adjust seasonings to taste. Add more bread if needed for thickness.
  • Thread rice cakes onto skewers. Melt butter in a pan and cook skewers until golden brown and slightly crispy.
  • Top rice cake skewers with shredded mozzarella and serve immediately with the tomato soup.
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