Here’s a tangy twist on a classic best enjoyed along with a grilled cheese sandwich.
Coarsely chop a large yellow onion and sauté with a bit of vegetable oil or butter in a soup pot. Once translucent, add a can of diced tomatoes, a cup of chicken or vegetable stock, a teaspoon of sugar, and a dash of salt and pepper. Bring to a boil, then immediately turn down the heat to low and simmer for 15 minutes.
Slide the pot off the heat and puree until smooth using a stick blender or food processor. Put the pot back on low heat, add a cup of kimchi along with some of the juices from the jar, then cover and simmer for another 10 minutes. Salt and pepper to taste, and for a bit more zip, add a couple of squirts of Sriracha