Brothy Summer Tomato Soup

This is a garlicky tomato soup that is a little spicy with surprise bites of sweet Chinese sausage. It is the opposite of a soup you might dip a grilled cheese into; its filling, but doesn't feel heavy and is best eaten when the tomatoes are sweet like candy!

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RECIPE

• 1/4 c olive oil

• 8 oz ripe cherry tomatoes, halved

• 1 Tbs Gochugaru (mild Korean chili flakes)

• 4 cloves garlic, chopped, divided in half

• 2 lạp xưởng mai quế lộ, quartered lengthwise and chopped into 1/4" pieces (Chinese cured pork sausage, I use California Sausage brand)

• 1 15 oz. can white beans

• 2 tbs mirin

• 3 medium yellow potatoes, halved lengthwise and sliced 1/4" thick

• 1 tsp salt

• 2 tsp Better Than Bouillon roasted chicken base

• 4 c water
  

1. Build the soup base by heating the olive oil in your soup pot of choice at medium heat.

2. Add sausages and cook until slightly darkened in color and some fat has rendered out.

3. Add the gochugaru and 1/2 the garlic until slightly toasted and fragrant; 30 seconds.

4. Add cherry tomatoes and mirin until tomatoes have completely broken down and a sauce begins to form, don't rush this step.

5. Add rest of garlic, water, bouillon, salt, potatoes, and white beans and boil for 10 minutes or until potatoes are tender.

6. Eat up!