Gochujang Spiced Tomato Soup with Kimchi Grilled Cheese

Gochujang spiced Campbell’s Condensed Tomato Soup paired with a kimchi grilled cheese. 

by Chef Mikel Anthony

You can also find this recipe now on Meez.

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Campbell’s Foodservice.

Campbell’s Tomato Soup with Gochujang


  • 1 can Campbell’s Condensed Tomato Soup
  • 1 can Water (use empty condensed soup can)
  • 2 heaping tbsp. Gochujang paste


  1. Heat up soup and water while whisking in gochujang paste.
  2. Cook until hot and simmer 2 minutes.
  3. Pour into a bowl and garnish with green onion, parsley, or chive.

Kimchi Grilled Cheese


  • 1/2 cup Kimchi
  • 3 strips Queso Oaxaca (or mozzarella)
  • 2 slices Texas Toast or Brioche
  • 1-2 tbsp. Mayo
  • 2 slices Muenster cheese
  • 2 slices mozzarella cheese


  1. Sauté kimchi until au sec (almost dry). Add in queso Oaxaca and chop.
  2. Toast your bread on both sides.
  3. On one toasted bread, add half of the sliced cheese, kimchi mixture, then 2nd half of the sliced cheese.
  4. Top with toasted bread. Place a lid on the pan to steam or bake in the oven until cheese melts.

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