Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced yellow onion and sauté for about 5–6 minutes until softened and translucent.

Add 2 tablespoons of gochujang paste to the onions and cook for 10–12 minutes, stirring frequently.

Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger and cook for another 2–3 minutes.

Pour in one can of whole plum tomatoes, along with 2 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, and 3 cups of vegetable stock. Stir everything together.

Turn off the heat and blend the soup until smooth using an immersion blender.

Add 1 cup of coconut milk to the blended soup and stir well. Simmer for 45 minutes on low heat.

Taste and adjust seasonings if necessary before serving.