Tomato Soup & Braaibroodjies
Very American, but also very Namibian – who else loves a braaibroodjie? They’re supposed to be the side to the soup but they really do steal the show.
- 4 Tomatoes, halved or two cans of chopped tomato
- 3 medium Carrots, chopped
- 1 Small Onion
- 2 cloves of Garlic
- 1 sprig of fresh Rosemary
- 1 tbsp Olive Oil
- 1 tbsp fresh Basil
- 1tsp Smoked paprika
- 2 Chicken or Vegetable stock cubes/pot or 2tbsp stock powder (I use Knorr stock pots)
- 2 tbsp Tomato purée
- Freshly ground Salt & pepper to taste
- Sliced White Bread
- Mayonnaise for the outside of the slices
- Grated Cheddar
- Grated Mozzarella (optional)
- Onion thinly sliced (optional)
- Sliced smoked Ham (optional)
- Tomato (optional)
- Dried origanum
Preheat the oven to 140 degrees Celsius. Peel all veggies and put them on baking paper. Splash olive oil over the veggies and season to taste with salt and pepper. Cover in foil and bake in the oven for 35 minutes.
Once they are done, allow them to sweat under the foil for around half an hour. Put all the veggies in a Dutch oven, add the stock and enough water to cover the vegetables (which depends on the size of your pot).
Cook on medium heat for 30 minutes. Blend with a stick/immersion blender. Add cream and parsley and cook on low heat for 10 minutes.
Spread mayonnaise on the outside of your sliced bread. Add desired ingredients. Sprinkle with origanum and cook in a sandwich press or non-stick pan (flipping halfway through) until golden brown.
Dish up your soup and be sure to dip the broodjies in it!