Tomato Potjie Soup with Cheese Braaibroodjies

Tomato Potjie Soup wih Cheese Braaibroodjies

What we’re doing here is taking the tomato and onion out of the braaibroodjie and using them to make a soup potjie. The braaibroodjies now only have cheese, and they are dipped in the soup once braaied golden brown and crisp. Cheesewise it works well to have yellow cheddar to contrast with the white mozzarella, which elevates the looks on serving.

WHAT YOU NEED

(Feeds 6)

For the Soup

2 red onions
1 kg tomatoes (any combination of different types of tomatoes)
4 garlic cloves
2 tots olive oil
1 tsp salt
1 tsp black pepper
1 tot balsamic vinegar
1 cup white wine
1 cup chicken stock
few sprigs of fresh herbs (like basil, oregano and parsley)
1 cup fresh cream

For the Braaibroodjies

12 white bread slices
butter
150 g cheddar cheese
150 g mozzarella cheese

WHAT TO DO

Make the soup: Chop the onions and tomatoes. Crush and chop the garlic. Place the olive oil, onions and tomatoes in your potjie and season with salt and pepper.
Place the pot onto the fire on very high heat and let the tomatoes start to fry.
As soon as the ingredients start to stick to the bottom of the potjie, add the garlic and balsamic vinegar, toss everything around with your wooden spoon and let that get even stickier.
Before anything burns, add the white wine and chicken stock. Use the liquid to scrape loose anything that is stuck to the bottom of the potjie.
Now let the soup simmer for 15 minutes with the lid on the potjie.
Add your selection of fresh herbs and then use the stick blender to transform the contents of the potjie into a smooth soup.
Stir in the cream and now let the soup simmer in the vicinity of the fire for another 10 minutes so that all the flavours can become friends.
During this time of the soup casually sitting close to the fire, you can taste it and season with extra salt, pepper and a little bit of sugar if you feel any of those are needed.
Proceed to make and braai the cheese braaibroodjies and as soon as they are ready, the soup can be served.
Build the braaibroodjies: Spread butter on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Place half the bread slices butter-side down and even distribute the grated cheese. Cover with the remaining bread slices, buttered sides facing upwards.
Braaibroodjies is draaibroodjies. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps prevent the braaibroodjies getting stuck to the grid. Cut the cheese braaibroodjie diagonally and serve with the soup.