Tomato and Kawakawa Soup Recipe with Cheese Rolls

Tomato and Kawakawa Soup

Ingredients:

• 5 large ripe tomatoes, approx. 500g, chopped (or 2 × 240g tins of chopped tomatoes)
• 100g tomato paste
• 1 cup Kawakawa leaves, approx. 30g, washed and chopped (can be replaced with fresh basil)
• 1 onion, approx. 150g, chopped
• 2 cloves garlic, approx. 6g, minced
• 4 cups vegetable stock, approx. 960ml
• 2 tbsp olive oil, approx. 30ml
• Salt and pepper, to taste
• Optional: a splash of cream or coconut milk (approx. 30ml)

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and garlic; sauté until translucent.
3. Add chopped tomatoes and tomato paste. Cook for 10 minutes, stirring occasionally.
4. Pour in the vegetable stock and bring to the boil.
5. Reduce heat, add the Kawakawa leaves, and simmer for 15–20 minutes.
6. Use an immersion blender or a regular blender to purée the soup until smooth.
7. Season with salt and pepper.
8. Optional: Stir in cream or coconut milk before serving.

Caramelised Onion Cheese Rolls

Ingredients:

• 1 loaf of sliced white bread
• Caramelised onions (see recipe below)
• Cheese roll filling (see recipe below)

Caramelised Onions:

• 2 large onions, approx. 300g, thinly sliced
• 2 tbsp butter, approx. 30g
• 1 tbsp sugar, approx. 12g
• Salt and pepper, to taste

Egg Wash:

• 1 egg (approx. 50ml), beaten with 1 tbsp water (approx. 15ml)

Instructions:

1. In a frying pan, melt the butter over medium heat.
2. Add the sliced onions and cook slowly, stirring occasionally, until golden brown (about 20–30 minutes).
3. Stir in the sugar and cook for a few more minutes. Season with salt and pepper.

Cheese Roll Filling

Ingredients:

• 370ml evaporated milk
• 1 cup cream
• 1 small onion, grated (approx. ¼ cup)
• 1 tsp mustard powder
• ½ tsp fine white pepper
• 500g Edam cheese, grated
• 1 × 32g packet of onion soup powder

Instructions:

1. Place the evaporated milk in a pot with the cream, grated onion, mustard powder, and pepper.
2. Heat until almost boiling.
3. Remove from heat, add the cheese and soup powder, and stir until the cheese has melted and the sauce has thickened.
4. Allow to cool before using (it will thicken further as it cools).

This mixture can be made in advance and stored in the fridge in a sealed container for up to a week.

To Assemble and Bake the Rolls:

1. Preheat the oven to 180˚C and line two oven trays with baking paper.
2. Spread one side of each slice of bread with butter (remove crusts if desired – traditionally they are left on).
3. Spread approx. 20g of the cooled cheese mixture on the unbuttered side of each slice.
4. Add 1 tsp (approx. 5g) of caramelised onion, spreading evenly.
5. Roll up firmly and place seam-side down on the prepared tray.
6. Brush with egg wash.
7. Bake for 15–20 minutes or until crisp and golden.
8. Allow to cool slightly before dipping into the tomato soup.