Chefs share their perfect soup and sandwich combinations
From bread, vegetables to mini pizzas, these are some of the items that pair together perfectly fine with soup, particularly during the cold winter months.
But sandwiches also make a classic combination when it comes to soups. These combinations are hearty, mostly healthy, and will leave you satisfied.
Many soups and sandwich recipes are created around the world daily.
Some have been passed through generations while others are freshly created by the world’s chefs.
We spoke to chefs to share their favourite soup and sandwich combinations that you should try this winter.
Minestrone and Toasted Cheese - Paul Thinus Prinsloo from The Restaurant at Waterkloof Estate.
“This is a classic for me and a well-known pairing. I cannot get enough of it. The flavour of the tomato and the taste of a toasted cheese sammie is just amazing. The flavour of cheese and tomato is one of the oldest pairings, the sweetness you get from the minestrone and the salty taste from the aged cheddar is a perfect match,” said Prinsloo.
Here’s how to make it.
For the Minestrone
- 1 large onion chopped
- 1 bunch celery, sliced
- 2 chopped carrots
- 4 cloves garlic minced
- 2 cup of mixed beans
- 8 fresh tomatoes cut up
- 10g tomato paste
- 1tsp oregano
- 1tsp thyme
- 10 cups of chicken stock
- 1 cup macaroni
- ½ cup of parmesan
- 2tsp chopped basil
- Take all the ingredients except the pasta, basil, and parmesan.
- Sautè all ingredients in a deep pot until coloured, add chicken stock and bring to a boil.
- Allow soup to simmer for four hours. Allow 30 minutes of cooking time for the soup to cook the pasta inside the soup.
- Finish soup with basil and parmesan
- Toasted cheese
- White bread
- 80g of grated aged cheddar
- Black pepper
- Butter both sides of the sliced bread, add cheese on one side season with salt and pepper.
- In a hot pan toast the sandwich until golden on both sides.
Cauliflower Soup With Feta Crumble - Steenberg Executive Chef, Kerry Kilpin
“I like cauliflower soup with feta crumble enjoyed with smoked paprika and melted cheese toastie and washed down with a glass of Steenberg Semillon.
"I just love cheese and soup together, the fabulous texture of the creamy cauliflower with the rich flavourful melted cheese is so delicious and indulgent.
"Melted brie on toast will make this combo even more decadent and yummy. For the quintessential hearty soup and hearty sandwich combo when it's chilly – you can't beat oxtail and roast vegetable soup – with a really strong flavoured sandwich.
"My choice would be Gorgonzola and caramelised onion on a rich, buttery brioche and a glass of Steenberg Shiraz to top it off of course. But in all honesty, after a long day in the Kitchen, when I get home, all I want is Bovril and cheddar on toast – it hits the spot every time,” said Kilpin.
Here’s how to make it.
- 1 onion chopped
- 50g butter
- 10 sprigs of thyme picked
- 2 cloves chopped garlic
- 1tsp paprika
- 2,5ml cayenne pepper
- 1 potato peeled and grated
- 1 small head cauliflower broken into florets
- 1l full cream milk
- 200ml cream
- 1 lemon
- For the feta crumble
- 70g feta cheese
- 2 slices of white bread cut in little cubes
- 5ml olive oil
- 10g butter
- 10g parsley chopped
- Sweat the onion, butter, thyme, and garlic in a pot on medium heat till the onion is translucent in colour.
- Add the paprika, cayenne, and potato and continue to cook for a further 2 minutes.
- Add the milk and bring to a simmer.
- Simmer for 10 minutes stirring from time to time.
- Add the cauliflower and cream and bring to the boil.
- Cook for a further 20 minutes or until the cauliflower is soft.
- Blend and season with salt and squeeze of lemon juice and serve hot with feta crumble sprinkled on the top.
- Toss the bread cubes with butter and olive oil and toast in the oven until crispy and golden.
- Allow time to cool.
- Crumble the feta and mix with the croutons and parsley.
- Sprinkle over the soup.
Loved these recipes? The you should read our new digital magazine, Food!
Read the magazine here.