Boerewors Tomato Soup
A soupy, hearty South African winter dish packed with browned boerewors, potatoes, carrots, and sweet mini corn in a rich spiced tomato broth.
Who says boerewors is only for summer braais? This boerewors tomato soup with potatoes, carrots, mini corn, and a quiet little spice mix is winter comfort food at its absolute best! Browned boerewors is simmered in its own seasoned pan drippings alongside aromatics, ground coriander, allspice, and smoked paprika until the vegetables are melt-in-your-mouth tender and the broth is rich and spoonable.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sear the Boerewors
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Place 500 g boerewors coil into the hot dry pot and sear for 4–5 minutes on each side until deeply browned and rendering its natural seasoned fat.
- 2
Remove the boerewors from the pot and set aside on a plate. Do not clean or wipe out the pot!
- 3
Sauté Aromatics & Bloom Spices
In the same sausage fat over medium heat, add 1 diced large onion, 3 minced garlic cloves, and 1 chopped red chilli, sautéing for 4–5 minutes until soft and translucent.
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Ivana Sanshia’s note
Searing the boerewors first and cooking the aromatics directly in the rendered sausage drippings builds the deep savoury backbone of this entire soup!
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