Tomato soup with fried cheese dumplings

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 1 red chilli pepper
  • 6 TABLESPOONS Olive oil
  • 2 can(s) (850 ml each) Tomatoes
  • 500 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Sugar
  • 8 Stem(s) Oregano
  • 250 g Flour
  • 100 g grated gouda cheese

Directions

  1. 1

    Peel and finely dice the onion and garlic. Wash, clean and chop the chilli. Heat 2 tablespoons of oil, fry onion and garlic for about 5 minutes. Add tomatoes and stock. Chop the tomatoes with a spatula.

  2. 2

    Bring to the boil and simmer for about 10 minutes. Season to taste with salt, chilli and sugar. Wash oregano, shake dry, pluck leaves from stalks and chop.

  3. 3

    For the dumplings, boil 250 ml water. Mix flour and 1/4 teaspoon salt. Add boiling water and stir to a smooth dough. Stir in cheese. Heat 4 tablespoons of oil in a frying pan in portions. Use 2 tablespoons to cut approx. 20 dumpling dumplings from the dough and fry them in portions in the hot oil for approx. 5 minutes while turning.

  4. 4

    Season the soup with oregano except for something to sprinkle on top. Arrange soup and dumplings and sprinkle with oregano.

Nutrition Facts

KCAL
520 kcal
CARBS
61 g
FATS
21 g
PROTEINS
17 g