Summary

Ingredients

• 1 onion (s)
• 5 tomato (s)
• 2 tablespoons oil
• 1.2 liters broth, clear
• 4 slices toast
• 1 bunch basil
• 150 g herbal cream cheese
• 1 egg (s)
• Cayenne pepper
• salt
• pepper

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Instructions

1. Put one tomato aside. Roughly dice the onion and the remaining tomatoes. Heat the oil in a saucepan and sauté the onion in it. Add the tomato pieces and sauté briefly. Then deglaze with the broth and simmer for about 30 minutes.
2. In the meantime, remove the crust from the toast and grind finely in the blender. Put two stalks of basil aside. Cut the rest into fine strips and stir together with the cream cheese and egg until smooth. Then stir in the toasted crumbs and season with salt and cayenne pepper.
3. Bring salted water to a boil in a saucepan. Using moistened hands or two tablespoons, shape dumplings out of the cheese mixture. Put this in the salt water and let it steep for about 10 minutes over low heat.
4. Line a sieve with a kitchen towel and pour the soup through it.
5. Wash the tomato that was set aside at the beginning, finely dice and add to the soup with the remaining basil leaves. Heat again and season with salt and pepper.
6. Divide the dumplings in soup bowls and pour the hot soup over them.