Tomato Soup with Cheese Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 100 ml vegetable stock
- 800 ml tomato juice
- 100 ml cream
- 2 tablespoon oregano, dried
- salt and pepper
- 50 g cheese, Emmentaler, rated
- 200 g quark, lean
- 2 egg (s)
- 4 tablespoon breadcrumbs
- 2 tablespoon basil, chopped
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and finely chop onions and garlic. Heat the oil in a saucepan and steam both in it until translucent. Pour in the stock, tomato juice and cream, add oregano and a little salt and bring everything to a boil. Then simmer on a low heat for about 15 minutes.
- In the meantime, knead the Emmentaler cheese with quark, eggs, breadcrumbs and basil for the cheese dumplings. Season to taste with salt and pepper. Shape the mixture into small dumplings with 2 moistened teaspoons and let them steep in the soup for the last 5-7 minutes of the cooking time.
- Season the soup again with salt, pepper and sugar and serve immediately.
- Baguette tastes good with it.
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