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🍽️ Creamy Tomato Soup with Fluffy Cream Cheese Dumplings

441 kcal · 30 min · 4 servings

Ingredients

• 100 g tomato paste
• 1 can tomatoes
• 1 bay leaf
• 1 onion
• 200 ml red wine
• 300 ml water
• oil
• 5 cloves
• 200 g white bread
• 125 g cream cheese
• 1 egg
• 2 egg yolks
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a pot and add some oil.
2. 2. Peel the onion and cut it into coarse cubes.
3. 3. Sauté the onion cubes in the pot over medium heat until they are soft.
4. 4. Stir in the tomato paste and fry it briefly.
5. 5. Add the peeled tomatoes and mix them well.
6. 6. Deglaze the mixture with red wine.
7. 7. Add some water.
8. 8. Add bay leaves and cloves to the soup.
9. 9. Let the soup simmer over medium heat for about 1 hour.
10. 10. Season the soup with salt and pepper to taste.
11. 11. Strain the soup through a fine sieve to make it smooth.
12. 12. Remove the crust from the white bread.
13. 13. Crumble the bread into small pieces.
14. 14. Mix the bread with cream cheese, egg, and egg yolk in a bowl.
15. 15. Season the dough mixture with salt and pepper.
16. 16. Bring a pot of salted water to a boil.
17. 17. Remove the pot from the heat once the water is boiling.
18. 18. Drop small portions of the dough using a tablespoon.
19. 19. Let the dumplings cook slowly in the hot water.
20. 20. Remove the cooked dumplings with a slotted spoon.
21. 21. Add the dumplings directly into the warm tomato soup.
22. 22. Plate the soup and serve it.

Nutrition per serving

• kcal: 441
• Protein: 13 g · Fett/Fat: 26 g · Carbs: 31 g