🍽️ Creamy Tomato Soup with Fluffy Ricotta Dumplings

Name: Creamy Tomato Soup with Fluffy Ricotta Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg ripe tomatoes; 1 carrot; 1 stalk celery; 1 shallot; 2 garlic cloves; 2 tbsp olive oil; 3 tbsp tomato paste; 600 ml vegetable broth; 3 egg yolks; 50 g Parmesan (1 piece); 200 g ricotta; 40 g breadcrumbs; 40 g flour; salt; pepper; nutmeg; basil; 1 pinch sugar

370 kcal · 30 min · 4 servings

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Ingredients

1 kg ripe tomatoes
1 carrot
1 stalk celery
1 shallot
2 garlic cloves
2 tbsp olive oil
3 tbsp tomato paste
600 ml vegetable broth
3 egg yolks
50 g Parmesan (1 piece)
200 g ricotta
40 g breadcrumbs
40 g flour
salt
pepper
nutmeg
basil
1 pinch sugar

Instructions

1. Wash the tomatoes thoroughly and remove the hard stem ends. Cut the tomatoes into large chunks.
2. Peel the carrot and cut it into small cubes.
3. Wash the celery, clean it, and remove any stringy fibers if necessary. Cut the celery into small cubes as well.
4. Peel the shallot and the garlic. Mince both ingredients very finely.
5. Heat the oil in a large pot.
6. Add the chopped shallot and garlic to the hot oil. Sauté them until translucent, meaning they become soft and see-through.
7. Add the diced carrot and celery. Sauté the vegetables briefly.
8. Stir the tomato chunks and tomato paste into the vegetables.
9. Pour in the vegetable broth until everything is covered.
10. Let the soup simmer on medium heat for 25 to 30 minutes.
11. Separate the eggs. Save the egg whites for another use.
12. Grate the Parmesan finely.
13. Mix the ricotta with the egg yolks, breadcrumbs, flour, and grated Parmesan in a bowl.
14. Season the ricotta mixture with salt, pepper, and freshly grated nutmeg.
15. Wash the basil and shake it dry.
16. Pluck the basil leaves from the stems.
17. Cut two-thirds of the basil leaves into fine strips.
18. Save the remaining basil leaves for decoration.
19. Stir the chopped basil strips into the ricotta mixture.
20. Bring plenty of salted water to a boil in a pot.
21. Use two teaspoons to portion the ricotta mixture.
22. Scoop small dumplings from the mixture and drop them directly into the boiling water.
23. Let the dumplings cook for 6 to 8 minutes.
24. Strain the finished soup through a coarse sieve to remove the vegetable pieces.
25. Pour the pureed soup back into the pot.
26. Bring the soup back to a boil.
27. Season the soup with salt, pepper, and a pinch of sugar.
28. Divide the hot soup among four plates.
29. Place the cooked ricotta dumplings on top of the soup.
30. Garnish the plates with the remaining fresh basil leaves.

Nutrition per serving

kcal: 370
Protein: 20 g · Fett/Fat: 20 g · Carbs: 27 g