🍽️ Creamy Tomato Soup with Fluffy Goat Cheese Dumplings

Name: Creamy Tomato Soup with Fluffy Goat Cheese Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 40 g soft butter; 75 g fine semolina; 2 egg yolks; 1 tbsp freshly chopped oregano; 100 g goat cream cheese; salt; white pepper (from the mill); nutmeg; 1 onion; 2 garlic cloves; 1 red chili pepper; 500 g ripe tomatoes; 3 tbsp olive oil; 2 tbsp tomato paste; 200 g puréed tomatoes (can); 600 ml broth; salt; 0.5 tsp sugar; Tabasco; 2 tbsp crème fraîche; oregano (for garnish)

366 kcal · 30 min · 4 servings

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Ingredients

40 g soft butter
75 g fine semolina
2 egg yolks
1 tbsp freshly chopped oregano
100 g goat cream cheese
salt
white pepper (from the mill)
nutmeg
1 onion
2 garlic cloves
1 red chili pepper
500 g ripe tomatoes
3 tbsp olive oil
2 tbsp tomato paste
200 g puréed tomatoes (can)
600 ml broth
salt
0.5 tsp sugar
Tabasco
2 tbsp crème fraîche
oregano (for garnish)

Instructions

1. Beat the butter in a bowl until creamy.
2. Stir a small amount of semolina into the butter.
3. Add the egg yolks and oregano.
4. Gradually stir in the remaining semolina.
5. Mix the goat cream cheese into the mixture.
6. Season the dough with salt, pepper, and nutmeg.
7. Let the dough rest for at least 30 minutes.
8. Peel the onion and garlic.
9. Chop the onion and garlic coarsely.
10. Wash the chili pepper.
11. Cut the chili lengthwise.
12. Remove the seeds and the white inner membrane.
13. Dice the chili finely.
14. Wash the tomatoes.
15. Quarter the tomatoes.
16. Remove the stem attachment.
17. Chop the tomatoes coarsely.
18. Heat the olive oil in a large pot.
19. Sauté the onions, chili, and garlic while stirring.
20. Stir in the tomato paste.
21. Let the tomato paste sweat briefly.
22. Add the puréed tomatoes.
23. Add the chopped tomatoes.
24. Pour in the vegetable broth.
25. Season the soup with salt, sugar, and Tabasco.
26. Simmer the soup over medium heat for approx. 20 minutes.
27. Scoop portions of cheese dumpling dough with a spoon.
28. Shape the dough portions into balls with wet hands.
29. Bring plenty of salted water to a boil.
30. Place the cheese dumplings into the boiling water.
31. Let the dumplings simmer over low heat for about 10 minutes.
32. Distribute the soup onto bowls.
33. Place the cheese dumplings on top of the soup.
34. Garnish the soup with oregano.
35. Serve the dish.

Nutrition per serving

kcal: 366
Protein: 9 g · Fett/Fat: 27 g · Carbs: 23 g