Tomato soup with fried cheese dumplings

Name: Tomato soup with fried cheese dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 red chilli pepper; 6 TABLESPOONS Olive oil; 2 can(s) (850 ml each) Tomatoes; 500 ml Vegetable broth; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 8 Stem(s) Oregano; 250 g Flour; 100 g grated gouda cheese

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 red chilli pepper
6 TABLESPOONS Olive oil
2 can(s) (850 ml each) Tomatoes
500 ml Vegetable broth
7-10 Tbsp Salt
1 TABLESPOON Sugar
8 Stem(s) Oregano
250 g Flour
100 g grated gouda cheese

Directions

1
Peel and finely dice the onion and garlic. Wash, clean and chop the chilli. Heat 2 tablespoons of oil, fry onion and garlic for about 5 minutes. Add tomatoes and stock. Chop the tomatoes with a spatula.
2
Bring to the boil and simmer for about 10 minutes. Season to taste with salt, chilli and sugar. Wash oregano, shake dry, pluck leaves from stalks and chop.
3
For the dumplings, boil 250 ml water. Mix flour and 1/4 teaspoon salt. Add boiling water and stir to a smooth dough. Stir in cheese. Heat 4 tablespoons of oil in a frying pan in portions. Use 2 tablespoons to cut approx. 20 dumpling dumplings from the dough and fry them in portions in the hot oil for approx. 5 minutes while turning.
4
Season the soup with oregano except for something to sprinkle on top. Arrange soup and dumplings and sprinkle with oregano.