Clear tomato soup with basil dumplings

For 6 people
  • 1 medium-sized onion
  • 4 medium-sized tomatoes
  • 2 EL Oil
  • 3 EL tomato paste
  • 1,2 l clear broth (instant)
  • 4 slices (approx. 100 g) toasted bread
  • 1 Bunch Basil
  • 1 pack (150 g) herbal cream cheese
  • 1 Egg (size M)
  • Salt
  • Cayenne pepper
  • basil and tomato
40 minutes
Peel the onion and chop it roughly. Wash and clean tomatoes and cut into large pieces. Heat the oil in a saucepan and sauté the onion cubes. Add tomato paste and tomatoes, sauté briefly and deglaze with broth. Let the soup simmer for 30 minutes. In the meantime, debark the toast and grind finely in the universal chopper. Wash the basil, pat dry and cut into fine strips. Mix the cream cheese, basil and egg until smooth, stir in the toast. Season with salt and cayenne pepper. Bring the salted water to the boil in a saucepan. Form dumplings from the cheese mass with moistened hands (or two teaspoons). Let it steep in boiling salted water over low heat for ten minutes. Line a sieve with a kitchen towel, The souppour through. Heat again and season with salt and pepper if necessary. Spread dumplings in soup bowls, pour hot soup over them. Garnish with diced tomatoes and basil if you like
1 person approx.:
  • 140 kcal
  • 580 kJ
  • 6 g protein
  • 8 g ​​fat
  • 10 g carbohydrates


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