This soup is a strong concentrate of 2 pounds of tomatoes, cooked with skin and seeds for just 10 minutes and puréed. Some garlic rubbed with salt to a smooth paste, a tiny bit of broth, some vinegar and basil, that’s all it needs. The Tyrolean dumplings are made of fresh goat cream cheese, hard mountain cheese, and chives to contrast the sweet and fruity soup. —Meike Peters | eat in my kitchen
Test Kitchen Notes
This recipe did me a solid. It took advantage of endearingly ugly late season tomatoes. The soup was simple, like tomato soup should be, but the cheese dumplings were a new technique that made the recipe stand out. The recipe didn't specify what to do with the vegetable stock, so I simmered it with the tomatoes. I will make this again when it's cold and rainy and I'm walking home in the wet, remembering this recipe takes only pantry ingredients, tomatoes, and some cheese. —MBobinski
2 as a main or 4 as a starter
big cloves garlic
Salt and pepper
(1 kilogram) ripe tomatoes
(125 milliliters) vegetable broth
Pinch of sugar
Small handful fresh basil leaves, roughly chopped
Tyrolean goat cheese dumplings
4 1/2 ounces
(125 grams) fresh goat cream cheese
(20 grams) hard mountain cheese (like Appenzeller or Gruyère), finely chopped
fresh chives (snipped)
Salt and pepper
In This Recipe
Rub the garlic with 1/4 teaspoon of salt under a big knife to a smooth paste.
In a large pot, heat a splash of olive oil, add the garlic paste and chopped tomatoes and cook for 4 minutes on medium temperature (without a lid).
Add the broth, vinegar, sugar, salt, and pepper and cook for 5 minutes on medium temperature (without a lid).
Take the pot off the heat and purée with a stick mixer or in a food processor.
Season with salt, pepper, sugar and balsamic vinegar to taste and stir in the chopped basil.
Mix together the goat cream cheese, hard mountain cheese, and chives, and season with salt and pepper to taste.
Form oval dumplings with a wet tablespoon and place on top of the soup. Serve immediately.