Tomato soup with cheddar dumplings

Serves 4

1 tbsp of olive oil
1 large onion, diced
2 cloves of garlic, chopped
2 x 400g tins of chopped tomatoes
approx. 1l of vegetable stock (preferably homemade)
pinch of sugar
salt
freshly ground black pepper
fresh herbs (basil, oregano or thyme)


For dumplings

150g cheddar cheese, finely grated (or other you prefer, like gouda, jarlsberg)
egg, beaten with a fork
2 tbsp flour (you can use plain or corn flour)
freshly ground pepper
fresh herbs, finely chopped (I used thyme, you can use dried herbs)

Method

In a deep pan fry the onion over a low heat until soften. Next add garlic and fry for another minute, stirring frequently. You don't want to brown the garlic, as it will taste bitter. Stir in tomatoes, cover and boil for few minutes. Next stir in stock, cover and simmer for another 10 minutes.

In a meantime mix all dumplings ingredients in a bowl.

Take the soup out of the heat, liquidise using hand blender and add some sugar, salt and pepper - accordingly to your taste.

Put it back on low heat and using two teaspoons form cheese dumplings and add them into a simmering soup. Turn off the heat after 3 minutes. Serve in the bowls, garnished with some fresh herbs and freshly ground pepper.