Tomato-ginger Soup with Spicy Cheese Crisps

Tomato-ginger Soup with Spicy Cheese Crisps
1 hr 15 min.


for 8 servings
For the soup
2 Onions
2 Garlic cloves
30 grams fresh Ginger root
2 tablespoons Vegetable oil
2 cans peeled Tomatoes
2 bunches scallion
freshly ground pepper
For the cheese crisps
2 slices Pizza dough
2 teaspoons Olive oil
2 small Chile peppers
100 grams grated Pizza cheese
75 grams Creme fraiche cheese
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Preparation steps

Step 1/2

For the soup, peel onions and garlic and dice into cubes. Peel ginger and dice into cubes. Heat oil in a large saucepan. Add onions, garlic and ginger and sauté briefly. Add tomatoes and crush the tomatoes with a wooden spoon. Bring to a boil and cook uncovered for 20 minutes. Trim scallions, rinse and chop. Season the soup with salt, pepper and sugar. Add scallions to the soup, bring to a boil and season to taste. Keep soup hot.

Step 2/2

Thaw pizza dough according to package instructions. Slice chile peppers lengthwise, remove the seeds and dice finely. Mix with pizza cheese and creme fraiche. Roll each sheet of dough on a lightly floured surface into a rectangle measuring 23 x 23 cm (approximately 9 x 9 inches). Cut the dough into triangles and place on a parchment paper-lined baking sgeet. Brush triangles of dough with olive oil and dock with a fork several times. Spread the cheese mixture on top. Bake in a preheated oven at 200-225°C (gas mark 3-4, fan: 180-200°C) (approximately 400°C-425°C/convection 350°F-400°F) for about 15 minutes. Serve the cheese crisps with the tomato soup.