Tomato Soup With Tyrolean Goat Cheese Dumplings

• Tomato soup
• 2 big cloves garlic
• Salt and pepper
• Olive oil
• 2 pounds (1 kilogram) ripe tomatoes
• 5 ounces (125 milliliters) vegetable broth
• 1 tablespoon balsamic vinegar
• Pinch of sugar
• Small handful fresh basil leaves, roughly chopped
• Tyrolean goat cheese dumplings
• 4 1/2 ounces (125 grams) fresh goat cream cheese
• 1 ounce (20 grams) hard mountain cheese (like Appenzeller or Gruyere), finely chopped
• 2 tablespoons fresh chives (snipped)
• Salt and pepper

1. Rub the garlic with 1/4 teaspoon of salt under a big knife to a smooth paste.
2. 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).
3. Add the broth, vinegar, sugar, salt, and pepper and cook for 5 minutes on medium temperature (without a lid).
4. Take the pot off the heat and puree with a stick mixer or in a food processor.
5. Season with salt, pepper, sugar and balsamic vinegar to taste and stir in the chopped basil.
6. Mix together the goat cream cheese, hard mountain cheese, and chives, and season with salt and pepper to taste.
7. Form oval dumplings with a wet tablespoon and place on top of the soup. Serve immediately.

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Taken from food52.com/recipes/30648-tomato-soup-with-tyrolean-goat-cheese-dumplings (may not work)