Tomato Soup With Cheese Fritters - cooking recipe

Ingredients

6 tbsp olive oil
1 medium onion, finely diced
1 clove garlic, finely chopped
2 tins chopped tomatoes
500 ml vegetable stock
1 tbsp sugar
1 None red chilli, chopped
250 g plain flour
1/4 tsp salt
100 g gouda, grated
8 stems oregano

Preparation

Heat 2 tbsp oil and sweat onion and garlic for 5 mins. Add tomatoes and stock, bring to a boil, season with sugar, a pinch of salt and chopped chili then simmer for 10 mins.
For the fritters, boil 1 cup water. Mix flour and 1/4 tsp salt, add boiling water and mix until smooth. Add cheese. Divide dough into 20 pieces. Heat remaining oil in a pot and fry fritters, in batches, for about 5 mins, until golden brown.
Serve soup with fritters. Garnish with oregano.