Tomato soup with celery, meatballs and dumplings


Freezer friendly

( 2 adults and 2 kids )

  • onion
  • 1 clovegarlic
  • 0.5 celeriac*
  • 2 canchopped tomatoes
  • 140 gramstomato purée
  • 0.5 tbspdried thyme
  • 1 cubevegetable stock
  • 600 mlwater
  • wholewheat pitabreads
  • 500 gramsmeatballs and dumplings
  • 150 mlcreme fraiche 9 %
  •  salt
  •  pepper
  •  acacia honey*
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Tomato soup is a classic, and a hit with lots of kids - and did you know that canned tomatoes count as one of your Five A Day? Here we've snuck some celeriac into the soup, which adds really nicely to the flavour. We're serving the soup with meatballs and dumplings, a common combo here in Denmark (you're fine to stick to meatballs if dumplings are a bother - or vice versa). Easy and quick dinner for busy days. Enjoy!


1. Preheat your oven to 185 degrees convection.

2. Chop onion and garlic. Peel the celeriac and cut it into rough chunks. Sautée onion and garlic in some olive oil in a large pot, until slightly browned. Then add celeriac and let that sizzle along for a couple of minutes.

3. Add chopped tomatoes, tomato purée, thyme, crumbled stock cube and water and let simmer for about 15 minutes. Meanwhile, warm the pitabreads in the oven.

4. Blend the soup smooth with a hand blender. You can also use a regular blender, but remember to only fill it halfway when blending warm liquids, as they can "explode" when blended.We suggest removing the lid and popping a clean dishtowel over instead. Add meatballs, dumplings or both and heat up.

5. Season to taste with salt, pepper and some honey, and serve with warmed pitabreads and creme fraiche on top.

6. Enjoy!


Tasks for kids in the kitchen: Let your kids help cut up the celeriac. They can also crumble the stock cube, add the ingredients to the pot - and help with tasting, of course!

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