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Roasted Pimientos and Garlic:

  • Pimientos or red capsicum (drained weight) 1.0 kg
  • Garlic heads, sliced the top 2.0 pc
  • Olive oil 30.0 ml
  • Salt & Pepper


Mozzarella Balls:

  • Bocconcini (small mozzarella balls) 30.0 pc
  • All purpose flour 200.0 g
  • Eggs, beaten 3.0 pc
  • Parmesan cheese, finely grated 200.0 g
  • Panko breadcrumbs 200.0 g
  • Oil, for deep frying

Assemble the Soup:

  • Basil leaves, fresh 50.0 g

Designed for professional chefs, check out this Roasted Pepper and Tomato Cream Soup recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Tomato Powder and Knorr Professional Vegetable Bouillon Powder.



  1. Roasted Pimientos and Garlic:

    • Preheat the oven to 175°F.
    • Arrange the pimientos and garlic heads on a lined food pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven until the pimientos are charred and the garlic has softened.
    • If using fresh capsicums, place them in a bowl and cover with a cling film to let it steam to easily remove the skin.
    • For the garlic heads, squeeze out the bulbs to remove from the skin.
  2. Soup:

    • Over medium heat, sweat the onions until translucent.
    • Add the roasted garlic paste and pimientos. Cook until the mixture has slightly caramelized. Add the smoked paprika and continue to stir.
    • Add the Knorr Professional Tomato Powder along with the water, brine (sweet pepper brine) and Knorr Professional Vegetable Bouillon Powder .Bring to a boil, then turn it down to simmer.
    • Turn off the heat and use a hand blender to puree the mixture until smooth. Bring back to simmer.
    • Add the cream. Taste and adjust seasoning. Keep warm, set aside until ready to serve.
  3. Mozzarella Balls:

    • Place the boccaccini on a tray lined with paper towels to absorb the extra moisture. Freeze for about 20-30 minutes to dry it out slightly.
    • Arrange the boccaccini, flour, eggs, parmesan cheese and breadcrumbs in an assembly line.
    • Lightly coat each boccaccini in flour, followed by dipping in the egg wash, then cheese, back to the egg wash, then breadcrumbs.
    • Dip once again in the egg wash, followed by the parmesan cheese, back to egg wash and lastly the panko breadcrumbs. 
    • Freeze the mozzarella balls for at least 1 hour.
    • Preheat the oil to 175°F. Deep-fry the balls until golden brown and crispy.
  4. Assemble the Soup:

    • Place the tomato soup in a serving blow.
    • Top with a few pieces of fried cheese balls. Garnish with chiffonade of basil leaves.
  5. Chef’s Tip:

    • Let’ face it, boccacinis are bland and a bit tricky to coat and fry as they can melt easily. We triple coated each with layers of flour, parmesan, egg wash and breadcrumbs then froze them before deep-frying for added flavour and extra “blankets of security”.