Roasted Pepper and Tomato Cream Soup
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.

Ingredients
Roasted Pepper and Tomato Cream Soup
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AED43290.0
Roasted Pimientos and Garlic:
Pimientos or red capsicum (drained weight)
/kg
1.0 kg
0%
Garlic heads, sliced the top
/pc
2.0 pc
0%
Olive oil
/ml
30.0 ml
0%
Salt & Pepper
/g
0.0 g
0%
Soup:
Olive oil
/ml
100.0 ml
0%
Onions, diced
/g
200.0 g
0%
Roasted garlic paste
/g
0.0 g
0%
Roasted pimientos
/g
0.0 g
0%
Smoked Paprika (sweet)
/g
3.0 g
0%
Knorr Professional Tomato Powder (6x750g)
/kg
1.0 kg
0%

Loyalty points
Brine from the canned pimientos (optional)
/ml
200.0 ml
0%
Water
/l
2.0 l
0%
Knorr Professional Vegetable Bouillon Powder (6x1kg)
/g
30.0 g
0%

49
Loyalty points
Cream
/g
125.0 g
0%
Mozzarella Balls:
Bocconcini (small mozzarella balls)
/pc
30.0 pc
0%
All purpose flour
/g
200.0 g
0%
Eggs, beaten
/pc
3.0 pc
0%
Parmesan cheese, finely grated
/g
200.0 g
0%
Panko breadcrumbs
/g
200.0 g
0%
Oil, for deep frying
/ml
0.0 ml
0%
Assemble the Soup:
Basil leaves, fresh
/g
50.0 g
0%
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Roasted Pimientos and Garlic:
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Pimientos or red capsicum (drained weight) 1.0 kg
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Garlic heads, sliced the top 2.0 pc
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Olive oil 30.0 ml
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Salt & Pepper
Soup:
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Olive oil 100.0 ml
-
Onions, diced 200.0 g
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Roasted garlic paste
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Roasted pimientos
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Smoked Paprika (sweet) 3.0 g
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Brine from the canned pimientos (optional) 200.0 ml
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Water 2.0 l
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Cream 125.0 g
Mozzarella Balls:
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Bocconcini (small mozzarella balls) 30.0 pc
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All purpose flour 200.0 g
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Eggs, beaten 3.0 pc
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Parmesan cheese, finely grated 200.0 g
-
Panko breadcrumbs 200.0 g
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Oil, for deep frying
Assemble the Soup:
-
Basil leaves, fresh 50.0 g
Preparation
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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.
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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.
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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.
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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.
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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”.