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  3. Roasted Pepper and Tomato Cream Soup
  1. Recipes from around the world made by Chefs for Chefs

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.

Vegetarian Dishes Vegetarian Dishes
Roasted Pepper and Tomato Cream Soup – - Recipe

Ingredients

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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

Soup:

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

Preparation

  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”.
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