Roasted Red Pepper and Plum Tomato Soup with Crispy Mozzarella Bon Bons and Pesto


Prep time – 20 mins

Serves – 8 persons



10 x red peppers

10 x plum tomatoes on the vine

2 x shallots

1 x carrot

2 x cloves of garlic

200ml vegetable stock

16 x mini mozzarella

100g x panko breadcrumbs

10 x basil leaves

1 x clove garlic

25g x shaved parmesan

25g x toasted pine nuts

100ml x olive oil




  1. Roast pepper and tomatoes in a oven at 200°C until golden brown, then set aside to cool
  2. Fry carrot, garlic and shallot until soft, add vegetable stock and bring to the boil
  3. Mix in the roasted vegetables to the cooked vegetables and blend until smooth
  4. Dip the mini mozzarella in milk then into breadcrumbs and place in the fridge
  5. To make the pesto blend basil,garlic,parmesan and pine nuts together, then add a touch of olive oil and salt and pepper
  6. To serve bring the soup to the boil, deep fry the mozzarella balls until golden brown and drain on kitchen roll
  7. Place the balls on top of the soup then top with the pesto