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Creamy Tomato Soup with Basil Jelly and Parmesan
Description
Roast the tomato paste in the olive oil, and add the celeriac and the whole onion that have been cut into larger pieces, then pour the bouillon onto. When it is boiled together, add the canned tomatoes (in the summer you can use softer tomatoes for preserving). Season it with salt and pepper. Stew it for about 1 hour in order to let the taste of vegetables cook into the stock. (When making a smaller proportion the time of cooking is also reduced.) When it is cooked, remove the vegetables and smash the soup.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| tomato paste | 110 | 180 | 250 | 150 | 180 |
| peeled sliced tomato can | 3700 | 6200 | 8000 | 5000 | 6200 |
| olive oil | 150 | 250 | 330 | 200 | 250 |
| onion | 600 | 1000 | 1300 | 800 | 1000 |
| celeriac | 1.5 | 2.5 | 3 | 2 | 2.5 |
| salt | 2 | 3.5 | 4.5 | 3 | 3.5 |
| pepper | 1.5 | 2.5 | 3 | 2 | 2.5 |
| bouillon | 4020 | 6680 | 8500 | 5300 | 6680 |
| risotto rice | 220 | 380 | 500 | 300 | 380 |
| white wine | 150 | 250 | 330 | 200 | 250 |
| garlic | 1 | 2 | 3 | 2 | 2 |
| parsley | 0.5 | 1 | 2 | 1 | 1 |
| grated parmesan | 30 | 50 | 80 | 50 | 50 |
| sugar | 450 | 750 | 1000 | 600 | 750 |
| water | 450 | 750 | 1000 | 600 | 750 |
| basil | 150 | 250 | 320 | 200 | 250 |
| gelatin | 11 | 18 | 25 | 15 | 18 |
Recipe
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| tomato paste | g | 110 | 180 | 250 | 150 | 180 |
| peeled sliced tomato can | g | 3700 | 6200 | 8000 | 5000 | 6200 |
| olive oil | ml | 150 | 250 | 330 | 200 | 250 |
| onion | g | 600 | 1000 | 1300 | 800 | 1000 |
| celeriac | pcs | 1.5 | 2.5 | 3 | 2 | 2.5 |
| salt | tspoon | 0.5 | 1 | 1.5 | 1 | 1 |
| pepper | g | 1.5 | 2.5 | 3 | 2 | 2.5 |
| bouillon | ml | 3800 | 6300 | 8000 | 5000 | 6300 |
Roast the tomato paste in the olive oil, and add the celeriac and the whole onion that have been cut into larger pieces, then pour the bouillon onto.
When it is boiled together, add the canned tomatoes (in the summer you can use softer tomatoes for preserving). Season it with salt and pepper.
Stew it for about 1 hour in order to let the taste of vegetables cook into the stock. (When making a smaller proportion the time of cooking is also reduced.)
When it is cooked, remove the vegetables and smash the soup.
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| risotto rice | g | 220 | 380 | 500 | 300 | 380 |
| bouillon | ml | 220 | 380 | 500 | 300 | 380 |
| white wine | ml | 150 | 250 | 330 | 200 | 250 |
| garlic | cloves | 1 | 2 | 3 | 2 | 2 |
| parsley | bunch | 0.5 | 1 | 2 | 1 | 1 |
| salt | g | 1.5 | 2.5 | 3 | 2 | 2.5 |
| grated parmesan | g | 30 | 50 | 80 | 50 | 50 |
| sugar | g | 450 | 750 | 1000 | 600 | 750 |
| water | ml | 450 | 750 | 1000 | 600 | 750 |
| basil | g | 150 | 250 | 320 | 200 | 250 |
| gelatin | sheet | 11 | 18 | 25 | 15 | 18 |
Boil the sugar with water. When it is cooled to lukewarm temperature, add the basil and beat it with a mixer.
Add the soaked, wrung-out and melted jelly sheets.
Pour it into the mould and put it in the fridge for 4-5 hours.
Roast risotto rice in olive oil on garlic and thyme. Add salt, pour the pre-heated white wine and the bouillon gradually onto, then stew it until it’s ready. Stir it continuously.
If it is prepared, remove the garlic and thyme, then add the grated parmesan. Cool it down.
Before serving, fill the basil jelly with the parmesan rice, then ladle the hot soup on it.
The jelly cube will melt in the soup, and it will provide its sweetness, special basil and Italian flavours to the soup.
Need help?
Read & Watch
Check out our How-to page for a quick revision of the technology.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Need help?
Check out our How-to page for a quick review.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Buy our Moulds
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Zila I Love Cake Bundle Package €49,39 (excl. VAT: €49,39)
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Zila I Love Cake Mould €29,55 (excl. VAT: €29,55)
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Zila Cake Mould - 16-slice €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 40-triangle €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 12-slice €35,00 (excl. VAT: €35,00)
