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Roasted Sweet Pointed Capsicum & Tomato Soup

Cooking Time:
40 mins


375g Truss tomatoes, cut into wedges

4 Sweet pointed capsicums , chopped

2 carrots

4 tbs olive oil

2 onions, finely chopped

2 cloves of garlic, finely chopped

2 tbs olive oil

1L vegetable stock

15g basil, finely chopped

100g pitted kalamata olives, finely chopped

½ chilly, deseeded and finely chopped

4 sprigs of flat-leaf parsley, roughly chopped

2 tbs extra virgin olive oil


Step 1

Preheat the oven to 200°C.

Step 2

Put the Truss tomato, Sweet pointed capsicum and carrot on a baking tray, drizzle with a little olive oil and season with salt and pepper. Then roast the vegetables in the oven for approximately 20 minutes, turning occasionally.

Step 3

Soften the onion and garlic in a little olive oil in a large saucepan.

Step 4

Add the roasted vegetables to the pan and then pour in the stock. Bring to the boil and simmer gently for a few minutes. Remove from the heat, add the basil and then purée the mixture into a smooth soup.

Step 5

Mix together the olives, chilly and flat-leaf parsley in a little olive oil.

Step 6

Transfer the soup to bowls and garnish with the olive mixture.

Tip: serve with toasted wholemeal pita bread.

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