Roasted Palermo & Tomato Soup



  • 375 g Truss tomatoes, cut into wedges

  • 4 Sweet Palermo 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

  • 15 g basil, finely chopped

  • 100 g pittless kalamata olives, finely chopped

  • ½ chilly, deseeded and finely chopped

  • 4 sprigs of flat-leaf parsley, roughly chopped

  • 2 tbs extra virgin olive oil


  1. Preheat the oven to 200 °C.

  2. Put the Truss tomato, Sweet Palermo 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.

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

  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.

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

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

  7. Tip: serve with toasted wholemeal pita bread