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This is a fairly easy soup, although it might seem a little time consuming the result is well worth it. Depending on how thick you like your soup, you may need to add a little stock, I find it doesn't need it though..
- Halve the tomatoes, and place in a baking tray with the bulb of garlic.
- Sprinkle with dried herbs.
- Season to taste.
- Drizzle with olive oil.
- Bake at 150C for around 2 to 3 hours.
- Transfer to a stockpot, squeezing all the garlic out of its paper.
- Add tinned tomatoes, and heat until warm.
- Add tapenade and blitz in a food processor.
- Add cream, stir through and return to heat, but do not boil cream.
Wonderful tomato soup. Roasting the tomatoes and garlic added so much richness and took this up to another plane altogether. The tapenade just came through and gave a nice little edge to the soup. A definite keeper.
This soup was just the dish to welcome in our first perfect Spring day. The roasting tomatoes and garlic gave the house such a warm, welcoming smell, and the flavor of the soup was a wonderful combination of freshness and rich tastes. I used an immersion blender to puree the soup, which is a great time-saver (and mess-preventer) if you are fortunate enough to have one. Thank you, Claire, for sharing your lovely recipe.
We really loved this. I was very pleased with the smooth, rich taste. I left out the tomato tapenade since I could not find it at the store. I did add a little more cream (maybe a splash or two). This is the first time I have ever made tomato soup and I found this recipe very easy. I can't wait to make it this summer with fresh roma tomatos.