Total Time
4hrs 2mins
Prep 2 mins
Cook 4 hrs

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..

Ingredients Nutrition


  1. Halve the tomatoes, and place in a baking tray with the bulb of garlic.
  2. Sprinkle with dried herbs.
  3. Season to taste.
  4. Drizzle with olive oil.
  5. Bake at 150C for around 2 to 3 hours.
  6. Transfer to a stockpot, squeezing all the garlic out of its paper.
  7. Add tinned tomatoes, and heat until warm.
  8. Add tapenade and blitz in a food processor.
  9. Add cream, stir through and return to heat, but do not boil cream.
  10. Voila.
Most Helpful

5 5

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.

5 5

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.

5 5

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.