Tomato cream soup & cumin Kalamata olive garnish

Tomato cream soup & cumin Kalamata olive garnish
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Here’s a comfort food recipe that will make your home feel like one big hug. An easy to make supper that will warm you up on any cold winter day.

Photo credit: Cindy boyce

  • Serves6 to 8
  • Prep time15 min
  • Cook time1 hour
  • Timeout30 mins
  • FreezingFreezes well


Tomato cream soup
  • 3 tablespoons of olive oil
  • 3 tablespoons of maple syrup
  • 1 onions, chopped
  • 2 garlic cloves, chopped
  • 2 cans (796 ml each) of whole tomatoes
  • 1/2 teaspoon of ground cumin
  • Salt & pepper, as preferred
  • 1 cup of cream 15%
  • 1/2 cup of Kalamata olives, chopped
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin


  1. Combine all the tomato cream soup ingredients, except for the cream, in a pot over low heat and simmer for an hour then add the cream.
  2. Blend the soup until smooth with a hand-held mixer. Taste and adjust the seasoning if needed, then set aside.
  3. Mix all the garnish ingredients together in a small bowl then serve with the soup.


Tips & tricks

Adjust the liquid quantities depending on the desired texture.

Keeps for 3 days in the refrigerator. 



Recipe published on August 19, 2018