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Tomato Soup

Time: 1 hr 10 mins Serving:4


  • 1 pack (500g) of Plein Soleil Crushed Tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, medium dice
  • Kosher salt
  • 2 medium garlic cloves, minced
  • Pinch of red pepper flakes (optional)
  • 1 1/2 cups low-sodium chicken broth or water
  • 1/3 cup heavy cream
  • Freshly ground black pepper, to taste



  1. Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion and a big pinch of salt.
  2. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.)
  3. Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally.
  4. Increase the heat to medium and add the Plein Soleil Crushed Tomatoes to the pan. Cook at a medium simmer for about 15 minutes.
  5. Remove the soup from the heat and cool slightly, about 10 minutes.
  6. Return the soup to the burner over low heat. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed.
  7. Serve in warmed bowls, as is or topped with the garnishes of your choice.

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