415 tomato soup recipes

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Hearty beef and vegetable soup with alphabet pasta, loaded with frozen veggies and simmered in a savory tomato-beef broth. Kid-approved comfort in a bowl.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Hearty fish soup loaded with haddock, cod, scallops, shrimp, and clams in a tomato broth with garlic, oregano, and bay leaves. A cioppino-style seafood stew.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Hearty Southwestern chicken soup with brown rice, corn, diced tomatoes, green chiles, and a cumin-chili broth. A warming one-pot meal ready in 45 minutes.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Chilled shellfish gazpacho with shrimp, scallops, clams, and mussels served in roasted pepper halves with cucumber-tomato broth and olive oil croutons. A stunning cold summer seafood soup.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Dried pinto beans simmered from scratch with carrots, celery, Roma tomatoes, fresh thyme, oregano, and cilantro. A nourishing bean soup served over rice or barley that's worth the overnight soak.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too.