248 tomato soup recipes

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Mexican fideo is the classic toasted-noodle soup-pasta: thin vermicelli coils browned in oil, then simmered in tomato sauce and water with onion and garlic. Comforting 30-minute Mexican kitchen staple.

Polish kapusta soup with shredded cabbage, beef chuck, red potatoes, and tomato sauce simmered for two hours. A hearty Eastern European cabbage and beef soup.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Sopa de Albondigas, a traditional Mexican meatball soup with beef and pork meatballs mixed with rice, simmered in a tomato beef broth. A hearty, comforting bowl of homemade soup.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Chunky avocado soup blends creamy pureed avocado with milk and chicken broth, then layers in diced corn, cucumber, tomato, and jalapeño. Chilled Mexican-style summer soup.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

A simple yet savory soup made with tomatoes, cabbage and a variety of frozen vegetables.

Chilled pappa al pomodoro with crab meat crostini, a Tuscan bread-and-tomato soup served cold with a lemony crab-topped baguette float. An elegant no-cook summer appetizer that turns stale bread into something special.

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.