249 tomato soup recipes

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.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

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.

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.

Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.

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

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.

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

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Homemade fish broth from fish heads and bones sauteed with onions, leek greens, celery, thyme, and tomato paste. A clean, Italian-style base for soups, stews, and seafood risotto.