299 tomato vegetable soup recipes

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Classic beef and barley soup with ground or diced beef, pearl barley, mirepoix vegetables, and tomatoes simmered into a hearty winter soup. Topped with toasted parmesan croutons for crunch.

One-pot hamburger soup with ground beef, mixed vegetables, tomatoes, mushrooms, and noodles in a beefy tomato broth. A dump-and-simmer weeknight dinner.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Hearty slow cooker beef vegetable soup loaded with potatoes, carrots, stewed tomatoes, and herbs. Six hours on low builds a broth that warms you from the inside out.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Moroccan vegetable soup simmers lamb (or beef) stew meat with turnips, carrots, celery, tomatoes, and saffron, finished with zucchini, angel hair pasta, and fresh herbs.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.