16 Tomato Soup Recipes We Love (2024)

Homemade tomato soup is great all year round as you'll see in this vibrant span of tomato soup recipes tested by the Food & Wine Test Kitchen. Ladle plenty of flavor with fire-roasted canned tomatoes; the rich, concentrated taste of tomato paste; tart green tomatoes; or sweet, ripe tomatoes when in season. Choose from fresh or canned tomatoes for a chilled or warm soup with these tomato-based bowls of savory satisfaction.

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Creamy Tomato Soup with Buttery Croutons

Seattle chef Tom Douglas' creamy tomato soup recipe comes together quickly and easily by using a few pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil.

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Fire-Roasted Tomato Soup

This creamy tomato bisque recipe uses a combination of store-bought shortcuts like chicken broth and canned tomatoes along with aromatic vegetables to create a deeply flavorful soup that's ready in 35 minutes.

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Gazpacho

Perfect for sweltering summer days, this refreshing chilled soup is bursting with sweet and juicy peak-season tomatoes. Bright sherry vinegar and shallots balance the silky-smooth vegetable puree while salsa fresca adds a crunchy bite and pops of fresh herbs.

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Chunky Tomato Soup

For the best texture in this vibrant tomato soup, purée half of the soup until smooth, then stir it into the chunky base.

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Smoky Tomato Soup with Gruyère Toasts

Mild Spanish smoked paprika — also called pimentón — gives dishes an appealing smokiness. Using the sweetest, ripest tomatoes in season, Melissa Rubel Jacobson makes a simple yet luscious soup flavored with smoked paprika and served with crunchy cheese toasts.

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Roasted Green Tomato Basil Soup in Sourdough

This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Once you’ve finished off the soup you can eat the sourdough bread bowl.

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Tomato Soup with Feta, Olives, and Cucumbers

This pretty, fresh-tasting tomato soup is David Chang’s riff on Greek salad: He tops it with tomatoes, olives, honeyed cucumbers, and feta.

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Summery Fresh Tomato Soup

The secret to this creamy, delicate, fresh tomato soup is using a sweet onion, which cuts the acidity of the tomato.

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Chilled Tomato Soup with Tarragon Crème Fraîche

Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, Melissa Rubel Jacobson adds tomato paste, which has a rich, concentrated taste.

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Tomato Soup with Chickpeas and Pasta

Canned tomatoes — not the seasonally sensitive fresh ones — provide the flavor here, so you can whip up this heartwarming soup any time of year. If you'd like to use an herb other than sage, either rosemary or marjoram would be a good choice.

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Pappa al Pomodoro

Sting and Trudie Styler's private chef, Joe Sponzo, grows tomatoes at Il Palagio for his take on the classic Tuscanpappa al pomodoro, a hearty tomato-bread soup. When they're ripe, Sponzo passes them through a food mill to makepassato, a concentrated tomato puree he jars for year-round use.

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Salmorejo

Salmorejois a classic soup made primarily with tomatoes and bread. It’s best with a splash of sherry vinegar, but Andalusian tomatoes pack a good hit of acidity, so they often omit it in Spain. It’s also frequently made withpan de telera,a type of hard roll, which thickens the soup, but anything from a ciabatta to a rustic white loaf is good here.

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Tomato Chicken Noodle Soup

Combine two classic soups for a savory, warming treat in one hour.

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Chilled Tomato Soup with Goat-Milk Yogurt

Josh Kilmer-Purcell and Brent Ridge make yogurt from the goat milk produced on the Beekman farm. They blend the tangy yogurt into this herb-flecked soup.

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Two-Tomato Soup with Fennel

For this comforting soup, Alex Guarnaschelli cooks fresh and canned tomatoes separately, which adds layers of flavor. She then purées some of the soup and leaves the rest chunky to give it a lovely texture.

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Chunky Red Beet-and-Tomato Soup

Crush whole peeled Italian tomatoes by hand for this simple, make-ahead soup.

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