Homemade tomato soup is a simple pleasure that can be enjoyed year-round with the right ingredients. Ladle plenty of flavor with fire-roasted tomatoes; or the rich, concentrated taste of tomato paste; tart green tomatoes; or sweet, ripe peak-season tomatoes. Choose from fresh or canned tomatoes for a chilled or warm soup with these tomato-based bowls of savory satisfaction.
Fire-Roasted Tomato Bisque
Julia Hartbeck
Ready in just over half an hour, this creamy bisque skips the seafood to highlight sweet, subtly smoky fire-roasted tomatoes instead. Serve with garlic or cheese croutons for a welcome bit of crunch.
Tomato Chicken Pasta Soup
Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco
Boil ditalini pasta in a tomato-based broth with slices of boneless skinless chicken thighs for this one-hour recipe.
Tomato Lemon Rasam
Sarah Crowder / Food Styling by Chandra Ram
Spicy from serrano chile and tangy from fresh lemon juice, this punchy South Indian specialty can be eaten on its own, with rice, or alongside dosas. Finish it with chopped cilantro for a verdant herbal pop.
Creamy Tomato Soup with Buttery Croutons
Cara Cormack
This simple yet luxurious soup from chef Tom Douglas comes together in just 30 minutes with pantry staples like canned tomatoes, garlic, onion, and extra-virgin olive oil. Brown butter takes the croutons on top to the next level.
Tomato Soup with Basil Oil
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Dickey / Prop Styling by Josh Hoggle
Jacques Pépin uses two pounds of fresh tomatoes plus a generous dollop of tomato paste for a versatile soup that can be served hot or chilled. With a bit less water, it even makes a terrific tomato sauce. A drizzle of basil oil, which can be prepared up to two weeks in advance, dresses up each bowl.
Gazpacho
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Topped with a vibrant salsa fresca, this chilled blender soup from Mary-Frances Heck is bursting with sweet, fruity flavor from beefsteak tomatoes and bell peppers.
Two-Tomato Soup with Fennel
Evi Abeler
Charred fresh plum tomatoes and hand-crushed canned Italian tomatoes add layers of flavor and texture to Alex Guarnaschelli’s terrific tomato-fennel soup. Garnish each bowl with fennel fronds and shaved Parmesan for extra appeal.
Chunky Tomato Soup
For James Beard Award-winning chef Steven Satterfield’s sophisticated, Italian-inflected tomato soup, half is pureed for a pleasing blend of tomato textures. Cubed Fontina, pan-fried potato croutons, and a fennel-orange gremolata bring flavor and variety to every spoonful.
Smoky Tomato Soup with Gruyère Toasts
James Baigrie
Spanish pimentón de la Vera imparts this simple yet luscious soup with smoky goodness that pairs beautifully with crunchy cheese toasts. Made with nearly four pounds of sweet, ripe tomatoes, the recipe is a total no-brainer when the garden runneth over.
Roasted Green Tomato Basil Soup in Sourdough
Sarah Bolla
Take your tomato soup in a whole other direction by using tart green tomatoes. Here, they’re oven-roasted and boiled with lightly caramelized onions plus basil, then pureed and ladled into sourdough bread bowls.
Tomato Soup with Feta, Olives, and Cucumbers
John Kernick
David Chang riffs on Greek salad by blending chopped tomatoes with a touch of honey to serve with tangy, oregano-flecked onions and olives, thinly sliced cucumber, cherry tomato halves, and crumbled feta.
Tomato Soup with Chickpeas and Pasta
Erin Alderson
Lean on canned tomatoes, chickpeas, and chicken broth to make easy work of this hearty all-season tomato soup. Ditalini pasta gives it a bit of chew, while freshly grated Parmesan cheese both stirred into the broth and sprinkled on top provides umami depth.
Pappa al Pomodoro
Fabrizio Ferri
Repurpose leftover bread with this Tuscan classic. “You want a dense, crusty bread, then let it get stale for two days,” says chef Joe Sponzo. The recipe uses five pounds of tomatoes for six servings of soup: They’re passed through a food mill (or, in a pinch, a mesh strainer) before they’re added to the pot.
Salmorejo
Food & Wine / Photo by Abby Hocking
José Andrés makes his rendition of this beloved southern Spanish soup with a splash of sherry vinegar. It’s served chilled with chopped hard-boiled eggs, serrano ham, and a glug of olive oil.
Chilled Tomato Soup with Goat Milk Yogurt
Fredrika Stjärne
Five pounds of yellow or orange tomatoes are responsible for this soup’s golden hue; goat milk yogurt imparts a creamy tang that pleasantly upends any preconceived notion of what tomato soup should be.
Chunky Red Beet and Tomato Soup
Nate Cover
Crush whole peeled Italian tomatoes by hand and cook with beets and carrots in a garlic-onion base for this simple, make-ahead soup.
Chilled Tomato Soup with Tarragon Crème Fraîche
Petrina Tinslay
A generous pour of olive oil brings richness to this no-cook tomato soup bolstered by rich, concentrated tomato paste. Simply stir chopped tarragon into crème fraîche for a cool, creamy topping.
Summery Fresh Tomato Soup
Con Poulos
Made from just a handful of ingredients, this easy summer soup owes its delicate flavor to chopped sweet onion cooked in a pat of butter, which balances the acidic tomatoes.
