Quick and Easy Ways to Customize Your Tomato Soup
Tomato soup is customizable and thus can appeal to every kind of eater. Some carnivores like meat in their soup, while other vegans want it to be cream-free. Whatever dietary regime you subscribe to, rest assured there’s a tomato soup recipe for you, and we’re highlighting seven of them. Follow one of these recipes and make a tomato soup batch of your own.
1. Classic Tomato Soup
First up is a classic tomato soup recipe from Fine Cooking. The silky soup is full and hearty and the perfect pool into which your grilled cheese should dive. There are no funky ingredients on this soup’s ingredients list, just whole plum tomatoes, butter, broth, and herbs. It’ll take you less than an hour to make, and leftovers freeze beautifully.
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large white onion, finely chopped
- 1 large clove garlic, smashed and peeled
- 2 tablespoons all-purpose flour
- 3 cups lower-salt chicken broth
- 1 (28-ounce) can whole peeled plum tomatoes, puréed (include the juice)
- 1½ teaspoons sugar
- 1 sprig fresh thyme
- Kosher salt and freshly ground black pepper
- 3 tablespoons. thinly sliced fresh basil, chives, or dill, or a mixture of all 3
Head to Fine Cooking for the full recipe.
2. Meaty Tomato Soup
If you want your soup to pack more of a protein punch, this recipe for meaty tomato soup from Taste of Home is for you. It has pork sausage on its ingredients list, along with ground beef and macaroni. Cook your soup slowly in a crockpot for 8 to 10 hours, and then garnish with cheese. This soup will certainly fill you up and is hearty enough to stand alone as a meal.
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 cups water
- ½ pound ground beef, cooked and drained
- ½ pound bulk pork sausage, cooked and drained
- 2 tablespoons dried minced onion
- 2 teaspoons chicken bouillon granules
- ¾ teaspoon garlic salt
- ¾ cup uncooked elbow macaroni
- Shredded cheddar cheese, optional
Head to Taste of Home for the full recipe.
3. Cream of Fresh Tomato Soup
For a tomato soup recipe more on the indulgent side, there’s this cream of fresh tomato soup recipe featured on Food Network. The food formula calls for ¾ cup of heavy cream, and the good stuff makes all the difference. It’s even better when paired with a chunk of bread or a grilled cheese.
- 3 tablespoons good olive oil
- 1½ cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1½ teaspoons sugar
- 1 tablespoon tomato paste
- ¼ cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- ¾ cup heavy cream
- Croutons, for garnish
Head to Food Network for the full recipe.
4. Vegan Tomato Soup
And now that we’ve highlighted a creamy tomato soup recipe, you know we have to showcase a vegan one. Luckily, this vegan tomato soup from Blissful Basil is delicious and won’t make you feel like you’re missing out on anything. It doesn’t have cream or butter on its ingredients list, but it does have veggies, tomatoes, herbs, and nutritional yeast. Those all come together to yield a soup that is good for your soul and your waistline, and you won’t have to worry about entering into any kind of cream coma post lunchtime.
- 3 tablespoons extra-virgin olive oil, plus more for garnishing
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, roughly chopped
- 2 28-ounce cans whole peeled tomatoes in juice
- 1 small head cauliflower, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Dash of red pepper flakes (optional)
- ½ teaspoon sea salt, more or less to taste
- 3 tablespoons nutritional yeast flakes
- ½ to 1 cup water, if needed
- Fresh basil, chopped (optional)
Head to Blissful Basil for the full recipe.
5. Roasted Tomato and White Bean Soup
Next is a soup from A Life From Scratch that straddles the dietary restriction lines. The roasted tomato and white bean soup isn’t vegan, but it doesn’t enlist cream, and when you sub out the chicken stock for the vegetable variety, the recipe is vegetarian-friendly. It’s also wholesome, hearty, and an all-around feel-good soup. For this soup, the vegetables and tomatoes are roasted first to bring out their natural flavors, and then they’re simply processed together in a blender. No fancy ingredients or tools are required for this comforting soup — just an oven and an hour of roasting time for this homemade goodness.
- 6 celery stalks, cut into 1½-inch chunks
- 3 carrots, peeled, and cut into 1½-inch chunks
- 1 large onion, cut into 1-inch chunks
- 6 cloves garlic, peeled and smashed
- 1 tablespoon fresh rosemary, minced
- Salt and pepper
- Olive oil
- 6 Roma tomatoes, cut in half vertically
- 1 tablespoon fresh thyme, minced
- 6 cups chicken stock
- 1 (15-ounce) can cannellini beans, drained, rinsed, and smashed with a potato smasher or back of a spoon
- 1 (15-ounce) can cannellini beans, drained, rinsed and left whole
- 3 cups fresh spinach, roughly chopped
- Fresh basil, roughly chopped
Head to A Life From Scratch for the full recipe.
6. Chunky Tomato Basil Soup
Here’s one more vegetarian spin on tomato soup that should be served to those who prefer their soup chunky, rather than smooth. This recipe for tomato basil soup from The Roasted Root has you going the canned route for tomatoes, but it encourages you to enlist fresh basil and butter to yield a naturally flavored, fuss-free soup that will appeal to meat-eaters and meat-abstainers alike. And it’s a good thing the soup has wide-spread appeal, because this recipe serves a crowd. It’ll take you 45 minutes to make this tomato basil soup and it’ll feed 15 to 18. No blender, no problem.
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 8 cloves garlic, minced
- 2.5 ounces fresh basil leaves, chopped
- 3 (28-ounce) cans whole peeled tomatoes, diced
- 3 cups vegetable stock
- 2 tablespoons butter
- 1 teaspoon baking soda
- Sea salt to taste
- Grated Parmesan cheese for serving
Head to The Roasted Root for the full recipe.
7. Tomato Soup with Chicken and Gorgonzola Cheese
Last but not least: one more protein-packed tomato soup with the addition of cheese. The food formula for this tomato soup with chicken and gorgonzola cheese is found in Cooking Light, and it yields a hearty and satiating dish that can stand on its own as a meal, or accompany another dish. One serving of the soup comes in at just 254 calories, so it’s a healthy one you can feel good about eating for lunch or dinner. Cook your chicken first or take a shortcut and go the rotisserie route, and soon enough you’ll have a homemade soup on the table that’ll make you want to never crack open another can.
- 1 teaspoon olive oil
- 1 teaspoon bottled minced garlic
- 1 cup sliced celery (about 2 stalks)
- 1 teaspoon crushed red pepper
- ¾ pound shredded cooked chicken breast
- 1 can diced tomatoes, undrained
- 1 can fat-free, less-sodium chicken broth
- ½ cup crumbled Gorgonzola cheese
Head to MyRecipes for the full recipe from Cooking Light.