20 Delicious Tomato Soup Recipes Hearty

Craving a bowl of warmth that hugs your soul? Look no further! Our roundup of 20 Delicious Tomato Soup Recipes is your ticket to comfort food heaven. Whether you’re after a quick weeknight dinner or a seasonal favorite to savor, these hearty recipes promise to delight your taste buds and keep you cozy. Dive in and discover your next go-to tomato soup masterpiece!

Creamy Roasted Tomato Basil Soup

Gather around for a comforting bowl that’s perfect for any season. Creamy Roasted Tomato Basil Soup combines simplicity with depth of flavor, making it a staple in your recipe collection.

Ingredients

– 2 lbs ripe Roma tomatoes, halved
– 3 tbsp rich extra virgin olive oil
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 2 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp finely ground black pepper
– 1 tsp sea salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange tomato halves on the sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Roast for 25 minutes until caramelized.
3. Heat remaining olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add roasted tomatoes, basil, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain through a fine-mesh sieve.
6. Stir in heavy cream and adjust seasoning with salt and pepper. Simmer for an additional 5 minutes.
7. Serve hot. Tip: Garnish with a swirl of cream and fresh basil leaves for an elegant touch.
8. Tip: Pair with a grilled cheese sandwich for a classic comfort meal.
Naturally velvety with a bright acidity from the tomatoes, this soup is a harmonious blend of flavors. Try serving it in a hollowed-out bread bowl for a fun, edible presentation.

Spicy Tomato and Lentil Soup

Make this Spicy Tomato and Lentil Soup when you crave something hearty yet healthy. Its bold flavors and simple steps make it a weeknight winner.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 can (28 oz) crushed tomatoes, with juice
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, crushed tomatoes, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Remove from heat and stir in fresh cilantro.

The soup should be thick with tender lentils, offering a smoky and slightly spicy kick. Serve with a dollop of Greek yogurt or crusty bread for dipping.

Classic Tomato Soup with Grilled Cheese Croutons

On a chilly evening, nothing beats the comfort of a warm bowl of tomato soup paired with crispy grilled cheese croutons.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 28 oz canned whole peeled tomatoes, with juice
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tsp sugar
• 1/2 tsp finely ground black pepper
• 4 slices sourdough bread
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter, softened

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Pour in tomatoes and broth, bring to a boil, then simmer for 20 minutes.
4. Blend the soup until smooth using an immersion blender.
5. Stir in cream, sugar, and pepper, simmer for another 5 minutes. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
6. Preheat a skillet over medium heat. Butter one side of each bread slice.
7. Place bread butter-side down in the skillet, top with cheese, then another slice butter-side up.
8. Cook until golden brown, about 3 minutes per side. Tip: Press down gently with a spatula for even browning.
9. Cut sandwiches into 1-inch cubes to make croutons.
10. Ladle soup into bowls, top with grilled cheese croutons. Tip: Serve immediately to keep croutons crispy.

Bursting with creamy texture and tangy tomato flavor, this soup is a hug in a bowl. Try garnishing with fresh basil leaves for a pop of color and freshness.

Tomato and Red Pepper Soup with Feta

Kickstart your meal with this vibrant Tomato and Red Pepper Soup with Feta, a dish that balances tangy and sweet flavors perfectly.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 large red bell peppers, seeded and diced
• 4 cups ripe tomatoes, chopped
• 2 cups vegetable stock
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup crumbled feta cheese
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced red bell peppers and cook until softened, about 10 minutes.
5. Mix in chopped tomatoes, vegetable stock, black pepper, and sea salt.
6. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
7. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
8. Adjust seasoning if necessary, then ladle into bowls.
9. Sprinkle crumbled feta cheese over each serving and garnish with fresh basil leaves. Tip: For extra flavor, toast the feta lightly before crumbling.

Delight in the creamy texture and the harmonious blend of sweet peppers and tangy tomatoes. Serve with crusty bread for a satisfying crunch.

Slow Cooker Tomato Soup

Absolutely comforting and effortlessly simple, this slow cooker tomato soup blends rich flavors with minimal effort. Perfect for busy days or when you crave something warm and hearty.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 oz each) whole peeled tomatoes, with juice
• 1 cup vegetable broth
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup heavy cream
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
2. Transfer the onion mixture to the slow cooker. Add tomatoes, vegetable broth, black pepper, and salt.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until flavors meld.
4. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
5. Stir in heavy cream and cook for an additional 30 minutes on LOW. Tip: Substitute coconut milk for a dairy-free version.
6. Season with additional salt and pepper if needed. Tip: Always taste before adding more seasoning.

Just ladle this velvety soup into bowls and garnish with fresh basil. Its creamy texture and deep tomato flavor pair wonderfully with a grilled cheese sandwich for a classic comfort meal.

Tomato Bisque with Fresh Herbs

Luscious and velvety, this tomato bisque with fresh herbs is a comforting bowl of warmth. Perfect for any season, it’s a simple yet sophisticated dish that delights the senses.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 28 oz canned whole peeled tomatoes, with juice
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• Salt and finely ground black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in canned tomatoes with juice and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth. Tip: For a finer texture, strain the soup through a sieve.
7. Stir in heavy cream, fresh basil, and thyme. Season with salt and pepper.
8. Simmer for another 5 minutes to let flavors meld. Tip: Do not boil after adding cream to prevent curdling.
9. Adjust seasoning if necessary before serving. Tip: A pinch of sugar can balance the acidity of the tomatoes.

Creamy and aromatic, this bisque pairs wonderfully with a crusty bread or a grilled cheese sandwich. The fresh herbs add a bright contrast to the rich, smooth texture.

Chunky Tomato and Vegetable Soup

Gather around for a hearty bowl of Chunky Tomato and Vegetable Soup, perfect for any season. This dish combines simplicity with robust flavors, making it a go-to for busy weeknights.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 3 cups ripe tomatoes, diced
– 2 cups carrots, sliced
– 2 cups celery, chopped
– 4 cups vegetable broth
– 1 tsp finely ground black pepper
– 1 tsp sea salt
– 1 cup fresh basil, torn

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sautéing for 3 minutes until translucent.
3. Stir in tomatoes, carrots, and celery, cooking for 5 minutes to soften.
4. Pour in vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, simmering for 20 minutes until vegetables are tender.
6. Season with black pepper and sea salt, adjusting to preference.
7. Remove from heat, stirring in fresh basil just before serving.
Tip: For a smoother texture, blend half the soup before adding basil.
Tip: Enhance flavor by roasting vegetables before adding to the pot.
Tip: Serve with a drizzle of olive oil and crusty bread for dipping.
Yield a comforting bowl with chunks of vegetables in a savory tomato broth. You can top it with grated Parmesan for an extra layer of flavor.

Tomato Soup with Pesto Swirl

Luscious and comforting, this Tomato Soup with Pesto Swirl combines the classic warmth of tomato soup with the vibrant freshness of homemade pesto. Perfect for any season, it’s a simple dish that delivers on flavor and elegance.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 28 oz canned whole peeled tomatoes, with juice
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, packed
• 2 tbsp pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup rich extra virgin olive oil
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the canned tomatoes with juice and vegetable broth. Bring to a simmer, then reduce heat and cook for 20 minutes.
4. While the soup simmers, make the pesto by blending basil leaves, pine nuts, Parmesan cheese, and 1/4 cup olive oil until smooth. Season with salt.
5. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat through.
6. Ladle the soup into bowls and swirl in the pesto before serving.

With its velvety texture and bright flavors, this soup pairs wonderfully with crusty bread or a grilled cheese sandwich. The pesto swirl not only adds a burst of color but also introduces a layer of complexity to the dish.

Tomato and Rice Soup

Kickstart your meal with this comforting Tomato and Rice Soup, a hearty blend that’s both simple and satisfying.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups ripe, juicy tomatoes, chopped
• 1 cup long-grain white rice
• 4 cups chicken stock, homemade preferred
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in tomatoes, cook until they begin to break down, 10 minutes.
4. Add rice, stir to coat with tomato mixture, 1 minute.
5. Pour in chicken stock, bring to a boil.
6. Reduce heat to low, cover, simmer until rice is tender, 20 minutes.
7. Season with salt and pepper, adjust as needed.
8. Remove from heat, stir in basil leaves.

Oozing with warmth, this soup boasts a velvety texture with bursts of tomato freshness. Serve with a drizzle of olive oil and a sprinkle of Parmesan for an extra layer of flavor.

Tomato Soup with Meatballs

Filling and flavorful, this tomato soup with meatballs combines comfort with a touch of elegance. Perfect for any season, it’s a hearty dish that promises satisfaction.

Ingredients

• 1 lb ground beef (80% lean for juiciness)
• 1/2 cup breadcrumbs (fine, golden)
• 1 large egg (farm-fresh, beaten)
• 2 cloves garlic (minced, aromatic)
• 1 tsp salt (coarse, for seasoning)
• 1/2 tsp black pepper (freshly ground)
• 2 tbsp olive oil (rich extra virgin)
• 1 medium onion (diced, sweet)
• 28 oz canned tomatoes (whole, San Marzano preferred)
• 4 cups chicken broth (homestyle, low sodium)
• 1/2 cup heavy cream (velvety, for richness)
• 1/4 cup fresh basil (chopped, fragrant)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground beef, breadcrumbs, egg, garlic, salt, and pepper until just combined. Overmixing can toughen meatballs.
3. Form into 1-inch meatballs, placing them on the prepared sheet. Bake for 20 minutes until browned.
4. Heat olive oil in a large pot over medium heat. Add onion, sautéing until translucent, about 5 minutes.
5. Add canned tomatoes and chicken broth. Bring to a simmer, breaking tomatoes with a spoon.
6. Add baked meatballs to the pot. Simmer for 15 minutes to meld flavors.
7. Stir in heavy cream and basil. Heat through for 2 minutes. Avoid boiling to prevent curdling.

Zesty and comforting, the soup boasts tender meatballs in a velvety tomato base. Serve with crusty bread for dipping or over al dente pasta for a twist.

Tomato and Chickpea Soup

Outstanding for a quick, nutritious meal, this soup combines simplicity with depth of flavor. Perfect for any season, it’s a hearty choice that satisfies with minimal effort.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 28 oz canned whole peeled tomatoes, crushed by hand
• 15 oz canned chickpeas, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté for 5 minutes until translucent.
3. Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
4. Add crushed tomatoes with their juices, chickpeas, and vegetable broth. Bring to a boil.
5. Reduce heat to low, simmer uncovered for 20 minutes, stirring occasionally.
6. Season with black pepper and sea salt. Tip: Taste and adjust seasoning as needed.
7. Blend half the soup with an immersion blender for a creamier texture, if desired. Tip: Leave some chickpeas whole for texture.
8. Stir in chopped parsley before serving. Tip: Garnish with a drizzle of olive oil for extra richness.

Warm and comforting, this soup boasts a velvety texture with bursts of chickpea. Serve with crusty bread for dipping or top with a dollop of Greek yogurt for a tangy contrast.

Tomato Soup with Coconut Milk

Tantalizingly creamy and subtly sweet, this tomato soup with coconut milk is a comforting twist on a classic. Perfect for any season, it’s ready in under 30 minutes.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes, fire-roasted for depth
– 1 can (13.5 oz) full-fat coconut milk, creamy and smooth
– 1 cup vegetable broth, low-sodium
– 1 tsp smoked paprika, for a hint of warmth
– Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, cooking until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Mix in minced garlic, sautéing for 1 minute until fragrant. Tip: Don’t let garlic brown to avoid bitterness.
4. Pour in crushed tomatoes, coconut milk, and vegetable broth, stirring to combine.
5. Season with smoked paprika, salt, and pepper. Bring to a gentle boil.
6. Reduce heat to low, simmering uncovered for 15 minutes to meld flavors. Tip: Stir occasionally to prevent sticking.
7. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
8. Taste and adjust seasoning if necessary before serving.

Generously ladle the soup into bowls. The velvety texture and rich flavor pair beautifully with crusty bread or a sprinkle of fresh herbs. For a heartier meal, add grilled cheese croutons on top.

Tomato and Corn Chowder

Just when summer’s bounty is at its peak, this Tomato and Corn Chowder captures the essence of the season in a bowl.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large sweet onion, finely diced
• 2 cloves garlic, minced
• 4 cups fresh corn kernels, cut from about 6 ears
• 4 large ripe tomatoes, diced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add corn kernels and diced tomatoes, cooking for 5 minutes to soften.
5. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes.
6. Reduce heat to low. Stir in heavy cream and smoked paprika. Simmer for another 5 minutes.
7. Season with salt and pepper. For a smoother texture, blend half the soup.
8. Garnish with fresh basil leaves before serving.

Kick back and enjoy the chowder’s creamy texture and the sweet contrast of corn and tomatoes. Serve with a crusty bread for dipping or top with avocado slices for extra richness.

Tomato Soup with Quinoa

Outstanding for a quick, nutritious meal, this Tomato Soup with Quinoa combines simplicity with depth of flavor.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes, with juice
• 2 cups vegetable broth, low sodium
• 1/2 cup uncooked quinoa, rinsed
• 1 tsp dried basil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh basil, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion, sauté for 3 minutes until translucent.
3. Stir in minced garlic, cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and vegetable broth, bring to a boil.
5. Add quinoa, dried basil, black pepper, and sea salt. Reduce heat to low.
6. Cover and simmer for 15 minutes, until quinoa is tender.
7. Remove from heat, let stand for 5 minutes to thicken.
8. Garnish with fresh basil before serving.

Tip: For a creamier texture, blend half the soup before adding quinoa. Tip: Toast quinoa in a dry pan before cooking to enhance its nutty flavor. Tip: Adjust thickness by adding more broth if desired. Creamy yet hearty, this soup offers a comforting blend of tangy tomatoes and fluffy quinoa. Serve with a drizzle of olive oil and a sprinkle of Parmesan for an extra flavor boost.

Tomato and Sausage Soup

Comfort in a bowl, this Tomato and Sausage Soup combines hearty ingredients for a satisfying meal. Perfect for any season, it’s a straightforward dish with deep flavors.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 28 oz canned crushed tomatoes, with juice
• 4 cups chicken stock, low sodium
• 1 tsp dried basil
• 1/2 tsp finely ground black pepper
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in onion and garlic. Cook until softened, 3 minutes.
4. Pour in crushed tomatoes and chicken stock. Bring to a boil.
5. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
6. Add basil, pepper, and salt. Simmer for another 5 minutes.
7. Stir in heavy cream. Heat through, 2 minutes. Do not boil.

Silky with a hint of spice, this soup boasts a robust tomato base enriched by creamy undertones. Serve with crusty bread for dipping or a sprinkle of fresh basil for color.

Tomato Soup with Spinach and Orzo

Rustle up a comforting bowl of Tomato Soup with Spinach and Orzo in no time. This dish combines simplicity with depth of flavor, perfect for any day.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 28 oz canned whole peeled tomatoes, crushed by hand
• 4 cups low-sodium vegetable broth
• 1 cup orzo pasta
• 2 cups fresh baby spinach, tightly packed
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add crushed tomatoes, broth, salt, and pepper. Bring to a boil.
5. Reduce heat to low and simmer for 15 minutes to blend flavors.
6. Add orzo and cook for 8 minutes, stirring occasionally to prevent sticking.
7. Tip: For a smoother soup, blend half before adding orzo.
8. Stir in spinach and cook until just wilted, about 2 minutes.
9. Tip: Reserve some spinach for garnish to add color and texture.
10. Remove from heat and stir in Parmesan cheese.
11. Tip: Let the soup sit for 5 minutes before serving to thicken slightly.

Velvety orzo and tender spinach make this soup hearty yet light. Serve with a sprinkle of Parmesan and crusty bread for dipping.

Tomato and Barley Soup

Deliciously hearty and simple to make, this Tomato and Barley Soup is a comforting bowl of warmth. Perfect for any season, it’s packed with flavors that meld beautifully together.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups ripe, juicy tomatoes, diced
• 1/2 cup pearl barley, rinsed
• 4 cups homemade vegetable stock
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh basil, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the tomatoes, cooking until they begin to soften, roughly 3 minutes.
4. Tip: For deeper flavor, let the tomatoes cook down until they release their juices.
5. Add the barley, vegetable stock, pepper, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender.
7. Tip: Stir occasionally to prevent sticking and ensure even cooking.
8. Remove from heat and stir in the fresh basil.
9. Tip: Let the soup sit for 5 minutes before serving to allow flavors to meld.

Creamy barley and tangy tomatoes create a soup with a satisfying chew and bright acidity. Serve with a drizzle of olive oil and crusty bread for dipping.

Tomato Soup with Avocado

Nothing beats the comfort of a warm bowl of tomato soup, especially when it’s paired with the creamy texture of avocado. This recipe is straightforward, delivering rich flavors with minimal effort.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 28 oz canned whole peeled tomatoes, with juice
• 2 cups vegetable broth
• 1 ripe avocado, diced
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in canned tomatoes with juice and vegetable broth. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
7. Season with black pepper and sea salt. Adjust to taste.
8. Ladle the soup into bowls and top with diced avocado. Tip: Squeeze a bit of lime juice over the avocado to prevent browning.

Makes for a velvety soup with a bright, tangy flavor from the tomatoes, balanced by the buttery avocado. Serve with crusty bread for dipping or a side of grilled cheese for a heartier meal.

Tomato and Mushroom Soup

Feeling chilly? This Tomato and Mushroom Soup is your cozy bowl of comfort. Simple ingredients come together for a rich, umami-packed experience.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 lb fresh cremini mushrooms, sliced
• 1 can (28 oz) crushed tomatoes, with juice
• 4 cups vegetable broth, low sodium
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and minced garlic. Sauté until translucent, 5 minutes.
3. Stir in sliced mushrooms. Cook until they release their juices and brown slightly, 8 minutes.
4. Pour in crushed tomatoes and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
6. Season with black pepper, sea salt, and fresh thyme. Simmer for another 5 minutes.
7. Remove from heat. Stir in heavy cream until fully incorporated.

Ladle this velvety soup into bowls. The mushrooms add a meaty texture, while the cream rounds out the acidity of the tomatoes. Serve with crusty bread for dipping.

Tomato Soup with Black Beans

Humble yet hearty, this tomato soup with black beans is a comforting bowl that’s both nutritious and satisfying. Perfect for a quick lunch or a cozy dinner, it’s a dish that promises warmth and flavor in every spoonful.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can (15 oz) fire-roasted diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 2 cups vegetable broth
– 1/2 cup heavy cream
– Salt to taste
– Freshly ground black pepper to taste
– Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Pour in the fire-roasted tomatoes with their juices, black beans, and vegetable broth. Bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld.
6. Use an immersion blender to puree the soup to your desired consistency, leaving some beans whole for texture.
7. Stir in the heavy cream and season with salt and pepper. Heat through for 2 minutes.
8. Ladle into bowls and garnish with fresh cilantro.

Enjoy the creamy texture and smoky undertones of this soup. Serve with crusty bread for dipping or top with avocado slices for extra richness.

Conclusion

Great news for tomato soup lovers! Our roundup of 20 hearty recipes offers something for every taste and occasion. From classic comfort to bold twists, these dishes promise to warm your heart and home. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!