Tomato soup can be a luscious starter or a healthy comfort-food dinner. Here are 12 ways to make incredible tomato soup.

By Kristin Donnelly
Updated June 28, 2017
Day 21: Smoky Tomato Soup with Gruyère Toast

1. Chunky
Flavor your soup with onions and fennel. Puree half for a more rustic texture.

Chunky Tomato Soup, Photo © John Kernick
Credit: © John Kernick

2. With beets
Make a riff on vegetarian borscht by blending beets and cumin into your tomato soup and top with crème fraîche; serve it pureed or chunky.

Beet-and-Tomato Soup with Cumin
Credit: © P-A Jorgensen

3. With fresh tomatoes
Many tomato soups rely on cooked canned tomatoes; Jacques Pépin, however, uses fresh and brightens it up with basil oil.

4. Creamy style
To round out the flavor of tangy tomatoes, add heavy cream to your soup base and top with buttery croutons.

5. Smoky
Smoke tomatoes indoors with wood chips, a cast-iron skillet, a small rack and a sheet of foil. Then puree with cooked vegetables, herbs and a hit of horseradish. Even simpler, skip the wood chips and add smoked paprika to your soup.

Day 21: Smoky Tomato Soup with Gruyère Toast

6. With olives and feta
Turn your tomato soup into a riff on Greek salad, just like chef David Chang.

Tomato Soup with Feta, Olives and Cucumbers
Credit: © John Kernick

7. With fresh and canned tomatoes
To create a soup with layers of flavor, chef Alex Guarnaschelli cooks fresh tomatoes with sugar until they’re charred and adds a hit of Pernod. She then cooks canned tomatoes with garlic and fennel and purees it all together.

Two-Tomato Soup with Fennel
  • 8. With roasted tomatoes
  • Roasting tomatoes concentrates their sweetness; it’s a good trick for using fresh tomatoes in the dead of winter.
  • 9. With shrimp
  • Elevate canned tomato soup by cooking it with jerk spices and adding some shrimp, rice and scallions.
  • 10. With buttermilk
  • For a no-cook soup, puree the best-quality fresh tomatoes with buttermilk and top with a cherry tomato salad.
  • 11. With chickpeas and pasta
  • Turn your tomato soup into a main course by adding chickpeas and ditalini or other small pasta.
Tomato Soup with Chickpeas and Pasta

12. With miso
Whisk miso into a tomato-mushroom soup and stir in chunks of tofu.

Tomato-Miso Soup

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016) and the blog Eat Better, Drink Better. She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.