26+ Delicious Vegetarian Tomato Soup Recipes to Try

There’s something truly comforting about a bowl of warm tomato soup.

Whether it’s the tangy richness of ripe tomatoes, the soothing texture, or the nostalgic memories of cozy nights with a grilled cheese sandwich, tomato soup is a beloved classic.

But why stop at just one version when you can explore 26+ amazing vegetarian tomato soup recipes?

From spicy and creamy to chunky and hearty, there’s a variation for every taste and occasion.

In this blog, we’ll dive into a collection of flavorful and nourishing vegetarian tomato soup recipes that you can easily prepare at home.

Each recipe is designed to bring out the natural goodness of tomatoes while offering a unique twist—perfect for adding a little variety to your meals.

Whether you prefer a simple, traditional soup or one with unexpected ingredients like roasted peppers, curry, or even sweet potatoes, we’ve got something for everyone.

So, let’s grab a spoon and get ready to explore some of the best vegetarian tomato soup recipes that are sure to warm your heart and fill your belly!

26+ Delicious Vegetarian Tomato Soup Recipes to Try

Tomato soup is the epitome of comfort food, and with so many creative variations available, you can keep it exciting and fresh every time you make it.

These 26+ vegetarian tomato soup recipes showcase the versatility of this humble dish, turning it from a simple classic into an endless array of flavorful possibilities.

Whether you’re looking for a quick meal or a gourmet experience, these recipes offer something for every palate.

By experimenting with different ingredients and flavors, you can make a pot of tomato soup that suits your mood, season, or dietary needs. So next time you’re craving something warm and satisfying, skip the canned options and whip up a homemade vegetarian tomato soup that’s bursting with fresh ingredients and unbeatable flavor.

Your taste buds—and your loved ones—will thank you!

This blog will be sure to resonate with anyone looking to explore new ways of enjoying tomato soup, offering variety, creativity, and healthy vegetarian options.

Let me know if you’d like any more details or specific points added to the article!

Classic Creamy Tomato Basil Soup

This timeless tomato basil soup is a velvety smooth blend of ripe tomatoes, aromatic garlic, and sweet basil. It’s the kind of comforting, nostalgic dish that pairs perfectly with a grilled cheese sandwich. With simple ingredients and minimal effort, this recipe transforms pantry staples into a restaurant-quality soup that soothes the soul.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 tsp sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• ½ cup heavy cream or coconut cream
• ½ cup fresh basil leaves, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Pour in crushed tomatoes and vegetable broth. Stir to combine.
4. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
5. Add basil and blend the soup using an immersion blender or in batches using a standard blender until smooth.
6. Return to pot, stir in cream, and adjust seasoning with salt, pepper, and sugar if needed.
7. Heat gently before serving.

This classic tomato basil soup is a go-to for cozy nights or quick lunches. It’s rich in flavor, effortlessly elegant, and endlessly adaptable. Serve it with fresh bread or croutons and you’ve got a meal that’s comforting, flavorful, and nourishing.

Roasted Red Pepper and Tomato Soup

Elevate your tomato soup game with the bold, smoky flavors of roasted red peppers. This recipe adds a layer of depth and a subtle sweetness that balances the natural acidity of tomatoes. It’s a flavorful, hearty twist on the traditional tomato soup—perfect for impressing guests or treating yourself.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 tbsp olive oil
• 1 small carrot, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Optional: ¼ cup cream or cashew cream for richness

Instructions:

1. Roast the bell peppers over a gas flame or in a 450°F oven until charred. Let cool, then peel and chop.
2. In a large pot, heat olive oil and sauté onion and carrot until soft.
3. Add garlic, roasted peppers, diced tomatoes, broth, and paprika. Stir to combine.
4. Simmer for 20 minutes, until vegetables are very tender.
5. Use an immersion blender or standard blender to puree until smooth.
6. Add cream if using, and season with salt and pepper. Reheat before serving.

This roasted red pepper and tomato soup brings a smoky, savory twist to the beloved tomato base. It’s satisfying without being heavy and makes a fantastic starter or main when paired with a salad or sandwich. It’s a modern comfort food that delivers both taste and a touch of gourmet flair.

Spiced Indian-Inspired Tomato Lentil Soup

This hearty, Indian-inspired tomato soup gets a protein boost from red lentils and a flavor kick from warming spices like cumin, turmeric, and garam masala. It’s vibrant, nutritious, and deeply satisfying—perfect for when you want something comforting but packed with character.

Ingredients:

• 1 tbsp coconut oil or ghee
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• ½ tsp turmeric
• 1 tsp garam masala
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth or water
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds.
2. Sauté onion, garlic, and ginger until golden and fragrant.
3. Stir in turmeric and garam masala. Cook for 1 minute.
4. Add lentils, tomatoes, and broth. Bring to a boil, then simmer for 25 minutes or until lentils are soft.
5. Blend partially or fully, depending on desired texture.
6. Season with salt and garnish with fresh cilantro.

Bringing together Indian spices and red lentils, this tomato soup reinvents comfort with a global flair. It’s filling enough to stand as a full meal and loaded with nutrients. Each spoonful offers a burst of flavor that warms you from the inside out—perfect for chilly evenings or anytime you crave a bold, healthy bowl.

Let me know if you want any of these adapted for specific dietary needs like gluten-free, dairy-free, or high-protein!

Chunky Garden Tomato and Vegetable Soup

This garden-fresh tomato soup is bursting with wholesome vegetables and rustic charm. Unlike a pureed tomato soup, this chunky version lets every ingredient shine, from the vibrant carrots to the tender green beans. It’s a hearty, nourishing option that feels like it came straight from the farmstand to your table.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 can (28 oz) crushed tomatoes
• 3 cups vegetable broth
• 1 tsp dried oregano
• Salt and pepper, to taste
• Optional: 1 cup cooked pasta or rice

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until softened.
2. Add zucchini and green beans. Cook for 5 minutes, stirring occasionally.
3. Pour in tomatoes, broth, and oregano. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes, until all veggies are tender.
5. Stir in cooked pasta or rice, if using. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley or basil.

This chunky vegetable tomato soup is a complete meal in a bowl. It’s vibrant, colorful, and packed with nutrients—perfect for busy weeknights, meal prep, or simply enjoying a warm, satisfying dish that celebrates seasonal produce.

Tomato Coconut Curry Soup

Take your tomato soup on a tropical vacation with this creamy, coconut-infused version. With curry spices and ginger adding a bold kick, this soup is both exotic and comforting. It’s a perfect blend of sweet, savory, and spicy notes that will surprise and delight your tastebuds.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and lime juice, to taste
• Fresh cilantro or basil, for garnish

Instructions:

1. Heat coconut oil in a pot. Sauté onion until translucent, then add garlic and ginger.
2. Stir in curry paste and cook for 1 minute to release flavors.
3. Add diced tomatoes, coconut milk, and vegetable broth. Mix well.
4. Simmer for 15–20 minutes. Blend if desired for a smoother texture.
5. Season with salt and a splash of lime juice. Garnish before serving.

This tomato coconut curry soup is a creamy, spicy escape from the ordinary. It’s a great choice for anyone who loves Thai or Indian-inspired flavors, and it’s surprisingly quick to make. Pair it with naan or jasmine rice for an unforgettable meal.

Tomato White Bean Soup with Rosemary

This Italian-inspired tomato soup is made hearty with the addition of creamy white beans and scented with earthy rosemary. It’s a satisfying, protein-rich option that’s just as good for dinner as it is for lunch. The flavor is deeply savory and comforting, with just a touch of herbaceous brightness.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp fresh or dried rosemary
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups vegetable broth
• Salt and black pepper, to taste
• Optional: Grated Parmesan (or vegan Parm) and crusty bread

Instructions:

1. Heat olive oil in a large pot. Sauté onion until soft, then add garlic and rosemary.
2. Add tomatoes, white beans, and broth. Stir and bring to a gentle boil.
3. Reduce heat and simmer for 20 minutes.
4. Use an immersion blender to partially blend, leaving some beans whole for texture.
5. Season to taste and serve hot with a sprinkle of cheese and bread.

Hearty, healthy, and herbaceous, this tomato white bean soup is a filling comfort food that doesn’t weigh you down. Rosemary adds a fragrant complexity, while the beans make it robust enough to stand alone. It’s a satisfying, rustic soup that brings warmth and nourishment in every spoonful.

Would you like me to turn these into a downloadable recipe booklet or add serving suggestions and wine pairings?

Tomato and Sweet Potato Soup

This tomato and sweet potato soup is a beautiful balance of savory and slightly sweet flavors, with the natural creaminess of sweet potatoes blending perfectly with the rich acidity of tomatoes. It’s both hearty and healthy, with the addition of ginger and cinnamon giving it a warm, comforting aroma. This soup is perfect for a chilly evening or a nourishing lunch.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 can (28 oz) crushed tomatoes
• 3 cups vegetable broth
• 1 tsp cinnamon
• ½ tsp ground cumin
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and ginger, cooking for 1 more minute until fragrant.
3. Stir in sweet potatoes, crushed tomatoes, broth, cinnamon, and cumin. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
5. Blend until smooth with an immersion blender or in batches in a regular blender.
6. Season with salt and pepper, and serve garnished with fresh cilantro.

This tomato and sweet potato soup is the perfect dish for a cozy fall or winter meal. The sweet potatoes provide a smooth, creamy texture, while the cinnamon and cumin add a lovely warmth to the overall flavor. It’s simple yet filling, and would go wonderfully with a slice of warm, crusty bread.

Spicy Tomato and Chipotle Soup

For those who love a little heat, this spicy tomato and chipotle soup adds smoky, fiery flavor to a classic tomato base. The smoky heat from chipotle peppers and a dash of lime juice create a bold, complex flavor profile that will satisfy any spice lover. It’s perfect for warming up on a cold day or when you need a kick of flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp lime juice
• Salt and black pepper, to taste
• Optional: Fresh cilantro or sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and chopped chipotle peppers, cooking for 1 minute until fragrant.
3. Stir in diced tomatoes, broth, smoked paprika, and cumin. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes.
5. Blend until smooth with an immersion blender or regular blender.
6. Add lime juice, salt, and pepper to taste.
7. Serve with cilantro or a dollop of sour cream for cooling contrast.

This spicy tomato and chipotle soup is perfect for those who like their tomato soup with a bit of a kick. The smoky chipotle adds depth, while the lime juice gives it a zesty finish. It’s ideal for pairing with a cooling side, like a fresh cucumber salad or a slice of avocado toast.

Roasted Garlic Tomato Soup

Roasting garlic before adding it to the soup gives it a rich, caramelized sweetness that adds an extra layer of depth to the flavor. This roasted garlic tomato soup is a comforting, savory dish that feels indulgent without being heavy. It’s ideal for when you want a more refined version of the classic tomato soup, with a little extra gourmet flair.

Ingredients:

• 1 bulb of garlic
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp balsamic vinegar
• Salt and black pepper, to taste
• Optional: Fresh basil or cream for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30 minutes, or until garlic is soft and fragrant.
2. In a large pot, heat olive oil over medium heat and sauté onion until soft.
3. Add roasted garlic (squeezed out of its skin), crushed tomatoes, broth, thyme, and balsamic vinegar. Stir to combine.
4. Bring to a boil, then reduce to a simmer for 15–20 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt and pepper to taste, and garnish with fresh basil or a swirl of cream.

Roasting the garlic brings out its sweetness, adding a beautiful depth of flavor to this tomato soup. The balsamic vinegar gives a subtle tang that balances the natural acidity of the tomatoes. This soup is perfect for a simple yet elevated meal, whether served alone or with a side of fresh baguette or grilled cheese.

I hope you enjoy these new additions! Let me know if you’d like further variations or specific ingredient substitutions!

Tomato and Kale Soup

This vibrant, nutritious tomato soup is elevated by the addition of hearty kale. Packed with vitamins and fiber, the kale adds a satisfying green punch to the classic soup, while the tomatoes remain the star of the show. It’s a light yet filling soup that feels healthy, nourishing, and perfect for a wholesome lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes.
2. Add garlic and cook for 1 more minute until fragrant.
3. Stir in crushed tomatoes, vegetable broth, and oregano. Bring to a simmer.
4. Add kale and cook for 10-15 minutes, until the kale is tender and wilted.
5. Season with salt, pepper, and a squeeze of lemon juice.
6. Serve hot, garnished with fresh basil.

This tomato and kale soup is a vibrant, healthy dish that combines the richness of tomatoes with the earthy flavor of kale. The addition of lemon juice gives it a refreshing brightness, and it’s filling enough to serve as a main dish. Serve with crusty bread for a perfect, balanced meal.

Tomato and Pesto Soup

This tomato soup gets a fresh, aromatic twist with the addition of pesto. The herby, garlicky notes of pesto complement the natural sweetness of the tomatoes and create a rich, comforting soup that feels gourmet. It’s perfect for when you’re craving something simple yet sophisticated.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• Salt and pepper, to taste
• Optional: Grated Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
4. Once simmering, add pesto and stir to combine.
5. Continue to simmer for 15-20 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan if desired.

This tomato and pesto soup brings a fresh, herby twist to the classic. The pesto enhances the soup’s depth with its garlic, basil, and pine nut flavors, making it feel indulgent and special. It’s ideal for serving at lunch with a simple salad or as a cozy dinner with crusty bread.

Tomato and Corn Chowder

This tomato and corn chowder is a perfect balance of sweetness from the corn and the tangy richness of tomatoes. The creaminess of the soup, combined with the slightly smoky flavor of paprika, makes it a comforting dish that can be enjoyed year-round. It’s hearty and filling while still feeling light and fresh.

Ingredients:

• 1 tbsp butter or olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh or frozen corn kernels
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup milk or coconut milk
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in corn, diced tomatoes, vegetable broth, and smoked paprika. Bring to a simmer.
4. Once simmering, reduce heat and cook for 15–20 minutes, until the vegetables are tender.
5. Add milk or coconut milk, stirring to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives or parsley.

This tomato and corn chowder is a delightful mix of sweet, creamy, and savory flavors. The corn adds texture, while the tomatoes provide a vibrant tang. With a touch of smoked paprika, the soup is rich and satisfying without being too heavy, making it a perfect comfort food for any time of year.

I hope these new recipes inspire some tasty meals for you! Let me know if you need any modifications or additional variations!

Mediterranean Tomato Soup with Feta and Olives

This Mediterranean-inspired tomato soup brings in bright, bold flavors from feta cheese, olives, and a dash of lemon. The salty tang of feta and olives pairs wonderfully with the natural sweetness of the tomatoes, creating a unique twist on the classic soup. It’s a light yet savory meal, perfect for a Mediterranean-themed dinner or a refreshing lunch.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ cup Kalamata olives, chopped
• ½ cup crumbled feta cheese
• Juice of ½ lemon
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and cook for another 1 minute until fragrant.
3. Stir in crushed tomatoes, vegetable broth, oregano, and basil. Bring to a simmer.
4. Cook for 15-20 minutes, allowing the flavors to meld together.
5. Stir in chopped olives, crumbled feta, and lemon juice. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This Mediterranean tomato soup is a perfect balance of rich and tangy flavors. The addition of olives and feta brings a burst of saltiness that elevates the soup, while the lemon adds a refreshing touch. It’s a delightful, savory dish that pairs wonderfully with pita bread or a fresh salad.

Tomato and Chickpea Soup

Packed with protein-rich chickpeas, this tomato soup is a hearty and satisfying meal. The earthy chickpeas complement the tangy tomatoes, while the combination of cumin and coriander adds depth and warmth. This is a great option for a filling, nutritious soup that can be enjoyed on its own or with a side of flatbread.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic, cumin, and coriander, and cook for another minute until fragrant.
3. Stir in crushed tomatoes, chickpeas, vegetable broth, and smoked paprika. Bring to a boil.
4. Reduce the heat and simmer for 20–25 minutes, allowing the flavors to develop.
5. Use an immersion blender or regular blender to blend partially for a chunky texture, or blend completely for a smooth soup.
6. Season with salt and pepper, and garnish with fresh cilantro.

This tomato and chickpea soup is both filling and nutritious, thanks to the hearty chickpeas and the richness of the tomatoes. The cumin and coriander add a warm, earthy flavor that enhances the overall taste, making it a perfect comfort food. It’s a versatile soup that can be paired with rice, quinoa, or a simple flatbread for a complete meal.

Tomato and Avocado Soup

A refreshing twist on tomato soup, this version includes creamy avocado for a rich, smooth texture. The avocado adds a luxurious creaminess without the need for heavy dairy, making this soup both light and indulgent. The cilantro and lime give it a bright, zesty finish, perfect for warmer months or when you want a refreshing yet satisfying dish.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) diced tomatoes
• 1 ½ cups vegetable broth
• 1 ripe avocado, peeled and pitted
• Juice of 1 lime
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for another minute.
3. Stir in diced tomatoes and vegetable broth, and bring to a simmer.
4. Simmer for 15–20 minutes to allow the flavors to develop.
5. Once the soup has simmered, remove from heat and stir in the avocado and lime juice.
6. Use an immersion blender or regular blender to blend the soup until smooth.
7. Season with cumin, salt, and pepper. Serve hot, garnished with fresh cilantro.

This tomato and avocado soup is a creamy, refreshing take on a classic favorite. The avocado adds a rich texture, while the lime and cilantro provide a zesty contrast to the natural sweetness of the tomatoes. It’s a light yet creamy dish that’s perfect for a warm afternoon or when you want something comforting but not too heavy.

I hope you enjoy these new recipes! If you’d like to explore more variations or have dietary requests, feel free to ask!

Tomato and Basil Bisque

This creamy tomato and basil bisque is a luxurious, velvety twist on the classic tomato soup. The smooth texture is achieved by blending the tomatoes with cream, while fresh basil adds a fragrant, herby touch. It’s rich, indulgent, and perfect for a special dinner or when you’re in the mood for something comforting but elevated.

Ingredients:

• 2 tbsp butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 ½ cups vegetable broth
• 1 cup heavy cream or coconut cream
• 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in crushed tomatoes, vegetable broth, and dried basil. Bring to a simmer and cook for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in heavy cream (or coconut cream) and fresh basil. Cook for an additional 5 minutes.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh basil.

This tomato and basil bisque is rich and creamy, with the basil giving it a wonderful aromatic touch. The soup feels luxurious yet simple to prepare. It’s perfect for cozy evenings or as a starter for a more elaborate meal. Pair it with a slice of grilled cheese or a fresh baguette for the ultimate comfort experience.

Roasted Tomato Soup with Balsamic Glaze

This roasted tomato soup brings out the natural sweetness of tomatoes through the roasting process, intensifying their flavor. The balsamic glaze adds a tangy-sweet finish, making this soup feel sophisticated yet comforting. It’s a great choice when you want a simple, flavorful dish with a gourmet twist.

Ingredients:

• 6-8 medium ripe tomatoes, quartered
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper, to taste
• Balsamic glaze, for drizzling (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place quartered tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
2. In a large pot, sauté the chopped onion in a little olive oil over medium heat until soft, about 5 minutes. Add garlic and cook for another minute.
3. Add the roasted tomatoes (along with any juices), canned diced tomatoes, vegetable broth, balsamic vinegar, and thyme. Bring to a simmer.
4. Simmer for 15–20 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt and pepper to taste, and serve hot with a drizzle of balsamic glaze.

This roasted tomato soup is deep in flavor, thanks to the caramelized tomatoes, and the balsamic glaze adds a sophisticated touch that elevates the dish. It’s perfect for when you want a more complex version of the classic soup. Serve it with a grilled cheese or some garlic bread for a satisfying, well-rounded meal.

Tomato and Roasted Red Pepper Soup

This roasted red pepper and tomato soup is a smoky, rich version of the classic. The roasted red peppers add a depth of flavor and a slight sweetness that pairs beautifully with the tangy tomatoes. It’s perfect for those who love a more complex, layered tomato soup, with just a hint of smokiness.

Ingredients:

• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh cream or coconut cream for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved red bell peppers on a baking sheet, drizzle with olive oil, and roast for 25 minutes, until the skins are blackened and blistered. Let them cool, then peel off the skins.
2. In a large pot, sauté onion in olive oil over medium heat until soft, about 5 minutes. Add garlic and cook for 1 more minute.
3. Stir in the roasted red peppers, crushed tomatoes, vegetable broth, smoked paprika, and thyme. Bring to a simmer.
4. Simmer for 15–20 minutes, allowing the flavors to develop.
5. Use an immersion blender or regular blender to blend the soup until smooth.
6. Season with salt and pepper, and garnish with a swirl of cream (if using) before serving.

This tomato and roasted red pepper soup is smoky, sweet, and incredibly rich in flavor. The roasted peppers give it a unique depth, and the smoked paprika adds a lovely complexity. It’s perfect for a comforting meal or to impress guests with a flavorful twist on a classic. Pair it with a slice of crusty bread for an ideal, filling meal.

These new recipes offer some creative takes on classic tomato soup. I hope you find them enjoyable and satisfying! Let me know if you’d like more variations or have any other preferences!

Curried Tomato Soup

This curried tomato soup offers a bold, exotic twist on the traditional tomato soup. The warm spices from curry powder, along with a touch of ginger and coconut milk, create a rich, flavorful broth that’s both comforting and vibrant. It’s the perfect soup for those who enjoy a little heat and depth in their dishes.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground turmeric
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and turmeric, and cook for 1 minute to release the spices’ flavors.
4. Add crushed tomatoes, vegetable broth, and coconut milk. Bring to a simmer.
5. Let the soup simmer for 20 minutes to allow the flavors to meld.
6. Blend the soup until smooth using an immersion blender or regular blender.
7. Season with salt and pepper to taste. Serve garnished with fresh cilantro.

This curried tomato soup is warm, hearty, and full of flavor, with a wonderful depth of taste thanks to the coconut milk and spices. The ginger and curry powder add a spicy warmth, making this soup a great option for colder months. It pairs beautifully with naan bread or a simple green salad.

Tomato and Lentil Soup

This hearty tomato and lentil soup is packed with protein and fiber, making it a filling and nutritious option. The lentils soak up the flavors of the tomatoes, spices, and herbs, creating a rich, satisfying soup. It’s perfect for a wholesome meal that will keep you energized throughout the day.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 can (28 oz) diced tomatoes
• 1 cup dried red lentils, rinsed
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Add garlic and carrot, cooking for another 5 minutes until the carrot begins to soften.
3. Stir in cumin, coriander, and smoked paprika, and cook for 1 minute.
4. Add diced tomatoes, red lentils, and vegetable broth. Bring to a boil.
5. Reduce heat and simmer for 30-35 minutes, until the lentils are tender.
6. Blend the soup partially using an immersion blender or mash with a potato masher for a chunky texture.
7. Season with salt and pepper, and garnish with fresh parsley or cilantro before serving.

This tomato and lentil soup is both nourishing and filling, packed with plant-based protein from the lentils. The cumin and paprika add warmth, while the carrots and tomatoes provide natural sweetness. It’s a perfect soup for a wholesome lunch or dinner, and it goes wonderfully with whole-grain crackers or a slice of rustic bread.

Tomato and Zucchini Soup

This light yet flavorful tomato and zucchini soup is a great way to use up summer produce. The zucchini adds a subtle sweetness and smooth texture to the soup, while the tomatoes remain the star, providing a rich, tangy base. It’s a refreshing, healthy soup that can be enjoyed year-round, especially when paired with a fresh salad.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchinis, chopped
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in chopped zucchini, cooking for 5-7 minutes, until the zucchini softens.
4. Add crushed tomatoes, vegetable broth, and dried oregano. Bring to a simmer.
5. Cook for 15-20 minutes, allowing the zucchini to fully soften and the flavors to meld together.
6. Blend the soup until smooth with an immersion blender or regular blender.
7. Season with salt and pepper, and serve hot, garnished with fresh basil.

This tomato and zucchini soup is light, healthy, and full of flavor. The zucchini adds a lovely texture and natural sweetness, while the tomatoes provide a tangy base. It’s the perfect balance of fresh ingredients and comforting flavors. Serve it with a side of warm bread or a crisp cucumber salad for a satisfying meal.

I hope you find these recipes to be delicious additions to your collection! Let me know if you want more ideas or need adjustments!

Smoky Tomato Soup with Roasted Garlic

This smoky tomato soup is enhanced by the deep, savory flavor of roasted garlic, which adds an extra layer of richness. The smokiness comes from a dash of smoked paprika, while the roasted garlic adds a caramelized sweetness that complements the tangy tomatoes perfectly. It’s a comforting, slightly bold twist on a traditional favorite.

Ingredients:

• 1 whole head of garlic
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic and drizzle with olive oil. Wrap in foil and roast in the oven for 30-40 minutes, until the garlic is soft and golden.
2. In a large pot, heat olive oil over medium heat and sauté the chopped onion until soft, about 5 minutes.
3. Add the roasted garlic (squeeze out the soft cloves), crushed tomatoes, vegetable broth, smoked paprika, and thyme. Stir to combine.
4. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
5. Use an immersion blender or regular blender to blend until smooth.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh basil.

This smoky tomato soup is a rich, flavorful dish with the sweetness of roasted garlic and a slight smokiness from the paprika. It’s a cozy, satisfying soup that’s great for cooler weather and pairs wonderfully with a slice of crusty bread or a grilled cheese sandwich.

Tomato and Sweet Potato Soup

This tomato and sweet potato soup is a hearty, nutritious combination that balances the natural sweetness of the potatoes with the tangy richness of the tomatoes. The sweet potato gives the soup a creamy, velvety texture without the need for cream, making it a healthy and satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika, cooking for 1 minute to release the spices’ flavors.
3. Stir in diced sweet potatoes, crushed tomatoes, and vegetable broth. Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, until the sweet potatoes are tender.
5. Use an immersion blender or regular blender to blend the soup until smooth.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This tomato and sweet potato soup is hearty, creamy, and full of flavor. The natural sweetness of the sweet potatoes complements the tangy tomatoes, and the cumin and paprika provide depth and warmth. It’s the perfect fall or winter soup and pairs well with a side of whole-grain crackers or a fresh salad.

Tomato and Spinach Soup

This tomato and spinach soup is a simple yet nourishing dish. The spinach adds a mild, leafy green flavor that pairs perfectly with the tangy richness of the tomatoes. With just a few ingredients, it’s quick to make, light yet satisfying, and perfect for a weeknight dinner or a healthy lunch.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• 1 tsp dried oregano
• Salt and pepper, to taste
• Grated Parmesan for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in crushed tomatoes, vegetable broth, and oregano. Bring to a simmer and cook for 10-15 minutes.
4. Add fresh spinach and cook until wilted, about 3-5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan if desired.

This tomato and spinach soup is light, healthy, and bursting with flavor. The spinach adds a lovely freshness, and the oregano brings a nice herby touch. It’s a great option for a quick, wholesome meal, and adding Parmesan gives it an extra creamy, savory finish. Perfect on its own or paired with a slice of toast or a simple salad.

I hope these new recipes inspire you! Let me know if you’d like more ideas or if you have any particular ingredients in mind for future soups!

Tomato and Bean Soup

This hearty tomato and bean soup is a comforting and protein-packed dish. The beans add a creamy texture and a satisfying bite, while the tomatoes provide the tangy base. Combined with garlic, onions, and a few spices, this soup makes for a filling, nutritious meal, perfect for lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) white beans or kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in crushed tomatoes, beans, vegetable broth, basil, oregano, and paprika.
4. Bring the soup to a boil, then reduce heat and let it simmer for 15–20 minutes.
5. Use an immersion blender or regular blender to blend the soup until smooth or keep it chunky, depending on your preference.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This tomato and bean soup is a filling, nourishing meal with the added benefit of protein from the beans. The combination of tomatoes and spices gives it a rich, savory flavor that is both comforting and satisfying. It pairs wonderfully with a side of crusty bread or a light salad.

Spicy Tomato Soup with Jalapeños

For those who like a bit of heat, this spicy tomato soup with jalapeños is a perfect choice. The jalapeños add a nice kick to the rich, tangy tomato base, while cumin and cilantro bring in extra warmth and complexity. It’s a bold and flavorful dish that can be customized to your desired spice level.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 fresh jalapeños, chopped (seeds removed for less heat)
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and chopped jalapeños, cooking for another minute.
3. Stir in crushed tomatoes, vegetable broth, cumin, and coriander. Bring to a simmer.
4. Cook for 15–20 minutes, allowing the flavors to meld.
5. Use an immersion blender or regular blender to blend the soup until smooth or leave it chunky.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and a wedge of lime for an extra zesty finish.

This spicy tomato soup with jalapeños is perfect for those who love bold flavors and a bit of heat. The combination of cumin and cilantro enhances the richness of the tomatoes, while the jalapeños bring a punch of spiciness. It’s a satisfying and flavorful dish that pairs wonderfully with avocado toast or a cooling yogurt side.