18 Delicious Tomato Soup Recipes for Cozy Nights

There’s nothing quite like a warm bowl of tomato soup to turn a chilly evening into a cozy retreat. Whether you’re craving a classic version or something with a twist, our roundup of 18 Delicious Tomato Soup Recipes has got you covered. From quick fixes to slow-simmered favorites, these recipes promise comfort in every spoonful. Let’s dive into the ultimate comfort food that never fails to delight!

Classic Creamy Tomato Soup

There’s nothing quite like the comfort of a bowl of Classic Creamy Tomato Soup, especially when it’s homemade with love and a touch of cream for that perfect silky finish.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, salt, black pepper, and red pepper flakes if using. Bring to a simmer and cook for 20 minutes, stirring occasionally.
3. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
4. Stir in the heavy cream and heat through over low heat for about 5 minutes, ensuring the soup doesn’t boil.
5. Serve hot, garnished with fresh basil leaves.

The secret to this soup’s velvety texture lies in the blend of ripe tomatoes and cream, creating a balance that’s both rich and refreshing.

Tip: For an extra layer of flavor, try roasting the tomatoes and garlic before adding them to the pot. It deepens the soup’s taste beautifully.

Roasted Garlic and Tomato Soup

There’s nothing quite like the comforting embrace of a bowl of Roasted Garlic and Tomato Soup, especially when the flavors are deepened by roasting. This version is a hug in a bowl, with a rich, velvety texture that’s surprisingly easy to achieve.

Ingredients

• 2 heads of garlic
• 3 lbs ripe tomatoes, halved
• 1 large onion, quartered
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp balsamic vinegar
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F. Cut the tops off the garlic heads to expose the cloves, drizzle with 1 tbsp olive oil, and wrap in foil. Place on a baking sheet along with the tomatoes and onion. Drizzle with the remaining 2 tbsp olive oil, sprinkle with salt and pepper, and roast for 40 minutes until the vegetables are soft and caramelized.
2. Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted tomatoes and onion, along with any juices from the pan. Blend until smooth.
3. Transfer the blended mixture to a pot over medium heat. Stir in the vegetable broth, heavy cream, and balsamic vinegar. Simmer for 10 minutes, stirring occasionally.
4. Serve hot, garnished with fresh basil leaves.

The magic of this soup lies in the roasting process, which coaxes out a natural sweetness from the tomatoes and garlic, creating a depth of flavor that’s both complex and comforting.

Tip: For an extra smoky flavor, try roasting the tomatoes on a grill instead of in the oven.

Spicy Tomato Basil Soup

Warm up your kitchen with this Spicy Tomato Basil Soup, a comforting bowl that balances the richness of tomatoes with a kick of heat and the freshness of basil.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in crushed tomatoes and vegetable broth, bringing the mixture to a simmer. Cook for 15 minutes, stirring occasionally.
4. Add chopped basil, sugar, salt, and black pepper. Simmer for another 5 minutes.
5. For a smoother texture, blend the soup with an immersion blender. Stir in heavy cream if using, and heat through.

The secret to this soup’s depth of flavor lies in the slow simmering of tomatoes and basil, creating a perfect harmony between spice and sweetness.

Tip: For an extra layer of flavor, toast some crusty bread rubbed with garlic to serve alongside your soup.

Tomato Soup with Grilled Cheese Croutons

There’s nothing quite like the classic comfort of tomato soup paired with the crispy delight of grilled cheese croutons. This recipe brings a playful twist to your favorite duo, making it perfect for a cozy night in.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 4 slices bread
• 1 cup shredded cheddar cheese
• 2 tbsp butter

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the crushed tomatoes, vegetable broth, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 20 minutes.
3. Blend the soup until smooth, then stir in the heavy cream. Keep warm.
4. For the croutons, butter one side of each bread slice. Place 1/2 cup cheddar cheese between two slices, buttered sides out. Repeat with the remaining bread and cheese.
5. Heat 1 tbsp olive oil in a skillet over medium heat. Cook the sandwiches until golden and cheese melts, about 3 minutes per side. Cut into cubes.
6. Serve the soup topped with grilled cheese croutons.

The magic of this dish lies in the contrast between the velvety soup and the crunchy, cheesy croutons, offering a delightful texture play in every spoonful.

Tip: For an extra flavor boost, sprinkle a pinch of dried basil into the soup before blending.

Creamy Tomato Tortellini Soup

Warm up your evening with this creamy tomato tortellini soup, a comforting bowl that combines rich flavors and tender pasta for the ultimate comfort food experience.

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp sugar
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 9 oz cheese tortellini
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in crushed tomatoes, vegetable broth, sugar, dried basil, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
3. Add heavy cream and tortellini, cooking until the tortellini is tender, about 7 minutes.
4. Remove from heat and stir in Parmesan cheese until melted.
5. Garnish with fresh basil leaves before serving.

The magic of this soup lies in the creamy texture that perfectly coats each piece of tortellini, creating a harmonious blend of tangy tomato and rich cheese flavors.

Tip: For an extra layer of flavor, toast some garlic bread to dip into this heavenly soup.

Tomato and Roasted Red Pepper Soup

Warm up with this velvety Tomato and Roasted Red Pepper Soup, a comforting blend that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 28 oz canned whole tomatoes
• 12 oz jarred roasted red peppers, drained and chopped
• 2 cups vegetable broth
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft, about 5 minutes.
2. Stir in salt, black pepper, sugar, dried basil, and smoked paprika, cooking for 1 minute until fragrant.
3. Add canned whole tomatoes and roasted red peppers, breaking up the tomatoes with a spoon. Pour in vegetable broth and bring to a simmer.
4. Reduce heat to low and cook for 20 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and heat through for 2 minutes.

The smoky sweetness of roasted red peppers elevates this classic tomato soup, making it a standout dish that’s perfect for chilly evenings.

Tip: For an extra smoky flavor, char your own red peppers under the broiler before adding them to the soup.

Healthy Vegan Tomato Soup

Warm up with this comforting Healthy Vegan Tomato Soup, a creamy blend of ripe tomatoes and aromatic herbs that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the chopped tomatoes, vegetable broth, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, until the tomatoes are very soft.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
4. Stir in 1/2 cup coconut milk and heat through for another 5 minutes. Adjust seasoning if necessary.

The coconut milk adds a subtle richness and velvety texture that makes this soup stand out, perfect for those chilly evenings when you need a little extra comfort.

Tip: For an extra flavor boost, try roasting the tomatoes before adding them to the soup.

Tomato Soup with Parmesan Crisps

There’s nothing quite like the comfort of a warm bowl of tomato soup, especially when it’s paired with crispy, cheesy parmesan crisps. This recipe is a hug in a bowl, perfect for those chilly evenings when you need a little extra warmth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated parmesan cheese

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the canned crushed tomatoes, vegetable broth, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
3. While the soup simmers, preheat your oven to 400°F. Line a baking sheet with parchment paper and spoon the 1/2 cup grated parmesan cheese into small mounds. Flatten slightly and bake for 5-7 minutes until golden and crisp. Let cool on the sheet.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
5. Serve the soup hot, topped with the parmesan crisps.

The magic of this recipe lies in the contrast between the velvety soup and the crunchy, salty parmesan crisps, creating a symphony of textures in every bite.

Tip: For an extra layer of flavor, sprinkle a little fresh basil over the soup before serving.

Slow Cooker Tomato Soup

There’s nothing quite like the comfort of a warm bowl of tomato soup, especially when it’s been simmering all day in your slow cooker, filling your home with its inviting aroma.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream (optional)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Transfer the onion and garlic to your slow cooker. Add the crushed tomatoes, vegetable broth, sugar, salt, pepper, basil, and oregano. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. If desired, stir in the heavy cream during the last 30 minutes of cooking for a richer flavor.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a traditional blender.

The slow cooking process deepens the tomatoes’ natural sweetness, creating a soup that’s both vibrant and velvety. Perfect for pairing with a grilled cheese sandwich on a lazy weekend afternoon.

Tip: For a smoky twist, add a pinch of smoked paprika with the other spices.

Tomato Bisque with Fresh Herbs

Warm up with this creamy Tomato Bisque with Fresh Herbs, a comforting bowl that’s bursting with flavor and ready in under an hour.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in crushed tomatoes, vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Stir in heavy cream and simmer for another 5 minutes. Remove from heat and stir in fresh basil and parsley.

The fresh herbs add a bright, aromatic finish to the rich and velvety bisque, making it a standout dish for any dinner table.

Tip: For a lighter version, substitute half-and-half for the heavy cream.

Chunky Tomato and Vegetable Soup

Nothing beats the comfort of a hearty Chunky Tomato and Vegetable Soup on a chilly evening. Packed with fresh veggies and rich tomato flavor, this soup is a bowl of warmth and nutrition.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 cups chopped kale
• 1 tbsp balsamic vinegar

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
3. Pour in the crushed tomatoes and 4 cups vegetable broth. Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, and 1/2 tsp dried oregano. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the chopped kale and 1 tbsp balsamic vinegar, simmering for an additional 5 minutes until the kale is tender.

The balsamic vinegar adds a subtle sweetness that perfectly balances the tangy tomatoes, making this soup a standout. Serve with crusty bread for a satisfying meal.

Tip: For a thicker soup, blend half of it before adding the kale.

Tomato Soup with Homemade Croutons

There’s nothing quite like a bowl of creamy tomato soup paired with crunchy homemade croutons to warm you up from the inside out. This recipe is a hug in a bowl, perfect for those chilly evenings when you need a little extra comfort.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 cups bread cubes (for croutons)
• 2 tbsp melted butter
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the crushed tomatoes, vegetable broth, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
3. While the soup simmers, preheat your oven to 375°F. Toss the bread cubes with 2 tbsp melted butter, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy.
4. Blend the soup until smooth using an immersion blender or in batches in a regular blender. Stir in 1/2 cup heavy cream and heat through.
5. Serve the soup hot, topped with the homemade croutons.

The magic of this recipe lies in the contrast between the velvety soup and the crisp, herby croutons, making every spoonful a delight.

Tip: For an extra layer of flavor, sprinkle a little grated Parmesan cheese over the croutons before baking.

Tomato and Lentil Soup

Warm up your kitchen with this hearty Tomato and Lentil Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
3. Add the spinach and cook for another 5 minutes, until wilted.

This soup stands out with its perfect balance of earthy lentils and bright tomatoes, finished with a pop of color and freshness from the spinach.

Tip: For an extra layer of flavor, try stirring in a tablespoon of lemon juice just before serving.

Tomato Soup with a Kick of Chili

Warm up your day with this Tomato Soup with a Kick of Chili, a comforting classic turned up a notch with just the right amount of heat.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
3. Add the crushed tomatoes, 2 cups vegetable broth, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Stir in 1/2 cup heavy cream and heat through. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh basil leaves.

The secret to this soup’s depth of flavor lies in the blend of chili powder and smoked paprika, creating a smoky undertone that complements the tomatoes perfectly.

Tip: For an extra kick, add a pinch more cayenne pepper or serve with a drizzle of chili oil.

Tomato and Coconut Milk Soup

Warm up with this creamy Tomato and Coconut Milk Soup, a comforting blend of rich tomatoes and smooth coconut milk that’s both vegan and utterly delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 4 cups diced tomatoes (about 6 medium tomatoes)
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh basil, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
3. Add the diced tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the tomatoes have softened.
4. Pour in the coconut milk, salt, and black pepper. Simmer for another 5 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the fresh basil just before serving.

The magic of this soup lies in the smoky depth from the paprika paired with the creamy coconut milk, creating a luxurious texture without any dairy.

Tip: For an extra touch of sweetness, roast the tomatoes before adding them to the pot.

Tomato Soup with Meatballs

Nothing warms the soul quite like a bowl of homemade tomato soup with tender meatballs, a classic comfort dish that’s both hearty and easy to love.

Ingredients

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cans (28 oz each) crushed tomatoes
• 4 cups chicken broth
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Instructions

1. In a bowl, mix ground beef, breadcrumbs, egg, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Form into 1-inch meatballs.
2. Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté diced onion until soft, about 3 minutes. Add crushed tomatoes, chicken broth, sugar, dried basil, dried oregano, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Return meatballs to the pot. Cover and simmer on low heat for 20 minutes, until meatballs are cooked through.
5. Serve hot, garnished with fresh basil if desired. The secret to this soup’s depth of flavor lies in browning the meatballs first, which adds a rich, caramelized note to the broth.

Tip: For an extra creamy texture, blend half the soup before adding the meatballs back in.

Tomato and Orzo Soup

Warm up with this comforting Tomato and Orzo Soup, a hearty dish that combines the richness of tomatoes with the satisfying chew of orzo pasta.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 can (28 oz) crushed tomatoes
• 1 cup orzo pasta
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 tablespoon sugar
• Fresh basil leaves for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Pour in 4 cups chicken or vegetable broth and 1 can (28 oz) crushed tomatoes, stirring to combine. Bring the mixture to a boil.
3. Add 1 cup orzo pasta, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, and 1 tablespoon sugar. Reduce the heat to a simmer and cook for 10 minutes, or until the orzo is tender.
4. Ladle the soup into bowls and garnish with fresh basil leaves before serving.

The magic of this soup lies in the balance of sweetness from the sugar and the acidity of the tomatoes, creating a depth of flavor that’s both comforting and sophisticated.

Tip: For an extra layer of flavor, toast the orzo in the pot with the onions and garlic before adding the liquids.

Tomato Soup with Avocado Salsa

Nothing warms the soul quite like a bowl of creamy tomato soup, especially when topped with a vibrant avocado salsa for that perfect crunch and freshness.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in the canned crushed tomatoes, vegetable broth, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend the soup until smooth using an immersion blender or in batches in a regular blender. Stir in 1/2 cup heavy cream and heat through.
4. For the avocado salsa, combine the diced avocado, finely chopped red onion, chopped cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Mix gently.
5. Serve the soup hot, topped with a generous spoonful of avocado salsa.

The contrast between the creamy soup and the chunky, tangy salsa elevates this dish from simple to spectacular.

Tip: For an extra kick, add a pinch of chili flakes to the avocado salsa.

Conclusion

We hope this roundup of 18 delicious tomato soup recipes brings warmth and comfort to your cozy nights. Each recipe is a treasure waiting to be discovered, so why not try one (or a few!) and share your favorites in the comments? Don’t forget to pin this article on Pinterest to keep these comforting recipes handy for your next chilly evening. Happy cooking!