Tomato soup is a soup made from tomatoes. It is often served cold or used as an ingredient in more complex dishes. It can be made from chunks of tomato or with only a puree.
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Creamy style with vegetable broth, herbs, Worcestershire, and hot pepper sauce.
Vegan recipe using potato, vegetable stock, onion, and purée. Makes three to four servings.
Eight serving recipe from the book, Classic Indian Vegetarian and Grain Cooking by Julie Sahni.
Serving six this recipe uses ginger, garlic, onion, basil, oregano, and rosemary.
From Better Homes and Gardens Magazine serving four.
Using orange zest, heavy cream, onion, and basil.
Chicken broth with celery, basil, onion, paste, and yogurt.
Uses pasta, onion, celery, zucchini, garlic, and corn.
Recipe using cinnamon, cloves, flour, milk, butter, and sugar.
Four serving dish made with broth, coconut milk, bell peppers, potatoes, honey, and yogurt. May be served chilled.
Made with milk, rice, whole wheat flour, carrot, milk, and butter. Six servings.
Made with paste, basil, thyme, bouillon granules, sugar, and hot pepper sauce.
Combines brown sugar, chives, basil, milk, butter, and onion.
Contains spaghetti noodles, rum, milk, mushrooms, soy, and chicken stock.
Made with bacon, paste, butter, chicken stock, onion, lemon rind, and sugar.
Eight serving recipe using meat, celery, onion, rice, and bouillon cubes.
Using dry white wine, olive oil, and chopped fresh herbs.
From the Vegetarian Journal using celery, juice, green pepper, and pasta. Six servings.
Made with cider vinegar, soy, milk, whole wheat flour, celery, brown sugar, and sunflower seeds.
Six serving dish made with ham hocks, celery, carrots, cabbage, and canned ingredients.
Recipe adapted from the book, You Say Tomato by Joanne Weir.
Uses green chilies, sweet red peppers, cayenne, cumin, stock, garlic, and celery to make five servings.
From Marguerite Patten's Marvellous Meals, Yours Magazine, UK.
Made with sugar, milk, parmesan, sugar, basil, butter, and basil.
Using dry red wine, light cream, cheddar cheese, celery, butter, and onion.
From the collection of Jim Vorheis, Colorado Cache Cookbook.
From Kromborg Kitchen Kapers. Uses few ingredients.
Soy based recipe using ginger, fruit, or vegetables. By Eden Foods, Inc.
Calls for beef stock, flour, sugar, mushrooms, cream cheese, and herbs. Twelve servings.
Serving six this recipe uses flour, heavy cream, vegetables, and herbs.
From Ken Hom Prodigy Guest Chefs Cookbook.
Six serving recipe from Calgary Herald by Tom Bullick.
Combines vegetables with beef broth, flour, and herbs. Twelve servings.
Recipe from Bon Appétit that serves four.
Made with juice, elbow macaroni, vegetables, broth, and meat.
From Greek Vegetarian Cookery by Jack Santa Maria.
Calls for sherry or apple juice, red bell pepper, vegetable broth, and canned items.
Vegetarian recipe using few ingredients. One serving.
Recipe from The New McDougall Cookbook. Serves four.
Eight serving recipe by Country Living Magazine.
Recipe by Jessica Litman using a variety of vegetables, herbs, and parmesan cheese.
From Gourmet Vegetarian Feasts by Martha Rose Shulman.
Creamy style with vegetable broth, herbs, Worcestershire, and hot pepper sauce.
From Greek Vegetarian Cookery by Jack Santa Maria.
Using dry white wine, olive oil, and chopped fresh herbs.
Eight serving recipe using meat, celery, onion, rice, and bouillon cubes.
Six serving recipe from Calgary Herald by Tom Bullick.
Combines vegetables with beef broth, flour, and herbs. Twelve servings.
Made with milk, rice, whole wheat flour, carrot, milk, and butter. Six servings.
Using dry red wine, light cream, cheddar cheese, celery, butter, and onion.
Made with cider vinegar, soy, milk, whole wheat flour, celery, brown sugar, and sunflower seeds.
Six serving dish made with ham hocks, celery, carrots, cabbage, and canned ingredients.
Recipe adapted from the book, You Say Tomato by Joanne Weir.
Eight serving recipe from the book, Classic Indian Vegetarian and Grain Cooking by Julie Sahni.
Calls for sherry or apple juice, red bell pepper, vegetable broth, and canned items.
Recipe from Bon Appétit that serves four.
Recipe from The New McDougall Cookbook. Serves four.
From the collection of Jim Vorheis, Colorado Cache Cookbook.
From Marguerite Patten's Marvellous Meals, Yours Magazine, UK.
Four serving dish made with broth, coconut milk, bell peppers, potatoes, honey, and yogurt. May be served chilled.
Serving six this recipe uses ginger, garlic, onion, basil, oregano, and rosemary.
Made with bacon, paste, butter, chicken stock, onion, lemon rind, and sugar.
From Better Homes and Gardens Magazine serving four.
Recipe by Jessica Litman using a variety of vegetables, herbs, and parmesan cheese.
Uses pasta, onion, celery, zucchini, garlic, and corn.
From Kromborg Kitchen Kapers. Uses few ingredients.
Using orange zest, heavy cream, onion, and basil.
Serving six this recipe uses flour, heavy cream, vegetables, and herbs.
Eight serving recipe by Country Living Magazine.
From Gourmet Vegetarian Feasts by Martha Rose Shulman.
Combines brown sugar, chives, basil, milk, butter, and onion.
Chicken broth with celery, basil, onion, paste, and yogurt.
Recipe using cinnamon, cloves, flour, milk, butter, and sugar.
From Ken Hom Prodigy Guest Chefs Cookbook.
From the Vegetarian Journal using celery, juice, green pepper, and pasta. Six servings.
Vegan recipe using potato, vegetable stock, onion, and purée. Makes three to four servings.
Soy based recipe using ginger, fruit, or vegetables. By Eden Foods, Inc.
Calls for beef stock, flour, sugar, mushrooms, cream cheese, and herbs. Twelve servings.
Made with sugar, milk, parmesan, sugar, basil, butter, and basil.
Made with juice, elbow macaroni, vegetables, broth, and meat.
Uses green chilies, sweet red peppers, cayenne, cumin, stock, garlic, and celery to make five servings.
Vegetarian recipe using few ingredients. One serving.
Made with paste, basil, thyme, bouillon granules, sugar, and hot pepper sauce.
Contains spaghetti noodles, rum, milk, mushrooms, soy, and chicken stock.
