| All Recipes:Tomato Soup: Creamy style with vegetable broth, herbs, Worcestershire, and hot pepper sauce. |
| Basic Tomato Soup: Using sausage, spices, and rice with discussion about variations. |
| Basic Tomato Soup: Vegan recipe using potato, vegetable stock, onion, and purée. Makes three to four servings. |
| Basil & Tomato Soup: Combines buttermilk, chicken broth, squash, and onion. |
| Black Bean and Roasted Tomato Soup: Contains onion, garlic, carrots, canned vegetable broth, and yogurt. From Epicurious. |
| Cheddar Tomato Soup: Combines tomatoes, onions, celery, chicken stock, cream, and basil. Six servings. |
| Curry-Laced Tomato-Lentil Broth: Eight serving recipe from the book, Classic Indian Vegetarian and Grain Cooking by Julie Sahni. |
| Dried Tomato Soup: Serving six this recipe uses ginger, garlic, onion, basil, oregano, and rosemary. |
| Fresh Cream of Tomato Soup with Roasted Pumpkin Seeds: Recipe from the Channel 5 Eyewitness News at Noon. |
| Fresh Tomato Soup: From Better Homes and Gardens Magazine serving four. |
| Fresh Tomato Soup: Chicken broth with celery, basil, onion, paste, and yogurt. |
| Fresh Tomato Soup: Using orange zest, heavy cream, onion, and basil. |
| Fresh Tomato-Vegetable Soup: Uses pasta, onion, celery, zucchini, garlic, and corn. |
| Green Tomato Soup: Recipe using cinnamon, cloves, flour, milk, butter, and sugar. |
| Green Tomato Soup with Garlic, Ginger and Cumin: Four serving dish made with broth, coconut milk, bell peppers, potatoes, honey, and yogurt. May be served chilled. |
| Hearty Tomato Soup: Contains canned ingredients, cream cheese, milk, and seasonings. Four servings. |
| Hearty Tomato Soup: Made with milk, rice, whole wheat flour, carrot, milk, and butter. Six servings. |
| Herbed Fresh Tomato Soup: Made with paste, basil, thyme, bouillon granules, sugar, and hot pepper sauce. |
| Italian Tomato Bisque: Combines brown sugar, chives, basil, milk, butter, and onion. |
| L.J.'s Winter Tomato Soup: Contains spaghetti noodles, rum, milk, mushrooms, soy, and chicken stock. |
| Lentil-Tomato Soup: Based on a recipe from The Vegetarian Epicure using dry white wine, dill, onion, carrot, paste, and parsley. |
| Mediterranean Style Tomato Soup: Broth with soy protein, brown rice, seasonings, zucchini, and celery. Eighteen servings from Soyfoods Cookbook. |
| Mediterranean Tomato Soup: Eight serving recipe from QVC made in a twelve quart stockpot. |
| Meme's Tomato Corn Soup: Chicken broth based recipe with rice making eight servings. |
| Minute Tomato Soup: Using canned beef consomme, potato, celery, carrots, corn, and noodles. |
| Mom's Jersey Fresh Tomato Soup: Made with bacon, paste, butter, chicken stock, onion, lemon rind, and sugar. |
| Old World Tomato-Rice Soup: Calls for sour cream, rice, flour, and sugar. |
| Pink Starful Soup: Chicken broth based recipe with tomato, onion, and white sauce. |
| Plattsburgh Tomato Beef Soup: Eight serving recipe using meat, celery, onion, rice, and bouillon cubes. |
| Potato and Tomato Soup: Dutch oven recipe using vegetables and chicken stock. |
| Puree of Tomato Soup: Using dry white wine, olive oil, and chopped fresh herbs. |
| Quick and Delicious Tomato Soup: Made with canned ingredients, milk, and parmesan cheese. |
| Quick Tomato-Noodle Soup: From the Vegetarian Journal using celery, juice, green pepper, and pasta. Six servings. |
| Recipezaar: Tomato Soups: Features a collection of recipes and meal ideas. |
| Red Tomato and Red Chile Soup: From Modern Southwest Cuisine by John Rivera Sedlar. |
| Rich Tomato and Rice Soup: Made with cider vinegar, soy, milk, whole wheat flour, celery, brown sugar, and sunflower seeds. |
| Roasted Carrot and Tomato Soup: Six serving recipe made with garlic, olive oil, onion, milk, and basil. |
| Roasted Tomato Soup with Blue Cheese Crostini: Recipe by Chef Robert Conaway. Made with stock, red wine vinegar, heavy cream, and garlic. Eight servings. |
| Roasted Tomato Soup with Garlic: Bon Appétit recipe that serves four. Calls for chicken broth and herbs. |
| Roasted Yellow Pepper Soup and Roasted Tomato Soup with Seranno Cream: Gourmet recipe that uses two types of soup in one dish. |
| Smokey Tomato and Lentil Soup: Six serving dish made with ham hocks, celery, carrots, cabbage, and canned ingredients. |
| Spicey Tomato Soup: Calls for Italian sausage, beef broth, rice, lentils, onion, and canned items. |
| Spicy Green Tomato Soup with Crab & Country Ham: From the book, Not Afraid of Flavor: Recipes from the Magnolia Grill by Chefs Ben and Karen Barker. |
| Spicy Roasted Tomato Soup with a Fresh Herb Salad: Six to eight serving dish by Emeril Lagasse. |
| Tofu Tomato Soup: Contains soy and fresh ingredients. |
| Tomato & Cabbage Soup with Variations: From Microwave Gourmet, by Barbara Kafka. Four servings. |
| Tomato and Bread Soup: Recipe from Barbara Kafka's book, Soup: A Way of Life. |
| Tomato and Corn Chowder: Recipe adapted from the book, You Say Tomato by Joanne Weir. |
| Tomato and Dill Soup: Uses green chilies, sweet red peppers, cayenne, cumin, stock, garlic, and celery to make five servings. |
| Tomato and Orange Soup: From Marguerite Patten's Marvellous Meals, Yours Magazine, UK. |
| Tomato and Pepper Soup: Combines stock with vegetables and pasta. |
| Tomato and Spinach Soup: Made with sugar, milk, parmesan, sugar, basil, butter, and basil. |
| Tomato Basil Soup: From 22 News Online Recipes courtesy of Jeannine's Kitchen. |
| Tomato Basil Soup: Purée recipe using potatoes, chicken broth, celery, and canned items. Eight servings. |
| Tomato Bean Soup: Four serving dish made with sauce, cheddar cheese, and herbs. |
| Tomato Bisque: Using dry red wine, light cream, cheddar cheese, celery, butter, and onion. |
| Tomato Bisque: From the collection of Jim Vorheis, Colorado Cache Cookbook. |
| Tomato Bisque Soup: From Kromborg Kitchen Kapers. Uses few ingredients. |
| Tomato Butternut Soup: Soy based recipe using ginger, fruit, or vegetables. By Eden Foods, Inc. |
| Tomato Carrot Soup: Chicken broth, yogurt, chives, soy, red pepper, celery, and herbs. Six to eight servings. |
| Tomato Cheese Soup: Calls for beef stock, flour, sugar, mushrooms, cream cheese, and herbs. Twelve servings. |
| Tomato Chipotle Soup with Freash Peach Salsa: From Bon Appétit Cooking for Health. |
| Tomato Curry Soup: Recipes from Castle Marne B&B. Uses sour cream, chicken stock, butter, and onion. |
| Tomato Dill Soup: Serving six this recipe uses flour, heavy cream, vegetables, and herbs. |
| Tomato Egg Drop Soup: From Ken Hom Prodigy Guest Chefs Cookbook. |
| Tomato Fennel Soup with Gremolata: Bon Appétit recipe made with a parsley and lemon peel mixture commonly used in Italy with osso buco. |
| Tomato Florentine Soup Shoney's Style: Uses canned products and spinach. Serves six. |
| Tomato Garlic Soup with Tortellini: Made with a vegetable broth or stock with herbs. |
| Tomato Lentil Soup: Six serving recipe from Calgary Herald by Tom Bullick. |
| Tomato Mushroom Soup: Combines vegetables with beef broth, flour, and herbs. Twelve servings. |
| Tomato Noodle Soup: Chicken broth with canned and fresh ingredients. |
| Tomato Soup: Using red chili powder, ginger, and cumin. |
| Tomato Soup with Basil: Contains potatoes, purée, butter, onions, and garlic. |
| Tomato Soup with Basil (Potage De Tomate A La Basilic): Recipe from Bon Appétit that serves four. |
| Tomato Soup with Chicken Meatballs: Made with juice, elbow macaroni, vegetables, broth, and meat. |
| Tomato Soup with Kasha, Fresh: From Everyday Cooking for the Jewish Home by Ethel Hofman. |
| Tomato Soup with Pasta: From Greek Vegetarian Cookery by Jack Santa Maria. |
| Tomato, Basiel and Orzo Soup: Calls for sherry or apple juice, red bell pepper, vegetable broth, and canned items. |
| Tomato, Basil and Barley Soup: Vegetarian recipe using few ingredients. One serving. |
| Tomato-Onion Soup with Rigatoni: Recipe from The New McDougall Cookbook. Serves four. |
| Winter Tomato Bisque: Eight serving recipe by Country Living Magazine. |
| Winter Tomato Garlic Macaroni Soup: Recipe by Jessica Litman using a variety of vegetables, herbs, and parmesan cheese. |
| Winter Tomato Soup with Vermicelli: From Gourmet Vegetarian Feasts by Martha Rose Shulman. |
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