I used crushed tomatoes for added texture and flavor. Vidalia onions for their sweetness. This recipe is easy to halve. Add more vegetables too. Add hot sauce for a zing. This is just a great base and making it suit your needs is quite easy.

This is an experimental recipe I did, the kind where you have no idea if it'll taste nice or not but it actually came out tasting pretty nice. You can omit the lot of the optional ingredients and it'll still taste pretty nice.

A cheap and cheerful soup for cold winter nights, the garlic also boosts your immune system to keep you healthy.

This is a "slightly" more ellaborate recipe than your run-on-the-mill canned tomato soup, and it takes a bit longer to make than just open the can and heat. But the smells in the kitchen and the smiles at the table make it well worth it!It uses tomatoes in three different forms (fresh, canned, and tomato paste) which gives it a texture no canned tomato soup can hope to imitate!For this recipe, I use panela cheese, a Mexican white cheese. Should you not find it, you can substitute with paneer, farmer's cheese, or any white firm cheese. In a pinch, cubed mozzarella will do the trick!

The thing about tomato soup is that just about everybody is going to expect something out of it. You can use fancy techniques and high end ingredients, but if you stray too far from expectation, you lose your audience.

This is an amazing homemade tomato soup to go with your favorite grilled cheese sandwich. It's also fantastic with just a handful of croutons on top.

This is a variation of a recipe I made when I was in elementary school. The tomatoes make it rich and refreshing from the tartness. Serve chilled in the summer.Since the soup is simmered with very little water at the beginning, keep an eye on the heat level to prevent the soup from burning. Don't let it come to a boil after adding the soy milk!If you do let it come to a boil, the flavor won't be as pronounced. Recipe by Myuu samada

Grilled cheese and tomato soup? A match made in heaven. A couple of months ago, we found out that our son loves tomato soup. Granted, it came from a can, but he still loved it.I decided to take my stovetop recipe and make it in the slow cooker. To me, the slow cooker was made for soups and sauces. When my son tried my soup, he devoured it. He likes to eat, but he is picky about what he eats. If that makes sense.I love carrots, so I add it to the soup. Gives it more of a nutritious punch. Add the cream, milk, or as I do, coconut milk at the end; when you blend it all together. It gives it a nicer texture.Eat this with grilled cheese, a quesadilla, goldfish, crackers, etc.Enjoy!

I'm really fond of marinating whole tomatoes in dashi stock and eating them chilled. I thought that a more western-flavored variation of that would be delicious, too!Adjust the amount of salt to the soup by tasting the soup after simmering the onions.Instead of parsley, you can use cucumber, okra or any green vegetable as a garnish. Please arrange it so that it looks colorful. Recipe by yaburie

Attempt to copy East Side Mario’s Tomato soup but avoiding garlic and onion by adding other veggies to compensate.

I had a craving for tomato soup.And thought, I should cook to satisfy my own cravings.Tomorrow, I think I'll have rice, miso, tamagoyaki, and vegetable salad.The key is to simmer until the vegetables are very soft and tender!!I recommend using canned tomatoes instead of tomato juice for more texture. Recipe by Sherrykana?

Nothing helps a long day and a cold winter like grilled cheese and tomato soup. But when you want to make a comforting, gooey grilled cheese and you make the horrible discovery that you have no tomato soup the world seems a little darker. But no worries! With a little scouring in the pantry you can whip up that old comfort food like no can could ever offer. I paired it with a cheddar grilled cheese on 12 grain with a bit of oregano. Hope it warms your tummy too!