Better Than the Red Can We Grew Up On: 17 Cozy Tomato Soup Recipes for Cold Rainy Days

When the first cold rain hits, some of us still crave the red soup and sandwich that waited for us after school. This is your guide to tomato soup made from scratch, the cozy way Grandma did it, plus roasted, creamy, smoky and 15-minute versions for busy nights. Most of these start with a few cans of tomatoes, an onion and a little butter, so a big pot costs less than a fast food lunch. You will also learn the one pantry ingredient that keeps cream of tomato soup from curdling. Grab a spoon and a blanket..

Old-Fashioned Cream of Tomato Soup (the Baking Soda Trick)

This is the red soup many of us grew up on, only better, because you make it yourself in about 30 minutes. The secret old cooks swore by is a pinch of baking soda. Tomatoes are acidic, and acid can make milk curdle into little grainy bits. A quarter teaspoon of baking soda calms that acid, so the soup turns silky and pale orange when the milk goes in. Did your mom use this trick?

You will need: 2 tablespoons butter, 1 small onion chopped, 1 tablespoon flour, 1 can (28 oz) crushed tomatoes, 1 cup chicken or vegetable broth, 1 teaspoon sugar, 1/4 teaspoon baking soda, 1 1/2 cups warm whole milk or half and half, salt and pepper.

How to make it: 1. Melt the butter and cook the onion 5 minutes until soft. 2. Stir in the flour for 1 minute. 3. Add tomatoes, broth and sugar and simmer 15 minutes. 4. Stir in the baking soda and let it fizz and settle. 5. Blend smooth, then slowly stir in the warm milk. 6. Heat gently without boiling and season.

Roasted Tomato Basil Soup

Roasting is how you get deep, sweet flavor from tomatoes, even the pale ones from the winter store. The oven caramelizes the edges and softens the garlic until it spreads like butter. Blend it all with fresh basil and a splash of cream, and you get a tomato soup that tastes like the end of summer. Plum tomatoes work best because they have less water and more flesh.

You will need: 3 lb Roma tomatoes halved, 1 onion in wedges, 6 garlic cloves, 3 tablespoons olive oil, salt and pepper, 2 cups vegetable broth, 1 cup fresh basil leaves, 1/3 cup heavy cream.

How to make it: 1. Heat the oven to 425 F. 2. Toss tomatoes, onion and garlic with oil, salt and pepper on a sheet pan. 3. Roast 35 to 40 minutes until browned at the edges. 4. Scrape everything into a pot with the broth and simmer 10 minutes. 5. Add basil and blend smooth. 6. Stir in the cream and taste for salt.

Velvety Bisque for Company

A bisque is the fancy cousin of the everyday bowl, with more cream, a little sherry or wine, and a texture like velvet. It feels like restaurant food, yet it comes together in one pot on a weeknight. Serve it in teacups at a holiday lunch and watch people ask for the recipe. Would you call this a soup or a dessert for grown-ups?

You will need: 3 tablespoons butter, 1 onion, 1 carrot, 1 celery rib, 2 garlic cloves, 2 tablespoons tomato paste, 1 can (28 oz) whole tomatoes, 2 cups chicken broth, 2 tablespoons dry sherry (optional), 3/4 cup heavy cream, pinch of cayenne, salt.

How to make it: 1. Melt butter and cook the chopped onion, carrot and celery 8 minutes. 2. Stir in garlic and tomato paste for 2 minutes. 3. Add tomatoes, broth and sherry. 4. Simmer 20 minutes. 5. Blend until very smooth and strain if you like. 6. Stir in cream and cayenne and warm through.

15-Minute Pantry Tomato Soup

No fresh produce in the house? This one is all pantry: canned tomatoes, broth, an onion and a few spices. It is ready in about the time it takes to make a sandwich, and it costs only a few dollars for four bowls. A spoon of butter at the end makes it taste like it simmered all afternoon. Keep two cans on the shelf for snow days and sick days.

You will need: 1 tablespoon olive oil, 1 tablespoon butter, 1 small onion grated, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 can (28 oz) crushed tomatoes, 1 1/2 cups broth, 1 teaspoon sugar, 2 tablespoons butter to finish, salt and pepper.

How to make it: 1. Heat oil and 1 tablespoon butter. 2. Cook the grated onion 3 minutes. 3. Add garlic powder and basil for 30 seconds. 4. Pour in tomatoes, broth and sugar. 5. Simmer 10 minutes. 6. Blend if you like it smooth, stir in the butter and season.

Slow Cooker Tomato Soup

Put it on before work and come home to a house that smells like comfort. The slow cooker does the simmering, so the tomatoes turn sweet and mellow without you standing at the stove. Add the cream only at the end so it stays smooth. This is a smart one for big families, because the recipe doubles easily in a 6 quart cooker.

You will need: 2 cans (28 oz each) whole tomatoes, 1 onion chopped, 2 carrots chopped, 3 garlic cloves, 2 cups vegetable broth, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon sugar, 3/4 cup cream or half and half, salt and pepper.

How to make it: 1. Add tomatoes, onion, carrots, garlic, broth, thyme, bay leaf and sugar to the slow cooker. 2. Cook on low 6 to 8 hours or high 3 to 4 hours. 3. Remove the bay leaf. 4. Blend with a stick blender. 5. Stir in the warm cream. 6. Season and serve.

Smoky Fire-Roasted Tomato Soup With Bacon

Fire-roasted canned tomatoes and a spoon of smoked paprika give this bowl a campfire taste in just 25 minutes. Crispy bacon on top adds crunch and a little salt in every bite. If you want more heat, add a chipotle pepper from the can and blend it in. Quick poll: A) mild and creamy, B) smoky, C) spicy, or D) all of the above?

You will need: 4 slices bacon, 1 onion chopped, 2 garlic cloves, 2 cans (14.5 oz each) fire-roasted diced tomatoes, 1 1/2 cups chicken broth, 1 teaspoon smoked paprika, 1 chipotle pepper (optional), 1/2 cup cream, breadsticks to serve.

How to make it: 1. Cook the bacon until crisp, then crumble it. 2. Cook the onion in 1 tablespoon of the bacon fat for 5 minutes. 3. Add garlic and paprika for 30 seconds. 4. Add tomatoes, broth and chipotle and simmer 15 minutes. 5. Blend and stir in the cream. 6. Top with bacon.

Hearty White Bean Supper Bowl

Beans turn a light tomato soup into a full supper that keeps you warm until morning. Blend half of the beans into the broth for creaminess without any cream, and leave the rest whole for bite. It is cheap, filling and full of fiber and plant protein. Add a handful of spinach at the end if you want some green.

You will need: 2 tablespoons olive oil, 1 onion, 2 garlic cloves, 1 teaspoon dried rosemary, 1 can (28 oz) crushed tomatoes, 2 cans (15 oz each) cannellini beans drained, 3 cups vegetable broth, Parmesan rind (optional), salt and pepper.

How to make it: 1. Cook onion in oil 5 minutes. 2. Add garlic and rosemary. 3. Add tomatoes, beans, broth and the Parmesan rind. 4. Simmer 20 minutes. 5. Remove the rind and blend about half the soup. 6. Season and finish with olive oil.

Pappa al Pomodoro, the Italian Bread Bowl

Italian grandmothers never threw away stale bread. They tore it into ripe tomatoes, garlic and olive oil and cooked it into a thick, spoonable soup called pappa al pomodoro. It is more like a warm tomato porridge than a broth, and it is wonderful. This is the dish to make when the loaf on the counter is a day or two old.

You will need: 1/4 cup olive oil, 4 garlic cloves sliced, pinch of chili flakes, 2 lb ripe tomatoes chopped or 1 can (28 oz) whole tomatoes, 3 cups vegetable broth, 4 cups day-old rustic bread torn, 1 cup fresh basil, salt.

How to make it: 1. Warm the oil with garlic and chili flakes until fragrant. 2. Add tomatoes and cook 10 minutes, crushing them. 3. Add broth and bring to a simmer. 4. Stir in the bread and cook 10 minutes until it breaks down. 5. Stir hard to make it thick. 6. Add basil and drizzle with oil.

Creamy Tomato Soup With Orzo

Little rice-shaped pasta makes tomato soup feel like a meal kids actually finish. The orzo cooks right in the pot and soaks up the creamy broth, so dinner is done in one pan. Stir in some Parmesan and a handful of spinach and call it supper. For more cozy bowls, try our hearty fall soups you will want to make every week.

You will need: 2 tablespoons butter, 1 onion, 2 garlic cloves, 1 can (28 oz) crushed tomatoes, 4 cups chicken broth, 1 cup dry orzo, 1/2 cup cream, 1/2 cup grated Parmesan, 2 handfuls baby spinach, fresh basil.

How to make it: 1. Cook onion in butter 5 minutes, then add garlic. 2. Add tomatoes and broth and bring to a boil. 3. Stir in orzo and simmer 10 minutes, stirring often. 4. Lower the heat and add cream and Parmesan. 5. Stir in spinach until wilted. 6. Season and top with basil.

Tomato Soup With Sour Cream and Dill

In many Eastern European kitchens, a bowl of tomato soup gets a spoon of sour cream and a lot of fresh dill on top. The cool, tangy cream melts into the hot soup and the dill makes it taste bright and fresh. Try it once and you may never go back to plain. Dill fans, are you with us?

You will need: 2 tablespoons butter, 1 onion, 1 carrot grated, 2 garlic cloves, 1 can (28 oz) crushed tomatoes, 3 cups chicken broth, 2 potatoes diced (optional), 1 teaspoon sugar, sour cream and fresh dill to serve.

How to make it: 1. Cook onion and carrot in butter 6 minutes. 2. Add garlic. 3. Add tomatoes, broth, potatoes and sugar. 4. Simmer 20 minutes until the potatoes are tender. 5. Blend part of it if you like. 6. Serve with a big spoon of sour cream and chopped dill.

Creamy Mushroom Bowl With Basil

Browned mushrooms give tomato soup a meaty, savory depth without any meat. Cook them hard in a hot pan first so they turn golden, then simmer them in the creamy tomato broth. Top with basil and a little Parmesan. It is a great way to use a box of mushrooms before it goes soft in the fridge.

You will need: 2 tablespoons olive oil, 8 oz mushrooms sliced, 1 tablespoon butter, 1 onion, 2 garlic cloves, 1 teaspoon thyme, 1 can (28 oz) crushed tomatoes, 2 cups broth, 1/2 cup cream, basil and Parmesan.

How to make it: 1. Brown the mushrooms in oil over high heat 6 minutes and set aside. 2. Cook onion in butter 5 minutes, add garlic and thyme. 3. Add tomatoes and broth and simmer 15 minutes. 4. Blend smooth. 5. Stir in cream and the mushrooms. 6. Top with basil and Parmesan.

Tomato Soup With Little Meatballs

Tiny meatballs simmered right in tomato broth make this a supper that even big appetites respect. Roll them small, about the size of a marble, and they cook in 10 minutes with no frying. Kids love helping roll them. Add some small pasta or rice and you have a full meal in one pot.

You will need: 1 lb ground beef or turkey, 1/3 cup breadcrumbs, 1 egg, 1/4 cup Parmesan, 1 garlic clove grated, salt, 1 onion, 2 carrots, 1 can (28 oz) crushed tomatoes, 4 cups broth, 1/2 cup small pasta, parsley.

How to make it: 1. Mix meat, breadcrumbs, egg, Parmesan, garlic and salt. 2. Roll into small balls. 3. Cook onion and carrots in a little oil 5 minutes. 4. Add tomatoes and broth and bring to a simmer. 5. Drop in the meatballs and pasta and cook 10 to 12 minutes. 6. Top with parsley.

Lighter Dairy-Free Tomato Soup

You do not need cream for a creamy bowl. A can of coconut milk or a handful of soaked cashews blended in gives the same silky feel, and nobody at the table will miss the dairy. Red pepper flakes and fresh parsley keep it lively. This is a good one to keep in mind for guests who skip milk.

You will need: 2 tablespoons olive oil, 1 onion, 3 garlic cloves, 1 red bell pepper chopped, 1 can (28 oz) crushed tomatoes, 2 cups vegetable broth, 1/2 cup canned coconut milk or 1/3 cup soaked cashews, red pepper flakes, parsley, salt.

How to make it: 1. Cook onion and pepper in oil 6 minutes. 2. Add garlic. 3. Add tomatoes and broth and simmer 15 minutes. 4. Add coconut milk or cashews. 5. Blend until completely smooth. 6. Season and top with chili flakes and parsley.

Red Lentil Bowl With Lemon

Red lentils melt into the broth as they cook, so this soup turns thick and creamy all by itself. It is one of the cheapest, most filling bowls you can make, with fiber and plant protein in every spoon. A squeeze of lemon at the end wakes up all the flavors. Serve it with warm crusty bread.

You will need: 1 tablespoon olive oil, 1 onion, 1 carrot, 2 garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, 1 cup red lentils rinsed, 1 can (14.5 oz) diced tomatoes, 5 cups vegetable broth, 1 lemon, salt.

How to make it: 1. Cook onion and carrot in oil 5 minutes. 2. Add garlic, cumin and paprika for 30 seconds. 3. Add lentils, tomatoes and broth. 4. Simmer 20 to 25 minutes until the lentils fall apart. 5. Blend part or all of it. 6. Season and finish with lemon juice.

Tomato Tortilla Soup

This Mexican classic starts with a tomato and chile broth and ends with a pile of toppings: crispy tortilla strips, avocado, cheese and lime. Let everyone build their own bowl and dinner turns into a party. Add shredded rotisserie chicken to make it heartier. Which topping do you grab first?

You will need: 1 tablespoon oil, 1 onion, 2 garlic cloves, 1 jalapeno, 1 teaspoon cumin, 1 teaspoon chili powder, 1 can (14.5 oz) fire-roasted tomatoes, 4 cups chicken broth, 2 cups shredded chicken (optional), tortilla strips, avocado, cheese, lime, cilantro.

How to make it: 1. Cook onion and jalapeno in oil 5 minutes. 2. Add garlic, cumin and chili powder. 3. Add tomatoes and broth and simmer 15 minutes. 4. Blend for a smooth broth if you like. 5. Stir in the chicken to warm. 6. Serve with all the toppings.

Florentine Bowl With Spinach

Florentine just means spinach, and it turns a basic tomato soup into a colorful bowl with greens in every bite. Some cooks add small pasta or rice to make it more filling. Breadsticks or garlic toast on the side are a must. This is a good way to get a little more green on the table on a cold night.

You will need: 2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery ribs, 3 garlic cloves, 1 can (28 oz) diced tomatoes, 5 cups vegetable broth, 1 teaspoon Italian seasoning, 1/2 cup small pasta, 4 cups fresh spinach, Parmesan.

How to make it: 1. Cook onion, carrots and celery in oil 7 minutes. 2. Add garlic and seasoning. 3. Add tomatoes and broth and simmer 15 minutes. 4. Add pasta and cook until tender. 5. Stir in spinach until wilted. 6. Season and top with Parmesan.

What to Dunk in Your Tomato Soup

Half the fun is the dunk. Grilled cheese cut into strips is the classic, but warm cornbread, buttery oyster crackers, cheesy toast under the broiler and soft pretzel bites are all great too. Set out two or three and let everyone choose. Quick poll: A) grilled cheese, B) cornbread, C) crackers, or D) cheese toast?

You will need: Grilled cheese: 8 slices bread, 8 slices American or cheddar cheese, soft butter. Cheese toast: 1 baguette, 1 cup shredded mozzarella, garlic powder. Also oyster crackers or cornbread.

How to make it: 1. For grilled cheese, butter the bread outside, fill with cheese and cook in a skillet 3 minutes per side over medium heat. 2. Cut into 3 strips. 3. For cheese toast, slice the baguette, top with cheese and garlic powder. 4. Broil 2 to 3 minutes until bubbly. 5. Serve warm next to the soup.