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Grandma's Tomato Soup

“THIS RECIPE is my grandmother's. Originally Gram even made the tomato juice in it from scratch! Every time I return to Massachusetts for a visit home, Gram has this soup simmering on the stove. She's always loved to cook, and at age 95, she still enjoys making tomato soup and other favorite dishes. -Gerri Sysun, Narragansett, Rhode Island”

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French Onion Tomato Soup

Submitted by: Clara Honeyager

'Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare,' comments Clara Honeyager of Mukwonago, Wisconsin. 'I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people.'

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Sunset Tomato Soup

Submitted by: Emily Beebe

'The secret to the beautiful orange color of this chunky soup I created is the mix of garden-fresh yellow tomatoes, red plum tomatoes and carrots,' writes Emily Beebe from Stoughton, Wisconsin.

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Sausage Tomato Soup

Submitted by: Marilyn Lee

'We tasted soup a lot like this at a local restaurant,' Marilyn Lee from Manhattan, Kansas happily reports. 'When I came across a recipe that sounded similar, I made a few changes to create this version.'

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Cauliflower Tomato Soup

Submitted by: Katherine Stallwood

We usually have tomato soup at least once a week, so I've tried to find ways to dress it up. This recipe is one of my favorites.

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Beefy Tomato Pasta Soup

Submitted by: Nancy Rollag

If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. 'I enjoy this satisfying soup, and it's easier to fix than lasagna,' she writes.

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Flavorful Tomato Soup

Submitted by: Jean Sullivan

A COOKBOOK recipe called for ingredients I didn't have on hand, so I improvised and came up with this. I call it 'razzmatazz' tomato soup. I often take it to soup suppers at church, and I've given the recipe to many friends. -Jean Sullivan, Denver, Colorado

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Beefy Tomato Soup

Submitted by: Patricia Staudt

Ground beef and macaroni add heartiness to this soup sent in by Patricia Staudt of Marble Rock, Iowa. It's nicely seasoned...and nicely priced, too, at 37 cents per bowl.

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Dilly Tomato Soup

Submitted by: Patty Kile

'This soup is particularly good to take along for lunch with a sandwich or a salad,' suggest Patty Kile of Greentown, Pennsylvania. 'It is also just fine served cold. Most often, I make the recipe ahead and keep it in the fridge.'

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Basil Tomato Soup

Submitted by: Sarah Perkins

'After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter,' relates Sarah Perkins of Southlake, Texas. 'I serve the rich soup in mugs with a Caesar salad and crusty bread.'

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