Tomato soups

Tomatoes bring colour, acidity and savoury depth to soup. They may be the star, as in a smooth tomato soup or chilled gazpacho, or a supporting ingredient as fresh tomato, tinned tomato or tomato paste. Tomato is used in soups across the Mediterranean, the Middle East and the Americas, where it originally comes from.

SoupWiki lists 64 soups with tomato. Typical total cooking time is about 70 minutes, ranging from 15 to 260 minutes, and a serving is roughly 90–650 kcal (estimates). The quickest is Salmorejo (~15 min) and the lightest is Rasam (~90 kcal). 20 are vegetarian, 11 of them vegan. 2 can be served cold. They come from 30 countries, most often Turkey, Mexico, Italy.