25+ Delicious Pioneer Woman Tomato Soup Recipes You Need to Try

Tomato soup is a timeless comfort food that never goes out of style.

Whether enjoyed on a chilly evening or paired with a grilled cheese sandwich for lunch, there’s something inherently satisfying about a bowl of creamy, tangy tomato soup.

The Pioneer Woman, Ree Drummond, has become known for her delicious, heartwarming recipes that celebrate the simple pleasures of home-cooked meals.

When it comes to tomato soup, Ree has crafted a wide array of versions, each offering a unique twist on the classic.

From creamy and velvety to tangy and spicy, these recipes cater to every palate and make the perfect meal for any occasion.

In this article, we’ll explore 25+ Pioneer Woman tomato soup recipes, each one bringing its own flair to the traditional bowl of tomato goodness.

Whether you’re a fan of rich, creamy soups or prefer a lighter, broth-based option, there’s something here for everyone to enjoy.

25+ Delicious Pioneer Woman Tomato Soup Recipes You Need to Try

The beauty of tomato soup lies in its versatility. With the wide range of recipes Ree Drummond has perfected over the years, you can easily elevate your soup game.

Whether you prefer a classic creamy tomato soup, a smoky chipotle variation, or something with fresh basil and Parmesan, the Pioneer Woman’s recipes cover it all.

Each recipe offers something special, from hearty additions like roasted garlic or beans to spicy, flavorful twists that will keep your taste buds excited.

These 25+ Pioneer Woman tomato soup recipes will not only warm you up but will become a go-to staple for many cozy meals.

So grab your favorite ingredients, put on your apron, and get ready to whip up some delicious homemade tomato soup that will bring comfort and joy to your table.

Creamy Roasted Tomato Basil Soup

A creamy roasted tomato basil soup that blends the sweetness of roasted tomatoes with aromatic basil and a velvety finish from heavy cream. Roasting the tomatoes first intensifies their flavor, creating a deeply satisfying and earthy soup.

Ingredients

• 6 large ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups vegetable or chicken broth
• 1 cup fresh basil leaves, packed
• 1 cup heavy cream
• 1 tablespoon sugar (optional, to balance acidity)

Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the halved tomatoes, chopped onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until the tomatoes are soft and slightly charred.
2. Blend the Soup: Transfer the roasted vegetables to a large pot. Add the vegetable or chicken broth and bring to a simmer. Remove from heat, then add the basil leaves and use an immersion blender to blend until smooth.
3. Add Cream: Pour in the heavy cream and stir well to combine. Taste the soup and add sugar if you find it too acidic. Adjust seasoning if necessary, then heat gently until warm (avoid boiling).
4. Serve: Ladle the soup into bowls, garnishing with a few basil leaves and a drizzle of cream if desired.

This roasted tomato basil soup brings out the best of summer’s ripest tomatoes, combining sweet, earthy, and creamy flavors in a bowl that’s both comforting and fresh. The basil adds an herbal touch that makes each spoonful taste like a late-summer garden, while the cream rounds out the flavors for a luxurious texture.

Classic Tomato Bisque with Croutons

This smooth and elegant tomato bisque is enriched with butter and cream, providing a velvety texture that contrasts perfectly with the crunch of homemade croutons. Simple and soothing, it’s a timeless choice for chilly days.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) whole peeled tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 2 cups cubed bread, for croutons
• 2 tablespoons olive oil

Instructions

1. Prepare Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, salt, and pepper, then spread on a baking sheet. Bake for 10-12 minutes until golden and crisp, then set aside.
2. Cook the Soup: In a large pot, melt butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Simmer with Tomatoes and Broth: Add the canned tomatoes, broth, and thyme to the pot. Stir well, breaking up the tomatoes with a spoon. Simmer for 15 minutes to let flavors meld.
4. Blend and Add Cream: Use an immersion blender to blend the soup until smooth. Stir in the heavy cream, season with salt and pepper, and heat gently until warmed through.
5. Serve: Ladle the bisque into bowls and top with a generous handful of croutons.

This tomato bisque is rich, creamy, and comforting, with a velvety smoothness that highlights the natural sweetness of tomatoes. The crispy croutons provide a satisfying crunch, making each bite more interesting. This classic pairing is a foolproof option for tomato soup lovers craving something more refined and satisfying.

Spicy Tomato Soup with Smoked Paprika and Cayenne

For those who enjoy a kick of heat, this spicy tomato soup packs flavor with smoked paprika and cayenne, adding a layer of warmth and smokiness to every spoonful. Perfect for warming up in chilly weather, this soup delivers a bold, memorable taste.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• 3 cups vegetable or chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup coconut milk or heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
2. Simmer with Spices: Add the diced tomatoes, broth, smoked paprika, and cayenne pepper. Stir to combine and let the mixture simmer for 20 minutes, allowing the flavors to meld.
3. Blend and Add Coconut Milk: Remove from heat and use an immersion blender to blend the soup until smooth. Stir in coconut milk or heavy cream, season with salt and pepper, and adjust cayenne if needed for additional heat.
4. Serve: Ladle the soup into bowls, garnishing with fresh parsley for a pop of color.

This spicy tomato soup is an adventurous take on the classic, with the smoked paprika and cayenne adding a deep, warming flavor. The cream or coconut milk softens the heat just enough, creating a balanced, bold taste that lingers beautifully on the palate. This soup is ideal for anyone who loves a bit of spice and wants a rich, flavorful experience.

Tomato and Red Pepper Soup with a Hint of Thyme

This tomato and red pepper soup brings an earthy and sweet combination of roasted red bell peppers and tomatoes, accented with the subtle herbaceous flavor of thyme. It’s a deeply flavorful soup, perfect for pairing with crusty bread.

Ingredients

• 2 large red bell peppers, halved and seeded
• 5 large tomatoes, halved
• 1 small onion, chopped
• 3 cloves garlic, peeled
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk (optional)
• Fresh thyme, for garnish

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Place red bell peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, until vegetables are soft and slightly caramelized.
2. Simmer the Soup: Transfer the roasted vegetables to a large pot, add the broth and dried thyme, and bring to a simmer. Let it cook for about 10 minutes.
3. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in cream or coconut milk if desired, and season with additional salt and pepper to taste.
4. Serve: Ladle the soup into bowls, garnishing with a sprig of fresh thyme.

With the sweet, earthy flavors of roasted red pepper and tomato, this soup is a savory delight, enhanced by the thyme’s woodsy aroma. It’s a rich and satisfying option for those who love a depth of flavor, and the optional cream adds a gentle, silky finish.

Tomato Lentil Soup with Spinach

A hearty twist on the traditional tomato soup, this version incorporates protein-packed lentils and fresh spinach for added texture and nutrition. It’s a wholesome, filling soup that’s ideal for chilly days or when you want a more substantial meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 1 tablespoon lemon juice

Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
2. Cook the Lentils: Add the lentils, crushed tomatoes, broth, and cumin. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, or until lentils are tender.
3. Add Spinach and Finish: Stir in the chopped spinach and lemon juice, cooking until spinach is wilted. Season with salt and pepper.
4. Serve: Ladle into bowls and serve with crusty bread on the side.

This tomato lentil soup is a wholesome, hearty meal that brings together the warmth of cumin with the freshness of spinach and a burst of acidity from the lemon. It’s the perfect balance of flavor and texture, making each bowl nourishing and satisfying.

Tomato Coconut Curry Soup

A warm and creamy tomato soup with a twist of coconut and curry, this recipe adds an exotic, comforting flair to the classic. The mild sweetness of coconut milk blends with the earthiness of curry for a flavorful and unique tomato soup experience.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 can (28 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and curry powder, cooking until fragrant, about 1 minute.
2. Add Tomatoes and Coconut Milk: Add the diced tomatoes, coconut milk, and vegetable broth. Stir well and bring the mixture to a simmer.
3. Blend and Season: Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with fresh cilantro.

This tomato coconut curry soup is a comforting blend of sweet, creamy, and aromatic flavors. The coconut milk adds a subtle sweetness that tempers the curry’s heat, creating a unique, rich soup with a depth of flavor perfect for those looking to add a little spice to their tomato soup.

Tomato Basil Parmesan Soup

This tomato basil parmesan soup combines classic tomato flavors with the savory, creamy richness of grated Parmesan and fresh basil. It’s a comforting, cheesy take on tomato soup that pairs beautifully with a warm, crusty baguette.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 3 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Extra Parmesan and basil leaves, for garnish

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
2. Simmer the Soup: Pour in the crushed tomatoes and broth, stirring to combine. Bring the soup to a simmer and cook for 15-20 minutes.
3. Add Cream, Parmesan, and Basil: Lower the heat and stir in the grated Parmesan, heavy cream, and chopped basil. Mix well until the cheese has melted and the soup is smooth. Season with salt and pepper.
4. Serve: Ladle the soup into bowls, garnishing with extra Parmesan and basil.

This tomato basil Parmesan soup is smooth and indulgent, combining the tangy tomato flavor with the creamy richness of Parmesan. The fresh basil enhances the aroma and provides a delightful balance to the cheese, making it a perfectly cozy soup for any occasion.

Tomato Tortellini Soup with Spinach

This hearty tomato tortellini soup features tender cheese tortellini and fresh spinach, making it a substantial meal in itself. The addition of pasta gives it an Italian-inspired twist, while spinach adds color, texture, and extra nutrients.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• 4 cups vegetable or chicken broth
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1 package (9 ounces) cheese tortellini, fresh or frozen
• 2 cups fresh spinach, chopped
• Freshly grated Parmesan, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for an additional minute.
2. Simmer with Tomatoes and Broth: Add diced tomatoes, broth, and oregano. Season with salt and pepper, then bring to a simmer and cook for 10 minutes.
3. Add Tortellini and Spinach: Add the tortellini and cook according to package instructions, about 5 minutes for fresh tortellini. Add the spinach in the last minute, stirring until wilted.
4. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan.

With tender cheese tortellini and fresh spinach, this tomato tortellini soup is hearty and flavorful, transforming classic tomato soup into a meal-worthy dish. The Parmesan brings a delightful saltiness, while the spinach and tortellini add texture and depth for a balanced, satisfying experience.

Tomato Carrot Ginger Soup

A unique twist on traditional tomato soup, this version features carrots and ginger for added sweetness and a touch of warmth. It’s a creamy, nourishing soup that’s perfect for cozy evenings or when you need a comforting boost.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 1 tablespoon fresh ginger, grated
• 1 can (28 ounces) crushed tomatoes
• 3 cups vegetable or chicken broth
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut milk (optional)
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Simmer the Soup: Add the carrots, crushed tomatoes, and broth. Bring to a simmer, and let cook for 20-25 minutes, until the carrots are soft.
3. Blend and Add Cream: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream or coconut milk, if desired, and season with salt and pepper.
4. Serve: Ladle the soup into bowls and garnish with fresh parsley or chives.

This tomato carrot ginger soup is a vibrant and wholesome variation on tomato soup, with the natural sweetness of carrots and the gentle warmth of ginger. The cream adds a luscious texture, while the fresh herbs on top provide a light, refreshing finish. It’s an ideal choice for those seeking a nourishing, unique spin on classic tomato soup.

Tomato Basil Rice Soup

This tomato basil rice soup combines creamy tomato flavor with tender, fluffy rice, making it a more substantial and satisfying dish. The rice adds body to the soup, while basil and a hint of garlic bring fresh, aromatic notes.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1/2 cup uncooked white rice
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
2. Simmer with Tomatoes and Rice: Add the crushed tomatoes, broth, and rice to the pot. Stir to combine and bring to a simmer. Cook for 20-25 minutes, or until rice is tender.
3. Finish with Cream and Basil: Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls, garnishing with fresh basil leaves.

This tomato basil rice soup is a cozy, hearty bowlful that combines classic tomato flavors with the softness of rice and the freshness of basil. Each spoonful is creamy and satisfying, making this an ideal meal for a chilly day.

Tomato and White Bean Soup

A nutritious and filling tomato and white bean soup that brings together the earthy creaminess of white beans and the bright acidity of tomatoes. This soup is packed with protein and fiber, making it both heartwarming and nourishing.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 can (15 ounces) white beans, rinsed and drained
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for another minute.
2. Simmer with Tomatoes and Broth: Add the diced tomatoes, broth, white beans, and Italian seasoning. Stir and bring to a simmer. Let it cook for 15-20 minutes.
3. Blend Partially (Optional): For a thicker texture, use an immersion blender to puree half the soup, leaving some beans whole for texture. Season with salt and pepper to taste.
4. Serve: Ladle into bowls and garnish with fresh parsley.

This tomato and white bean soup is both nourishing and satisfying, with the creamy beans providing a filling base that complements the zesty tomato. Each bowl delivers a comforting balance of protein and vegetables, perfect for a cozy dinner.

Tomato Tortilla Soup

This tomato tortilla soup combines Mexican-inspired flavors with tomatoes, creating a vibrant and spicy soup garnished with crispy tortilla strips. It’s a fun and flavorful twist on tomato soup, adding a bit of heat and crunch.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup corn kernels (fresh or frozen)
• Tortilla strips, for garnish
• Fresh cilantro, chopped (for garnish)
• Sliced avocado, for serving

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic, cumin, and chili powder, cooking until fragrant, about 1 minute.
2. Simmer with Tomatoes and Broth: Add the crushed tomatoes and broth, stirring well. Bring to a simmer and cook for 15 minutes.
3. Add Corn: Stir in the corn kernels and cook for another 5 minutes. Season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with tortilla strips, cilantro, and sliced avocado.

This tomato tortilla soup is a zesty and flavorful option, with the smoky warmth of cumin and chili powder. The crispy tortilla strips add a delightful crunch, while the avocado provides a creamy contrast to the vibrant tomato base. It’s a unique and exciting way to enjoy tomato soup with a Mexican-inspired flair.

Tomato and Roasted Garlic Soup

This tomato and roasted garlic soup is rich and savory, with the sweet, mellow flavor of roasted garlic blending perfectly with the acidity of fresh tomatoes. It’s a sophisticated and flavorful version of the traditional tomato soup.

Ingredients

• 1 bulb garlic
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cans (28 ounces each) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh basil leaves, for garnish

Instructions

1. Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast for 30 minutes, until soft and caramelized.
2. Sauté Aromatics: While the garlic is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Simmer the Soup: Add the roasted garlic (squeezing the cloves out of their skins) to the pot, along with the crushed tomatoes, broth, and dried basil. Bring to a simmer and cook for 15-20 minutes.
4. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in heavy cream, if using, and season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with fresh basil leaves.

The roasted garlic gives this soup a deep, mellow flavor, while the smoothness of the soup is balanced by the cream and fresh basil. This tomato and roasted garlic soup is a comforting, flavorful dish perfect for a cozy evening or as a starter to a special meal.

Tomato and Pesto Soup

This tomato and pesto soup combines the traditional tomato base with the fresh, herbaceous richness of pesto. The result is a vibrant, herby tomato soup that is bursting with flavor and pairs wonderfully with a grilled cheese sandwich.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1/2 cup fresh pesto (store-bought or homemade)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
2. Simmer the Soup: Add the crushed tomatoes and broth to the pot, stirring well. Bring to a simmer and cook for 15-20 minutes.
3. Add Pesto: Stir in the fresh pesto and mix until the soup is well-combined. Season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with fresh basil leaves.

This tomato and pesto soup is a burst of freshness, with the pesto’s basil and garlic complementing the natural sweetness of the tomatoes. It’s perfect for those who enjoy vibrant, herby flavors and want a simple but elevated twist on a classic.

Smoky Tomato Chipotle Soup

This smoky tomato chipotle soup introduces a spicy and smoky kick with the addition of chipotle peppers, giving the soup a bold, deep flavor that’s perfect for those who enjoy a little heat. It’s a great variation for those looking to spice up their tomato soup experience.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable or chicken broth
• 2 chipotle peppers in adobo sauce, minced (with some sauce for extra heat)
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Simmer the Soup: Add the crushed tomatoes, broth, chipotle peppers, and smoked paprika. Stir to combine and bring to a simmer. Let cook for 15-20 minutes, allowing the flavors to meld together.
3. Blend and Finish: Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with fresh cilantro.

This smoky tomato chipotle soup packs a flavorful punch, with the smokiness of chipotle peppers and paprika complementing the rich tomato base. The heat is balanced by the smooth, comforting texture of the soup, making it perfect for those who like bold, spicy flavors in their meals.

Note: More recipes​ are coming soon!