The secret to this creamy, delicate, fresh tomato soup is using a sweet onion, which cuts the acidity of the tomato.

There's no better moment to make tomato soup than when tomatoes are perfectly ripe and plentiful. Even in the summer, Jacques Pépin likes this creamless soup best when it's served hot, with a drizzle of Basil Oil on top. It's also excellent served chilled and lean, without the butter enrichment. To transform the soup into a fresh tomato sauce, reduce the water that's added in the beginning to 1/2 cup.

This vegan soup from Desmond Tan’s Burma Superstar in San Francisco features a broth that’s seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch. It’s substantial enough to be a meal by itself, but try it topped with wedges of leftover samosas (or samusas, as they’re called in Burma) and falafel, as they do at the restaurant. Provisioning for this vegan soup is worth the extra effort: Tamarind paste adds tanginess (though you can use lime juice in a pinch); chickpea flour adds creamy texture and thickens the broth; and a high-quality vegetable stock like Zoup! provides rich flavor.

This vegan version of traditional Hot and Sour Soup bursts with flavor and is wildly easy to make.

Chickpeas are the base for this creamy soup enriched with spices and coconut milk. To save time, Anderson purees the chickpeas first before simmering.

This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Once you've finished off the soup you can eat the sourdough bread bowl.

The Good News Based on a brothy tortilla soup, this fiery, substantial soup is full of nutty-tasting barley, brown rice and bulgur, creating a dish that's high in fiber. Mary Ellen Diaz says it's one of the most popular recipes she makes for First Slice's soup kitchen. "Latin flavors do well on the street," she explains.

This creamy, comforting, spicy butternut squash soup gets a lift from tomato paste, harissa, and tangy goat cheese.

Marcela Valladolid's vegetable-packed pozole uses mushrooms for earthy heartiness without the meat.