Ring. Ring. Ring. Tomato soup is on the phone.

It’s calling to say it went all snowbird and flew to Mexico.

The ruddy soup, that edible red-checked flannel, is living out a new incarnation as Super Linda’s chicken tortilla soup ($8).

In it, plancha-roasted onions, garlic and charred tomato are whomped with a chile foursome--ancho, guajillo, pasilla and chile de árbol. Cooked in chicken stock and then blended, the ingredients make an incredibly layered base for a topping of crema, avocado, shredded chicken and fried bits of tortilla from Tortilleria Nixtamal. Squeeze lime on top for extra sprightliness.

The soup's makeover comes courtesy of Darren Carbone, the new chef at this nine-month-old Tribeca spot. Available only on the lunch menu, a bowlful is exactly the thing to bridge a mid-day hunger chasm.

And if Mother Nature’s relentless onslaught has you requiring a to go dose, pick up a hot helping at the newly opened Super Linda Taqueria next door any time of day.

Super Linda, 109 W. Broadway (at Reade St.); 212-227-8998 or superlindanyc.com