3,178 soup recipes

A savory and succulent soup made with beef broth and a bit of red wine.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

An old-school New England clam chowder built on rendered salt pork, a quart of chopped clams, cubed potatoes, and whole milk finished with butter. No flour, no cream, just pure Yankee tradition.

Mulligatawny soup with chicken, apples, potatoes, and curry spices in a rich broth. This Anglo-Indian classic balances warm curry and allspice with sweet apple for a deeply layered bowl.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Italian pasta fagioli soup with cannellini and kidney beans, bacon, ditalini pasta, and aromatic vegetables. The classic Italian peasant pasta-and-bean soup ready in 40 minutes.

Chilled strawberry soup blended with pineapple juice, Burgundy wine, and sour cream, topped with whipped cream and mint. A gorgeous no-cook fruit soup for summer entertaining.

Slow cooker shrimp chowder made with cream of chicken soup, potato soup, corn, evaporated milk, and cream cheese stirred in at the end. Thick, creamy, and hands-off.

Quick Thai coconut chicken soup with galangal, mushrooms, fish sauce, and lime in a silky coconut-chicken broth. Fragrant, soothing, and on the table in 30 minutes.

Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.

Granny's minestrone is a hearty vegan vegetable soup packed with carrots, cabbage, zucchini, leeks and kidney beans in a tomato broth, finished with elbow macaroni. Slow-simmered for deep, comforting flavor.

Hearty lentil, rice, and barley soup with corn, evaporated milk, and sweet basil, topped with cottage cheese. A thick, creamy vegetarian grain soup with serious staying power.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

French onion soup with butter-sauteed onions in rich beef stock, topped with toasted bread and Parmesan baked until golden and bubbly.