3,088 soup recipes

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Try this succulent crockpot dish where potatoes and leeks simmer in a creamy sauce all day long.

A delicious and hearty New England fish chowder is packed with flavor. Serve it with some crusty bread aside.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Simple Hungarian cold cherry soup with just 6 ingredients. Fresh or canned cherries simmered with lemon, thickened with sour cream and cornstarch. Traditional chilled summer dish in 20 minutes.

Thai hot and sour seafood soup with shrimp, scallops, and shiitake mushrooms in a fragrant lemongrass and lime leaf broth. A bright, gluten-free tom yum-style soup ready in under an hour.

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.

Cheddar ham chowder loaded with potatoes, carrots, celery, and corn in a thick cheese sauce. A hearty one-pot soup that uses leftover ham and comes together fast.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

Caribbean seafood soup simmers shrimp and crab with zucchini, squash, and potatoes in a creamy, lime-brightened broth. An easy one-pot soup with a Caribbean lean and an optional kick of heat.

Hungarian peasant soup with chicken, turkey legs, and stewing beef simmered with kohlrabi, parsley root, leeks, and whole peppercorns. A two-course meal from one pot.

Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.