1,422 soup recipes

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Ham bone and bean soup made from leftover holiday ham scraps simmered with beans, onion, garlic, and a homemade aromatic stock. A thrifty, waste-nothing soup that turns a spent ham bone into dinner.

Vegan curried vegetable soup simmers split peas with turmeric, then combines them with curry-spiced onions, carrots, celery, and plum tomatoes. Half gets pureed for a thick, creamy texture without any dairy.

Hot guacamole soup blending ripe avocado, romaine, cilantro, garlic, and chili in chicken broth. A creamy, spicy Mexican-style soup ready in 30 minutes.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Chilled berry buttermilk soup with blueberries or strawberries, orange zest, and tangy buttermilk blended until smooth. A cold fruit soup that works as a refreshing summer starter or light dessert.

Spicy split pea soup: a vegan one-pot soup with split green peas, carrots, celery, and a cayenne-paprika kick. Naturally thick, high-fiber, and budget-friendly comfort food.

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.

Potato vegetable chowder with diced ham, mixed vegetables, and a creamy milk-based roux seasoned with thyme. A hearty, thick soup ready in 30 minutes.

Hearty cabbage soup with caramelized onions, potatoes, and tomatoes. The slow-fried cabbage and onion base builds deep, savory flavor in every bowl.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

This delicious thai soup is made with homemade chicken broth, it's packed with deliciousness, and very light.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.