658 soup recipes

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Hortosoupa is a Greek pureed vegetable soup made with potatoes, onions, carrots, celery, and ripe tomatoes, finished with a drizzle of olive oil at the table. Naturally vegan, deeply comforting.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Curried clam soup made with a creamy soup mix base, baby clams, curry powder, cumin, and a butter-flour roux for extra thickness. A quick, warming bowl in 30 minutes.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Hamburger chowder made in a pressure cooker with ground beef, diced tomatoes, sliced potatoes, and chili powder. A thick, hearty soup ready in about 35 minutes of cook time.

Littleneck clams steamed open in white wine with leeks, garlic, and cream, finished with a splash of Ricard for an anise-kissed French bistro soup. Ready in 30 minutes.

A chilled Scandinavian-style fruit soup made with berries simmered in warm spices, thickened with cornstarch, and stirred into sour cream and milk. Served cold as a starter or light dessert.

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Hortosoupa: humble Greek vegetable soup with tomatoes, potatoes, carrots, and onion simmered slow in olive oil. Peasant-style, vegan, and deeply satisfying.