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A bowl of Okroshka soup

This is a list of notable soups. Soups have been made since ancient times.

Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are a dairy based soup. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing some type of starch.

Coulis were originally meat juices, and now are thick purées.

Some soups are served only cold, and other soups can optionally be served cold.


Name Image Origin Type Distinctive ingredients and description
Aguadito Peru Chunky Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish and also ají amarillo (yellow chili pepper) and various other vegetables and other spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover.[1]
Ajiaco   Colombia Chunky In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas.[2] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.[3]
Acquacotta   Italy (Kalona) Chunky Originally a peasant food,[4] historically, its primary ingredients were water, stale bread, onion, tomato, olive oil[5] and any spare vegetables or leftovers. It has been described as an ancient dish.[6]
Analı kızlı soup Turkey Chunky Bulgur meatballs and chickpeas in gravy with yogurt
Ash-e doogh   Iran Yogurt soup Consists of yogurt and leafy vegetables. Served hot.
Avgolemono   Greece Potage Chicken broth, rice or orzo, and lemon, thickened with tempered eggs
Avocado soup   Can be prepared and served as a cold or hot soup
Bacon soup   Europe Chunky Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.
Bak kut teh   Indonesia, Malaysia [7] and Singapore Herbal Consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.[8]
Bakso   Indonesia Meatballs soup Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.[9]
Barley   Ancient Chunky Barley, vegetables, and broth
Beef noodle soup   East Asia Noodle Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup.
Beer soup   Europe Beverage soup Recipe from the middle ages using heated beer and pieces of bread;[10] though other ingredients were also used.[11]
Bergen fish soup   Norway Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream
Binignit   Philippines Dessert Coconut milk, fruits and tapioca pearls, served hot but sometimes chilled
Bird's nest soup   China Gelatinous Edible bird's nest, an expensive delicacy valued for its unusual texture
Borscht   Eastern Europe Chunky Cabbage and beet-based soup with meat.One of very few soups that can be enjoyed hot or cold.A national Russian, Belorussian, Ukrainian and Polish (without cabbage but with mushrooms, served on the Christmas Eve) dish.
Bouillabaisse   France Fish Fish soup
Bouillon (soup) Haiti Sliced meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery. Traditionally prepared on Saturdays
Bourou-Bourou Greece (Corfu) Potage Vegetable and pasta
Bread soup   Germany Bread Stale bread in a broth
Brenebon   The Netherlands and Indonesia Beans Kidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion.
Brown veal Clear or Stock Veal
Brown Windsor soup England Chunky Lamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian eras
Bun bo Hue   Vietnam Noodle A noodle soup from central Vietnam, with beef.
Buridda   Italy (Liguria) Chunky seafood soup or stew
Butajiru   Japan Chunky Pork soup
Cabbage soup, kapusniak, kapustnica, zelnacka   Poland
Czech Republic<
Chunky Sauerkraut, meat
Caldillo de congrio   Chile Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.
Caldillo de perro Spain (southern) Seafood, hake, garlic, olive oil, lemons, and Seville oranges.[12] It is customarily served with sour orange juice.
Caldo verde   Portugal Chunky Potatoes, thinly sliced kale, with slices of chouriço added before serving.
Callaloo   Caribbean Chowder Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.
Canh chua Vietnam Fish A fish soup from southern Vietnam, made sour with tamarind.
Canja de Galinha   Brazil Chunky Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás
Carp soup [cs] Czech Republic Fish Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.
Carrot soup   Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup[13][14] and as a broth-style soup.[15]
Cazuela   Spain Chunky Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian cazuela.
Chestnut bisque   France Bisque Chestnuts are a primary ingredient
Chicken noodle soup   Noodle Chicken, stock, noodles, such as egg noodles
Chicken soup   Clear or Stock Made from chicken that's simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.
Chicken vegetable soup   Vegetable soup Chicken, stock, onion, green beans, carrots, potato
Chupe   Peru Chowder Thin, milky seafood soup, also referred to as Chupe de Mariscos
Chupe Andino Andes Refers to various soups and stews that are prepared in Andes Mountains region of South America
Cioppino   San Francisco, California Fish Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)
Cock-a-leekie   Scotland Chunky Leek and potato soup made with chicken stock
Cold borscht / Šaltibarščiai   Lithuania Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one varietiy, almost always cold. Based on beets, usually served with either hot boiled or fried potatoes.
Consommé   France Clear or Stock
Corn chowder   United States (New England) Chowder Similar to New England clam chowder, with corn substituted for clams in the recipe
Crab bisque   France Bisque Crab stock and heavy cream
Cream of apple soup Cream
Cream of asparagus   Cream
Cream of broccoli   Cream Broccoli, stock, and milk or cream as primary ingredients
Cream of celery   Cream
Cream of chicken   Cream Mass-produced in a condensed soup form, various non-commercial and homemade variations also exist
Cream of potato   Cream
Cream of tomato   Cream
Cream of Crab   France Bisque Pictured is Maryland cream of crab soup.
Cream of mushroom   Cream
Crème Ninon   Sweden Bisque Base of a heavy stock purée of green peas and dry champagne
Cucumber soup   Cold (chilled) Cucumber soup is known in various cuisines.
Cullen skink   Scotland Fish Smoked haddock, potatoes, onions and cream
Curry Mee   Malaysia Noodle thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.
Dalithoy India (Konkan region) Hot, Vegetable Soup made with split yellow lentils and spices. It is a Konkani staple that is often served over rice.
Dashi Japan Cold (chilled) Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths.
Duck soup noodles Malaysia Noodle The dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres.
Egg drop soup   China Noodle Savory soup made by pouring beaten eggs into swirling boiling water or broth
Egusi soup Nigeria Chunky (Medicine) Vegetable soup
Ezogelin soup   Turkey Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint
Fanesca   Ecuador Fish Cod soup
Fish soup bee hoon   Singapore Fish/seafood Seafood
Fish   Clear or Stock
Fisherman's Soup   Hungary Fish Ηot and spicy river fish soup with a lot of hot paprika (Hungarian: Halászlé)
French onion soup   France Potage Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.
Fruktsoppa Sweden Dessert Dried fruit such as raisins and prunes
Fufu and Egusi soup   Nigeria Chunky Vegetables, meat, fish, and balls of ground melon seed
Fumet France Clear or Stock Fish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bones
Garmugia Italy (Lucca, Tuscany, central Italy) Chunky Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.[16][17]
Gazpacho   Spain Cold (chilled) Pureed tomato and vegetables
Ginataan   Philippines Chunky Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Ginestrata Italy (Tuscany, Northern Italy) Clear or stock Thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wine
Goat meat pepper soup   Nigeria Common ingredients are goat meat,[18] crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,[19] such as Calabash Nutmeg (also called Ehu or Ariwo).
Gogi guksu   South Korea (Jeju Province) Pork and noodle soup
Golden Mushroom USA A variation of Cream of Mushroom Soup
Gomguk   Korea Chunky Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color, with a rich and hearty taste.
Goulash soup   Hungary Chunky Beef, pork, paprika, peppers, tomato, potato, and onion. Hungarian: gulyas translates roughly as cowboy
Ground nut soup   Groundnuts
Kimchi Guk   Korea Chunky Kimchi soup
Gumbo   United States (Louisiana) Chunky Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.
Harira   Magreb Chunky Popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.
Hot and sour soup   Asia Chunky Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Íslensk Kjötsúpa Iceland Chunky Meat soup made with lamb and vegetables
Joumou   Haiti Chunky Mildly spicy pumpkin soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804.
Kharcho   Georgia Chunky Lamb, rice, vegetables and a highly spiced bouillon
Kusksu   Malta Chunky Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads - known locally as kusksu - and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous".[20]
Kwāti   Nepal Chunky Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean
Laksa   Indonesia and Malaysia Noodle A Peranakan cuisine.[21][22]
Lagman Uzbekistan Chunky Pasta, vegetables, ground lamb and numerous spices
Leek soup   Wales Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lettuce soup   Lettuce is a primary ingredient.[23] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.[23][24]
Lentil soup   Ancient Chunky Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Lobster stew   Spain Chunky Cream or stock-based soup with chunks of lobster
Lobster bisque   France Bisque Lobster stock, heavy cream, and sherry
Log-log Philippines Noodle Egg noodle soup (regional variants include Kinalas, Batchoy)
Lohikeitto   Finland Fish Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dill
Lung fung soup China Snake Oriental Ratsnake[further explanation needed] soup made with chicken, lemon, chili peppers, and Chinese vegetables
Lyvzha Ossetia Beef Beef, potatoes, onion, garlic, carrots and thyme, etc.[25]
Maccu Italy (Sicily) Chunky fava beans is a primary ingredient
Manhattan clam chowder   United States (Rhode Island) Chowder Tomato-based clam chowder
Maryland crab soup United States (Maryland) Chowder Vegetables, blue crab, and Old Bay Seasoning in a tomato base
Matzah ball soup   Jewish (Ashkenazi) Chunky Staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.
Melon soup   Varies Soup prepared with melon as a primary ingredient. Pictured is a muskmelon soup.
Minestrone   Italy Chunky Vegetables with noodles
Miso soup   Japan Fermented Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Miyeok guk   Korea Chunky Seaweed
Mohinga   Burma Fish Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce, and catfish in a rich broth. Served with rice vermicelli.
Mulligan Stew United States Chunky Improvised stew, typically made with whatever ingredients are available
Mulligatawny   India Chunky Meat, vegetables, and spices. Based on an Indian sauce recipe.
Naengmyeon   Korea Cold (chilled) Buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
Nettle soup   Ancient Chunky Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
New England clam chowder   United States (New England) Chowders Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams
Nikujaga   Japan
Okra soup   Okra
Okroshka   Ukraine
Cold (chilled) Kvass-based vegetable and ham soup
Oxtail soup   Chunky Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist: a traditional Korean dish, a Chinese dish which is more like a stew, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there are lots of varieties of oxtail soup (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Palm nut soup   Palm kernel
Panada Europe Potage Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.[26]
Panadelsuppe   Austria Bread Made with broth, rolls and eggs
Pasta fagioli   Italy Noodle Chicken stock, pasta and vegetables.
Yellow pea soup   Canada Chunky Pea soup, originating with French settlers in Canada. Also called "French-Canadian pea soup"
Peanut soup   Africa Chunky Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.
Philadelphia Pepper Pot United States (Philadelphia) Chunky Beef tripe pepper soup
Phở   Vietnam Noodle Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts, and sometimes culantro. Sriracha and hoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pickle soup   Chunky Various types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber.[27] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup   Thailand Thai cuisine;[28] one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago".[29]
Pozole   Mexico Chunky Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup
Psarosoupa (ψαρόσουπα) Greece Fish Oil-and-lemon sauce, vegetables, rice, and salt-water fish
Pumpkin   North America Smooth or chunky Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.
Ramen   Japan Noodle Fresh or dried noodles in a variety of broths with a variety of toppings such as various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
Rasam   India (southern) Potage Broth made in various ways using different spices and tamarind
Rassolnik   Russia Chunky Dill pickle soup. It usually contains groats, such as pearl barley, rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (often offal, such as kidney).
Rawon   Indonesia (Surabaya) Chunky beef A beef stew in black keluak soup that originated from Surabaya, East Java.
Rishtay / Rqaq o Adas Middle East (Palestinian) Bean / Noodle A whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic.
Rumford's Soup   Germany (Munich, Bavaria) Potage Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.[30]
Saimin   United States (Hawaii) Noodle Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo   Spain Cold (chilled) Tomato soup with garlic and bread crumbs
Sambar   India Chunky, gelatinous Sambar, also spelt sambhar, is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.
Samgyetang   Korea Chunky Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Sayur Asem   Indonesia Cold Vegetable soup, sour and spicy
Sayur Lodeh   Indonesia (Java) Chunky vegetable soup Vegetables stew in coconut milk based soup.
Scotch Broth   Scotland Potage Mutton, barley, and various vegetables
Shark fin soup   China Gelatinous Shark's fin, nearly tasteless, an expensive delicacy valued for its unusual texture
Shchav, sorrel soup, green borscht, green shchi   Eastern Europe Chunky Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.
Shchi   Russia Chunky Cabbage soup, a national Russian dish
Seafood chowder Ireland Chowder Salmon, mussels, shrimp, and scallops in a cream base
She-crab soup   United States (Charleston, South Carolina) Chowder Blue crab meat and crab roe
Shrimp bisque   France Bisque Shrimp
Sliced fish soup Singapore Fish Fish, prawns, and vegetables
Snert   Netherlands Chunky Thick pea soup, eaten in the winter, traditionally served with sliced sausage
Solyanka   Russia Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives
Sop saudara   Indonesia (Makassar) Chunky Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.[31]
Sopa de Gato Spain (southern) Simple soup, typically includes water, bread, oil, garlic, and salt
Soto   Indonesia Chunky Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.
Soto ayam   Indonesia Noodle Spicy shredded chicken soup with noodles and a variety of garnishes which may include bean sprouts, boiled egg, green onions, fried onion flakes, chili sauce, compressed rice cakes, melinjo nut crackers and potato fritters.
Soup alla Canavese Italy White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepper
Soup No. 5 Philippines Chunky (aphrodisiac) The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce.
Sour cherry soup   Hungary Cold (chilled) Hungarian: megyleves. Sour cherries, sour cream
Sour rye soup, white borscht, żur   Poland, Belarus Made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham)
Sour soup (fish soup) Vietnam Fish Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.
Spinach soup   Broth- or cream-based Prepared using spinach as a main ingredient
Split pea   Ancient Chunky Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Squash bisque   France Bisque
Stone soup Portugal Chunky Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander
Sup Kambing   Indonesia and Malaysia Chunky Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color
Stracciatella Italy Broth with chunks Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.
Swedish fruit soup   Sweden Dessert soup Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[32]
Taco soup   Chunky Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning.[33] Vegetarian versions combine beans with the other ingredients, except for the ground beef.[34]
Talbina Arabian Peninsula Talbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white.
Tāng Fěn China Noodle Rice noodles in broth, usually beef, chicken, or custom broth
Tāng miǎn China Noodle Egg noodles in broth, usually beef, chicken, or custom broth
Tarator   Bulgaria Cold (chilled) Yogurt and cucumbers
Tarhana   Turkey Chunky Fermented grain and dairy
Tekwan   Indonesia (Palembang) Chunky fishballs Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of Palembang city.
Tinola   Philippines Potage Chicken, sliced green papayas, malunggay
Tom Yum   Thailand Chunky Lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, and cilantro.
Tomato bisque France Bisque Tomatoes and heavy cream; basil can be added to create tomato basil bisque
Tomato soup   Smooth or chunky Tomato is the primary ingredient. Also popular in many countries, including Hungary (Hungarian: paradicsomleves) and Poland (Polish: pomidorowa)
Tongseng   Indonesia (Solo) Chunky meat A sweet and spicy goat meat soup, specialty of Solo, Central Java.
Tortilla soup   Mexico Chunky Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.
Tteokguk   Korea Chunky Tteok (rice cake) soup
Turkey soup United States, Canada Chunky Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or rice
Ukha or yushka   Russia
Fish Cod or salmon, vegetables, lime, dill, parsley, and black pepper
Vegetable soup   Clear or Stock Vegetables as a primary ingredient
Vichyssoise   United States (Franco-American) Cold (chilled) Creamy potato and leek soup, served with chives
Vori vori   Paraguay Chunky Balls of corn flour and cheese, often with chicken
Waterzooi   Belgium Fish Stew made with fish (traditional) or chicken
Wedding soup   United States (Italian-American) Clear or Stock Green vegetables, meat, chicken broth
White beef Clear or Stock
White veal Clear or Stock
Wine soup   Hungary Beverage soup Hungarian: borleves. Pictured is a wine soup with bread
Winter melon   China Chunky Winter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hours
Zuppa pavese Italy Broth with chunks Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.[35]


See alsoEdit


  1. ^ Barrell , Ryan (March 13, 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved July 30, 2017.
  2. ^ "Ajiaco Bogotano (Colombian Chicken and Potato Soup)". 2009-03-19. Retrieved 2014-06-03.
  3. ^ "Cuban Ajiaco Recipe". Retrieved 2014-06-03.
  4. ^ Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 978-0547909165.
  5. ^ Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 978-0307958303. Retrieved 12 September 2014.
  6. ^ Romer, Elizabeth (1989). The Tuscan Year: Life and Food in an Italian Valley. Macmillan. pp. 103–104. ISBN 0865473870.
  7. ^ Yoshino, Kosaku (2010). "Malaysian Cuisine: A Case of Neglected Culinary Globalization" (PDF). Globalization, Food and Social Identities in the Asia Pacific Region. Tokyo: Sophia University Institute of Comparative Culture: 4.
  8. ^ Grêlé D, Raimbault L, Chng N. Discover Singapore on Foot. Select Publishing, 2007. page 158.
  9. ^ Associated Press (November 18, 2010). "Bakso: The Indonesian meatball soup President Obama loved as a child". NY Daily News. Retrieved 30 January 2015.
  10. ^ Recipe: DANISH BEER SOUP Bot generated title
  11. ^ Alper, Nicole (January 1996). Wild women in the kitchen: 101 ... - Google Books. ISBN 9781573240307. Retrieved 2009-09-26.
  12. ^ Hopkinson, Simon (23 July 2013). Roast Chicken and Other Stories. Hyperion. p. 112. ISBN 9781401306144.
  13. ^ HuffPost (October 10, 2012). "Recipe Of The Day: Creamy Carrot Soup". The Huffington Post. Retrieved December 6, 2015.
  14. ^ Creasy, R. (2008). Rosalind Creasy's Recipes from the Garden. Cookery, Food and Drink Series. Tuttle Publishing. p. 87. ISBN 978-0-8048-3768-2.
  15. ^ "Michael Anthony's Carrot Soup With Coconut Milk". ABC News. Retrieved 6 December 2015.
  16. ^ Johns, Pamela Sheldon (2011-09-13). Cucina Povera: Tuscan Peasant Cooking. p. 63. ISBN 9781449402389.
  17. ^ Elon, Beth (2009). A Culinary Traveller in Tuscany. pp. 77–78. ISBN 9781892145680.
  18. ^ Jideofo, May (2007). Healthier Alternatives. Tate Publishing. p. 35. ISBN 978-1602478053.
  19. ^ Asika-Enahoro, Chidi (2004). A Slice of Africa. iUniverse. p. 17. ISBN 0595305288.
  20. ^ "Cooking the perfect Kusksu!". Visit Gozo. Retrieved April 29, 2019.
  21. ^ "Assam Laksa". Citrus and Candy. January 24, 2011.
  22. ^ "Laksa Lemak Recipe - Malaysia (Gordon's Great Escape)". May 23, 2011.
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Further readingEdit

External linksEdit

  •   Media related to Soups at Wikimedia Commons