Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. 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.
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 dairy based soups. 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 bisques, chowders are thick soups usually containing some type of starch.
While soups are usually heated, 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. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover.|
|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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.|
|Açorda||Portugal||Chunky||A typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs.|
|Acquacotta||Italy||Chunky||Originally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish.|
|Amish preaching soup||United States||Chunky||Typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks.|
|Analı kızlı soup||Turkey||Chunky||Bulgur meatballs and chickpeas in gravy with yogurt|
|Ash-e doogh||Iran, Azerbaijan, Turkey||Potage||A yogurt soup that consists of yogurt and leafy vegetables. Served hot.|
|Aush, aash, āsh||Iran, Afghanistan, Turkey, Caucasus||Potage||A variety of thick soups, served hot - with many different types of recipes and regional differences.|
|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 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.|
|Bakso||Indonesia||Meatballs soup||Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.|
|Barley||Ancient||Chunky||Barley, vegetables, and broth|
|Batchoy||Philippines||Noodle soup||A Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.|
|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; though other ingredients were also used.|
|Bergen fish soup||Norway||Fish||White fish (haddock, halibut, cod) and various vegetables in a heavy cream|
|Bermuda fish chowder||Bermuda||Chowder||Fish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda.|
|Bilo-bilo||Philippines||Dessert||A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls.|
|Binakol||Philippines||Chicken||A Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce).|
|Binignit||Philippines||Dessert||Coconut milk, glutinous rice, fruits, root crops, 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|
|Black sesame soup||China||Dessert||A sweet soup containing powdered black sesame seeds and rice, typically served warm|
|Bob chorba||Bulgaria||Bean||Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots|
|Borscht||Ukraine||Chunky||Cabbage and beet-based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belorussian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish.|
|Bouillabaisse||France||Fish||A type of fish soup from Provençal, France.|
|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 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 (Tonjiru)||Japan||Chunky||Pork and vegetable soup, flavored with miso.|
|Cabbage soup, kapusniak, kapustnica, zelnacka||Poland
|Caldillo de congrio||Chile||Eel||Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.|
|Caldillo de perro||Spain (southern)||Seafood||Seafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice.|
|Caldo verde||Portugal and Brazil||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||Portugal, Brazil, Cape Verde||Chunky||Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás|
|Carp soup||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 and as a broth-style soup.|
|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|
|Chorba, shorba||Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East, Indian subcontinent||Stock||Regionally recipes are made in different ways, but most all are a thinner, broth soup.|
|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 variety, almost always cold. Based on beets, usually served with either hot boiled or fried potatoes.|
|Consommé||France||Clear or Stock||A type of clear soup made from broth 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||Granny Smith apples, stock, cream, spices|
|Cream of asparagus||Cream||Onions, asparagus, chicken broth, heavy 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||Indonesia and 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.|
|Dillegrout||England||Stew||Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.|
|Dinengdeng||Philippines||Fermented||A dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup-based dish.|
|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)||A soup thickened with Egusi, the culinary name for various types of seeds from groud plants, like melon and squash.|
|Ezogelin soup||Turkey||Chunky||Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint|
|Escudella||Spain (Catalonia)||Stew||A traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations.|
|Fabada Asturiana||Spain (Asturias)||Chunky||Dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)|
|Fish soup bee hoon||Singapore||Fish/seafood||Seafood soup served with thin noodles called Bee hoon.|
|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.|
|Frittatensuppe||Austria||Clear||Broth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe)|
|Fruktsoppa||Sweden||Dessert soup||Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.|
|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.|
|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|
|Gising-gising||Philippines||Chunky||A spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste).|
|Goat meat pepper soup||Nigeria||Common ingredients are goat meat, crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg, such as Calabash Nutmeg (also called Ehu or Ariwo).|
|Gogi guksu||South Korea (Jeju Province)||Pork and noodle 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||Hungary||Chunky||Beef, pork, paprika, peppers, tomato, potato, and onion. Hungarian: gulyás translates roughly as cowboy|
|Ground nut soup||West Africa||Groundnuts, also known as peanuts|
|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.|
|Ikan kuah kuning||Indonesia (Maluku, Papua)||Fish||Fish in a clear yellow broth. It is a side dish of papeda.|
|Inubaran||Philippines||A Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices.|
|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.|
|Kadyos, baboy, kag langka||Philippines||Pork||Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)|
|Kadyos, manok, kag ubad||Philippines||Chicken soup||Pigeon peas, chicken, and banana pith|
|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".|
|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.|
|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. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.|
|Lentil soup||Ancient||Chunky||Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.|
|Linat-an||Philippines||Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.|
|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||Snake, chicken, lemon, chili peppers, and other vegetables.|
|Lyvzha||Ossetia||Beef||Beef, potatoes, onion, garlic, carrots and thyme, etc.|
|Maccu||Italy (Sicily)||Chunky||fava beans is a primary ingredient|
|Maki mi||Philippines||Noodle soup||A Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added.|
|Mami soup||Philippines||Noodle soup||A popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings.|
|Manhattan clam chowder||United States (Rhode Island)||Chowder||Tomato-based clam chowder|
|Marghi special||Africa (West Africa)||Fish, vegetables, oil, seasoning, etc|
|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 and pasta|
|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 soup from Korea, which is traditionally served to women who have just given birth.|
|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.|
|Mote de queso||Colombia||Cheese||Made with ñame (yam) and Costeño cheese.|
|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||Meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables|
|Nilaga||Philippines||A traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.|
|Odong||Philippines||A Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.|
|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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (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.|
|Panadelsuppe||Austria||Bread||Made with broth, rolls and eggs|
|Pancit buko||Philippines||A Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood.|
|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. Pictured is kidney and pickle soup with barley (rassolnik).|
|Pork blood soup||Thailand||Thai cuisine; 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".|
|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.|
|Purée Mongole||Smooth or chunky||Split peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream Mongole|
|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.|
|Rose hip soup (Nyponsoppa)||Sweden||Watery||A soup made from blended rose hips, usually served for breakfast or dessert|
|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.|
|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||An Indonesian vegetable soup that is 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||An expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins.|
|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|
|Sinabawang gulay||Philippines||A Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce).|
|Sinigang||Philippines||A Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.|
|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.|
|Sopa de Gato||Spain (southern)||Simple soup, typically includes water, bread, oil, garlic, and salt|
|Sopas||Philippines||Noodle soup||A Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk.|
|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||Rich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard-boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (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: meggyleves. 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.|
|Stone soup||Portugal||Chunky||Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander|
|Stracciatella||Italy||Broth with chunks||Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.|
|Sulu köfte||Turkey||Chunky||Ground meat, rice, spices, broth|
|Sup Kambing||Indonesia and Malaysia||Chunky||Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color|
|Suam na mais||Philippines||Chunky/Seafood||Corn kernels, shrimp, pork, leafy vegetables|
|Taco soup||United States||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. Vegetarian versions combine beans with the other ingredients, except for the ground beef.|
|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|
|Tapado||Garifuna||Seafood||Coconut milk, seafood, plantains|
|Tarator||Bulgaria||Cold (chilled)||Yogurt and cucumbers|
|Tarhana||Turkey||Chunky||Fermented grain and dairy|
|Tekwan||Indonesia (Palembang)||Chunky||Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang.|
|Tiger penis soup||China||Tiger penis||Soup prepared with tiger penis, and sometimes tiger bone as well. Preparation involves soaking dried tiger penis in water and then cooking it along with other medicines and spices. Believed to be a medicinal aphrodisiac in some cultures.|
|Tinola||Philippines||Potage||Chicken, sliced green papayas, malunggay|
|Tiyula itum||Philippines||A Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat.|
|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 the city of Surakarta (also known as Solo), Central Java.|
|Tortilla soup||Mexico||Chunky||Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.|
|Tteokguk||Korea||Chunky||The Tteok (rice cake) soup is eaten during New Year's day.|
|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||Various types of fish, vegetables, lime, dill, parsley, and black pepper|
|Vegetable soup||Clear or Stock||Vegetables are a primary ingredient|
|Vichyssoise||France||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|
|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.|
- Alu tama
- Apple soup
- Caldo de pollo
- Caldo gallego
- Caldo de queso
- Caldo tlalpeño
- Caldo Xóchitl
- Cockchafer soup
- Coconut soup
- Edikang Ikong
- Lime soup
- Mee ka tee
- Mole de olla
- Nsala soup
- Pea soup
- Palóc soup
- Pawpaw soup
- Prawn soup
- Sop saudara
- Sopa de fideo
- Squash soup
- Taiwanese beef noodle soup
- Tuo Zaafi
- Walnut soup
- Watercress soup
- Asian soup
- List of fish soups
- Fruit soup
- List of Azerbaijani soups and stews
- List of cheese soups
- List of Chinese soups
- List of cream soups
- List of cold soups
- List of fish and seafood soups
- List of French soups and stews
- List of German soups
- List of Indonesian soups
- List of Italian soups
- List of Japanese soups and stews
- List of Pakistani soups and stews
- List of porridges
- List of ramen dishes
- List of Spanish soups and stews
- List of vegetable soups
- Soup and sandwich
- Three grand soups
- Barrell, Ryan (13 March 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved 30 July 2017.
- "Ajiaco Bogotano (Colombian Chicken and Potato Soup)". Mycolombianrecipes.com. 19 March 2009. Retrieved 3 June 2014.
- "Cuban Ajiaco Recipe". Tasteofcuba.com. Retrieved 3 June 2014.
- Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 978-0547909165.
- Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 978-0307958303. Retrieved 12 September 2014.
- Romer, Elizabeth (1989). The Tuscan Year: Life and Food in an Italian Valley. Macmillan. pp. 103–104. ISBN 0865473870.
- Mariani, John F. (1999). Encyclopedia of American Food and Drink. Lebhar-Friedman Books. p. 5. ISBN 0-86730-784-6.
- Mariani, J.F. (2014). Encyclopedia of American Food and Drink. Bloomsbury Publishing. ISBN 978-1-62040-161-3. Retrieved January 24, 2015.
- Cronley, C. (2001). Sometimes a Wheel Falls Off: Essays from Public Radio. Hawk Publishing Group. p. 113. ISBN 978-1-930709-38-6. Retrieved January 24, 2015.
- 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.
- Grêlé D, Raimbault L, Chng N. Discover Singapore on Foot. Select Publishing, 2007. page 158.
- "Bakso: The Indonesian meatball soup President Obama loved as a child". NY Daily News. Associated Press. 18 November 2010. Retrieved 30 January 2015.
- Recipe: DANISH BEER SOUP
- Alper, Nicole (January 1996). Wild women in the kitchen: 101 ... - Google Books. ISBN 9781573240307. Retrieved 26 September 2009.
- Hopkinson, Simon (23 July 2013). Roast Chicken and Other Stories. Hyperion. p. 112. ISBN 9781401306144.
- HuffPost (10 October 2012). "Recipe Of The Day: Creamy Carrot Soup". The Huffington Post. Retrieved 6 December 2015.
- 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.
- "Michael Anthony's Carrot Soup With Coconut Milk". ABC News. Retrieved 6 December 2015.
- Clarkson, Janet (2010). Soup : a global history. London: Reaktion. pp. 113–114. ISBN 978-1-86189-774-9. OCLC 642290114.
- Marrone, T. (2014). The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun. Storey Publishing, LLC. p. 313. ISBN 978-1-60342-927-6.
- Johns, Pamela Sheldon (13 September 2011). Cucina Povera: Tuscan Peasant Cooking. p. 63. ISBN 9781449402389.
- Elon, Beth (2009). A Culinary Traveller in Tuscany. pp. 77–78. ISBN 9781892145680.
- Jideofo, May (2007). Healthier Alternatives. Tate Publishing. p. 35. ISBN 978-1602478053.
- Asika-Enahoro, Chidi (2004). A Slice of Africa. iUniverse. p. 17. ISBN 0595305288.
- "Ikan Kuah Kuning". tastemade.com (in Indonesian). Retrieved 21 April 2022.
- "It's Time You Know about Kadios beyond KBL". Pepper.ph. Retrieved 8 February 2021.
- "Manok at Kadyos / Purple Chicken With Pigeon Peas". Market Manila. 21 October 2007. Retrieved 8 February 2021.
- "Kadyos Beans". Ark of Taste. Slow Food Foundation for Biodiversity. Retrieved 8 February 2021.
- "Cooking the perfect Kusksu!". Visit Gozo. 21 April 2017. Retrieved 29 April 2019.
- "Assam Laksa". Citrus and Candy. 24 January 2011.
- "Laksa Lemak Recipe - Malaysia (Gordon's Great Escape)". 23 May 2011.
- Haedrich, Ken (2001). Soup Makes the Meal. Harvard Common Press. pp. 17–18. ISBN 155832187X.
- Roehl, Evelyn (1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions / Bear & Co. p. 160. ISBN 089281635X. Retrieved 6 September 2014.
- Plekhanova, Zalina (27 May 2019). "How to increase a man's virility with the Ossetian soup: 'lyvzha'". Russia Beyond. Retrieved 21 June 2019.
- "Nilagang Baboy (Boiled Pork and Vegetables)". Casa Veneracion. Retrieved 9 September 2021.
- Cailan, Alvin; Cuerdo, Alexandra (2020). Amboy: Recipes from the Filipino-American Dream. Houghton Mifflin Harcourt. pp. 27–28. ISBN 9781328931733.
- "Sardines with Odong Noodles". Kusina ni Teds. Retrieved 18 January 2022.
- "Panada recipe".
- Stradley, Linda; Cook, Andra (March 2000). What's Cooking America. p. 333. ISBN 9781560447924.
- Gordon, James (9 July 2014). "Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering". LA Weekly. Retrieved 7 September 2014.
- Edwards, Nina (June 2013). Offal: A Global History. p. 30. ISBN 9781780231341.
- Kellogg, D.O.; Baynes, T.S.; Smith, W.R. (1903). The Encyclopædia Britannica: New American supplement. A-ZUY. The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols. Werner. p. 673. Retrieved 24 January 2015.
- Usman. "Wisata Kuliner Makassar: Menikmati Sop Saudara Dan Ikan Bandeng Bakar Khas Pangkep". Archived from the original on 5 March 2016. Retrieved 9 May 2016.
- Crider, Kitty (29 January 2003), "Flavors of traditional foods can make some tasty soups", The Spokesman-Review, p. 33, retrieved 18 April 2012
- "Taco Soup Has A Flavorful Combination", The Mount Airy News (Mount Airy, North Carolina), p. 9, 18 October 1995, retrieved 18 April 2012
- Elizabeth David, Italian Food, 1954, p. 53
- Patronite, Rob; Raisfeld, Robin (13 December 2009). "The Hot List: Fifty of the city's tastiest soups". New York. Retrieved 23 July 2014.
- Rumble, Victoria R (2009) Soup Through the Ages: A Culinary History With Period Recipes McFarland. ISBN 9780786439614.
- Media related to Soups at Wikimedia Commons