42 au soup recipes

Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

Cold yogurt gazpacho with grated cucumber, fresh mint, dill, and garlic. A no-cook chilled soup inspired by Bulgarian tarator that's ready after a 2-hour chill.

More of a stew than a soup as the broth is absorbed and thickened by the soba noodles. Very hearty and loaded with goodies. The flavorful broth covers all of the ingredients more like a sauce.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Wildly popular with the vegetarian community, a Gazpacho is a chilled dish that over the years has had so many versions and interpretations making its way into our kitchens, recipe books and cooking shows. It’s the smoky flavour of this recipe that takes it to a whole new level – making it equally delicious served warmed or chilled. Don’t be intimidated by the need of smoking equipment, you can achieve similar results in your oven. And the addition of sweet apple? What a souper idea, yes please!

Just try and fight the fiery taste of this dish that will have you running back for more!

Shrimp Chippewa: plump shrimp and mushrooms sautéed in garlic butter, then simmered in a rich chicken stock thickened with more butter. Served in a soup plate with crusty French bread.

Cheesy reuben soup turns the deli sandwich into a creamy bowl with corned beef, sauerkraut, Swiss cheese, and a buttery roux base. Pure comfort in a soup pot.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Although a "soup," this dish is really a dessert. It's cold and creamy and makes a perfect ending to a summer barbeque.

Cheddar beer vegetable soup with a roux-based broth, mushrooms, and tender-crisp broccoli kept whole and added to the bowl. Two cheeses, one beer, and a soup that lives up to its name.