4,400 soppe recipes

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

Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe

Classic Chinese egg drop soup (don tong) with chicken broth, beaten egg ribbons, and cornstarch for a silky body. A simple, warming soup ready in minutes with just a handful of ingredients.

Velvety pureed leek and potato soup enriched with heavy cream and freshly grated nutmeg, topped with crumbled blue cheese and a shot of white wine on the side.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.

Chinese egg drop soup with shredded pork, dried mushrooms, bamboo shoots, and silky egg ribbons in a cornstarch-thickened stock. A hearty homemade version beyond basic takeout.

Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.

Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.