1,673 soppe recipes

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Spicy split pea soup: a vegan one-pot soup with split green peas, carrots, celery, and a cayenne-paprika kick. Naturally thick, high-fiber, and budget-friendly comfort food.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Curried diced apple soup garnish made with Golden Delicious, curry powder, and saffron. Quick three-minute simmer to top creamy soups with a sweet-savory bite of warm spice.

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.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.