1,673 soppe recipes

Potato-bean soup is the dump-and-simmer one-pot supper: potatoes, cannellini beans, carrots, celery, garlic, and dill in chicken broth. Two hours, eight ingredients, weeknight gold.

Butternut squash and apple soup blends Granny Smith with rosemary and marjoram, thickened naturally with bread cubes and finished with an egg yolk and cream liaison. Pure autumn in a bowl.

Vegan tomato rice soup blended creamy with soy milk and garlic, brightened by apple cider vinegar and finished with cooked rice and toasted sunflower seeds. Dairy-free comfort.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Cream of potato soup made with diced potatoes, milk, and a unique flour-and-butter riffle thickening for body. A four-ingredient supper that drinks like comfort in a bowl.

Vegan potato mushroom soup with scallions, onions, fresh thyme, and a soy sauce umami boost. Brothy, light, and finished with parsley and a surprise diced apple for sweetness.

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.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Cold avocado gazpacho soup with cucumber, cilantro, lime, and a splash of hot sauce. Mexican-style chilled summer soup, no cooking required.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

Wintry spices make this a rich, creamy, and flavorful holiday favorite!