4,401 soppe recipes

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Hot apple soup pureed from a mix of tart Granny Smith and sweet McIntosh apples with cinnamon, nutmeg and a swirl of cream. Vegetarian, ready in under an hour. A Fall soup that doubles as brunch.

Luxurious Brie and leek soup with half-and-half, chicken broth, and a pound and a half of melted Brie strained silky smooth. Garnish with fresh chives and cracked pepper.

Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Creamy German-style cucumber and potato soup with dill, white pepper, and grated onion. A comforting hot soup that turns humble ingredients into something silky and elegant.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.

Pizza soup with stewed tomatoes, pepperoni, mushrooms, green peppers, basil and oregano, topped with broiled mozzarella. All the flavor of pizza in a chunky bowl.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Mandarin hot soup: the classic Chinese hot and sour soup with shredded pork, black mushrooms, wood ears, bamboo shoots, and silky egg ribbons. Tangy, peppery, and ready in 30 minutes.

Old-fashioned oxtail soup with rice, carrots, celery, and tomatoes simmered for hours until the meat falls off the bone. A make-ahead family recipe that develops deeper flavor on day two.

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.