4,401 soppe recipes

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Chilled fruit soup with tender apple chunks, plump raisins, and warm cinnamon sticks simmered in apple cider. A splash of brandy and brown sugar add sophistication. Serve cold as a refreshing starter or dessert.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.

Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.

Bread soup is a humble, old-world recipe where butter-toasted bread cubes are simmered in hot water with egg and a whisper of nutmeg. A simple, nourishing bowl from just pantry staples.

Russian codfish soup with milk, cream and simple seasonings. Delicate white fish soup ready in 40 minutes, named after Rasputin.

Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

Luxurious garlic soup made with 40 cloves of garlic and dry champagne, topped with toasted French bread and bubbly melted Gruyere. French onion soup's bolder cousin.

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

Ox kidney and fresh mushrooms simmer in rich stock with rice, mustard, and a hint of sugar for this hearty British soup. Soak the kidney first to mellow its flavor.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.