2,494 soup recipes

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Loaded with vegetables, the soup tasted light and so refreshing. I had it for dinner, and it was delicious. The dish didn't have many calories either, so perfect for my weight-loss diet.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Chicken egg drop soup simmers a ginger-scented broth with velveted chunks of chicken and ribbons of egg swirled through a glossy, lightly thickened base. A protein-packed, restaurant-style soup you can make better at home.

Velvety from-scratch cream of broccoli soup pureed until silky smooth and finished with cream, milk, and your choice of melty cheese. A warming, veggie-loaded bowl that beats anything from a can.

Vegan French onion soup built on deeply caramelized onions, garlic, and tamari for rich umami depth. No beef broth needed, just patience and good browning for a soul-warming bowl.

Simple, quick and easy homemade soup that is low in fat, a meal by itself. It is even low carb and even the kids love this chicken noodle soup.

Mandarin hot and sour soup with shredded pork, tofu, wood ears, bamboo shoots, and silky egg ribbons in a tangy chili-vinegar broth. Restaurant-quality Chinese classic.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

Easy to make, and very nutritious. It is also very healthy too!

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.

Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.