2,494 soup recipes

Vegan cream of broccoli soup uses blended raw cashews and potatoes for body, no dairy required. Silky, plant-based, and ready in 35 minutes.

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

The recipe was given to me a dozen years ago at a soccer game. It is a delicious version of a famous Italian soup.

Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.

Ready in 15 minutes flat, quick and hearty Asian beef noodle soup.

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

Excellent soup. I didn't stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

Homemade raviolis are boiled into the fresh vegetable tomato soup, what a delicious and colorful recipe.

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

If I were having my teeth out again, I'd have soup. I think it's comforting, and it's definitely easy to eat! My favorite is this recipe for "cream" of corn soup. Fat free and vegetarian.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Thick, warming Canadian yellow split-pea soup with diced Canadian bacon, carrots, sage, and a hint of allspice. High in fiber and protein, low in guilt.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.