658 soup recipes

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Chilled strawberry soup with pureed fresh berries, creme de cassis, heavy cream, and milk. Rests overnight for deep flavor. An elegant cold dessert soup for warm days.

Hearty vegetable soup with leeks, cabbage, potatoes, carrots, and tomatoes simmered in vegetable stock with fresh thyme and rosemary. Vegan and comforting.

This is a traditional recipes that is rarely encountered today.

Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.

Chilled mango ginger lime soup pureed smooth and strained for a silky texture. A no-cook cold soup with just 4 ingredients and a serious ginger kick from 4 ounces of fresh root.

Griesssuppe is a traditional German semolina soup made with beef broth, egg, nutmeg, and butter. A simple, warming comfort soup that simmers for an hour to develop deep, silky body.

A chilled dessert soup of blended fresh strawberries, tangy sour cream, and vanilla, served with toasted pound cake croutons. Refreshing, unexpected, and ready in under an hour.

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

Tangy brown lentil soup brightened with vinegar and fragrant with coriander and garlic. Vegan, budget-friendly, and on the table in under an hour. A Middle Eastern kitchen staple.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Italian rice and endive soup with fresh tomatoes, carrots, and basil. A light vegetarian meal ready in 45 minutes, simmered in vegetable stock with curly endive for a pleasantly bitter depth.