585 soup recipes

Albondigas soup with cumin-spiced beef meatballs simmered in a rich broth with cabbage, zucchini, tomatoes, green chiles, and fresh cilantro. A hearty Mexican meatball soup.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

I love this vegetable soup, I added two kinds of mushrooms, I am a mushroom's fan, it was still a great recipe.

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

A simple and delicious soup that is easy to make and a great side dish for lunch!

Homemade onion seasoning mix with dried onion flakes, beef bouillon, onion powder, and seasoned salt. A from-scratch substitute for store-bought onion soup mix packets.

Fisherman's catch chowder: a slow cooker fish chowder with mixed white-fish fillets, tomatoes, white wine, clam juice, rosemary, and a cream-and-butter finish stirred in at the end.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Milzsuppe is a traditional Bavarian and Austrian spleen soup built on butter-browned onions, scraped spleen, and a whisper of roux. Rustic peasant cookery with deep, iron-rich flavor.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Cheesy creamy garlic soup caramelizes a dozen cloves of garlic with onion, deglazes with white wine, and purées French bread into a velvety bowl finished with cream and Gruyère. A French country soup with serious depth.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.