3,088 soup recipes

Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.

Quick two-bean beef chili with kidney beans, chili beans, tomatoes, and cheddar cheese ready in 40 minutes. A hearty, no-fuss weeknight dinner that feeds a crowd from one Dutch oven.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

Molded borsch with diced beets set in a jewel-toned consomme gelatin ring, served cold with sour cream. A retro chilled appetizer that looks as stunning as it tastes.

Pizza soup with elbow macaroni, mushrooms, green peppers, tomato sauce, and melted mozzarella. All your favorite pizza flavors in a 40-minute weeknight bowl.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Lentils and spinach simmered in chicken broth with popped mustard seeds, coriander, and lemon juice, topped with melted cheddar. A hearty, high-fiber soup with Indian-inspired spicing.

Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Two kinds of cheddar and beer make this unbelievably delicious cheddar cheese soup recipe a colossal hit on game day or any colder day of the year.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Traditional Caribbean callaloo soup with dasheen, okra, plantain, and yam puréed into a silky, spiced broth with a Scotch bonnet kick. Warm, green, and soul-filling.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.