585 soup recipes

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

A recipe from grandmother's more thrifty times; rarely encountered today.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Thai tom kha gai: creamy coconut chicken soup fragrant with galangal, lemongrass, bergamot leaves, and fresh chilies. Tangy, rich, and aromatic in every spoonful.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

Copycat Chili's chicken enchilada soup thickened with masa harina and loaded with cubed chicken, crushed tomatoes, and melted American cheese. A big-batch Tex-Mex soup that feeds a crowd.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.