2,494 soup recipes

Georgian potato soup blends cream-puree vegetables with apple juice, applesauce, raisins, and apricots, then adds diced potatoes for bite. Sweet-savory Caucasian soup finished with cottage cheese cream.

Crockpot hamburger soup simmers browned ground beef with carrots, celery, cabbage, and a tomato-Worcestershire broth for a hearty weeknight bowl. Set it in the morning, eat after work.

Old-fashioned navy bean soup simmered low and slow with a meaty ham bone, onions, and bay leaf. Just 7 ingredients, feeds a crowd of 15, and freezes like a dream.

Hot apple soup pureed from a mix of tart Granny Smith and sweet McIntosh apples with cinnamon, nutmeg and a swirl of cream. Vegetarian, ready in under an hour. A Fall soup that doubles as brunch.

Caribbean seafood soup simmers shrimp and crab with zucchini, squash, and potatoes in a creamy, lime-brightened broth. An easy one-pot soup with a Caribbean lean and an optional kick of heat.

Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

Here's one for you lucky folks that have chanterelles popping up in the back forty.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Garden soup with chicken, potatoes, lima beans, carrots, and celery in a tomato-chicken broth. A hearty dump-and-simmer vegetable soup that's low calorie and feeds a crowd.

Ravioli soup simmers cheese ravioli in a beefy tomato-marinara broth with garlic, basil, and oregano, then finishes with parmesan and melty mozzarella. It tastes like lasagna in a bowl and comes together in about 30 minutes.

Weight-conscious cabbage soup with ground beef, tomato juice, mixed vegetables, and beef bouillon. A filling, low-carb soup that simmers for 2 hours with simple pantry ingredients.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

Microwave chicken noodle soup made entirely in a covered casserole, with bone-in chicken, basil, rosemary, carrots, celery, and thin egg noodles. Simple sick-day comfort.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.