826 soup recipes

Try this succulent crockpot dish where potatoes and leeks simmer in a creamy sauce all day long.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Hungarian peasant soup with chicken, turkey legs, and stewing beef simmered with kohlrabi, parsley root, leeks, and whole peppercorns. A two-course meal from one pot.

A simple and delicious stew made with polish sausage, mushrooms and sauerkraut.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Hearty Hungarian bean soup with tender navy beans, sweet paprika, and a tangy sour cream finish. This old-world comfort bowl simmers low and slow with leeks, carrots, and garlic for deep, soul-warming flavor.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

A traditional Slovak Christmas Eve soup of earthy mushrooms and tangy sauerkraut in a creamy milk roux, finished with browned butter onions and a dusting of paprika. Rustic, comforting, and meatless.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Rich pureed chestnut soup spiked with amaretto, swirled with cream, and seasoned with nutmeg and cayenne. An elegant starter that turns fresh roasted chestnuts into liquid velvet.