3,088 soup recipes

Creamy chicken chowder with potatoes, carrots, and fresh parsley thickened with a flour-milk slurry. A hearty, from-scratch soup that's perfect for thermos lunches.

Chilled cucumber cream soup with whipping cream, chicken broth, and butter. Cooked cucumbers and onions are blended silky smooth, then served cold for a refreshing summer starter.

Soup Royale, the Italian napkin soup with a savory Parmesan-egg dumpling poached in a napkin, then sliced into cubes for a clear chicken-and-beef broth. Vintage technique that yields elegant restaurant-style soup.

Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.

Pressure cooker carrot soup with apples, potato, and a swirl of peanut or almond butter. Creamy without cream, dairy-free option, ready in 35 minutes.

Creamy onion soup with sauteed yellow onions, chicken broth, thyme, and a milk-flour finish. A quick, comforting weeknight soup that lands halfway between French onion and potato-leek.

Spanish-style garlic soup with toasted bread crumbs, tomatoes, paprika, and egg ribbons stirred in at the end. A rustic, warming bowl thickened with stale bread.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.

Homemade egg noodles for soup made with just eggs, flour, and salt. Kneaded, rested, rolled thin, and cut into strips. A three-ingredient old-world noodle recipe.

This is great with pita or some kind of flat bread.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Creamy corn chowder with leeks, carrots, and potatoes simmered in chicken broth, then puréed smooth and enriched with evaporated milk: light, comforting, ready in 30 minutes.

Russian borscht with grated beets, tomato passata, and a tempered-egg finish for body. Served hot or chilled with a swirl of sour cream and the unmistakable ruby color that defines the soup.

Chilled avocado curry soup blends ripe avocados with chicken broth, curry powder, and cream into a velvety cold soup. No cooking needed, just 10 minutes and a food processor.