1,422 soup recipes

Silky blended soup packed with potatoes, zucchini, and spinach in a light vegetarian broth that's low-calorie, dairy-free, and deeply satisfying.

Butternut squash soup with garlic, fresh ginger, and a bright lime finish. A silky fall soup that balances sweet squash with warm spice and citrus zing.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Hearty lentil soup with potatoes, carrots, tomatoes, garlic, and oregano in chicken broth. A dump-and-simmer recipe that feeds 10 with almost no active cooking time.

Ba mee nam: Thai egg noodle soup with ground pork, dried shrimp, crispy fried garlic, bean sprouts, and crushed peanuts in a savory chicken broth. Comforting and ready in 40 minutes.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

A simple and delicious split pea soup that can feed your hunger and be made with your crockpot.

If you love beans, you will surely enjoy this tasty and delicious soup that's easy to make.

Potato barley soup simmered low and slow for two hours with carrots, celery, onion, and garlic. A thick, hearty comfort soup where the barley and potatoes create a naturally creamy broth.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

Hearty Italian bean soup with white kidney beans, ham, zucchini, spinach, and stewed tomatoes in chicken broth. Mashed beans thicken the broth for a creamy, rustic texture.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.