4,399 soupa recipes

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.

Chinese crab combination soup with crabmeat, scallops, dried mushrooms, bamboo shoots, ginger, and silky egg ribbons in a savory broth. A restaurant-style starter.

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Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Old-fashioned chicken chowder starting with a leftover carcass simmered into broth, then thickened with egg yolks and scalded milk and finished with sherry. Thrifty and hearty in every bowl.

Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.