4,400 soupa recipes

Creamy leek and potato soup for two, simmered in chicken stock with milk and cream. Smooth, comforting, and garnished with fresh chives.

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Vegetarian red lentil soup with potatoes, carrots, celery, tomatoes, and tamari seasoned with cumin, paprika, and oregano. Naturally thick and creamy as the lentils break down during cooking.

Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Fruit soup thickened with tapioca, sweetened with honey, and topped with sliced banana. Serve hot or chilled as a dessert, appetizer, or over cornbread.

My take on this classic Italian belly warming soup.

Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.

Reuben sandwich in soup form with corned beef, sauerkraut, potatoes, caraway seeds, and dry mustard. Topped with buttery pumpernickel croutons and grated Swiss cheese.

Thick, stew-like chicken soup made from a whole chicken with carrots, potatoes, cabbage, tomatoes, herbs, and broken spaghetti. Simmered from scratch and freezer-friendly.

Hearty cabbage soup with stewing beef simmered into a rich broth, then loaded with tomatoes, green beans, carrots, and a whole head of chopped cabbage. A filling one-pot meal.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.

Classic egg drop soup with silky egg ribbons, chicken broth, fresh green onions, and a hit of white pepper. Five ingredients, ready in 10 minutes, just like the takeout version.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.