1,673 soupa recipes

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Key West conch chowder with tender ground conch, potatoes, salt pork, and tomatoes. Hearty Florida-style seafood chowder where potatoes dissolve to naturally thicken the broth.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

A savory parsley and potato soup that is sure to warm you up during the cold winter days.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Simple potato soup with onions, thyme, and a whole clove simmered for an hour and passed through a sieve with milk. A classic, no-frills comfort soup with just 6 ingredients.

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.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.

A vibrant green puréed soup with russet and sweet potatoes, peas, lettuce, and dill. Serve it hot or chilled, make it 3 days ahead, or freeze it for months. One of the most versatile soups in your rotation.

Earthy lentils simmered with fresh spinach, green onions, garlic, and cumin in this Santa Maria-style soup. Vegan, high-fiber, and ready in 30 minutes flat.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.