4,400 soupa recipes

Creamy fiddlehead fern soup with chicken stock, milk, and lemon zest. A seasonal spring soup that showcases foraged fiddleheads in a simple, brothy bowl ready in 35 minutes.

Four whole heads of garlic simmered with onion, chicken stock, and day-old French bread, puréed smooth and finished with cream. Mellow, rich, and nothing like you'd expect.

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.

Stuffed chicken breasts with ham and swiss cheese that's served with a mushroom sauce.

Sour cucumber soup (zupa ogorkowa): a tangy Polish classic of grated pickled cucumbers and potatoes in a creamy, dill-pickle-sour broth. Cozy, frugal, and built on pantry staples.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

Eastern European sauerkraut soup with bacon, ham, frankfurters, grated potatoes, paprika, caraway seeds, and tomato paste in beef stock. A tangy, hearty one-pot meal.

Lanarkshire cheese soup: a traditional Scottish milk-based soup thickened with flour and finished with Stilton. A humble, comforting recipe with roots in the Scottish Lowlands.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Greenport soup, a silky pureed green pea and lettuce soup with scallions, parsley, a blonde roux, and a splash of dry sherry. Bright spring color, elegant enough for company.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

From-scratch asparagus soup built on a stock made from the tough ends. Blended asparagus stems and leeks, optional cream, finished with whole tender tips and lemon zest.