4,400 soupa recipes

Silky smooth cream soup with tender chicken in a buttery roux base. Ready in 25 minutes and rich enough to serve as a main course. Bonus: swap chicken for cheese to make it vegetarian.

A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Silky smooth apple and celery soup with a touch of sweetness. Fresh celery and cooking apples simmer in stock, then get blended until velvety. Garnished with parsley and toasted almond flakes.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

Refreshing chilled beet soup recipe with orange and lemon zest for a tangy, healthy twist. Easy vegan options, perfect for summer meals or beginner cooks searching "cold beet borscht with dill garnish" or "simple vegetarian chilled soups under 2 hours.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Cool and refreshing, this is just perfect when it is too hot to cook, and cucumbers are running wild.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

A traditional slow cooked split-pea soup that's loaded with flavor.

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Chilled fruit soup with tender apple chunks, plump raisins, and warm cinnamon sticks simmered in apple cider. A splash of brandy and brown sugar add sophistication. Serve cold as a refreshing starter or dessert.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.