4,399 soupa recipes

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

Vegetarian tofu hot and sour soup with dried mushrooms, bamboo shoots, peas, and silken egg ribbons. A restaurant-style Chinese classic spiked with white pepper, vinegar, and sesame oil.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

Creamy acorn squash soup with warm spices (mace, ginger, cinnamon), pureed smooth with chicken broth, then simmered with ditalini pasta and topped with sweetened sour cream.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Microwave creamy mushroom soup with fresh mushrooms, onions, sour cream, and Worcestershire. A quick single-serving soup ready in 15 minutes for two with no stovetop required.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

Creamy cabbage soup: shredded cabbage simmered low in butter and whole milk until silky, finished with hot smoked sausage. A rib-sticking Eastern European-style soup with just six ingredients.

Sweet and sour borscht: a hearty Eastern European beet soup with crumbled sausage, cabbage, and carrots, balanced with lemon juice and sugar. Serve hot or chilled with sour cream and dill.

Creole tomato soup simmered with fresh tomatoes and cream, topped with crispy fried goat cheese wonton dumplings. A restaurant-worthy bowl with serious wow factor.

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.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Polpette di pollo in brodo are Italian chicken meatballs simmered in broth with Parmesan, lemon zest, nutmeg, and parsley. A light, elegant soup ready in about 20 minutes.

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.