1,673 soupa recipes

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Revithia soupa is a traditional Greek chickpea soup simmered with onion and olive oil until creamy, served with a squeeze of lemon juice. Just 6 ingredients and vegan.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

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.

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.

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.