1,144 soup recipes

A hearty vegetable soup that is guaranteed to be gone in minutes!

Add a new meaning to meatball soup with this dish full of flavor.

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.

A very rich and flavorful mushroom soup that highlights the mushrooms. Use any kind of mushrooms you can find from the exotic Enoki and Portabella (as pictured) to the readily available common white mushroom.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

The soup was delicious and easy to make. Ideal for cold winter days.

A clean tasting soup that is packed with protein rich beans.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

Potato-bean soup is the dump-and-simmer one-pot supper: potatoes, cannellini beans, carrots, celery, garlic, and dill in chicken broth. Two hours, eight ingredients, weeknight gold.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.