Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled “The Important Things to Know About Eating and Drinking”.
Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavoured liquid usually derived from boiling a type of meat and bone or vegetable for a period of time in a stock. A common type of broth is consommé. They are crystal clear broths or stock that have a full of flavour, aroma, and body. Some soups are served only cold, and other soups can optionally be served cold.
- A potage is a category of thick soups, stews, or porridge, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
- Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood.
- Cream soups are a dairy based soup. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles.
- Similar to a bisque, chowders are thick soups usually containing some type of starch.
- Coulis were originally meat juices, and now are thick purees.
|Ab-Doogh-Khiar – Persian Summer Soup |
This Persian Summer Soup is filled with herbs, nuts and raisins and is delicious with grilled bread. Perfect on a hot summer day.
|Abalone Chicken Congee |
An all-time favourite abalone dish is this homely bowl of abalone chicken congee (or porridge depending on the texture you like). The congee is really sweet as it is simmered in an umami stock consisting of scallops, chicken and abalone broth.
|Abalone Chowder |
Abalone has a great flavour for those that love shellfish. This creamy seafood chowder recipe is a great way to enjoy abalone.
|Abalone Cioppino |
An exciting Italian fish soup made with abalone, whitefish, mussels, and prawns or crab.
|Ajiaco Bogotano – Colombian Chicken and Potato Soup |
The soup is typically served with table cream, capers and avocado all mixed in just before eating in the proportions each individual prefers. Ajiaco is so heavy that it is usually considered a full meal. In Colombian cuisine, this is the most representative dish of Bogotá.
|Aljotta – Maltese Fish Soup |
Aljotta is a hearty, spicy fish soup that can be taken as a light meal, starter or a main course depending on portion size. This soup calls for the whole fish – head and tail included – in order to develop the best flavour possible.
|Apple and Celeriac Soup |
Apples and celeriac make this moreish soup an unforgettable treat for a cold winters day.
|Ash-e Jow – Persian Barley Soup |
This tasty and healthy thick Persian soup, or Ash, is chock full of nutrients and fibre. A mix of pearl barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish.
|Ash-e Reshteh – Persian Spinach and Noodle Soup |
Once you get comfortable with making this soup, you can go ahead and use any combination of greens and beans you want. For the greens, keep in mind that the majority should be spinach.
|Ash-e Shalgham – Persian Beef and Herb Soup |
A hearty Persian soup made with beef mince and a selection of herbs and spices.
|Aush – Noodle Soup with Beef and Yoghurt |
Aush is a soup of Afghan origin and made with noodles along with an assortment of vegetables in a rich tomato based broth. It is usually topped with sour cream and dried mint leaves.
|Avgolemono||A soup made in Greece and Cyprus with chicken, rice or orzo, egg and lemon.|
|Bacon and Corn Chowder |
A quick and delicious comfort food made with frozen corn, potatoes and bacon. This Bacon, corn and potato chowder recipe is easy to make and a great winter warmer.
|Bacon Soup |
Bacon soup is soup made with bacon. Generally a number of vegetables are added and often a thickening agent such as pearl barley, lentils or cornflour.
|Banana-Lychee Dessert |
This banana lychee pudding is really more of what they would call a “dessert soup” in Asia and depending on the weather can be served warm or cold.
|Barbados Pepperpot |
Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.
|Barley||Several varieties of onion barley, and chicken broth|
|Beef and Vegetable Soup with Barley |
This hearty soup filled with beef, barley, and vegetables is one of those classic comfort foods. It’s thick, delicious, and nutritiously packed.
|Beef noodle soup||A Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia.|
|Beer soup||European medieval breakfast soup poured over bread|
|Bergensk Fiskesuppe – Bergen Fish Soup with Fish Dumplings |
A velvety mix of cream, fish, and root vegetables that is lifted with sugar and vinegar. The trick with this soup is to taste as you go along to get the right balance of sweetness and sourness.
|Binignit – Visayan Dessert Soup |
A Visayan dessert soup from the central Philippines. The dish is traditionally made by Visayans with slices of sabá bananas, taro, and sweet potato.
|Bird’s nest soup||Is a delicacy in Chinese cuisine.|
|Black Bean Soup |
Packed full of fibre and goodness this spicy black bean and kale soup is sure to comfort on a cold winter day.
|Bob Chorba – Bulgarian Bean Soup |
Bob chorba is a national Bulgarian dish. The name translates to “bean soup”. It is a soup made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.
Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient.
|Bouillabaisse||French fish soup|
|Bouillon (soup)||A Haitian soup traditionally prepared on Saturdays.|
|Bourou-Bourou||A vegetable and pasta soup from the island of Corfu, Greece|
|Broccoli and Potato Soup |
Fresh green broccoli florets float in this hearty meatless soup, however it is really the broccoli stems that do the real work. They are cooked with the diced potatoes and then pureed to form a creamy base. A finishing touch of Parmesan cheese gives the soup a touch of Italian.
|Broccoli Coconut Sweet Potato Soup |
This Broccoli Coconut Sweet Potato Soup is delicious and very easy to make – you will love the combination of sweet potatoes and ginger. The ginger and pepper gives this soup a nice kick and brings balance to the sweetness of the potatoes and coconut. A no-nonsense soup with wholesome ingredients that makes a great lunch or a starter. You can puree the soup in a blender for a smooth and creamy texture or serve it as is.
|Brotsuppe – Bread Soup |
Brotsuppe (bread soup) is a simple soup that mainly consists of stale bread in a meat or sausage broth. Variations exist in many countries, and it is often eaten during Lent.
|Cacik – Turkish Yoghurt Soup |
Turkish Cacik is made of yoghurt, salt, olive oil, crushed garlic, chopped cucumber, mint. Among these ingredients, vinegar (mostly white grape or apple), lemon juice, and sumac are optional. Dill and thyme (fresh or dried) and sumac and paprika may be used alternately.
|Caldillo de Perro – Fish Soup with Bitter Orange |
Usually prepared in the fishing districts, fresh fish is cut into slices and seasoned with salt. Traditionally cooked in a clay pot, where oil, garlic and onions are heated and boiling water is added.
|Caldo de Siete Mares – Mexican Seven Seas Soup |
Caldo de siete mares (Seven Seas Soup) , also known as caldo de mariscos (Seafood Soup) is a Mexican version of fish stew, popular in coastal regions in Mexico. It is typically made with chicken, tomato, fish, or seafood broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin broth.
|Caldo Verde – Green Soup |
The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil.
|Callaloo||A thick, creamy Caribbean soup made with taro leaf or other leafy greens, usually with pork or crab added for flavour.. The greens referred to as callaloo vary from island to island depending on availability.|
|Canja de Galinha – Chicken Soup with Lemon and Mint |
Canja de galinha, or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The Portuguese term galinha means “hen”. The basic ingredients include chicken, rice or massa pevide.
|Cantonese Crabmeat and Sweetcorn Soup |
This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.
|Caribbean Iced Coconut Soup |
Iced Coconut Soup is a traditional Cayman Island recipe for a classic chilled soup of coconut milk and chicken stock flavoured with curry powder.
|Carp soup||A soup made with carp’s head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.|
|Cauliflower Parmesan Soup |
This Parmesan-flavoured cauliflower soup is a wonderful creamy delight to warm you up on a cold winters night. Very easy to prepare with lots of optional ingredients to alter the flavour.
|Cawl Cennin – Welsh Leek Soup |
The leek is widely recognised as the national symbol of Wales and what better way to showcase its flavour than in a hearty soup. Cawl Cennin is easy to make and a great winter warmer.
|Cazuela||A South American and Spanish soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.|
|Celeriac Soup with Parsley Oil and Cheese Toasts |
This is perfect for winter, when celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.
|Celeriac Soup with Scallops and Black Pudding |
For a show-stopping dinner party try this peppery celeriac soup, topped with luxurious scallops.
|Cesnecka – Garlic Soup |
According to Czech lore, Cesnecka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting. So, if you feel under the weather, make a big pot of this simple soup of stock, potatoes, garlic and cheese to help you feel better.
|Changua – Colombian Egg and Milk Soup |
In Bogotá, Changua is served for breakfast with bread on the side, but this soup can be eaten at any time of the day. It is also reported to help with a hangover, so you can try it after your next party.
|Cheeseburger Chowder |
If you like cheeseburgers (and who doesnt), you are going to love this quick-cooking, super-satisfying soup.
|Chestnut and Apple Soup |
A thick and nourishing soup with a sweet, nutty flavour that makes it perfect for cold winter nights.
|Chicken noodle soup||A chicken soup that includes noodles, such as egg noodles.|
|Chicken Tinola – Tinolang Manok |
Tinola is a ginger based soup dish with chicken served as an appetizer or main entrée in the Philippines.
|Chinese Watercress and Pork Ribs Soup |
This Watercress and Pork Rib Soup is a good springtime soup that tastes fresh, clean and delicious. A lot of Chinese restaurants serve this as Soup of the Day because it is very nutritious, popular, easy to make and good for every one.
|Chorba d’Crevette – Moroccan Shrimp Soup |
An easy to make Moroccan seafood shrimp soup made with fresh or frozen shrimps, leek, onion, and a variety of spices.
|Chorba od Janjetina – Lamb Vegetable Soup |
This hearty Croatian / Serbian soup is a made with lamb shanks or meaty lamb bones and the classic Mediterranean trio of green capsicums, onions and tomatoes and then creamed.
|Chunky Cheddar and Celeriac Soup |
This healthy cheese and celeriac soup is a meal in a bowl – enjoy it with a simple watercress salad and fresh brown bread to make the perfect lunch.
|Chupe||A thin, milky seafood soup usually found in Peru. Also referred to as Chupe de Mariscos.|
|Cioppino||(Italian-American) fish stew with tomatoes and a variety of fish and shellfish|
|Cocido Madrileño – Madrilene Stew |
This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft.
Cock-a-leekie soup is a Scottish soup dish of leeks and chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.
|Coconut and Beetroot Soup |
A delightful pink soup with a combination of earthy and spicy flavours. Served with a herbed yoghurt and crusty bread rolls, this soup is a great winter warmer.
|Colonial Williamsburg’s Cream of Peanut Soup |
Creamy and thick, pale tan colour, topped with crunchy chopped peanuts. Peanut soup is a staple in Williamsburg Virginia. This peanut soup is also good served ice cold.
|Corned Beef and Cabbage Soup |
Use leftover cooked corned beef or deli corned beef in this flavourful soup. Serve this soup with a salad and hot buttered scones for a delicious meal.
|Crab Bisque||A rich and creamy soup made with crab stock and heavy cream.|
|Cream of Apple Soup|
|Cream of Asparagus Soup|
|Cream of Broccoli Soup |
This cream of broccoli soup is a rich soup with delicate colour and flavour. Serve the soup with a green salad and hot sourdough bread for a memorable winter meal.
|Cream of Celery Soup |
A delicious Cream of Celery soup that’s easy to make. Celery is an underrated vegetable – make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost.
|Cream of Chicken Soup|
|Cream of Crab Soup |
A mouthwatering rich and delicately seasoned cream of crab soup. Serve this hearty bowl of delectable crab-meat morsels with finely snipped chives for garnish.
|Cream of Mushroom Soup|
|Cream of Potato Soup|
|Cream of Sorrel Soup |
Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Other possible ingredients are egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. It can be served hot or cold, and is usually garnished with sour cream.
|Cream of Spinach Soup|
|Cream of Tomato Soup|
|Creamy Butternut and Mussels Soup |
Steamed mussels add a wonderful depth of flavour to this creamy butternut squash soup.
|Creamy Cucumber Soup with Mint |
Summer always brings an overabundance of cucumbers. Here’s a refreshing cold green cucumber soup recipe for those hot days.
|Creamy Mushroom Soup |
Homemade soups don’t have to be fussy and tedious to make and this one puts together fresh mushrooms and fresh milk with minimum preparation and maximum flavour.
|Creamy Mussel Chowder |
Chowder is traditionally a hearty bowl of food. Our simple Creamy Mussel Chowder is easy to make and an enjoyable way to enjoy your seafood.
|Curried Carrot and Mussel Soup |
Mussels make a superb soup that looks impressive for entertaining – Try this tasty Curried Carrot and Mussel soup as a winter warmer.
|Cucumber Soup |
There are numerous different variations of cucumber soup around the world and the following showcase some of them for you, along with the recipe.
|Cullen skink||A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland|
Dashi is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.
|Egg drop soup||A savoury Chinese soup made by pouring beaten eggs into swirling boiling water or broth.|
|Etrog||A fruit soup made up from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi.|
|Fa Sung Woo – Chinese Sweet Peanut Soup |
Fa Sung Woo is another sweet soup made of peanuts that is traditionally served as a snack in China. This soup is considered nutritious, but very rich and so should not be eaten to excess.
|Fanesca||A traditional cod soup from Ecuador|
|Fish soup bee hoon||a Singaporean soup-based seafood dish.|
|Frejon – Coconut Bean Soup |
The frejons consumed in Nigeria and West Africa are puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding.
|French onion soup||Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.|
|French Style Sorrel Soup |
Sorrel is a perennial herb that has been used in France in an assortment of dishes for years. This tangy sorrel soup is classic French style.
|Fruktsoppa||A Swedish fruit soup, on dried fruit such as raisins and prunes.|
|Fufu and Egusi soup||A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed|
|Fumet||A French fish stock, often concentrated and used as a base for sauces. Usually made with fish heads and bones.|
|Galbitang – Korean Beef Short Rib Soup |
Galbitang (also spelled as kalbi tang) is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients.
|Gazpacho Andaluz – Andalusian Cold Tomato Soup |
Gazpacho is a cold tomato soup from Andalusia, Spain. Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water.
|Ginataan||A Filipino method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.|
|Gomguk||A Korean soup made with various beef parts such as ribs, oxtail, brisket, ox’s head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.|
|Goulash soup||A Hungarian soup made with beef, pork, paprika, peppers, tomato, potato and onion|
|Green Curry Seafood Chowder |
This is a great warming chowder that you can make a meal out of by itself. Just serve the soup over a mound of cooked jasmine rice.
|Gumbo||A traditional Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.|
|Halászlé – Hungarian Fisherman’s Soup |
A hot, spicy paprika-based river fish soup, originating as a dish of Hungarian cuisine and is famous for being very hot and spicy which you can adjust to taste.
|Hot and sour soup||Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.|
|Íslensk Kjötsúpa||Traditional Icelandic meat soup made with lamb and vegetables.|
|Ispanakli Kabak Corbasi – Zucchini and Spinach Soup |
A simple and delicious Turkish soup – This recipe is to make a vibrant green spinach and zucchini soup. Light-and-healthy, but still creamy textured and plenty tasty.
|Jani me Fasul – Bean Jahni Soup |
Jani me Fasul (Bean Jahni Soup) is a traditional Albanian recipe for a white bean soup in a tomato and onion sauce.
|Joumou – Soup Joumou – Haitian Beef and Pumpkin Soup |
Pumpkin based, packed with veggies, beef, and pasta, this soup holds a huge historical significance being a symbol of Haitian independence! It is traditionally eaten on January 1st and is usually called Haitian New Year’s Soup..
|Kakitamajiru Suimono – Japanese Clear Soup with Eggs |
Sumashijiru is a Japanese clear soup also called Suimono. Sumashijiru can be served for any occasion from everyday to more formal course meals.
|Kharcho||A Georgian soup of lamb, rice, vegetables and a highly spiced boullion.|
|Khao Soi – Chiang Mai Curry Noodle Soup |
Whatever the origin, this dish is delicious and easy to make (once you’ve made your red curry paste). The recipe is traditional made with beef, though we’ve used chicken here.
|Khao Tom Gai – Rice Soup with Chicken |
Khao Tom is a simple and easy dish to prepare, especially if you use leftover rice that you might happen to have in the fridge. It’s like rice porridge, cooked with pork or chicken, seasoned with fish sauce and served with egg and sliced chillies.
|Khow Suey – Burmese Noodle Soup |
Khow Suey is a delicious noodle dish from Burma made with egg noodles, curried chicken and coconut milk. Served with a variety of condiments, each spoon full of soup you eat will be bursting with flavours!
|Kidney Bean and Chilli Soup with Avocado-Lime Cream |
This is a simplified version of chilli beans, blended up into a thick soup for maximum creamy comfort. It’s not too spicy, but even so it’s nice to have a cooling contrast to go with it, and the tangy avocado-lime cream fills that role perfectly.
|Kimchi Guk||Korean Kimchi soup|
|Lagman||A traditional Uzbek soup of pasta, vegetables, ground lamb and numerous spices.|
|Lan Sikik||A Thai soup made with noodle, dried fish and tomato extract.|
|Leek soup||A simple soup made from leeks popular in Wales during St. David’s Day. Often includes potatoes.|
|Lentil soup||A soup popular in the Middle East and Mediterranean. Can be made with red, green, or brown lentils.|
|Lobster bisque||A rich and creamy soup made with lobster stock, heavy cream and sherry.|
|Log-log||Filipino egg noodle soup (regional variants include Kinalas, Batchoy)|
|Lohikeitto||A Finnish soup made with salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill|
|Mac and Cheese Soup |
Hot, hearty and filling best describe this cheesy creamy mouthwatering soup – the ultimate in comfort food that’s so easy to put together.
|Magiritsa – Greek Easter Soup |
The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return.
|Manhattan clam chowder||Made with a tomato base|
|Maryland crab soup||A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base, associated with Maryland|
|Matzah ball soup||An Ashkenazi Jewish soup and staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.|
|Maushawa – Afghan Pulse and Yoghurt Soup |
This is the original version of Maushawa, cooked with meat qorma but another popular version is made using meatballs (Kofta). The meatball are prepared as for the kofta in kofta chalau, but are smaller (about 1 cm in diameter). The sauce remains the same too, except that the yoghurt should be omitted. Afghans like to serve this soup “hot”, but seasoning can be adjusted according to the taste.
|Menudo||Mexican tripe, calf’s feet, chillies, hominy and seasonings|
|Minestrone||Italian vegetable soup, with noodles|
|Miso Soup |
Miso soup is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.
|Miyeok guk||Korean edible seaweed soup|
|Mohinga||A traditional Burmese fish soup made of chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth. Served with rice vermicelli.|
|Mulligan Stew||Typically made with whatever is available|
|Mussel Chowder |
Discover the depth of fresh mussel flavour with this creamy soup.
|Mulligatawny||Indian soup with meat, vegetables and spices|
|Naengmyeon||Korean buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef|
|Nang men||Korean traditional noodles|
|Nettle soup||A soup made from the tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe|
|New England clam chowder||A staple of Northeast USA, clam chowder is often made with bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams.|
|Ngam Nguv – Chicken with Preserved Lemon Soup |
This is a popular chicken soup dish which is primarily flavoured using preserved lemons. Its slight tangy flavour makes it a delicious dish.
|Nyonya Hot and Sour Noodles in Fish Soup – Penang Asam Laksa |
Assam Laksa is truly an exceptional dish – an intoxicating noodle soup dish with the perfect balance of spicy, sweet, sour, salty, and savoury flavours. This is not a dish for the meek and mild – this is an assertive and robust dish that will jolt your taste-buds and get your blood pumping.
|Ogbono Soup |
Ogbono Soup is a Nigerian meat and vegetable stew thickened with ogbono seed. Ogbono is the dried seed of the African mango tree, and it is ground and used as a powerful thickener with an earthy flavour.
|Okroshka||Russian kvass-based vegetable and ham soup.|
|Oxtail soup||Oxtail soup is made with beef tails. The use of the word “ox” in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist: a traditional Korean dish, a Chinese dish which is more like a stew, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there are lots of varieties of oxtail soup (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.|
|Panada||Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.|
|Pappa al Pomodoro – Tuscan Bread and Tomato Soup |
Pappa al pomodoro is a traditional thick Tuscan soup typically prepared with fresh tomatoes, stale or leftover bread, olive oil, garlic, basil, and various other fresh ingredients. It can be served hot, room temperature, or chilled.
|Parihuela – Peruvian Seafood Soup |
Spicy, fragrant and loaded with seafood, Parihuela is Peru’s version of bouillabaisse. Don’t be tempted to omit the Peruvian chillies and paste from the recipe as they lend unique and extremely fruity flavours to the base of the soup.
|Pasta fagioli||Italian soup with chicken stock, pasta and vegetables.|
|Peanut soup||Are you looking for a different soup to serve the family? Try this recipe for West African peanut soup. Its a delicious peanut soup everyone will love!|
|Philadelphia Pepper Pot||Beef tripe pepper soup|
|Pho+?||Vietnamese staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or “Special Combination” Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts and sometimes culantro. Sriracha and hoisin sauce are also popular additions.|
|Potato, Prawn, and Spinach Chowder |
This creamy full-flavoured Chowder is as perfect for company as it is for the family.
|Pozole||Mexican thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chillies and cilantro|
|Psarosoupa||Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish|
|Pumpkin||a pumpkin cream soup that also contains some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.|
|Pumpkin Coconut Soup |
In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of soups, curries, and even sweet dishes. Here they are combined with a lightly curried soup that makes for a wonderful vegetarian/vegan entree – similar to those served at Thai or Vietnamese restaurants throughout Australia.
|Ramen Soup |
Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavoured with soy sauce or miso, and uses toppings such as sliced pork (chashu), dried seaweed (nori), kamaboko, and spring onions.
|Rasam||South Indian broth made in various ways using different spices and tamarind.|
|Rassolnik – Beef, Barley, and Gherkin Soup |
Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variation of rassolnik also exists.
|Red Bean Soup |
Red bean soup is both a popular snack and a sweet dessert soup. Adzuki beans are a “yang” or warming food. Tangerine peel, used in many recipes, is thought to aid digestion.
|Ribollita – Tuscan Soup |
A hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, Lacinato kale, and onion.
|Rosól – Polish Chicken Soup |
Rosól is a traditional Polish meat broth. The most popular variety is rosól z kury, or clear chicken soup. It is commonly served with fine noodles. A vegetarian version can be made, using vegetable stock cubes.
|Saimin – Hawaiian Noodle Soup |
The favourite local fast food of the Hawaiian islands (also considered the national dish of Hawaii) is Saimin, an inexpensive noodle and broth soup. It is considered the supreme comfort food of the Islands, eaten at any time of day.
|Salmorejo||Spanish tomato soup with garlic and bread crumbs.|
|Saltibarsciai – Lithuanian Cold Beet Soup|
|Samgyetang||Korean chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger|
|Sayur Asem||An Indonesian soup that tastes sour and spicy.|
|Sayur Lodeh – Vegetable in Coconut Milk Soup |
A popular vegetable in coconut milk soup in Indonesian cuisine. Common ingredients are young jackfruit, eggplant, chayote, melinjo, long beans, tofu, tempeh all cooked in coconut milk soups and sometimes enriched with chicken or beef stock.
|Sayur Tumpang||A traditional Javanese soup made from expired tempeh, chilli, and other Indonesian seasoning|
|Scotch Broth||Mutton, barley and various vegetables|
|Seafood Bisque |
This rich and creamy seafood bisque can be served anytime, whether it’s with guests or the family.
|She-crab soup||From Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.|
|Shorba Libiya – Libyan Lamb And Chickpea Soup |
The food of Libya can be summed up in that ever-present bowl of soup. It contains all the ingredients that show up in so many other Libyan dishes: tomatoes, onions, lamb, paprika, chillies or cayenne pepper, saffron, chickpeas, mint, coriander and parsley, as well as pasta, couscous or barley.
|Sliced fish soup||A dish from Singapore with fish, prawns and vegetables|
|Snert||A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage.|
|Shchi – Traditional Russian Cabbage Soup |
Shchi is a traditional cabbage soup of Russia where it has been known as far back as the 9th century. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
|Shchav||A sorrel soup in Polish, Russian and Yiddish cuisines|
|Sinigang na Isda – Filipino Fish Sour Soup |
The Philippines’ quintessential sour dish is sinigang, a seafood soup that usually relies on tamarind pulp for tartness.
|Solyanka||A soup with pickled cucumbers, sausages, smoked meat from Russia|
|Sopa de Ajo Blanco – White Garlic Soup |
Everyone has heard about the traditional red gazpacho soup, and many have tasted it. However, this recipe for cold white garlic soup or sopa de ajo blanco is just as tasty and refreshing. In fact, garlic lovers would probably vote for this soup hands down. It is easy, quick and healthy.
|Sopa de Albondigas – Spicy Meatballs Soup |
Spanish albóndigas can be served as an appetiser or main course, often in a tomato sauce, while Mexican albóndigas are commonly served in a soup with a light broth and vegetables.
|Sopa de Gato||A simple soup of southern Spain that typically includes water, bread, oil, garlic and salt.|
|Sopa de Lima – Yucatán-Style Lime Soup |
Lime soup is a traditional dish from the Mexican state of Yucatan, which is made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips.
|Sopa de Tortilla |
This hearty chicken soup with a Mexican flavour is loaded with chicken, carrots, potatoes, tomatoes, and zucchini. To save time, use cooked rotisserie chicken from the market or your own leftover chicken.
|Sopa Fría de Aguacate – Chilled Avocado Soup |
Brightened with chillies and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
|Sopas Do Espírito Santo – Portuguese Holy Ghost Soup |
Sopas is also known as Holy Ghost Soup, and was traditionally served for the feast of Pentecost in the islands of the Azores.
|Soto||Indonesian family of rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.|
|Soto ayam||An Indonesian spicy shredded chicken soup with noodles and a variety of garnishes which may include bean sprouts, boiled egg, green onions, fried onion flakes, chili sauce, compressed rice cakes, melinjo nut crackers and potato fritters.|
|Soup alla Canavese||An Italian soup made from white stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper.|
|Sour cherry soup||A cream-based Hungarian soup.|
|Sour rye soup||A traditional Polish soup produced by fermenting rye and/or wheat flour|
|Sour soup (fish soup)||A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.|
|Spicy Mango Ginger Soup |
This cold soup is suitable for those on a raw food diet, as it is vegetarian, vegan and uses all fresh, raw food ingredients. Spicy chillies pair well fresh mangoes, and with a bit of ginger for an extra kick, this is a cold soup recipe to keep!
|Split pea||A Canadian soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.|
|Springtime Minestrone |
This simple soup makes the most of spring vegetables and will become a favourite standby for a quick lunch or supper.
|Stone soup||Portuguese soup with various sorts of pork meat products (such as black chouriço, common chouriço and bacon) red beans and coriander.|
|Sulu Köfte – Turkish Meatball and Potato Soup |
Sulu Köfte is a Turkish soup like dish consisting of small balls of beef mince, rice, onion and parsley, cooked in a sauce of butter, tomato paste and water. It can also be prepared with small cubes of carrots and potatoes added to the soup.
|Supë Borsh me Patate e Lakër – Albanian Potato and Cabbage Soup |
Supë borsh me patate e lakër is a variety of potato and cabbage soup which represents a very popular Albanese dish. In Tirane, it is traditionally prepared with meat stock, cabbage, potatoes, beetroot, onion, carrots and tomato sauce.
|Sweet Red Bean Soup |
This sweet dessert soup is made with red azuki beans, a warming yang food.
|Taco soup||Composed of similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chillies, olives, onions, corn, beans and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef.|
|Ta-ng Fe(n||Chinese rice noodles in broth, usually beef, chicken or custom broth|
|Ta-ng mia(n||Chinese egg noodles in broth, usually beef, chicken or custom broth|
A Bulgarian cold soup made from yoghurt and cucumbers.
|Tarhana||Soup – from Turkey|
|Tinola||Broth popular in the Philippines made with pieces of chicken, sliced green papayas.|
|Tom Kha Kai – Chicken Coconut Soup |
This simple Thai chicken coconut soup or Tom Kha Kai has that distinctive Thai flavour a balance of spicy, salty, sweet and sour. Tom Kha Kai is a great first course for any Thai curry or served as a main course – The aroma is wonderful.
|Tom Yam Kung – Hot and Sour Prawn Soup |
A popular Thai hot and sour soup, Tom Yam Kung is one of the best known of all Thai foods. Lemongrass, galangal, and kaffir lime leaves are essential ingredients for this soup and are what really gives tom yum its flavour, and without them you would not have a complete dish.
|Tom Yum |
Tom Yum or Tom Yam is a Lao and Thai clear, spicy and sour soup. Tom yum is widely served in neighbouring countries such as Cambodia, Malaysia and Singapore, and has been popularised around the world.
|Tomato bisque||A soup made with tomatoes and heavy cream, basil can be added to create tomato basil bisque.|
|Tomato soup||A traditional Hungarian and Polish soup (pomidorowa) made with tomato as the primary ingredient. Also popular in other countries.|
|Tteokguk||Korean tteok (rice cake) soup|
Ukha is a clear Russian soup, made from various types of fish such as salmon or cod. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed.
Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot.
|Wine soup||Hungarian soup with wine|
|Winter melon||Soup is a Chinese soup, winter melon, filled with stock, usually chicken stock vegetables and meat, which has been steamed for a few hours.|
|Yellow pea soup||A traditional Canadian dish, originating with French settlers.|
|Zelyoniye Shchi – Green Shchi – Russian Cabbage and Sorrel Soup||A simple Russian summer soup with young greens – cabbage and sorrel (sour grass) – a little sour but very fresh tasting.|