3,088 soup recipes

Old-school Cape Cod clam chowder with smoky bacon, tender potatoes, ground clams, and milk. Make the base today, finish it tomorrow for deep, layered New England flavor.

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.

Easy Hungarian-style beef soup with paprika, caraway, wide noodles, and a finish of sour cream. Made with canned tomato soup as a shortcut for weeknight goulash flavor without the long simmer.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

A traditional Korean clear spinach soup (Malgun Sigumchi Kuk) with ground beef, garlic, scallions, and soy sauce. Simple, nourishing, and on the table in under an hour with just a handful of ingredients.

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

Contributed by Linda Johnson A very tasty low calorie recipe. It does have a lot of sodium.

Hearty chicken vegetable noodle soup made from a whole simmered chicken with tomatoes, corn, zucchini, mushrooms, and egg noodles. From pot to bowl in about an hour.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

New England clam chowder with rendered salt pork, golden onions, tender potatoes, and fresh chopped clams in a milk broth. Old-school chowder, no flour thickener.

Creamy low-calorie crab and asparagus soup with dry sherry, lemon zest, and fresh vegetables in a light skim milk base. A guilt-free bowl of comfort ready in one hour.

Hearty slow cooker meatball soup with potatoes, corn, carrots, and a rich cheddar cheese finish. Dump it all in the crock pot and come home to a cheesy, beefy bowl.

Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.

Chinese crab combination soup with crabmeat, scallops, dried mushrooms, bamboo shoots, ginger, and silky egg ribbons in a savory broth. A restaurant-style starter.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.