673 soup recipes

Plantain soup made from green plantains fried golden, crushed into a paste, and simmered in stock with fresh lime juice. A creamy, starchy Caribbean-style soup with no cream needed.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

Moroccan-spiced lentil soup combines brown lentils with caramelized onions, cumin, cinnamon, allspice, and red pepper flakes. A warming vegetarian-friendly soup with deep aromatic spice and almost no fat.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

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.

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.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Mushroom clam chowder made with minced clams, fresh mushrooms, celery, and onion in a light cornstarch-thickened skim milk broth. A lower-fat twist on classic clam chowder ready in 45 minutes.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Lots of onion and garlic flavor in the hearty main dish soup. This version is low in fat.

Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.