3,088 soup recipes

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Three-bean vegetarian minestrone soup with chickpeas, adzuki beans, kidney beans, pearl barley and tomatoes, finished with red wine, soy sauce, and grated Parmesan. A hearty Italian soup packed with protein and fiber.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

Low-calorie tomato seafood stew brimming with shrimp, clams, and hearty vegetables. This one-pot wonder comes together in about an hour for a warm, briny bowl of coastal comfort.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.