3,178 soup recipes

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Hearty bacon cabbage and root vegetable soup with carrots, turnip, potatoes, and onion. Smoky, savory, peasant-style winter cooking. Topped with grated Parmesan.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

Spice up your hamburger soup with this tasty recipe that uses canned mushrooms and red wine.

Tangy orange zest and red lentils brighten tomato soup with unexpected citrus sparkle, finished with fresh mint for a vegetarian bowl that feels like Mediterranean sunshine.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

New Brunswick chicken barley soup simmers bone-in chicken with pearl barley, carrots, celery, mushrooms, and peas. Maritime Canadian comfort soup that doubles as a complete meal.

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.

This creamy and tangy soup is loaded with yumminess, and it's quick to make. A delicious side dish to accomplish the main dish.