1,422 soup recipes

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Lebanese mujaddara (Mjderah) with lentils, rice, and crispy sauteed onions served with cucumber yogurt sauce and pita bread. Simple, hearty, and deeply satisfying.

Daall-Mepali lentil soup is a Nepali-inspired dal with soft lentils, tomato, onion, and garlic in a spiced paste, served over rice. Vegetarian, warming, and budget-friendly.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Gai Tom Kha (Thai Chicken in Coconut Milk Soup) recipe

Fakes xithati is the traditional Greek sour lentil soup, slow-simmered with garlic, olive oil, and coriander, then finished with a splash of vinegar for a tangy, soulful Mediterranean bowl.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.