List of soups

Soups have been made since ancient times. This page lists a selection of well-known soups from the various cuisines around the world. They are sorted by the type of soup.

Some soups are served with large chunks of meat or vegetables left in the liquid; these are categorised below as "chunky". A broth is a flavoured liquid usually made from boiling a meat and bone or vegetable for a period of time in a stock. A common type of broth is consommé. A potage is a category of thick soups, stews or porridges. In some of them, meat and vegetables are boiled together with water until they turn into a thick mush.

Bisques are creamy soups traditionally made with shellfish, but can be made with any type of seafood. The base of cream soups is dairy. Chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purees. Some soups are only ever served cold, and other soups can be served cold as an option.

NameImageTypeDescriptionAjiaco120pxChunkyA chicken soup from ColombiaAvgolemono120pxChunkyA soup made in Greece and Cyprus. It is made with chicken, rice, egg and lemon.Borscht120pxChunkyA Ukrainian soup made with cabbage, beet and meat.Caldo verde120pxChunkyA Portuguese soup made of minced kale and onion.Cazuela120pxChunkyA South American and Spanish soup. It is made of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Pictured is an Ecuadorian Cazuela.Cock-a-leekie120pxChunkyLeek and potato soup made with chicken stock, from Scotland.Corn flakes and milkChunkyA soup from the United States.  It is made with corn flakes and milk.  It can have sugar, nuts or fruit in it, too.Fufu and Egusi soup120pxChunkyA traditional soup from Nigeria made with vegetables, meat, fish and ground melon seeds.Gomguk120pxChunkyA Korean soup. It is made with various beef parts, such as ribs or oxtail. The broth of gomguk tends to have a milky colour.Goulash soup120pxChunkyA Hungarian soup made with beef, pork, paprika, peppers, tomato, potato and onion.Gumbo120pxChunkyA traditional African-American soup from Louisiana. It is thickened with okra pods.Hot and sour soup120pxChunkySoups from several Asian cuisines. All variations of the soup contain ingredients to make it both spicy and sour.Kharcho120pxChunkyA Georgian soup of lamb, rice, vegetables and a highly spiced boullion.Kimchi Guk120pxChunkyKorean Kimchi soup.LagmanChunkyA traditional Uzbek soup of pasta, vegetables, ground lamb and several spices.Leek soupChunkyA simple soup made from leeks. It is popular in Wales during St. David's Day.Lentil soup120pxChunkyA soup popular in the Middle East and Mediterranean. Made of lentils.Matzah ball soup120pxChunkyAn Ashkenazi Jewish soup. It is a popular food at Passover. The Matzah ball dumplings are traditionally served in chicken broth.MenudoChunkyMexican soup made of tripe, calf's feet, chilis and hominy.Minestrone120pxChunkyItalian vegetable soup, with noodles.Miyeok guk120pxChunkyKorean soup of seaweed.Mulligatawny120pxChunkyIndian soup with meat, vegetables and spices.Barley soup120pxChunkyMade of several varieties of onion barley, with chicken broth.Nettle soupChunkyA soup made from the shoots of the stinging nettle. It is popular in Scandinavia and eastern EuropeOxtail soup120pxChunkyOxtail soup is made with beef tails. There are at least five popular versions of oxtail soup, but none of them are related. These are from Korea, China, Indonesia, and the southern United States.Pozole120pxChunkyMexican thick soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chilis and cilantro.Phở120pxChunkyA Vietnamese beef or chicken soup. It is made with scallion, onion, ginger, coriander, basil, cinnamon, star anise, cloves and cardamom.Pumpkin120pxSmooth or chunkyMade from pumpkin. Pictured is a pumpkin cream soup.Ramen120pxChunkyA Japanese soup made from flavoured broth, noodles, various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn.Samgyetang120pxChunkyKorean chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic and ginger.Snert120pxChunkyA thick pea soup, eaten in the Netherlands as a winter dish. It is traditionally served with sliced sausage.Shchi120pxChunkyA Russian cabbage soup.Shchav120pxChunkyA sorrel soup in Polish, Russian and Yiddish cuisines.Sopa de resChunkyA traditional soup in El Salvador. Its main ingredient is beef shank. You can use any vegetable (for example: corn, carrot, potato, yuca).Solyanka120pxChunkyA soup with pickled cucumbers, sausages, smoked meat. It is from Russia.Soto120pxChunkyA group of soups from Indonesia. They are based on various spice pastes, broths and sometimes coconut milk. They are often named after the region they come from.Split pea120pxChunkyA Canadian soup made usually from dried peas, such as the split pea. It is greyish-green or yellow in colour depending on the variety of peas used.Taco soup120pxChunkyMade up of ingredients similar to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans and a packet of taco seasoning. Vegetarian versions do not include the ground beef.Tom Yum120pxChunkyA Thai soup with lemongrass and coconut milk. It is sour.Tomato soup 120pxSmooth or chunkyA traditional Hungarian and Polish soup made with tomato as the main ingredient.Tteokguk120pxChunkyKorean tteok (rice cake) soup.Winter melon120pxChunkyA Chinese soup, winter melon, filled with stock, usually chicken stock vegetables and meat, which has been steamed for a few hours.Żurek120pxChunkyA Polish wheat soup with sausages often served in a bowl made of bread.Cold borscht120pxCold (chilled)A Lithuanian soup, usually made in summer time. It is based on beet.Cucumber soup120pxCold (chilled)A soup based on cucumbers, known in various cuisines.Gazpacho120pxCold (chilled)A Spanish soup made of pureed tomato and vegetables.Naengmyeon120pxCold (chilled)Korean buckwheat noodles in a tangy iced beef broth, raw cut vegetables, a slice of a pear, and often a boiled egg and/or cold beef.Okroshka120pxCold (chilled)Russian kvass-based vegetable and ham soup.Salmorejo120pxCold (chilled)Spanish tomato soup with garlic and bread crumbs.Sayur Asem120pxCold (chilled)An Indonesian soup that tastes sour and spicy.Sour cherry soup120pxCold (chilled)A cream-based Hungarian soup.Tarator120pxCold (chilled)A Bulgarian cold soup made from yoghurt and cucumbers.Vichyssoise120pxCold (chilled)A French-American creamy potato and leek soup, served with chives.Ginataan120pxDessertA Filipino soup made from coconut milk, milk, fruits and tapioca. It is served cold.Bouillabaisse120pxFishFrench fish soupCarp soupFishA soup made with the head and organs of a carp. It also includes onion and vegetaple. Part of traditional Czech Christmas Eve dinner.Cioppino120pxFishItalian-American fish stew with tomatoes and a variety of fish and shellfishFanesca120pxFishA traditional cod soup from Ecuador.Fisherman's soup120pxFishHungarian spicy river-fish soup made with a lot of hot paprika.Lohikeitto120pxFishA Finnish soup made with salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill.Mohinga120pxFishA traditional Burmese fish soup made of chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth.Ukha or уха120pxFishRussian fish soup, made of cod or salmon, vegetables, lime, dill, parsley and black pepper.Waterzooi120pxFishA Belgian fish soup.Bird's nest soup120pxNoodleA delicacy in Chinese cuisine.Beef noodle soup120pxNoodleA Chinese noodle soup made of stewed or red braised beef, broth, vegetables and noodles.Chicken noodle soup120pxNoodleA chicken soup that includes noodles, such as egg noodles.Egg drop soup120pxNoodleA savoury Chinese soup made from cracking eggs into boiling water or broth.Phở120pxNoodleVietnamese noodle soup.Ramen120pxNoodleJapanese fresh or dried noodles in broth.Pasta fagioli120pxNoodleItalian noodle soup.Soto ayam120pxNoodleA spicy soup from Indonesia. It has shredded chicken, with noodles, and a variety of garnishes.Avgolemono (Αυγολέμονο)120pxPotageGreek soup made of lemon juice, rice, and egg yolk.Beer soup120pxPotageA recipe from the Middle Ages using heated beer and pieces of bread, though other ingredients were also used.French onion soup120pxPotageBroth made with onions and beef. Often topped with croutons and cheese.PanadaPotageA soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.Saxe-Coburg soupPotageA soup that was probably created for Queen Victoria's consort, Prince Albert, who came from Saxe-Coburg.  Others claim it is named for their son, Edward VII. The soup is based on chicken stock, plus chopped Brussels sprouts, onion, and bits of smoky ham.  When pureéd the soup turns a pale green.  One recipe in Mrs Beeton's Book of Household Management suggests adding "green colouring, if needed."Tinola120pxPotageBroth popular in the Philippines made with pieces of chicken, sliced green papayas.Rasam120pxPotageSouth Indian broth made in various ways using different spices and tamarind.Lobster bisque120pxBisqueLobster stew120pxBisqueA cream or stock-based soup with chunks of lobster.Shrimp bisque120pxBisqueNew England clam chowder120pxChowdersMade with potatoes and cream.Manhattan clam chowder120pxChowdersMade with a tomato base.Corn chowder120pxChowdersChupe120pxChowdersShe-crab soup120pxChowdersA creamy soup from South Carolina. It is made with crab meat and crab eggs.Consommé120pxClear or stockConsommé AlexandraClear or stockA soup created by Auguste Escoffier.  It is one of the many dishes named after Queen Alexandra. Two pints of chicken consommé thickened with some poached tapioca, strained through muslin. One tablespoonful of white chicken-meat, one tablespoonful of small chicken quenelles,  and one tablespoonful of lettuce chiffonade are put into the soup tureen and the boiling consommé poured on. The dish was then sent to the table immediately.Consommé Brillat-SavarinClear or stockA soup named after Jean Anthelme Brillat-Savarin. It is made by taking a basic chicken consommé and adding chicken breast and savoury pancakes, along with lettuce and sorrel chiffonade (strips) and chervil leaves.Consommé Princess AliceClear or stockA soup dish named after Princess Alice, a granddaughter of Queen Victoria.  It was created by Auguste Escoffier. It is made of artichoke hearts and lettuce, both shredded and cooked separately in butter plus cooked vermicelli pasta added to a basic clarified white consommé.Miso soup120pxFermentedA traditional Japanese soup produced by fermenting rice, barley and/or soybeans.Sour rye soup120pxFermentedA traditional Polish soup produced by fermenting rye and/or wheat flour.

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Notes

References


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