List of soups

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See also: List of stews
A bowl of Okroshka soup

This is a list of notable soups. Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled "The Important Things to Know About Eating and Drinking".[1]

Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavored liquid usually derived from boiling a type of meat with bone, or a vegetable for a period of time in a stock. A common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood. Cream soups are a dairy based soup. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing some type of starch.

Coulis were originally meat juices, and now are thick purées.

Some soups are served only cold, and other soups can optionally be served cold.

Soups[edit]

Name Image Origin Type Description
Ajiaco Ajiaco.jpg Colombia Chunky Chicken soup
Aljotta Malta Fish Fish with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse.
Avgolemono Avgolemono Soup and Grilled Chicken and Mango Salad.jpg Greece Potage Chicken broth, rice or orzo, and lemon thickened with tempered eggs
Bacon soup Chunky Bacon, vegetables and a thickening agent
Barley Vegetable pork barley soup with chicken livers and sour cream, by Silar 2010 I.JPG Ancient Chunky Barley, onion, and chicken broth
Beef noodle soup Pho-style noodle soup.jpg East Asia Noodle Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup
Beer soup Beer cheese soup.jpg Europe Beverage soup Recipe from the middle ages using heated beer and pieces of bread;[2] though other ingredients were also used.[3]
Bergen fish soup Norway Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream
Binignit Binignit.jpg Philippines Dessert Coconut milk, milk, fruits and tapioca pearls, served cold.
Bird's nest soup Bird's Nest soup.jpg China Gelatinous Edible bird's nest, an expensive delicacy valued for its unusual texture
Borscht Borshch2.jpg Ukraine Chunky Cabbage and beet-based soup with meat. One of very few soups that can be enjoyed hot or cold.
Bouillabaisse Brazilian bouillabaisse.jpg France Fish Fish soup
Bouillon (soup) Haiti Sliced meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery. Traditionally prepared on Saturdays
Bourou-Bourou Greece (Corfu) Potage Vegetable and pasta
Brown Veal Clear or Stock Prepared with veal
Caldillo de perro Spain (southern) Seafood, hake, garlic, olive oil, lemons, and Seville oranges.[4] It is customarily served with sour orange juice.
Caldo verde Caldo verde.jpg Portugal Chunky Minced kale and onion
Callaloo Caribbean Chowder Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.
Canja de Galinha Portugal Chunky Chicken, pasta and lemon
Carp soup Czech Republic Fish Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.
Cazuela Cazuela ecuatoriana.jpg Spain Chunky Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian Cazuela.
Chestnut bisque France Bisque
Chicken noodle soup Bowl of chicken soup.jpg Noodle A chicken soup that includes noodles, such as egg noodles.
Chicken Clear or Stock
Chupe Chupe de Camarones.jpg Peru Chowder Thin, milky seafood soup, also referred to as Chupe de Mariscos.
Cioppino Cioppino.jpg United States Fish Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)
Cock-a-leekie Cock-a-leekie Soup.jpg Scotland Chunky Leek and potato soup made with chicken stock
Cold borscht Lurid borscht.jpg Ukraine Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in two varieties, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
Consomme Consomme de volaille.jpg France Clear or Stock
Corn chowder Corn chowder bowl.jpg United States (New England) Chowder Similar to New England clam chowder, with corn substituted for clams in the recipe
Crab bisque France Bisque Crab stock and heavy cream.
Cream of apple soup Cream
Cream of asparagus Cream
Cream of broccoli Cream
Cream of celery Cream
Cream of chicken Creme de frango.JPG Cream
Cream of potato Cream
Cream of tomato Cream
Cream of Crab France Bisque
Cream of mushroom Cream
Creamy spinach Cream
Crème Ninon Cremeninon.JPG France Bisque Base of a heavy stock purée of green peas and dry champagne
Cucumber soup Cucumber soup.jpg Cold (chilled) Cucumber soup is known in various cuisines.
Cullen skink Cullen Skink.JPG Scotland Fish Smoked haddock, potatoes, onions and cream
Dashi Japan Cold (chilled) Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths.
Egg drop soup Egg drop soup.jpg China Noodle Savory soup made by pouring beaten eggs into swirling boiling water or broth.
Etrog Jewish (Ashkenazi) Dessert Citron soup, used in Jewish ritual at the feast of Succot .
Fanesca Fanesca.jpg Ecuador Fish Cod soup
Fish soup bee hoon Fish soup bee hoon at Food Junction, May 26, 2013.jpg Singapore Fish/seafood Seafood
Fish Fisksoppa., schwedische Fischsuppe.jpg Clear or Stock
Fisherman's Soup Hungarian soup 03976.jpg Hungary Fish Ηot and spicy river fish soup with a lot of hot paprika (Hungarian Halászlé)
French onion soup Woodsoup.jpg France Potage Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.
Fruktsoppa Sweden Dessert Dried fruit such as raisins and prunes.
Fufu and Egusi soup Fufu in groundnut soup with fish.jpg Nigeria Chunky Vegetables, meat, fish, and balls of ground melon seed
Fumet France Clear or Stock Fish stock, often concentrated and used as a base for sauces. Usually made with fish heads and bones.
Gazpacho Gazpacho con su guarnición - jlastras.jpg Spain Cold (chilled) Pureed tomato and vegetables
Ginataan Gatajf.JPG Philippines Chunky Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Gogi guksu Gogiguksu gulmak.jpg South Korea (Jeju Province) Pork and noodle soup
Gomguk Korean.food-Seolleungtang-01.jpg Korea Chunky Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.
Goulash soup 2009-09-gulasch-pörkölt-paprikas-3.jpg Hungary Chunky Beef, pork, paprika, peppers, tomato, potato and onion
Kimchi Guk Korean soup-Kongnamul guk-01.jpg Korea Chunky Kimchi soup
Gumbo Shrimp gumbo.jpg United States (Lousiana) Chunky A traditional Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.
Hot and sour soup Hot-and-Sour-Soup-Bowl.jpg Asia Chunky Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Íslensk Kjötsúpa Iceland Chunky Meat soup made with lamb and vegetables
Joumou Joumou01.jpg Haiti Chunky Mildly spicy pumpkin soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804.
Kharcho Kharcho meat soup.jpg Georgia Chunky Lamb, rice, vegetables and a highly spiced boullion
Lagman Niuroumian.jpg Uzbekistan Chunky Pasta, vegetables, ground lamb and numerous spices
Lan Sikik Thailand Fish Dried fish, noodle, and tomato extract.
Leek soup Mon Plaisir, Covent Garden, London (3717184145).jpg Wales Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lentil soup Lentilsouparab.jpg Ancient Chunky Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Lobster stew Caldereta.jpg France Bisque Cream or stock-based soup with chunks of lobster
Lobster bisque Lobster bisque.jpg France Bisque Lobster stock, heavy cream, and sherry.
Log-log Philippines Noodle Egg noodle soup (regional variants include Kinalas, Batchoy)
Lohikeitto Lohikeitto.jpg Finland Fish Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill
Lung fung soup China Fish Gou rou soup made with lemon, chili peppers, and Chinese vegetables
Manhattan clam chowder ManhattanClamChowder.jpg United States (Rhode Island) Chowder Tomato-based clam chowder
Maryland crab soup United States (Maryland) Chowder Vegetables, blue crab, and Old Bay Seasoning in a tomato base
Matzah ball soup Matzah balls.JPG Jewish (Ashkenazi) Chunky Staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.
Menudo Menudo de res Uriangato.jpg Mexico Chunky Tripe, calf's feet, chiles, hominy and seasonings
Minestrone Homemade minestrone.jpg Italy Chunky Vegetables with noodles
Miso soup Miso Soup.jpg Japan Fermented Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Miyeok guk Korea.food-Miyeok.guk-01.jpg Korea Chunky Seaweed
Mohinga IMG Mohinga.JPG Burma Fish Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth. Served with rice vermicelli.
Mulligan Stew United States Chunky Typically made with whatever is available
Mulligatawny Mulligatawny.jpg India Chunky Meat, vegetables, and spices
Naengmyeon Mul naengmyeon by woinary in Tokyo International Airport.jpg Korea Cold (chilled) Buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
Nang men Korea Noodle Traditional noodles
Nettle soup St John Restaurant, Smithfield, London (3445306202).jpg Ancient Chunky Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
New England clam chowder Quail 07 bg 041506.jpg United States (New England) Chowders Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams.
Okroshka Окрошка6.jpg Russia Cold (chilled) Kvass-based vegetable and ham soup.
Oxtail soup Sup Buntut - Nelayan Indonesian Restaurant.jpg Chunky Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist: a traditional Korean dish, a Chinese dish which is more like a stew, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there are lots of varieties of oxtail soup (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Panada Europe Potage Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.[5]
Pasta fagioli Pasta e fagioli rapida.jpg Italy Noodle Chicken stock, pasta and vegetables.
Yellow pea soup Yellow Split Pea Soup.jpg Canada Chunky Pea soup, originating with French settlers in Canada
Peanut soup Fufu.jpg Africa Chunky Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.
Philadelphia Pepper Pot United States (Philadelphia) Chunky Beef tripe pepper soup
Phở Chicken-pho-vietnamese-soup.JPG Vietnam Noodle Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts and sometimes culantro. Sriracha and hoisin sauce are also popular additions.
Phở Pho-Beef-Noodles-2008.jpg Vietnam Chunky Noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts and sometimes culantro. Sriracha and hoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pozole Pozole.jpg Mexico Chunky Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup.
Psarosoupa (ψαρόσουπα) Greece Fish Oil-and-lemon sauce, vegetables, rice and sea fish
Pumpkin Cremas de calabaza-2.jpg North America Smooth or chunky Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.
Ramen Soy ramen.jpg Japan Noodle Fresh or dried noodles in a variety of broths with a variety of toppings such as various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
Rasam Rasam (closeup).jpg India (southern) Potage Broth made in various ways using different spices and tamarind.
Saimin Wontonsaimin.jpg United States (Hawaii) Noodle Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo Salmorejo 4.jpg Spain Cold (chilled) Tomato soup with garlic and bread crumbs.
Samgyetang KOCIS Korea Malbok Samgyetang 03 (9493375058).jpg Korea Chunky Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Sayur Asem Sayur asem vegetable soup.jpg Indonesia Cold (chilled) Vegetable soup, sour and spicy.
Sayur Tumpang Indonesia (Java) Fermented Expired tempeh, chilli, and other Indonesian seasoning
Scotch Broth Scotland Potage Mutton, barley, and various vegetables
Shark fin soup Chinese cuisine-Shark fin soup-01.jpg China Gelatinous Shark's fin, nearly tasteless, an expensive delicacy valued for its unusual texture
Shchav Sorrel soup with egg and croutons (Zupa szczawiowa z jajkiem i grzankami).jpg Eastern Europe Chunky Sorrel soup in Polish, Russian and Yiddish cuisines
Shchi Schi.jpg Russia Chunky Cabbage soup, a national dish
She-crab soup She-Crab Soup.jpg United States (Charleston, South Carolina) Chowder Blue crab meat and crab roe.
Shrimp bisque Shrimp Bisque.jpg France Bisque A bisque prepared with shrimp as a primary ingredient
Sliced fish soup Singapore Fish Fish, prawns, and vegetables
Snert Erwtensoep roggebrood katenspek.jpg Netherlands Chunky Thick pea soup, eaten in the winter, traditionally served with sliced sausage.
Solyanka Soljanka with olives.jpg Russia Chunky Pickled cucumbers, sausages, smoked meat
Sopa de Gato Spain (southern) Simple soup, typically includes water, bread, oil, garlic and salt.
Soto Soto ayam.JPG Indonesia Chunky Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.
Soto ayam Soto ayam.JPG Indonesia Noodle Spicy shredded chicken soup with noodles and a variety of garnishes which may include bean sprouts, boiled egg, green onions, fried onion flakes, chili sauce, compressed rice cakes, melinjo nut crackers and potato fritters.
Soup alla Canavese Italy White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper.
Sour cherry soup Sour cherry soup.jpg Hungary Cold (chilled) Sour cherries, sour cream
Sour soup (fish soup) Vietnam Fish Rice, fish, various vegetables, and in some cases pineapple.
Split pea Yellow Split Pea Soup.jpg Ancient Chunky Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Squash bisque France Bisque
Stone soup Portugal Chunky Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander.
Taco soup Taco soup.jpg Chunky Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans and a packet of taco seasoning.[6] Vegetarian versions combine beans with the other ingredients, except for the ground beef.[7]
Tāng Fěn China Noodle Rice noodles in broth, usually beef, chicken or custom broth
Tāng miǎn China Noodle Egg noodles in broth, usually beef, chicken or custom broth
Tarator TaratorBg.jpg Bulgaria Cold (chilled) Yogurt and cucumbers.
Tarhana Turkey Chunky Fermented grain and dairy
Tinola Tinolalunch.jpg Philippines Potage Chicken, sliced green papayas.
Tom Yum Tom yum.jpg Thailand Chunky Lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, and cilantro.
Tomato bisque France Bisque Tomatoes and heavy cream; basil can be added to create tomato basil bisque.
Tomato soup Tomato soup.jpg Smooth or chunky Tomato is the primary ingredient. Also popular in many countries, including Hungary and Poland (pomidorowa)
Tteokguk Korean.food-Tteok.mandu.guk-01.jpg Korea Chunky Tteok (rice cake) soup
Ukha or уха Опеканная уха.JPG Russia Fish Cod or salmon, vegetables, lime, dill, parsley and black pepper
Vegetable Clear or Stock
Vichyssoise Vichyssoise.jpg United States Cold (chilled) Creamy potato and leek soup, served with chives (Franco-American)
Waterzooi Waterzooi at De Vlaamsche Pot (2175547879).jpg Belgium Fish Stew made with fish (traditional) or chicken
White Beef Clear or Stock
White Veal Clear or Stock
Wine soup Soupe au perroquet.jpg Hungary Beverage soup Pictured is a wine soup with bread
Winter melon Wintermelonsoup.jpg China Chunky Winter melon, filled with stock, usually chicken stock vegetables and meat, which has been steamed for a few hours.
Zuppa pavese Italy Broth with chunks Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.[8]
Żurek Zur.jpg Poland Fermented Fermented grain (wheat or rye) and sausages, often served in a bowl made of bread.

See also[edit]

Notes[edit]

  1. ^ Food history timeline at Food Reference Website
  2. ^ Recipe: DANISH BEER SOUP Bot generated title
  3. ^ Wild women in the kitchen: 101 ... - Google Books. Retrieved 2009-09-26. 
  4. ^ Hopkinson, Simon (23 July 2013). Roast Chicken and Other Stories. Hyperion. p. 112. ISBN 9781401306144. 
  5. ^ "Panada recipe". 
  6. ^ Crider, Kitty (29 January 2003), "Flavors of traditional foods can make some tasty soups", The Spokesman-Review: 33, retrieved 18 April 2012 
  7. ^ "Taco Soup Has A Flavorful Combination", The Mount Airy News (Mount Airy, North Carolina), 18 October 1995: 9, retrieved 18 April 2012 
  8. ^ Elizabeth David, Italian Food, 1954, p. 53

References[edit]

Further reading[edit]

External links[edit]

  • Media related to Soups at Wikimedia Commons