List of soups

Russian borscht with beef and sour cream

Shōyu (soy-based broth) ramen

Caldo verde soup

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".

Meat and vegetable soups

Southern Oxtail Soup

Minestrone soup

Hungarian Goulash soup

Large chunks of meat or vegetables left in the liquid

• Ajiaco- A chicken soup from Colombia
• Avgolemono - A soup made in Greece and Cyprus with Chicken, Rice, Egg and lemon.
• Borscht - (Russian) beet and veal soup
• Canja de Galinha- A Portuguese soup of chicken, pasta and lemon.
• Caldo verde - A Portuguese minced cabbage soup
• Cazuela - (South American) and (Spanish) soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.
• Cock-a-leekie - Leek and potato soup made with chicken stock, from Scotland
• Fufu and Egusi soup - A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed
• Gomguk - (Korean) soup made with various 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 - A Hungarian soup made with beef, pork, paprika, peppers, tomato, potato and onion
• Gumbo - A traditional Creole soup from the American South, thickened with okra pods.
• Íslensk Kjötsúpa - Traditional Icelandic meat soup made with lamb and vegetables.
• Kharcho - A Georgian soup of lamb, rice, vegetables and a highly spiced boullion.
• Kimchi Guk - (Korean) Kimchi soup
• Lagman - A traditional Uzbek soup of pasta, vegetables, ground lamb and numerous spices.
• Leek soup - A simple soup made from leeks popular in Wales during St. David's Day. Often includes potatoes.
• Lentil soup- A soup popular in the Middle East and Mediterranean. Can be made with red, green, or brown lentils.
• Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
• Minestrone - (Italian) vegetable soup, with noodles
• Miyeok guk - (Korean) edible seaweed soup
• Mulligan Stew - made with whatever is to hand
• Mulligatawny - Indian soup with meat, vegetables and spices
• barley - Several varieties of onion barley, and chicken broth
• Nettle soup - A soup made from the tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
• Oxtail soup
• Philadelphia Pepper Pot - beef tripe pepper soup
• Pozole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
• Phở- A Vietnamese beef/chicken soup with scallion, Welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom.
• Pumpkin
• Ramen - A Japanese soup made from flavorful broth, spaghetti-like noodles, various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
• Samgyetang - (Korean) chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
• Snert- A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage.
• Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines
• Solyanka - A cabbage soup from Russia
• Soto (food) - Indonesian family of 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.
• Split pea
• Stone soup - Portuguese soup with various sorts of pork meat products (such as black chouriço, common chouriço and bacon) red beans and coriander.
• Taco soup
• Tarhana soup - from Turkey
• Tom Yum - Thai soup with lemongrass and coconut milk
• Tomato soup (pomidorowa) - Traditional Hungarian and Polish soup made of tomato
• Tteokguk - (Korean) tteok (rice cake) soup
• Winter melon soup is a Chinese soup, winter melon, filled with stock, usually chicken stock vegetables and meat, which has been steamed for a few hours.
• Yellow pea soup - A traditional Quebec dish.
• Żurek - A Polish wheat soup with sausages often served in a bowl made of bread.

Cold (chilled)

Okroshka soup made with kefir

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

• Cold borscht – There are two borscht, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
• Cucumber soup is a soup based on cucumbers, known in various cuisines.
• Dashi soup (Japanese) fish stock soup, with seasonal vegetables.
• Gazpacho – (Spanish) pureed tomato and vegetable soup.
• Naengmyeon - (Korean) 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
• Okroshka – (Russian) kvass- or kefir-based vegetable and ham soup.
• Salmorejo - (Spanish) Tomato soup with garlic and bread crumbs.
• Sayur Asem - An Indonesian soup that tastes sour and spicy.
• Sour cherry soup – A cream-based Hungarian soup.
• Tarator – A Bulgarian cold soup made from yogurt and cucumbers.
• Vichyssoise – (French-American) creamy potato and leek soup, served with chives.

Dessert soups

Ginataan dessert soup

• Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
• Etrog, a fruit soup made up from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi
• Fruktsuppa, Swedish fruit soup, on dried fruit such as raisins and prunes

Fish soups

A bowl of cioppino soup

• Aljotta - A Maltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse.
• Bergen fish soup - A heavy, creamed soup made with white fish (haddock, halibut, cod) and various vegetables. Norwegian origin.
• Bouillabaisse - (French) fish soup
• Carp soup - A soup made with carp's head and offal, onion and vegetaple.Part of traditional czech Christmas Eve dinner.
• Cioppino - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish
• Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland
• Fanesca - A traditional cod soup from Ecuador
• Fisherman's Soup - (Hungarian Halászlé) Ηot and spicy river fish soup with a lot of hot paprika
• Lan Sikik - A Thai soup made with noodle, dried fish and tomato extract.
• Lohikeitto - A Finnish soup made with salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill
• Mohinga - A 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. Served with rice vermicelli.
• Psarosoupa (ψαρόσουπα) - Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish
• Sliced fish soup, a dish from Singapore with fish, prawns and vegetables
• Sour soup (fish soup) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
• Ukha or уха - Russian fish soup, made of cod or salmon, vegetables, lime, dill, parsley and black pepper
• Waterzooi - A Belgian fish soup

Broths

Bouillon

Bouillon de volaille

A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.

Consommés

A crystal clear broth or stock that is full of flavor, aroma, and body.

Noodle soups

• Bird's nest soup is a delicacy in Chinese cuisine.
• Beef noodle soup
• Chicken noodle soup
• Egg drop soup, a savory Chinese soup made from cracking eggs into boiling water or broth.
• Log-log, Filipino egg noodle soup (regional variants include Kinalas, Batchoy)

• Nang men, Korean traditional noodles
• Phở, Vietnamese staple noodle soup
• Ramen, Japanese fresh or dried noodles in broth
• Pasta fagioli - (Italian)
• Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences

• Soto ayam, an Indonesian 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.
• Tāng Fěn, Chinese rice noodles in broth, usually beef, chicken or custom broth
• Tāng miǎn, Chinese egg noodles in broth, usually beef, chicken or custom broth

Other broths

• Avgolemono (Αυγολέμονο) - Greek soup made of lemon juice, rice, and egg yolk
• Beer soup: A recipe from the middle ages using heated beer and pieces of bread; though other ingredients were also used.
• Bourou-Bourou - A vegetable and pasta soup from the island of Corfu, Greece
• French onion soup: Broth made with onions and beef. Often topped with croutons and cheese.
• Panada: bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.
• Scotch Broth - mutton, barley and various vegetables
• Tinola: Broth popular in the Philippines made with pieces of chicken, sliced green papayas.
• Rasam - South Indian broth made in various ways using different spices and tamarind.

Bisques

lobster bisque

Heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits.

• Lobster bisque
• Crab bisque
• Tomato bisque
• Chestnut bisque
• Squash bisque
• Cream of Crab Soup
• Lobster stew - cream-based soup with chunks of lobster
• Shrimp bisque

Chowders

New England clam chowder soup

Thick soups usually containing seafood and potatoes, milk and cream

• Clam chowder (either New England, made with potatoes and cream, or Manhattan, made with a tomato base)
• Corn chowder
• Chupe
• Callaloo - A thick, creamy Caribbean soup made with okra and sometimes crab meat
• Maryland crab soup - A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base, associated with Maryland
• She-crab soup - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.

Clear or Stocks

• Brown Veal
• Chicken
• Consomme
• Fish
• Fumet
• Vegetable
• White Beef
• White Veal

Cream

Some of the Campbell's brand condensed soups: cream of mushroom and cream of onion

Flavored broth thickened with a white sauce. 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.

• Cream of tomato soup
• Cream of mushroom soup
• Cream of broccoli soup
• Cream of celery soup
• Cream of chicken soup
• Cream of potato soup
• Cream of apple soup
• Cream of asparagus soup

Beverage soups

• Beer soup - (European) medieval breakfast soup poured over bread
• Wine soup - Hungarian soup with wine

Fermented soups

Miso soup (with Tofu, Wakame and Scallion).

• Miso soup - a traditional Japanese soup produced by fermenting rice, barley and/or soybeans
• Sayur Tumpang - a traditional Javanese soup made from expired tempeh, chilli, and other Indonesian seasoning
• Sour rye soup - a traditional Polish soup produced by fermenting rye and/or wheat flour

Pureed

Coulis

Originally meat juices, now thick purees

See also

Asian soup Broth Chowder Consommé

List of cheese soups Stocks Soup Stew

External links

• Retro soups list