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List of soups

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See also: List of stews and Category:Soups
Chicken soup
A bowl of Okroshka soup

This is a list of notable soups. Soups have been made since ancient times.

Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.

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 a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. 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 bisques, 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

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Name Image Origin Type Distinctive ingredients and description
Aguadito Peru Chunky Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover.[1]
Ajiaco Colombia Chunky In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas.[2] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.[3]
Açorda Açorda à Alentejana Portugal Chunky A typical Portuguese dish composed of thinly sliced bread with garlic, much finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs.
Acquacotta Italy (Kalona) Chunky Originally a peasant food,[4] historically, its primary ingredients were water, stale bread, onion, tomato, olive oil[5] and any spare vegetables or leftovers. It has been described as an ancient dish.[6]
Amish preaching soup United States Chunky Typically served preceding or following Amish church services.[7][8] Some versions are prepared with beans and ham hocks.[9]
Analı kızlı soup Turkey Chunky Bulgur meatballs and chickpeas in gravy with yogurt
Ash-e doogh Iran, Azerbaijan, Turkey Potage A yogurt soup that consists of yogurt and leafy vegetables. Served hot.
Aush, aash, āsh Iran, Afghanistan, Turkey, Caucasus Potage A variety of thick soups, served hot - with many different types of recipes and regional differences.
Avgolemono Greece Potage Chicken broth, rice or orzo, and lemon, thickened with tempered eggs
Avocado soup Can be prepared and served as a cold or hot soup
Bacon soup Europe Chunky Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.
Bak kut teh Indonesia, Malaysia[10] and Singapore Herbal Consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.[11]
Bakso Indonesia Meatballs soup Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.[12]
Barley Ancient Chunky Barley, vegetables, and broth
Batchoy Philippines Noodle soup A Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.
Beef noodle soup 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 Europe Beverage soup Recipe from the middle ages using heated beer and pieces of bread;[13] though other ingredients were also used.[14]
Bergen fish soup Norway Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream
Bilo-bilo Philippines Dessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls.
Binakol Philippines a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce).
Binignit Philippines Dessert Coconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilled
Bird's nest soup China Gelatinous Edible bird's nest, an expensive delicacy valued for its unusual texture
Borscht Ukraine Chunky Cabbage and beet-based soup with meat. Often eaten hot or cold. A national Ukrainian dish and wide spread Belorussian, Polish (without cabbage but with mushrooms, served on the Christmas Eve) and Russian dish.
Bouillabaisse 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
Bread soup Germany Bread Stale bread in a broth
Brenebon The Netherlands and Indonesia Beans Kidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion.
Brown veal Clear or Stock Veal
Brown Windsor soup England Chunky Lamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian eras
Bun bo Hue Vietnam Noodle A noodle soup from central Vietnam, with beef.
Buridda Italy (Liguria) Chunky Seafood soup or stew.
Butajiru Japan Chunky Pork soup
Cabbage soup, kapusniak, kapustnica, zelnacka Poland
Slovakia
Russia
Ukraine
Czech Republic< 		Chunky Sauerkraut, meat
Caldillo de congrio Chile Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.
Caldillo de perro Spain (southern) Seafood, hake, garlic, olive oil, lemons, and Seville oranges.[15] It is customarily served with sour orange juice.
Caldo verde Portugal and Brazil Chunky Potatoes, thinly sliced kale, with slices of chouriço added before serving.
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.
Canh chua Vietnam Fish A fish soup from southern Vietnam, made sour with tamarind.
Canja de Galinha Portugal, Brazil, Cape Verde Chunky Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás
Carp soup [cs] Czech Republic Fish Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.
Carrot soup Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup[16][17] and as a broth-style soup.[18]
Cazuela 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 Chestnuts are a primary ingredient
Chicken noodle soup Noodle Chicken, stock, noodles, such as egg noodles
Chicken soup Clear or Stock Made from chicken that's simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.
Chicken vegetable soup Vegetable soup Chicken, stock, onion, green beans, carrots, potato
Chorba, shorba Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East, Indian subcontinent Stock Regionally recipes are made in different ways, but most all are a thinner, broth soup.
Chupe Peru Chowder Thin, milky seafood soup, also referred to as Chupe de Mariscos
Chupe Andino Andes Refers to various soups and stews that are prepared in Andes Mountains region of South America
Cioppino San Francisco, California Fish Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)
Cock-a-leekie Scotland Chunky Leek and potato soup made with chicken stock
Cold borscht / Šaltibarščiai Lithuania Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based on beets, usually served with either hot boiled or fried potatoes.
Consommé France Clear or Stock
Corn chowder 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 Granny Smith apples, stock, cream, spices
Cream of asparagus Cream Onions, asparagus, chicken broth, heavy cream
Cream of broccoli Cream Broccoli, stock, and milk or cream as primary ingredients
Cream of celery Cream
Cream of chicken Cream Mass-produced in a condensed soup form, various non-commercial and homemade variations also exist
Cream of potato Cream
Cream of tomato Cream
Cream of Crab France Bisque Pictured is Maryland cream of crab soup.
Cream of mushroom Cream
Crème Ninon Sweden Bisque Base of a heavy stock purée of green peas and dry champagne
Cucumber soup Cold (chilled) Cucumber soup is known in various cuisines.
Cullen skink Scotland Fish Smoked haddock, potatoes, onions and cream
Curry Mee Indonesia and Malaysia Noodle Thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.
Dalithoy India (Konkan region) Hot, Vegetable Soup made with split yellow lentils and spices. It is a Konkani staple that is often served over rice.
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.
Dillegrout England Chicken stew Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.[19]
Dinengdeng Philippines Fermented A dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup-based dish.
Duck soup noodles Malaysia Noodle The dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres.
Egg drop soup China Noodle Savory soup made by pouring beaten eggs into swirling boiling water or broth
Egusi soup Nigeria Chunky (Medicine) Vegetable soup
Ezogelin soup Turkey Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint
Escudella Catalunya Noodle Soup A traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations.
Fabada Asturiana Spain (Asturias) Chunky Dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)
Fanesca Ecuador Fish Cod soup
Fish soup bee hoon Singapore Fish/seafood Seafood
Fish Clear or Stock
Fisherman's Soup Hungary Fish Ηot and spicy river fish soup with a lot of hot paprika (Template:Lang-hu)
French onion soup 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.
Frittatensuppe Austria Clear Broth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe)
Fruktsoppa Sweden Dessert Dried fruit such as raisins and prunes
Fufu and Egusi soup 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, and usually made with fish heads and bones
Garmugia Italy (Lucca, Tuscany, central Italy) Chunky Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.[20][21]
Gazpacho Spain Cold (chilled) Pureed tomato and vegetables
Ginataan 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.
Ginestrata Italy (Tuscany, Northern Italy) Clear or stock Thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wine
Gising-gising Philippines Chunky A spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste).
Goat meat pepper soup Nigeria Common ingredients are goat meat,[22] crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,[23] such as Calabash Nutmeg (also called Ehu or Ariwo).
Gogi guksu South Korea (Jeju Province) Pork and noodle soup
Golden Mushroom USA A variation of Cream of Mushroom Soup
Gomguk 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 Hungary Chunky Beef, pork, paprika, peppers, tomato, potato, and onion. Template:Lang-hu translates roughly as cowboy
Ground nut soup West Africa Groundnuts, also known as peanuts
Kimchi Guk Korea Chunky Kimchi soup
Gumbo United States (Louisiana) Chunky 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.
Harira Magreb Chunky Popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.
Hot and sour soup Asia Chunky Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Inubaran Philippines A Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices.
Íslensk Kjötsúpa Iceland Chunky Meat soup made with lamb and vegetables
Joumou 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.
Kadyos, baboy, kag langka Philippines Pork Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)[24]
Kadyos, manok, kag ubad Philippines Chicken soup Pigeon peas, chicken, and banana pith[25][26]
Kharcho Georgia Chunky Lamb, rice, vegetables and a highly spiced bouillon
Kusksu Malta Chunky Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads - known locally as kusksu - and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous".[27]
Kwāti Nepal Chunky Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean
Laksa Indonesia and Malaysia Noodle A Peranakan cuisine.[28][29]
Lagman Uzbekistan Chunky Pasta, vegetables, ground lamb and numerous spices
Leek soup Wales Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lettuce soup Lettuce is a primary ingredient.[30] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.[30][31]
Lentil soup Ancient Chunky Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Lobster stew Spain Chunky Cream or stock-based soup with chunks of lobster
Lobster bisque France Bisque Lobster stock, heavy cream, and sherry
Log-log Philippines Noodle Egg noodle soup (regional variants include Kinalas, Batchoy)
Lohikeitto Finland Fish Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dill
Lung fung soup China Snake Oriental Ratsnake[further explanation needed] soup made with chicken, lemon, chili peppers, and Chinese vegetables
Lyvzha Ossetia Beef Beef, potatoes, onion, garlic, carrots and thyme, etc.[32]
Maccu Italy (Sicily) Chunky fava beans is a primary ingredient
Maki mi Philippines Noodle soup A Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added.
Mami soup Philippines Noodle soup A popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings.
Manhattan clam chowder United States (Rhode Island) Chowder Tomato-based clam chowder
Marghi special Africa (West Africa) Fish, vegetables, oil, seasoning, etc
Maryland crab soup United States (Maryland) Chowder Vegetables, blue crab, and Old Bay Seasoning in a tomato base
Matzah ball soup 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.
Melon soup Varies Soup prepared with melon as a primary ingredient. Pictured is a muskmelon soup.
Minestrone Italy Chunky Vegetables with noodles
Miso soup Japan Fermented Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Miyeok guk Korea Chunky Seaweed
Mohinga 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.
Mote de queso Colombia Cheese made with ñame (yam) and Costeño cheese.
Mulligan Stew United States Chunky Improvised stew, typically made with whatever ingredients are available
Mulligatawny India Chunky Meat, vegetables, and spices. Based on an Indian sauce recipe.
Naengmyeon 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
Nettle soup Ancient Chunky Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
New England clam chowder United States (New England) Chowders Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams
Nikujaga Japan Meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables
Nilaga Philippines A traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.[33][34]
Okra soup Okra
Okroshka Ukraine
Russia 		Cold (chilled) Kvass-based vegetable and ham soup
Oxtail soup 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Palm nut soup Palm kernel
Panada Europe Potage Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.[35]
Panadelsuppe Austria Bread Made with broth, rolls and eggs
Pancit buko Philippines A Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood.
Pasta fagioli Italy Noodle Chicken stock, pasta and vegetables.
Yellow pea soup Canada Chunky Pea soup, originating with French settlers in Canada. Also called "French-Canadian pea soup"
Peanut soup 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 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. Chicken, seafood and vegetarian varieties also exist.
Pickle soup Chunky Various types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber.[36] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup Thailand Thai cuisine;[37] one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago".[38]
Pozole 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 salt-water fish
Pumpkin 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.
Purée Mongole Smooth or chunky Split peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream Mongole
Ramen 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 India (southern) Potage Broth made in various ways using different spices and tamarind
Rassolnik Russia Chunky Dill pickle soup. It usually contains groats, such as pearl barley, rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (often offal, such as kidney).
Rawon Indonesia (Surabaya) Chunky beef A beef stew in black keluak soup that originated from Surabaya, East Java.
Rishtay / Rqaq o Adas
Middle East (Palestinian) Bean / Noodle A whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic.
Rose hip soup (Nyponsoppa) Sweden Watery A soup made from blended rose hips, usually served for breakfast or dessert
Rumford's Soup Germany (Munich, Bavaria) Potage Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.[39]
Saimin 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 Spain Cold (chilled) Tomato soup with garlic and bread crumbs
Sambar India Chunky, gelatinous Sambar, also spelt sambhar, is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.
Samgyetang Korea Chunky Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Sayur Asem Indonesia Cold Vegetable soup, sour and spicy
Sayur Lodeh Indonesia (Java) Chunky vegetable soup Vegetables stew in coconut milk based soup.
Scotch Broth Scotland Potage Mutton, barley, and various vegetables
Shark fin soup China Gelatinous Shark's fin, nearly tasteless, an expensive delicacy valued for its unusual texture
Shchav, sorrel soup, green borscht, green shchi Eastern Europe Chunky Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.
Shchi Russia Chunky Cabbage soup, a national Russian dish
Seafood chowder Ireland Chowder Salmon, mussels, shrimp, and scallops in a cream base
She-crab soup United States (Charleston, South Carolina) Chowder Blue crab meat and crab roe
Shrimp bisque France Bisque Shrimp
Sinabawang gulay Philippines A Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce).
Sinigang Philippines A Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.
Sliced fish soup Singapore Fish Fish, prawns, and vegetables
Snert Netherlands Chunky Thick pea soup, eaten in the winter, traditionally served with sliced sausage
Solyanka Russia Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives
Sop saudara Indonesia (Makassar) Chunky Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.[40]
Sopa de Gato Spain (southern) Simple soup, typically includes water, bread, oil, garlic, and salt
Sopas Philippines Noodle soup A Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk.
Soto 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 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
Soup No. 5 Philippines Chunky (aphrodisiac) The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce.
Sour cherry soup Hungary Cold (chilled) Template:Lang-hu. Sour cherries, sour cream
Sour rye soup, white borscht, żur Poland, Belarus Made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham)
Sour soup (fish soup) Vietnam Fish Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.
Spinach soup Broth- or cream-based Prepared using spinach as a main ingredient
Split pea 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
Stracciatella Italy Broth with chunks Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.
Sup Kambing Indonesia and Malaysia Chunky Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color
Suam na mais Philippines Chunky/Seafood Corn kernels, shrimp, pork, leafy vegetables
Swedish fruit soup Sweden Dessert soup Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[41]
Taco soup United States 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.[42] Vegetarian versions combine beans with the other ingredients, except for the ground beef.[43]
Talbina Arabian Peninsula Talbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white.
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
Tapado
Garifuna Seafood Coconut milk, seafood, plantains
Tarator Bulgaria Cold (chilled) Yogurt and cucumbers
Tarhana Turkey Chunky Fermented grain and dairy
Tekwan Indonesia (Palembang) Chunky fishballs Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of Palembang city.
Tinola Philippines Potage Chicken, sliced green papayas, malunggay
Tiyula itum Philippines A Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat.
Tom Yum 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 Smooth or chunky Tomato is the primary ingredient. Also popular in many countries, including Hungary (Template:Lang-hu) and Poland (Template:Lang-pl)
Tongseng Indonesia (Solo) Chunky meat A sweet and spicy goat meat soup, specialty of Solo, Central Java.
Tortilla soup Mexico Chunky Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.
Tteokguk Korea Chunky Tteok (rice cake) soup
Turkey soup United States, Canada Chunky Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or rice
Ukha or yushka Russia
Ukraine 		Fish Various types of fish, vegetables, lime, dill, parsley, and black pepper
Vegetable soup Clear or Stock Vegetables as a primary ingredient
Vichyssoise France Cold (chilled) Creamy potato and leek soup, served with chives
Vori vori Paraguay Chunky Balls of corn flour and cheese, often with chicken
Waterzooi Belgium Fish Stew made with fish (traditional) or chicken
Wedding soup United States (Italian-American) Clear or Stock Green vegetables, meat, chicken broth
White beef Clear or Stock
White veal Clear or Stock
Wine soup Hungary Beverage soup Template:Lang-hu. Pictured is a wine soup with bread
Winter melon 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.[44]

Unsorted

Mole de olla

See also

References

  1. ^ Barrell, Ryan (13 March 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved 30 July 2017.
  2. ^ "Ajiaco Bogotano (Colombian Chicken and Potato Soup)". Mycolombianrecipes.com. 19 March 2009. Retrieved 3 June 2014.
  3. ^ "Cuban Ajiaco Recipe". Tasteofcuba.com. Retrieved 3 June 2014.
  4. ^ Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 978-0547909165.
  5. ^ Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 978-0307958303. Retrieved 12 September 2014.
  6. ^ Romer, Elizabeth (1989). The Tuscan Year: Life and Food in an Italian Valley. Macmillan. pp. 103–104. ISBN 0865473870.
  7. ^ Mariani, John F. (1999). Encyclopedia of American Food and Drink. Lebhar-Friedman Books. p. 5. ISBN 0-86730-784-6.
  8. ^ Mariani, J.F. (2014). Encyclopedia of American Food and Drink. Bloomsbury Publishing. ISBN 978-1-62040-161-3. Retrieved January 24, 2015.
  9. ^ Cronley, C. (2001). Sometimes a Wheel Falls Off: Essays from Public Radio. Hawk Publishing Group. p. 113. ISBN 978-1-930709-38-6. Retrieved January 24, 2015.
  10. ^ Yoshino, Kosaku (2010). "Malaysian Cuisine: A Case of Neglected Culinary Globalization" (PDF). Globalization, Food and Social Identities in the Asia Pacific Region. Tokyo: Sophia University Institute of Comparative Culture: 4.
  11. ^ Grêlé D, Raimbault L, Chng N. Discover Singapore on Foot. Select Publishing, 2007. page 158.
  12. ^ "Bakso: The Indonesian meatball soup President Obama loved as a child". NY Daily News. Associated Press. 18 November 2010. Retrieved 30 January 2015.
  13. ^ Recipe: DANISH BEER SOUP
  14. ^ Alper, Nicole (January 1996). Wild women in the kitchen: 101 ... - Google Books. ISBN 9781573240307. Retrieved 26 September 2009.
  15. ^ Hopkinson, Simon (23 July 2013). Roast Chicken and Other Stories. Hyperion. p. 112. ISBN 9781401306144.
  16. ^ HuffPost (10 October 2012). "Recipe Of The Day: Creamy Carrot Soup". The Huffington Post. Retrieved 6 December 2015.
  17. ^ Creasy, R. (2008). Rosalind Creasy's Recipes from the Garden. Cookery, Food and Drink Series. Tuttle Publishing. p. 87. ISBN 978-0-8048-3768-2.
  18. ^ "Michael Anthony's Carrot Soup With Coconut Milk". ABC News. Retrieved 6 December 2015.
  19. ^ Clarkson, Janet (2010). Soup : a global history. London: Reaktion. pp. 113–114. ISBN 978-1-86189-774-9. OCLC 642290114.
  20. ^ Johns, Pamela Sheldon (13 September 2011). Cucina Povera: Tuscan Peasant Cooking. p. 63. ISBN 9781449402389.
  21. ^ Elon, Beth (2009). A Culinary Traveller in Tuscany. pp. 77–78. ISBN 9781892145680.
  22. ^ Jideofo, May (2007). Healthier Alternatives. Tate Publishing. p. 35. ISBN 978-1602478053.
  23. ^ Asika-Enahoro, Chidi (2004). A Slice of Africa. iUniverse. p. 17. ISBN 0595305288.
  24. ^ "It's Time You Know about Kadios⁠ beyond KBL". Pepper.ph. Retrieved 8 February 2021.
  25. ^ "Manok at Kadyos / Purple Chicken With Pigeon Peas". Market Manila. Retrieved 8 February 2021.
  26. ^ "Kadyos Beans". Ark of Taste. Slow Food Foundation for Biodiversity. Retrieved 8 February 2021.
  27. ^ "Cooking the perfect Kusksu!". Visit Gozo. Retrieved 29 April 2019.
  28. ^ "Assam Laksa". Citrus and Candy. 24 January 2011.
  29. ^ "Laksa Lemak Recipe - Malaysia (Gordon's Great Escape)". 23 May 2011.
  30. ^ a b Haedrich, Ken (2001). Soup Makes the Meal. Harvard Common Press. pp. 17–18. ISBN 155832187X.
  31. ^ Roehl, Evelyn (1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions / Bear & Co. p. 160. ISBN 089281635X. Retrieved 6 September 2014.
  32. ^ Plekhanova, Zalina (27 May 2019). "How to increase a man's virility with the Ossetian soup: 'lyvzha'". Russia Beyond. Retrieved 21 June 2019.
  33. ^ "Nilagang Baboy (Boiled Pork and Vegetables)". Casa Veneracion. Retrieved 9 September 2021.
  34. ^ Cailan, Alvin; Cuerdo, Alexandra (2020). Amboy: Recipes from the Filipino-American Dream. Houghton Mifflin Harcourt. pp. 27–28. ISBN 9781328931733.
  35. ^ "Panada recipe".
  36. ^ Stradley, Linda; Cook, Andra (March 2000). What's Cooking America. p. 333. ISBN 9781560447924.
  37. ^ Gordon, James (9 July 2014). "Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering". LA Weekly. Retrieved 7 September 2014.
  38. ^ Edwards, Nina (June 2013). Offal: A Global History. p. 30. ISBN 9781780231341.
  39. ^ Kellogg, D.O.; Baynes, T.S.; Smith, W.R. (1903). The Encyclopædia Britannica: New American supplement. A-ZUY. The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols. Werner. p. 673. Retrieved 24 January 2015.
  40. ^ Usman. "Wisata Kuliner Makassar: Menikmati Sop Saudara Dan Ikan Bandeng Bakar Khas Pangkep". Archived from the original on 5 March 2016. Retrieved 9 May 2016.
  41. ^ Marrone, T. (2014). The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun. Storey Publishing, LLC. p. 313. ISBN 978-1-60342-927-6.
  42. ^ Crider, Kitty (29 January 2003), "Flavors of traditional foods can make some tasty soups", The Spokesman-Review, p. 33, retrieved 18 April 2012
  43. ^ "Taco Soup Has A Flavorful Combination", The Mount Airy News (Mount Airy, North Carolina), p. 9, 18 October 1995, retrieved 18 April 2012
  44. ^ Elizabeth David, Italian Food, 1954, p. 53

Further reading

  • Media related to Soups at Wikimedia Commons
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