List of soups

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 and bone or vegetable for a period of time in a stock. A common type of broth is consommé. They are crystal clear broths or stock that have a full of 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 purees. Some soups are served only cold, and other soups can optionally be served cold.

Soups

Name	Image	Type	Description
Ajiaco		Chunky	A chicken soup from Colombia
Avgolemono		Chunky	A soup made in Greece and Cyprus with chicken, rice or orzo, egg and lemon.
Bacon soup		Chunky	A soup made with bacon, vegetables and a thickening agent.
Borscht		Chunky	A Ukrainian cabbage and beet-based soup with meat. One of very few soups that can be enjoyed hot or cold.
Bouillon (soup)			A Haitian soup traditionally prepared on Saturdays.
Canja de Galinha		Chunky	A Portuguese soup of chicken, pasta and lemon.
Caldillo de perro			A seafood soup of southern Spain that is prepared with seafood, hake, garlic, olive oil, lemons, and Seville oranges.^[2] It is customarily served with sour orange juice.
Caldo verde		Chunky	A Portuguese minced kale and onion soup
Cazuela		Chunky	A 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. Pictured is an Ecuadorian Cazuela.
Cock-a-leekie		Chunky	Leek and potato soup made with chicken stock, from Scotland
Fish soup bee hoon			a Singaporean soup-based seafood dish.
Fufu and Egusi soup		Chunky	A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed
Ginataan		Chunky	A Filipino 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.
Gomguk		Chunky	A 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		Chunky	A Hungarian soup made with beef, pork, paprika, peppers, tomato, potato and onion
Gumbo		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		Chunky	Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Íslensk Kjötsúpa		Chunky	Traditional Icelandic meat soup made with lamb and vegetables.
Joumou		Chunky	Traditional Haitian 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 their independence in 1804.
Kharcho		Chunky	A Georgian soup of lamb, rice, vegetables and a highly spiced boullion.
Kimchi Guk		Chunky	Korean Kimchi soup
Lagman	File:Niuroumian.jpg	Chunky	A traditional Uzbek soup of pasta, vegetables, ground lamb and numerous spices.
Leek soup		Chunky	A simple soup made from leeks popular in Wales during St. David's Day. Often includes potatoes.
Lentil soup		Chunky	A soup popular in the Middle East and Mediterranean. Can be made with red, green, or brown lentils.
Matzah ball soup		Chunky	An Ashkenazi Jewish soup and 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	File:Menudo de res Uriangato.jpg	Chunky	Mexican tripe, calf's feet, chiles, hominy and seasonings
Minestrone		Chunky	Italian vegetable soup, with noodles
Miyeok guk		Chunky	Korean edible seaweed soup
Mulligan Stew		Chunky	Typically made with whatever is available
Mulligatawny		Chunky	Indian soup with meat, vegetables and spices
Barley		Chunky	Several varieties of onion barley, and chicken broth
Nettle soup		Chunky	A soup made from the tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
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 are lots of varieties of oxtail soup (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Peanut soup		Chunky	Made from peanuts, popular in African cuisine
Philadelphia Pepper Pot		Chunky	Beef tripe pepper soup
Pozole		Chunky	Mexican thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
Phở		Chunky	Vietnamese 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.
Pumpkin		Smooth or chunky	Pictured is a pumpkin cream soup that also contains some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.
Ramen		Chunky	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		Chunky	Korean chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Snert		Chunky	A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage.
Shchi		Chunky	A national Russian cabbage soup
Shchav		Chunky	A sorrel soup in Polish, Russian and Yiddish cuisines
Solyanka		Chunky	A soup with pickled cucumbers, sausages, smoked meat from Russia
Sopa de Gato			A simple soup of southern Spain that typically includes water, bread, oil, garlic and salt.
Soto		Chunky	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.
Soup alla Canavese			An Italian soup made from white stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper.
Split pea		Chunky	A Canadian soup made typically from 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.
Stone soup		Chunky	Portuguese soup with various sorts of pork meat products (such as black chouriço, common chouriço and bacon) red beans and coriander.
Taco soup		Chunky	Composed of similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans and a packet of taco seasoning.^[3] Vegetarian versions combine beans with the other ingredients, except for the ground beef.^[4]
Tarhana		Chunky	Soup - from Turkey
Tom Yum		Chunky	A Thai soup made with 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 soup		Smooth or chunky	A traditional Hungarian and Polish soup (pomidorowa) made with tomato as the primary ingredient. Also popular in other countries.
Tteokguk		Chunky	Korean tteok (rice cake) soup
Winter melon		Chunky	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		Chunky	A traditional Canadian dish, originating with French settlers.
Żurek		Chunky	A Polish wheat soup with sausages often served in a bowl made of bread.
Cold borscht		Cold (chilled)	This is a Lithuanian specialty, usually made in summer time. There are two varieties, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
Cucumber soup		Cold (chilled)	Is a soup based on cucumbers, known in various cuisines.
Dashi		Cold (chilled)	Japanese 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.
Gazpacho		Cold (chilled)	A Spanish pureed tomato and vegetable soup.
Naengmyeon		Cold (chilled)	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		Cold (chilled)	Russian kvass-based vegetable and ham soup.
Salmorejo		Cold (chilled)	Spanish tomato soup with garlic and bread crumbs.
Sayur Asem		Cold (chilled)	An Indonesian soup that tastes sour and spicy.
Sour cherry soup		Cold (chilled)	A cream-based Hungarian soup.
Tarator		Cold (chilled)	A Bulgarian cold soup made from yogurt and cucumbers.
Vichyssoise		Cold (chilled)	A French-American creamy potato and leek soup, served with chives.
Binignit		Dessert	A Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
Etrog		Dessert	A fruit soup made up from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi.
Fruktsoppa		Dessert	A Swedish fruit soup, on dried fruit such as raisins and prunes.
Aljotta		Fish	A Maltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse.
Bergen fish soup		Fish	A heavy, creamed soup made with white fish (haddock, halibut, cod) and various vegetables, of Norwegian origin.
Bouillabaisse		Fish	French fish soup
Carp soup		Fish	A soup made with carp's head and offal, onion and vegetaple.Part of traditional Czech Christmas Eve dinner.
Cioppino		Fish	(Italian-American) fish stew with tomatoes and a variety of fish and shellfish
Cullen skink		Fish	A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland
Fanesca		Fish	A traditional cod soup from Ecuador
Fisherman's Soup		Fish	Hungarian Halászlé Ηot and spicy river fish soup with a lot of hot paprika
Lan Sikik		Fish	A Thai soup made with noodle, dried fish and tomato extract.
Lohikeitto		Fish	A Finnish soup made with salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill
Mohinga		Fish	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)		Fish	Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish
Sliced fish soup		Fish	A dish from Singapore with fish, prawns and vegetables
Sour soup (fish soup)		Fish	A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
Ukha or уха		Fish	Russian fish soup, made of cod or salmon, vegetables, lime, dill, parsley and black pepper
Waterzooi		Fish	A Belgian fish soup
Bird's nest soup		Noodle	Is a delicacy in Chinese cuisine.
Beef noodle soup		Noodle	A Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia.
Chicken noodle soup		Noodle	A chicken soup that includes noodles, such as egg noodles.
Egg drop soup		Noodle	A savory Chinese soup made by pouring beaten eggs into swirling boiling water or broth.
Log-log		Noodle	Filipino egg noodle soup (regional variants include Kinalas, Batchoy)
Nang men		Noodle	Korean traditional noodles
Phở		Noodle	Vietnamese 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.
Ramen		Noodle	Japanese fresh or dried noodles in a variety of broths with a variety of toppings.
Pasta fagioli		Noodle	Italian soup with chicken stock, pasta and vegetables.
Saimin	File:Gerald Farinas saimin at Shiro's Saimin Haven in Hawaii.JPG	Noodle	Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
Soto ayam		Noodle	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		Noodle	Chinese rice noodles in broth, usually beef, chicken or custom broth
Tāng miǎn		Noodle	Chinese egg noodles in broth, usually beef, chicken or custom broth
Avgolemono (Αυγολέμονο)		Potage	Greek soup made of with chicken broth, rice or orzo and lemon, thickened with tempered eggs
Beer soup		Potage	A recipe from the middle ages using heated beer and pieces of bread;^[5] though other ingredients were also used.^[6]
Bourou-Bourou		Potage	A vegetable and pasta soup from the island of Corfu, Greece
French onion soup		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.
Panada		Potage	Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.^[7]
Scotch Broth		Potage	Mutton, barley and various vegetables
Tinola		Potage	Broth popular in the Philippines made with pieces of chicken, sliced green papayas.
Rasam		Potage	South Indian broth made in various ways using different spices and tamarind.
Lobster bisque		Bisque	A rich and creamy soup made with lobster stock, heavy cream and sherry.
Crab bisque		Bisque	A rich and creamy soup made with crab stock and heavy cream.
Tomato bisque		Bisque	A soup made with tomatoes and heavy cream, basil can be added to create tomato basil bisque.
Chestnut bisque		Bisque
Squash bisque		Bisque
Cream of Crab		Bisque
Lobster stew		Bisque	A cream or stock-based soup with chunks of lobster
Shrimp bisque		Bisque
New England clam chowder		Chowders	A staple of Northeast USA, clam chowder is often made with bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams.
Manhattan clam chowder		Chowders	Made with a tomato base
Corn chowder		Chowders
Chupe		Chowders	A thin, milky seafood soup usually found in Peru. Also referred to as Chupe de Mariscos.
Callaloo		Chowders	A thick, creamy Caribbean soup made with 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.
Maryland crab soup		Chowders	A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base, associated with Maryland
She-crab soup		Chowders	From Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.
Brown Veal		Clear or Stock
Chicken		Clear or Stock
Consomme		Clear or Stock
Fish		Clear or Stock
Fumet		Clear or Stock	A French fish stock, often concentrated and used as a base for sauces. Usually made with fish heads and bones.
Vegetable		Clear or Stock
White Beef		Clear or Stock
White Veal		Clear or Stock
Cream of tomato		Cream
Cream of mushroom		Cream
Cream of broccoli		Cream
Cream of celery		Cream
Cream of chicken		Cream
Cream of potato		Cream
Cream of apple soup		Cream
Creamy Spinach		Cream
Cream of asparagus		Cream
Beer soup		Beverage soup	European medieval breakfast soup poured over bread
Wine soup		Beverage soup	Hungarian soup with wine
Miso soup		Fermented	A traditional Japanese soup produced with a dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Sayur Tumpang		Fermented	A traditional Javanese soup made from expired tempeh, chilli, and other Indonesian seasoning
Sour rye soup		Fermented	A traditional Polish soup produced by fermenting rye and/or wheat flour