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".
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.
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.
Some soups are served only cold, and other soups can optionally be served cold.
|Name||Image||Origin||Type||Distinctive ingredients and description|
|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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.|
|Acquacotta||Italy (Tuscany)||Chunky||Originally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish.|
|Aljotta||Malta||Fish||Fish with plenty of garlic, herbs, and tomatoes; likely to have been an adaptation of the bouillabaisse|
|Avgolemono||Greece||Potage||Chicken broth, rice or orzo, and lemon, thickened with tempered eggs|
|Bacon soup||Europe||Chunky||Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.|
|Barley||Ancient||Chunky||Barley, onion, and chicken broth|
|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; though other ingredients were also used.|
|Bergen fish soup||Norway||Fish||White fish (haddock, halibut, cod) and various vegetables in a heavy cream|
|Binignit||Philippines||Dessert||Coconut milk, fruits and tapioca pearls, served cold|
|Bird's nest soup||China||Gelatinous||Edible bird's nest, an expensive delicacy valued for its unusual texture|
|Borscht||Eastern Europe||Chunky||Cabbage and beet-based soup with meat. One of very few soups that can be enjoyed hot or cold. A national Ukrainian dish|
|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||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|
|Buridda||Italy (Liguria)||Chunky||seafood soup or stew|
|Cabbage soup, kapusniak, kapustnica||Poland
|Caldillo de perro||Spain (southern)||Seafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice.|
|Caldo verde||Portugal||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.|
|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||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||Clear or Stock||Made from chicken that's simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.|
|Chupe||Peru||Chowder||Thin, milky seafood soup, also referred to as Chupe de Mariscos|
|Cioppino||United States||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 two varieties, hot and cold. Both are based on beets, but are otherwise prepared and served differently.|
|Consomme||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|
|Cream of asparagus||Cream|
|Cream of broccoli||Cream||Broccoli, stock, and milk or cream as primary ingredients|
|Cream of celery||Cream|
|Cream of chicken||Cream|
|Cream of potato||Cream|
|Cream of tomato||Cream|
|Cream of Crab||France||Bisque||Pictured is Maryland cream of crab soup.|
|Cream of mushroom||Cream|
|Cream of spinach||Cream|
|Crème Ninon||France||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|
|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||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|
|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 (Hungarian Halászlé)|
|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.|
|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.|
|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|
|Goat meat pepper soup||Nigeria||Common ingredients are goat meat, crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg, such as Calabash Nutmeg (also called Ehu or Ariwo).|
|Gogi guksu||South Korea (Jeju Province)||Pork and noodle 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|
|Ground nut soup||Groundnuts|
|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.|
|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.|
|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.|
|Kharcho||Georgia||Chunky||Lamb, rice, vegetables and a highly-spiced bouillon|
|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|
|Lagman||Uzbekistan||Chunky||Pasta, vegetables, ground lamb and numerous spices|
|Lan Sikik||Thailand||Fish||Dried fish, noodle, and tomato extract|
|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. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.|
|Lentil soup||Ancient||Chunky||Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.|
|Lobster stew||France||Bisque||Cream or stock-based soup with chunks of North Atlantic 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||Fish||Gou rou[further explanation needed] soup made with lemon, chili peppers, and Chinese vegetables|
|Maccu||Italy (Sicily)||Chunky||fava beans is a primary ingredient|
|Manhattan clam chowder||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||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||Mexico||Chunky||Tripe, calf's feet, chiles, hominy, and seasonings|
|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.|
|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.|
|Mulligan Stew||United States||Chunky||Improvised stew, typically made with whatever ingredients are available|
|Mulligatawny||England||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|
|Nang men||Korea||Noodle||Traditional noodles|
|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|
|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 are lots of varieties of oxtail soup (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.|
|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. Pictured is kidney and pickle soup with barley (rassolnik).|
|Pork blood soup||Thailand||Thai cuisine; 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".|
|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.|
|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).|
|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.|
|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|
|Samgyetang||Korea||Chunky||Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger|
|Sayur Asem||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||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|
|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|
|Sopa de Gato||Spain (southern)||Simple soup, typically includes water, bread, oil, garlic, and salt|
|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|
|Sour cherry soup||Hungary||Cold (chilled)||Sour cherries, sour cream|
|Sour rye soup, white borscht||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.|
|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.|
|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.|
|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.|
|Taco soup||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. Vegetarian versions combine beans with the other ingredients, except for the ground beef.|
|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||Bulgaria||Cold (chilled)||Yogurt and cucumbers|
|Tarhana||Turkey||Chunky||Fermented grain and dairy|
|Tinola||Philippines||Potage||Chicken, sliced green papayas|
|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 and Poland (pomidorowa)|
|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|
|Ukha or yushka||Russia
|Fish||Cod or salmon, vegetables, lime, dill, parsley, and black pepper|
|Vegetable||Clear or Stock||Vegetables as a primary ingredient|
|Vichyssoise||United States (Franco-American)||Cold (chilled)||Creamy potato and leek soup, served with chives|
|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||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.|
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