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 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.
| Name | Image | Type | Description |
|---|---|---|---|
| Ajiaco | Chunky | A chicken soup from Colombia | |
| Avgolemono | Chunky | A soup made in Greece and Cyprus with chicken, rice, egg and lemon. | |
| Borscht | Chunky | A Ukrainian tomato based cabbage, beet, and meat soup. | |
| Bouillon (soup) | A Haitian soup traditionally prepared on Saturdays. | ||
| Canja de Galinha | Chunky | A Portuguese soup of chicken, pasta and lemon. | |
| 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 | |
| Fufu and Egusi soup | Chunky | A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed | |
| 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, thickened with okra pods. | |
| Íslensk Kjötsúpa | Chunky | Traditional Icelandic meat soup made with lamb and vegetables. | |
| Kharcho | Chunky | A Georgian soup of lamb, rice, vegetables and a highly spiced boullion. | |
| Kimchi Guk | Chunky | Korean Kimchi soup | |
| Lagman | 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. | |
| Menudo | 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. | |
| 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 | A Vietnamese beef/chicken soup with scallion, Welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom. | |
| 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 cabbage soup from Russia | |
| 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. | |
| Split pea | Chunky | A 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. Vegetarian versions combine beans with the other ingredients, except for the ground beef. | |
| Tarhana | Chunky | Soup - from Turkey | |
| Tom Yum | Chunky | A Thai soup with lemongrass and coconut milk | |
| 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 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 fish stock soup, with seasonal vegetables. | |
| 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. | |
| Ginataan | 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 | |
| Fruktsuppa | 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 from cracking eggs into 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 | |
| Ramen | Noodle | Japanese fresh or dried noodles in broth | |
| Pasta fagioli | Noodle | Italian | |
| Saimin | 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 lemon juice, rice, and egg yolk | |
| Beer soup | Potage | A recipe from the middle ages using heated beer and pieces of bread; though other ingredients were also used. | |
| Bourou-Bourou | Potage | A vegetable and pasta soup from the island of Corfu, Greece | |
| French onion soup | Potage | Broth made with onions and beef. Often topped with croutons and cheese. | |
| Panada | Potage | Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese. | |
| 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 | ||
| Crab bisque | Bisque | ||
| Tomato bisque | 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 | Made with potatoes and cream | |
| Manhattan clam chowder | Chowders | Made with a tomato base | |
| Corn chowder | Chowders | ||
| Chupe | Chowders | ||
| Callaloo | Chowders | A thick, creamy Caribbean soup made with okra and sometimes crab meat | |
| 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 | ||
| 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 by fermenting rice, barley and/or soybeans | |
| 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 |
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