List of soups

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.

While soups are usually heated, some soups are served only cold and other soups can optionally be served cold.

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		Portugal	Chunky	A typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs.
Acquacotta		Italy	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
Ant egg soup		Laos, Northeastern Thailand	Chunky	A soup including ant eggs among its ingredients. Served hot.
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
Bermuda fish chowder		Bermuda	Chowder	Fish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda.
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	Chicken	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
Black sesame soup		China	Dessert	A sweet soup containing powdered black sesame seeds and rice, typically served warm
Bob chorba		Bulgaria	Bean	Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots
Borscht/ Borshch		Ukraine	Chunky	Cabbage and beet-based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish.
Bouillabaisse		France	Fish	A type of fish soup from Provençal, France.
Bouillon		Haiti		Sliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on Saturdays
Bouneschlupp		Luxembourg		Green beans, potatoes, bacon and onions.
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 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 (Tonjiru)		Japan	Chunky	Pork and vegetable soup, flavored with miso.
Cabbage soup, kapusniak, kapustnica, zelnacka		Poland Slovakia Russia Ukraine Czech Republic	Chunky	Sauerkraut, meat
Caldillo de congrio		Chile	Eel	Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.
Caldillo de perro		Spain (southern)	Seafood	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		Latin America	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)
Clam chowder		United States (New England)	Chowder	Thick soup made of clams, potatoes, salt pork and onions
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	A type of clear soup made from broth 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		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
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	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)	A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash.
Ezogelin soup		Turkey	Chunky	Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint
Escudella		Spain (Catalonia)	Stew	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 soup served with thin noodles called Bee hoon.
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.
Frittatensuppe		Austria	Clear	Broth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe)
Fruktsoppa		Sweden	Dessert soup	Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[20]
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.[21][22]
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,[23] crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,[24] 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		Hungary	Chunky	Meat (usually beef), paprika and vegetables (especially potatoes). Hungarian: gulyás 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.
Ikan kuah kuning		Indonesia (Maluku, Papua)	Fish	Fish in a clear yellow broth.[25] It is a side dish of papeda.
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 squash 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)[26]
Kadyos, manok, kag ubad		Philippines	Chicken soup	Pigeon peas, chicken, and banana pith[27][28]
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".[29]
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.[30][31]
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.[32] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.[32][33]
Lentil soup		Ancient	Chunky	Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Linat-an		Philippines		Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.
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	Snake, chicken, lemon, chili peppers, and other vegetables.
Lyvzha		Ossetia	Beef	Beef, potatoes, onion, garlic, carrots and thyme, etc.[34]
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 soup with true melon.
Minestrone		Italy	Chunky	Vegetables and pasta
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 soup from Korea, which is traditionally served to women who have just given birth, and people of all genders on their birthdays. Often with shrimp, sae-al shim (rice cake balls), or potato.
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.[35][36]
Odong		Philippines		A Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.[37]
Oi naengguk		Korea	Cold	A Korean naengguk made with cucumber and garlicky, sour, salty, sweetish broth. Typically eaten as a refreshing side dish in summer.
Okra soup				Okra
Okroshka		Ukraine Russia	Cold (chilled)	Kvass-based vegetable and ham soup
Oxtail soup		United Kingdom	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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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.[38]
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.[39] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup		Thailand		Thai cuisine;[40] 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".[41]
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 soup in keluak-flavored broth. Specialty of the city of 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.[42]
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	An Indonesian vegetable soup that is 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	An expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins.
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.[43]
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	Rich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard-boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (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)	Hungarian: meggyleves. 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.
Sulu köfte		Turkey	Chunky	Ground meat, rice, spices, broth
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
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.[44] Vegetarian versions combine beans with the other ingredients, except for the ground beef.[45]
Talabaw		Myanmar	Brothy to stewlike	Primary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood.[46][47][48][49] One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine.[50]
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		Middle East	Chunky	Fermented grain and dairy
Tekwan		Indonesia (Palembang)	Chunky	Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang.
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 (Hungarian: paradicsomleves) and Poland (Polish: pomidorowa)
Tongseng		Indonesia (Solo)	Chunky meat	A sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java.
Tortilla soup		Mexico	Chunky	Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.
Tteokguk		Korea	Chunky	The Tteok (rice cake) soup is eaten during New Year's Day.
Turkey soup		United States and 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 are 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
Wine soup		Hungary	Beverage soup	Hungarian: borleves.
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.[51]

• Patronite, Rob; Raisfeld, Robin (13 December 2009). "The Hot List: Fifty of the city's tastiest soups". New York. Retrieved 23 July 2014.
• Rumble, Victoria R (2009) Soup Through the Ages: A Culinary History With Period Recipes McFarland. ISBN 9780786439614.

• Media related to Soups at Wikimedia Commons