List of soups

Updated: 11/6/2025, 12:36:22 AM Wikipedia source

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.

Tables

· Soups

Abula (soup)

Name

Abula (soup)

Origin

Yorubaland

Type

Smooth

Distinctive ingredients and description

Beans (including locust beans), ewedu, chili peppers, potash and other vegetables blended into water until smooth.

Aguadito

Name

Aguadito

Origin

Peru

Type

Chunky

Distinctive ingredients and description

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.

Ajiaco

Name

Ajiaco

Origin

Colombia

Type

Chunky

Distinctive ingredients and description

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.

Açorda

Name

Açorda

Origin

Portugal

Type

Chunky

Distinctive ingredients and description

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

Name

Acquacotta

Origin

Italy

Type

Chunky

Distinctive ingredients and description

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.

Aloo tama

Name

Aloo tama

Origin

Nepal

Type

Chunky

Distinctive ingredients and description

Fermented bamboo shoots, potato, and black-eyed peas in a broth

Amish preaching soup

Name

Amish preaching soup

Origin

United States

Type

Chunky

Distinctive ingredients and description

Typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks.

Analı kızlı soup

Name

Analı kızlı soup

Origin

Turkey

Type

Chunky

Distinctive ingredients and description

Bulgur meatballs and chickpeas in gravy with yogurt

Ant egg soup

Name

Ant egg soup

Origin

Laos, Northeastern Thailand

Type

Chunky

Distinctive ingredients and description

A soup including ant eggs among its ingredients. Served hot.

Apple soup

Name

Apple soup

Type

Typically smooth

Distinctive ingredients and description

Any number of soups that use apple as a primary ingredient, usually with vegetables, spices, and broth.

Ash-e doogh

Name

Ash-e doogh

Origin

Iran, Azerbaijan, Turkey

Type

Potage

Distinctive ingredients and description

A yogurt soup that consists of yogurt and leafy vegetables. Served hot.

Aush, aash, āsh

Name

Aush, aash, āsh

Origin

Iran, Afghanistan, Turkey, Caucasus

Type

Potage

Distinctive ingredients and description

A variety of thick soups, served hot - with many different types of recipes and regional differences.

Avgolemono

Name

Avgolemono

Origin

Greece

Type

Potage

Distinctive ingredients and description

Chicken broth, rice or orzo, and lemon, thickened with tempered eggs

Avocado soup

Name

Avocado soup

Distinctive ingredients and description

Can be prepared and served as a cold or hot soup

Bacon soup

Name

Bacon soup

Origin

Europe

Type

Chunky

Distinctive ingredients and description

Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.

Bak kut teh

Name

Bak kut teh

Origin

Indonesia, Malaysia and Singapore

Type

Herbal

Distinctive ingredients and description

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.

Bakso

Name

Bakso

Origin

Indonesia

Type

Meatballs soup

Distinctive ingredients and description

Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.

Barley

Name

Barley

Origin

Ancient

Type

Chunky

Distinctive ingredients and description

Barley, vegetables, and broth

Batchoy

Name

Batchoy

Origin

Philippines

Type

Noodle soup

Distinctive ingredients and description

A Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.

Beef noodle soup

Name

Beef noodle soup

Origin

East Asia

Type

Noodle

Distinctive ingredients and description

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

Name

Beer soup

Origin

Europe

Type

Beverage soup

Distinctive ingredients and description

Recipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used.

Bergen fish soup

Name

Bergen fish soup

Origin

Norway

Type

Fish

Distinctive ingredients and description

White fish (haddock, halibut, cod) and various vegetables in a heavy cream

Bermuda fish chowder

Name

Bermuda fish chowder

Origin

Bermuda

Type

Chowder

Distinctive ingredients and description

Fish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda.

Bilo-bilo

Name

Bilo-bilo

Origin

Philippines

Type

Dessert

Distinctive ingredients and description

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

Name

Binakol

Origin

Philippines

Type

Chicken

Distinctive ingredients and description

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

Name

Binignit

Origin

Philippines

Type

Dessert

Distinctive ingredients and description

Coconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilled

Bird's nest soup

Name

Bird's nest soup

Origin

China

Type

Gelatinous

Distinctive ingredients and description

Edible bird's nest, an expensive delicacy valued for its unusual texture

Black sesame soup

Name

Black sesame soup

Origin

China

Type

Dessert

Distinctive ingredients and description

A sweet soup containing powdered black sesame seeds and rice, typically served warm

Blåbärssoppa (Blueberry soup)

Name

Blåbärssoppa (Blueberry soup)

Origin

Nordic countries

Type

Smooth

Distinctive ingredients and description

A sweet, thick soup made from Bilberries (European blueberries) which is popular in Sweden, Finland, and Iceland. Can be served hot or cold.

Bob chorba

Name

Bob chorba

Origin

Bulgaria

Type

Bean

Distinctive ingredients and description

Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots

Borscht/ Borshch

Name

Borscht/ Borshch

Origin

Eastern Europe

Type

Chunky

Distinctive ingredients and description

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

Name

Bouillabaisse

Origin

France

Type

Fish

Distinctive ingredients and description

A type of fish soup from Provençal, France.

Bouillon

Name

Bouillon

Origin

Haiti

Distinctive ingredients and description

Sliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on Saturdays

Bouneschlupp

Name

Bouneschlupp

Origin

Luxembourg

Distinctive ingredients and description

Green beans, potatoes, bacon and onions.

Bourou-Bourou

Name

Bourou-Bourou

Origin

Greece (Corfu)

Type

Potage

Distinctive ingredients and description

Vegetable and pasta

Bread soup

Name

Bread soup

Origin

Germany

Type

Bread

Distinctive ingredients and description

Stale bread in a broth

Brenebon

Name

Brenebon

Origin

The Netherlands and Indonesia

Type

Beans

Distinctive ingredients and description

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

Name

Brown Windsor soup

Origin

England

Type

Chunky

Distinctive ingredients and description

Lamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian eras

Bun bo Hue

Name

Bun bo Hue

Origin

Vietnam

Type

Noodle

Distinctive ingredients and description

A noodle soup from central Vietnam, with beef.

Buridda

Name

Buridda

Origin

Italy (Liguria)

Type

Chunky

Distinctive ingredients and description

Seafood soup or stew.

Butajiru (Tonjiru)

Name

Butajiru (Tonjiru)

Origin

Japan

Type

Chunky

Distinctive ingredients and description

Pork and vegetable soup, flavored with miso.

Cabbage soup, kapusniak, kapustnica, zelnacka

Name

Cabbage soup, kapusniak, kapustnica, zelnacka

Origin

PolandSlovakiaRussiaUkraineCzech Republic

Type

Chunky

Distinctive ingredients and description

Sauerkraut, meat

Cacciucco

Name

Cacciucco

Origin

Italy

Distinctive ingredients and description

Seafood soup or stew.

Caldillo de congrio

Name

Caldillo de congrio

Origin

Chile

Type

Eel

Distinctive ingredients and description

Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.

Caldillo de perro

Name

Caldillo de perro

Origin

Spain (southern)

Type

Seafood

Distinctive ingredients and description

Seafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice.

Caldo de pollo

Name

Caldo de pollo

Origin

Latin America

Type

Chunky

Distinctive ingredients and description

Whole cuts of chicken, halved potatoes, cabbage leaves, and other large preparations of vegetables.

Caldo de queso

Name

Caldo de queso

Origin

Hermosillo, Sonora, Mexico

Type

Chunky

Distinctive ingredients and description

Potatoes, onions, tomato, green chiles, and oregano are simmered in broth. Cubes of cheese (usually queso ranchero, queso fresco or queso cotija are added to the broth at the end of cooking, flavoring the broth and giving the cheese a gummy, chewy texture.

Caldo galego

Name

Caldo galego

Origin

Galicia, Spain

Type

Chunky

Distinctive ingredients and description

Cabbage and other greens simmered with potatoes, white beans, and cuts of pork such as belly, ham, bacon, or chorizo.

Caldo tlalpeño

Name

Caldo tlalpeño

Origin

Mexico

Type

Chunky

Distinctive ingredients and description

A chicken soup with chickpeas, carrots, onion, green beans, and garlic flavored with epazote, cumin, and chipotle.

Caldo verde

Name

Caldo verde

Origin

Portugal and Brazil

Type

Chunky

Distinctive ingredients and description

Potatoes, thinly sliced kale, with slices of chouriço added before serving.

Callaloo

Name

Callaloo

Origin

Caribbean

Type

Chowder

Distinctive ingredients and description

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

Name

Canh chua

Origin

Vietnam

Type

Fish

Distinctive ingredients and description

A fish soup from southern Vietnam, made sour with tamarind.

Canja de Galinha

Name

Canja de Galinha

Origin

Portugal, Brazil, Cape Verde

Type

Chunky

Distinctive ingredients and description

Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás

Carp soup [cs]

Name

Carp soup [cs]

Origin

Czech Republic

Type

Fish

Distinctive ingredients and description

Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.

Carrot soup

Name

Carrot soup

Distinctive ingredients and description

Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup and as a broth-style soup.

Cazuela

Name

Cazuela

Origin

Latin America

Type

Chunky

Distinctive ingredients and description

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.

Česnečka

Name

Česnečka

Origin

Czech Republic, Slovakia

Type

Brothy

Distinctive ingredients and description

A thin garlic soup with sliced potatoes, typically served with fried bread cubes

Chestnut bisque

Name

Chestnut bisque

Origin

France

Type

Bisque

Distinctive ingredients and description

Chestnuts are a primary ingredient.

Chicken noodle soup

Name

Chicken noodle soup

Type

Noodle

Distinctive ingredients and description

Chicken, stock, noodles, such as egg noodles

Chicken soup

Name

Chicken soup

Type

Clear or Stock

Distinctive ingredients and description

Made from chicken simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.

Chicken vegetable soup

Name

Chicken vegetable soup

Type

Vegetable soup

Distinctive ingredients and description

Chicken, stock, onion, green beans, carrots, potato

Chorba, shorba

Name

Chorba, shorba

Origin

Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East, Indian subcontinent

Type

Stock

Distinctive ingredients and description

Regionally recipes are made in different ways, but most all are a thinner, broth soup.

Chupe

Name

Chupe

Origin

Peru

Type

Chowder

Distinctive ingredients and description

Thin, milky seafood soup, also referred to as Chupe de Mariscos

Chupe Andino

Name

Chupe Andino

Origin

Andes

Distinctive ingredients and description

Refers to various soups and stews that are prepared in Andes Mountains region of South America

Cioppino

Name

Cioppino

Origin

San Francisco, California

Type

Fish

Distinctive ingredients and description

Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)

Clam chowder

Name

Clam chowder

Origin

United States (New England)

Type

Chowder

Distinctive ingredients and description

Thick soup made of clams, potatoes, salt pork and onions

Cockchafer soup

Name

Cockchafer soup

Origin

Europe

Type

Smooth or brothy

Distinctive ingredients and description

Cockchafer insects are fried and then simmered in stock, typically served with slices of veal liver or dove breast, and croutons

Cock-a-leekie

Name

Cock-a-leekie

Origin

Scotland

Type

Chunky

Distinctive ingredients and description

Leek and potato soup made with chicken stock

Coconut soup

Name

Coconut soup

Type

Chunky

Distinctive ingredients and description

Coconut or coconut milk

Cold borscht / Šaltibarščiai

Name

Cold borscht / Šaltibarščiai

Origin

Lithuania

Type

Cold (chilled)

Distinctive ingredients and description

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

Name

Consommé

Origin

France

Type

Clear or Stock

Distinctive ingredients and description

A type of clear soup made from broth or stock.

Corn chowder

Name

Corn chowder

Origin

United States (New England)

Type

Chowder

Distinctive ingredients and description

Similar to New England clam chowder, with corn substituted for clams in the recipe

Crab bisque

Name

Crab bisque

Origin

France

Type

Bisque

Distinctive ingredients and description

Crab stock and heavy cream

Cream of apple soup

Name

Cream of apple soup

Type

Cream

Distinctive ingredients and description

Granny Smith apples, stock, cream, spices

Cream of asparagus

Name

Cream of asparagus

Type

Cream

Distinctive ingredients and description

Onions, asparagus, chicken broth, heavy cream

Cream of broccoli

Name

Cream of broccoli

Type

Cream

Distinctive ingredients and description

Broccoli, stock, and milk or cream as primary ingredients

Cream of celery

Name

Cream of celery

Type

Cream

Cream of chicken

Name

Cream of chicken

Type

Cream

Distinctive ingredients and description

Mass-produced in a condensed soup form, various non-commercial and homemade variations also exist

Cream of potato

Name

Cream of potato

Type

Cream

Cream of tomato

Name

Cream of tomato

Type

Cream

Cream of crab

Name

Cream of crab

Origin

France

Type

Bisque

Distinctive ingredients and description

Pictured is Maryland cream of crab soup.

Cream of mushroom

Name

Cream of mushroom

Type

Cream

Crème Ninon

Name

Crème Ninon

Origin

France

Type

Bisque

Distinctive ingredients and description

Base of a heavy stock purée of green peas and dry champagne

Cucumber soup

Name

Cucumber soup

Type

Cold (chilled)

Distinctive ingredients and description

Cucumber soup is known in various cuisines.

Cullen skink

Name

Cullen skink

Origin

Scotland

Type

Fish

Distinctive ingredients and description

Smoked haddock, potatoes, onions and cream

Curry Mee

Name

Curry Mee

Origin

Indonesia and Malaysia

Type

Noodle

Distinctive ingredients and description

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

Name

Dalithoy

Origin

India (Konkan region)

Type

Hot, Vegetable

Distinctive ingredients and description

Soup made with split yellow lentils and spices. It is a Konkani staple that is often served over rice.

Dashi

Name

Dashi

Origin

Japan

Type

Cold (chilled)

Distinctive ingredients and description

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

Name

Dillegrout

Origin

England

Type

Stew

Distinctive ingredients and description

Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.

Dinengdeng

Name

Dinengdeng

Origin

Philippines

Type

Fermented

Distinctive ingredients and description

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

Name

Duck soup noodles

Origin

Malaysia

Type

Noodle

Distinctive ingredients and description

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.

Edikang ikong

Name

Edikang ikong

Origin

Nigeria (Cross River and Akwa Ibom States)

Type

Chunky

Distinctive ingredients and description

A variety of meat products including beef, bushmeat, cow tripe, dried fish, crayfish, periwinkle, leaf vegetables, and palm oil

Egg drop soup

Name

Egg drop soup

Origin

China

Type

Noodle

Distinctive ingredients and description

Savory soup made by pouring beaten eggs into swirling boiling water or broth

Egusi soup

Name

Egusi soup

Origin

Nigeria

Type

Chunky (Medicine)

Distinctive ingredients and description

A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash.

Ezogelin soup

Name

Ezogelin soup

Origin

Turkey

Type

Chunky

Distinctive ingredients and description

Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint

Escudella

Name

Escudella

Origin

Spain (Catalonia)

Type

Stew

Distinctive ingredients and description

A traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations.

Fabada Asturiana

Name

Fabada Asturiana

Origin

Spain (Asturias)

Type

Chunky

Distinctive ingredients and description

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

Name

Fanesca

Origin

Ecuador

Type

Fish

Distinctive ingredients and description

Cod soup

Fish soup bee hoon

Name

Fish soup bee hoon

Origin

Singapore

Type

Fish/seafood

Distinctive ingredients and description

Seafood soup served with thin noodles called Bee hoon.

Fish

Name

Fish

Type

Clear or Stock

Fisherman's Soup

Name

Fisherman's Soup

Origin

Hungary

Type

Fish

Distinctive ingredients and description

Ηot and spicy river fish soup with a lot of hot paprika (Hungarian: Halászlé)

French onion soup

Name

French onion soup

Origin

France

Type

Potage

Distinctive ingredients and description

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

Name

Frittatensuppe

Origin

Austria

Type

Clear

Distinctive ingredients and description

Broth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe)

Fruktsoppa

Name

Fruktsoppa

Origin

Sweden

Type

Dessert soup

Distinctive ingredients and description

Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.

Fufu and Egusi soup

Name

Fufu and Egusi soup

Origin

Nigeria

Type

Chunky

Distinctive ingredients and description

Vegetables, meat, fish, and balls of ground melon seed

Fumet

Name

Fumet

Origin

Europe

Type

Clear or Stock

Distinctive ingredients and description

Fish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bones

Garmugia

Name

Garmugia

Origin

Italy (Lucca, Tuscany, central Italy)

Type

Chunky

Distinctive ingredients and description

Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.

Gazpacho

Name

Gazpacho

Origin

Spain

Type

Cold (chilled)

Distinctive ingredients and description

Pureed tomato and vegetables

Ginataan

Name

Ginataan

Origin

Philippines

Type

Chunky

Distinctive ingredients and description

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

Name

Ginestrata

Origin

Italy (Tuscany, Northern Italy)

Type

Clear or stock

Distinctive ingredients and description

Thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wine

Gising-gising

Name

Gising-gising

Origin

Philippines

Type

Chunky

Distinctive ingredients and description

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

Name

Goat meat pepper soup

Origin

Nigeria

Distinctive ingredients and description

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

Name

Gogi guksu

Origin

South Korea (Jeju Province)

Distinctive ingredients and description

Pork and noodle soup

Gomguk

Name

Gomguk

Origin

Korea

Type

Chunky

Distinctive ingredients and description

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

Name

Goulash

Origin

Hungary

Type

Chunky

Distinctive ingredients and description

Meat (usually beef), paprika and vegetables (especially potatoes). Hungarian: gulyás translates roughly as cowboy

Ground nut soup

Name

Ground nut soup

Origin

West Africa

Distinctive ingredients and description

Groundnuts, also known as peanuts

Kimchi guk

Name

Kimchi guk

Origin

Korea

Type

Chunky

Distinctive ingredients and description

Kimchi soup

Gumbo

Name

Gumbo

Origin

United States (Louisiana)

Type

Chunky

Distinctive ingredients and description

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.

Guthuk

Name

Guthuk

Origin

Tibet

Type

Chunky

Distinctive ingredients and description

A thick soup eaten days before the Losar, the Tibetan New Year, made with various meats, vegetables, and leftover grains

Harira

Name

Harira

Origin

Maghreb

Type

Chunky

Distinctive ingredients and description

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.

Harqma

Name

Harqma

Origin

Maghreb

Type

Chunky

Distinctive ingredients and description

A lamb stew, sometimes using lamb's trotters, often consumed during Ramadan.

Hot and sour soup

Name

Hot and sour soup

Origin

Asia

Type

Chunky

Distinctive ingredients and description

Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

Ikan kuah kuning

Name

Ikan kuah kuning

Origin

Indonesia (Maluku, Papua)

Type

Fish

Distinctive ingredients and description

Fish in a clear yellow broth. It is a side dish of papeda.

Inubaran

Name

Inubaran

Origin

Philippines

Distinctive ingredients and description

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

Name

Íslensk Kjötsúpa

Origin

Iceland

Type

Chunky

Distinctive ingredients and description

Meat soup made with lamb and vegetables

Joumou

Name

Joumou

Origin

Haiti

Type

Chunky

Distinctive ingredients and description

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.

Jusselle

Name

Jusselle

Origin

Ancient Rome

Type

Potage

Distinctive ingredients and description

Grated bread, eggs, sage and saffron cooked together in broth

Kadyos, baboy, kag langka

Name

Kadyos, baboy, kag langka

Origin

Philippines

Type

Pork

Distinctive ingredients and description

Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)

Kadyos, manok, kag ubad

Name

Kadyos, manok, kag ubad

Origin

Philippines

Type

Chicken

Distinctive ingredients and description

Pigeon peas, chicken, and banana pith

Kawlata

Name

Kawlata

Origin

Malta

Type

Brothy

Distinctive ingredients and description

A primarily vegetable soup made with cabbage and pork, eaten usually during the winter

Kesäkeitto

Name

Kesäkeitto

Origin

Finland

Type

Chunky

Distinctive ingredients and description

Potatoes, carrots, peas, cauliflower and sometimes other seasonal vegetables cooked in milk and butter

Kharcho

Name

Kharcho

Origin

Georgia

Type

Chunky

Distinctive ingredients and description

Lamb, rice, vegetables and a highly spiced bouillon

Kusksu

Name

Kusksu

Origin

Malta

Type

Chunky

Distinctive ingredients and description

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".

Kwāti

Name

Kwāti

Origin

Nepal

Type

Chunky

Distinctive ingredients and description

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

Name

Laksa

Origin

Indonesia, Malaysia, Singapore

Type

Noodle

Distinctive ingredients and description

A Peranakan noodle soup usually consisting of a spicy curried coconut broth or a tart broth. Additional ingredients may include meats, fish, tofu, vegetables and herbs.

Lagman

Name

Lagman

Origin

Uzbekistan

Type

Chunky

Distinctive ingredients and description

Pasta, vegetables, ground lamb and numerous spices

Leek soup

Name

Leek soup

Origin

Wales

Type

Chunky

Distinctive ingredients and description

Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.

Lettuce soup

Name

Lettuce soup

Distinctive ingredients and description

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

Name

Lentil soup

Origin

Ancient

Type

Chunky

Distinctive ingredients and description

Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.

Linat-an

Name

Linat-an

Origin

Philippines

Distinctive ingredients and description

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

Name

Lobster stew

Origin

Spain

Type

Chunky

Distinctive ingredients and description

Cream or stock-based soup with chunks of lobster

Lobster bisque

Name

Lobster bisque

Origin

France

Type

Bisque

Distinctive ingredients and description

Lobster stock, heavy cream, and sherry

Log-log

Name

Log-log

Origin

Philippines

Type

Noodle

Distinctive ingredients and description

Egg noodle soup (regional variants include Kinalas, Batchoy)

Lohikeitto

Name

Lohikeitto

Origin

Finland

Type

Fish

Distinctive ingredients and description

Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dill

Lung fung soup

Name

Lung fung soup

Origin

China

Type

Snake

Distinctive ingredients and description

Snake, chicken, lemon, chili peppers, and other vegetables.

Lyvzha

Name

Lyvzha

Origin

Ossetia

Type

Beef

Distinctive ingredients and description

Beef, potatoes, onion, garlic, carrots and thyme, etc.

Maccu

Name

Maccu

Origin

Italy (Sicily)

Type

Chunky

Distinctive ingredients and description

Fava beans is a primary ingredient

Maki mi

Name

Maki mi

Origin

Philippines

Type

Noodle soup

Distinctive ingredients and description

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

Name

Mami soup

Origin

Philippines

Type

Noodle soup

Distinctive ingredients and description

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

Name

Manhattan clam chowder

Origin

United States (Rhode Island)

Type

Chowder

Distinctive ingredients and description

Tomato-based clam chowder

Marghi special

Name

Marghi special

Origin

Africa (West Africa)

Type

Brothy

Distinctive ingredients and description

A fish and vegetable soup seasoned with tamarind. Sorrel, spinach, tomatoes, and bean sprouts are common used.

Maryland crab soup

Name

Maryland crab soup

Origin

United States (Maryland)

Type

Chowder

Distinctive ingredients and description

Vegetables, blue crab, and Old Bay Seasoning in a tomato base

Matzah ball soup

Name

Matzah ball soup

Origin

Jewish (Ashkenazi)

Type

Chunky

Distinctive ingredients and description

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.

Mee ka tee

Name

Mee ka tee

Origin

Laos

Type

Chunky

Distinctive ingredients and description

An egg drop soup with rice noodles, ground pork, and peanuts in a coconut milk broth flavored with red curry. It is garnished with fresh shredded cabbage, cilantro, green onions, beansprouts and mint.

Melon soup

Name

Melon soup

Type

Varies

Distinctive ingredients and description

Soup prepared with melon as a primary ingredient. Pictured is a soup with true melon.

Minestrone

Name

Minestrone

Origin

Italy

Type

Chunky

Distinctive ingredients and description

Vegetables and pasta

Miso soup

Name

Miso soup

Origin

Japan

Type

Fermented

Distinctive ingredients and description

Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.

Miyeok guk

Name

Miyeok guk

Origin

Korea

Type

Chunky

Distinctive ingredients and description

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

Name

Mohinga

Origin

Burma

Type

Fish

Distinctive ingredients and description

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

Name

Mote de queso

Origin

Colombia

Type

Cheese

Distinctive ingredients and description

Made with ñame (yam) and Costeño cheese.

Mole de olla

Name

Mole de olla

Origin

Mexico

Type

Chunky

Distinctive ingredients and description

Beef chuck and shank, xoconostle (a kind of edible cactus), chayote, zucchini, green beans, corn, potatoes, and cabbage in a broth flavored with a mole of ground guajillo and pasilla chiles, garlic, onion, and epazote. It is garnished with chopped serrano pepper and limes.

Mulligan stew

Name

Mulligan stew

Origin

United States

Type

Chunky

Distinctive ingredients and description

An improvised stew made by early 20th century hobos, typically made communally with whatever ingredients are available. Potatoes and onions were common, along with meat and other vegetables, sometimes canned, and whatever could be begged, scavenged, found or stolen.

Mulligatawny

Name

Mulligatawny

Origin

India

Type

Chunky

Distinctive ingredients and description

Meat, vegetables, and spices. Based on an Indian sauce recipe.

Naengmyeon

Name

Naengmyeon

Origin

Korea

Type

Cold (chilled)

Distinctive ingredients and description

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

Name

Nettle soup

Origin

Ancient

Type

Chunky

Distinctive ingredients and description

Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe

New England clam chowder

Name

New England clam chowder

Origin

United States (New England)

Type

Chowders

Distinctive ingredients and description

Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams

Nikujaga

Name

Nikujaga

Origin

Japan

Distinctive ingredients and description

Meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables

Nilaga

Name

Nilaga

Origin

Philippines

Distinctive ingredients and description

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.

Nsala soup

Name

Nsala soup

Origin

Nigeria

Type

Fish

Distinctive ingredients and description

Catfish simmered in a broth with yams and flavored with ogiri or iru, utazi, crayfish, and stock fish

Odong

Name

Odong

Origin

Philippines

Distinctive ingredients and description

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.

Oi naengguk

Name

Oi naengguk

Origin

Korea

Type

Cold

Distinctive ingredients and description

A Korean naengguk made with cucumber and garlicky, sour, salty, sweetish broth. Typically eaten as a refreshing side dish in summer.

Okra soup

Name

Okra soup

Distinctive ingredients and description

Okra

Okroshka

Name

Okroshka

Origin

UkraineRussia

Type

Cold (chilled)

Distinctive ingredients and description

Kvass-based vegetable and ham soup

Oxtail soup

Name

Oxtail soup

Type

Chunky

Distinctive ingredients and description

Any soup that uses beef tails

Palm nut soup

Name

Palm nut soup

Origin

Central and West Africa

Distinctive ingredients and description

Palm kernel

Palóc soup

Name

Palóc soup

Origin

Hungary

Type

Chunky

Distinctive ingredients and description

A meat (typically beef, pork, or mutton) and vegetable soup similar to goulash, soured with vinegar or lemon juice and the addition of sour cream

Panada

Name

Panada

Origin

Europe

Type

Potage

Distinctive ingredients and description

Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.

Panadelsuppe

Name

Panadelsuppe

Origin

Austria

Type

Bread

Distinctive ingredients and description

Made with broth, rolls and eggs

Pancit buko

Name

Pancit buko

Origin

Philippines

Distinctive ingredients and description

A Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood.

Pancotto

Name

Pancotto

Origin

Italy

Type

Vegetable soup

Distinctive ingredients and description

Prepared with pieces of stale bread boiled in broth or water and seasoned.

Pappa al pomodoro

Name

Pappa al pomodoro

Origin

Italy

Type

Bread soup

Distinctive ingredients and description

Typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled

Pasta fagioli

Name

Pasta fagioli

Origin

Italy

Type

Noodle

Distinctive ingredients and description

Chicken stock, pasta and vegetables.

Pasulj

Name

Pasulj

Origin

Balkans

Type

Chunky

Distinctive ingredients and description

Smoked meat, such as bacon, sausage, or ham hocks, cooked with beans and typically eaten during the winter months

Pawpaw soup

Name

Pawpaw soup

Origin

Nigeria

Distinctive ingredients and description

Beef, egusi, dried pawpaw flakes and palm oil cooked together

Pea soup

Name

Pea soup

Type

Chunky

Distinctive ingredients and description

One of any cosmopolitan soups using peas as the primary ingredient. Other vegetables and different cuts of pork are commonly used to flavor the soup. Split pea soup uses split peas in particular. Pictured is Canadian yellow pea soup.

Peanut soup

Name

Peanut soup

Origin

Africa

Type

Chunky

Distinctive ingredients and description

Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.

Peppersoup

Name

Peppersoup

Origin

Nigeria

Type

Brothy

Distinctive ingredients and description

A thin, spicy soup containing various meats or fishes, flavored with chili peppers, clove basil and calabash nutmeg

Philadelphia Pepper Pot

Name

Philadelphia Pepper Pot

Origin

United States (Philadelphia)

Type

Chunky

Distinctive ingredients and description

Beef tripe and pepper soup

Phở

Name

Phở

Origin

Vietnam

Type

Noodle

Distinctive ingredients and description

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

Name

Pickle soup

Type

Chunky

Distinctive ingredients and description

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

Name

Pork blood soup

Origin

Thailand

Distinctive ingredients and description

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".

Powsowdie

Name

Powsowdie

Origin

Scotland

Type

Chunky

Distinctive ingredients and description

Sheep's head and trotters cooked in a broth, sometimes with dried pea and barley

Pozole

Name

Pozole

Origin

Mexico

Type

Chunky

Distinctive ingredients and description

Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup

Prawn soup

Name

Prawn soup

Type

Chunkychowder

Distinctive ingredients and description

One of any cosmopolitan soups that use prawns or shrimp as a primary ingredient

Prdelačka

Name

Prdelačka

Origin

Czech Republic

Type

Chunky

Distinctive ingredients and description

Pig blood, cooked in pork broth with potato, groat, onion and garlic. It is traditionally made as a part of pig slaughter.

Psarosoupa (ψαρόσουπα)

Name

Psarosoupa (ψαρόσουπα)

Origin

Greece

Type

Fish

Distinctive ingredients and description

Oil-and-lemon sauce, vegetables, rice, and salt-water fish

Pumpkin

Name

Pumpkin

Origin

North America

Type

Smooth or chunky

Distinctive ingredients and description

Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.

Purée Mongole

Name

Purée Mongole

Type

Smooth or chunky

Distinctive ingredients and description

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

Name

Ramen

Origin

Japan

Type

Noodle

Distinctive ingredients and description

Fresh or dried noodles in a variety of broths with a variety of toppings such as roast pork, onion, herbs, and vegetables

Rasam

Name

Rasam

Origin

India (southern)

Type

Potage

Distinctive ingredients and description

Broth made in various ways using different spices and tamarind

Rassolnik

Name

Rassolnik

Origin

Russia

Type

Chunky

Distinctive ingredients and description

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

Name

Rawon

Origin

Indonesia (Surabaya)

Type

Chunky beef

Distinctive ingredients and description

A beef soup in keluak-flavored broth. Specialty of the city of Surabaya, East Java.

Ribollita

Name

Ribollita

Origin

Italy (Tuscany)

Distinctive ingredients and description

A bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers

Rishtay / Rqaq o Adas

Name

Rishtay / Rqaq o Adas

Origin

Middle East (Palestinian)

Type

Bean / Noodle

Distinctive ingredients and description

A whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic.

Rose hip soup (Nyponsoppa)

Name

Rose hip soup (Nyponsoppa)

Origin

Sweden

Type

Watery

Distinctive ingredients and description

A soup made from blended rose hips, usually served for breakfast or dessert

Rumford's Soup

Name

Rumford's Soup

Origin

Germany (Munich, Bavaria)

Type

Potage

Distinctive ingredients and description

Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.

Saimin

Name

Saimin

Origin

United States (Hawaii)

Type

Noodle

Distinctive ingredients and description

Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences

Salmorejo

Name

Salmorejo

Origin

Spain

Type

Cold (chilled)

Distinctive ingredients and description

Tomato soup with garlic and bread crumbs

Sambar

Name

Sambar

Origin

India

Type

Chunky, gelatinous

Distinctive ingredients and description

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

Name

Samgyetang

Origin

Korea

Type

Chunky

Distinctive ingredients and description

Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger

Sayur Asem

Name

Sayur Asem

Origin

Indonesia

Type

Cold

Distinctive ingredients and description

An Indonesian vegetable soup that is sour and spicy

Sayur Lodeh

Name

Sayur Lodeh

Origin

Indonesia (Java)

Type

Chunky vegetable soup

Distinctive ingredients and description

Vegetables stew in coconut milk based soup.

Scotch Broth

Name

Scotch Broth

Origin

Scotland

Type

Potage

Distinctive ingredients and description

Mutton, barley, and various vegetables

Shark fin soup

Name

Shark fin soup

Origin

China

Type

Gelatinous

Distinctive ingredients and description

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

Name

Shchav, sorrel soup, green borscht, green shchi

Origin

Eastern Europe

Type

Chunky

Distinctive ingredients and description

Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.

Shchi

Name

Shchi

Origin

Russia

Type

Chunky

Distinctive ingredients and description

Cabbage soup, a national Russian dish.

Seafood chowder

Name

Seafood chowder

Origin

Ireland

Type

Chowder

Distinctive ingredients and description

Salmon, mussels, shrimp, and scallops in a cream base

She-crab soup

Name

She-crab soup

Origin

United States (Charleston, South Carolina)

Type

Chowder

Distinctive ingredients and description

Blue crab meat and crab roe

Shrimp bisque

Name

Shrimp bisque

Origin

France

Type

Bisque

Distinctive ingredients and description

Shrimp

Sinabawang gulay

Name

Sinabawang gulay

Origin

Philippines

Distinctive ingredients and description

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

Name

Sinigang

Origin

Philippines

Distinctive ingredients and description

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.

Sishen soup

Name

Sishen soup

Origin

Taiwan

Type

Chunky

Distinctive ingredients and description

Typically made using traditional Chinese medicine ingredients and is a popular dish in night markets and eateries across Taiwan. The broth of tends to have a milky color, with a rich and hearty taste.

Sliced fish soup

Name

Sliced fish soup

Origin

Singapore

Type

Fish

Distinctive ingredients and description

Fish, prawns, and vegetables

Snert

Name

Snert

Origin

Netherlands

Type

Chunky

Distinctive ingredients and description

Thick pea soup, eaten in the winter, traditionally served with sliced sausage

Solyanka

Name

Solyanka

Origin

Russia

Type

Chunky

Distinctive ingredients and description

Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives

Sop saudara

Name

Sop saudara

Origin

Indonesia (Makassar)

Type

Chunky

Distinctive ingredients and description

Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.

Sopa de fideo

Name

Sopa de fideo

Origin

Spain, Mexico, Philippines

Type

Brothy

Distinctive ingredients and description

Spanish and Mexican sopa de fideo ("noodle soup") is made by browning thin wheat flour noodles slightly before cooking them in broth; vegetables and seasoning are usually added as well. Filipino sopa de fideo uses glass noodles in chicken stock and may include other meat and vegetable additions.

Sopa de Gato

Name

Sopa de Gato

Origin

Spain (southern)

Distinctive ingredients and description

Simple soup, typically includes water, bread, oil, garlic, and salt

Sopa de lima

Name

Sopa de lima

Origin

Yucatan, Mexico

Type

Chicken

Distinctive ingredients and description

Chicken and vegetables like tomato and bell pepper in a chicken broth flavored primarily with lime juice, often served with tortilla chips

Sopas

Name

Sopas

Origin

Philippines

Type

Noodle soup

Distinctive ingredients and description

A Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk.

Soto

Name

Soto

Origin

Indonesia

Type

Chunky

Distinctive ingredients and description

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

Name

Soto ayam

Origin

Indonesia

Type

Noodle

Distinctive ingredients and description

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 No. 5

Name

Soup No. 5

Origin

Philippines

Type

Chunky (aphrodisiac)

Distinctive ingredients and description

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

Name

Sour cherry soup

Origin

Hungary

Type

Cold (chilled)

Distinctive ingredients and description

Hungarian: meggyleves. Sour cherries, sour cream

Sour rye soup, white borscht, żur

Name

Sour rye soup, white borscht, żur

Origin

Poland, Belarus

Distinctive ingredients and description

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)

Name

Sour soup (fish soup)

Origin

Vietnam

Type

Fish

Distinctive ingredients and description

Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.

Spinach soup

Name

Spinach soup

Type

Broth- or cream-based

Distinctive ingredients and description

Prepared using spinach as a main ingredient

Squash bisque

Name

Squash bisque

Origin

France

Type

Bisque

Stone soup

Name

Stone soup

Origin

Portugal

Type

Chunky

Distinctive ingredients and description

Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander

Stracciatella

Name

Stracciatella

Origin

Italy

Type

Broth with chunks

Distinctive ingredients and description

Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.

Sulu köfte

Name

Sulu köfte

Origin

Turkey

Type

Chunky

Distinctive ingredients and description

Ground meat, rice, spices, broth

Sup Kambing

Name

Sup Kambing

Origin

Indonesia and Malaysia

Type

Chunky

Distinctive ingredients and description

Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color

Suam na mais

Name

Suam na mais

Origin

Philippines

Type

Chunky/Seafood

Distinctive ingredients and description

Corn kernels, shrimp, pork, leafy vegetables

Taco soup

Name

Taco soup

Origin

United States

Type

Chunky

Distinctive ingredients and description

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.

Taiwanese beef noodle soup

Name

Taiwanese beef noodle soup

Origin

Taiwan

Type

Brothy

Distinctive ingredients and description

Beef chunks simmered in broth for hours, served with noodles, and made distinct by the addition of suan cai and green onions served on top, sometimes with other vegetables cooked in the broth

Talabaw

Name

Talabaw

Origin

Myanmar

Type

Brothy to stewlike

Distinctive ingredients and description

Primary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine.

Talbina

Name

Talbina

Origin

Arabian Peninsula

Distinctive ingredients and description

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

Name

Tāng Fěn

Origin

China

Type

Noodle

Distinctive ingredients and description

Rice noodles in broth, usually beef, chicken, or custom broth

Tāng miǎn

Name

Tāng miǎn

Origin

China

Type

Noodle

Distinctive ingredients and description

Egg noodles in broth, usually beef, chicken, or custom broth

Tapado

Name

Tapado

Origin

Garifuna

Type

Seafood

Distinctive ingredients and description

Coconut milk, seafood, plantains

Tarator

Name

Tarator

Origin

Bulgaria

Type

Cold (chilled)

Distinctive ingredients and description

Yogurt and cucumbers

Tarhana

Name

Tarhana

Origin

Middle East

Type

Chunky

Distinctive ingredients and description

Fermented grain and dairy

Tekwan

Name

Tekwan

Origin

Indonesia (Palembang)

Type

Chunky

Distinctive ingredients and description

Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang.

Tharida

Name

Tharida

Origin

Arabia

Type

Chunky

Distinctive ingredients and description

A soup prepared with meat and breadcrumbs, which thickens the soup. Additional ingredients may include beans, walnuts, yogurt, mint, and spices

Tiger penis soup

Name

Tiger penis soup

Origin

China

Type

Chunky

Distinctive ingredients and description

Soup prepared with tiger penis, and sometimes tiger bone as well. Preparation involves soaking dried tiger penis in water and then cooking it along with other medicines and spices. Believed to be a medicinal aphrodisiac in some cultures.

Tinola

Name

Tinola

Origin

Philippines

Type

Potage

Distinctive ingredients and description

Chicken, sliced green papayas, malunggay

Tiyula itum

Name

Tiyula itum

Origin

Philippines

Distinctive ingredients and description

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

Name

Tom yum

Origin

Thailand

Type

Chunky

Distinctive ingredients and description

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

Name

Tomato bisque

Origin

France

Type

Bisque

Distinctive ingredients and description

Tomatoes and heavy cream; basil can be added to create tomato basil bisque

Tomato soup

Name

Tomato soup

Type

Smooth or chunky

Distinctive ingredients and description

Tomato is the primary ingredient. Also popular in many countries, including Hungary (Hungarian: paradicsomleves) and Poland (Polish: pomidorowa)

Tongseng

Name

Tongseng

Origin

Indonesia (Solo)

Type

Chunky meat

Distinctive ingredients and description

A sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java.

Tortilla soup

Name

Tortilla soup

Origin

Mexico

Type

Chunky

Distinctive ingredients and description

Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.

Tteokguk

Name

Tteokguk

Origin

Korea

Type

Chunky

Distinctive ingredients and description

The Tteok (rice cake) soup is eaten during New Year's Day.

Turkey soup

Name

Turkey soup

Origin

United States and Canada

Type

Chunky

Distinctive ingredients and description

Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or rice

Tuo zaafi

Name

Tuo zaafi

Origin

Ghana

Type

Brothy

Distinctive ingredients and description

Ugali, a cornmeal cough boiled in boiling water or milk, served in a green vegetable soup

Ukha or yushka

Name

Ukha or yushka

Origin

RussiaUkraine

Type

Fish

Distinctive ingredients and description

Various types of fish, vegetables, lime, dill, parsley, and black pepper

Vegetable soup

Name

Vegetable soup

Type

Clear or Stock

Distinctive ingredients and description

Vegetables are a primary ingredient

Vichyssoise

Name

Vichyssoise

Origin

United States

Type

Cold (chilled)

Distinctive ingredients and description

Creamy potato and leek soup, served with chives

Vori vori

Name

Vori vori

Origin

Paraguay

Type

Chunky

Distinctive ingredients and description

Balls of corn flour and cheese, often with chicken

Walnut soup

Name

Walnut soup

Origin

China, Italy, Mexico

Type

Smooth

Distinctive ingredients and description

A creamy soup that uses walnuts as a prominent ingredient.

Watercress soup

Name

Watercress soup

Type

BrothyCreamy

Distinctive ingredients and description

A soup which uses watercress as a primary ingredient. Other vegetables may be included as well as cheese, butter, lemon, and seasoning

Waterzooi

Name

Waterzooi

Origin

Belgium

Type

Fish

Distinctive ingredients and description

Stew made with fish (traditional) or chicken

Wedding soup

Name

Wedding soup

Origin

United States (Italian–American)

Type

Clear or Stock

Distinctive ingredients and description

Green vegetables, meat, chicken broth

Wine soup

Name

Wine soup

Origin

Hungary

Type

Beverage soup

Distinctive ingredients and description

Hungarian: borleves.

Winter melon

Name

Winter melon

Origin

China

Type

Chunky

Distinctive ingredients and description

Winter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hours

Zalewajka

Name

Zalewajka

Origin

Poland

Type

Chunky

Distinctive ingredients and description

A soup of boiled potatoes, sometimes with Polish sausage and dried mushrooms, thickened sour rye made from a sourdough starter. Other ingredients may include onions, garlic, sour cream, bacon, and herbs.

Zuppa del canavese

Name

Zuppa del canavese

Origin

Canavese (Piedmont, Italy)

Type

Bread

Distinctive ingredients and description

Sliced bread cooked with cabbage, grana, and broth

Zuppa pavese

Name

Zuppa pavese

Origin

Italy

Type

Broth with chunks

Distinctive ingredients and description

Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

Zuppa toscana

Name

Zuppa toscana

Origin

Italy (Tuscany)

Type

Chunky

Distinctive ingredients and description

A soup with cannellini beans, potato, and kale. Americanized versions substitutes the beans with Italian sausage, and add cream, bacon, and vegetables like onion and red bell pepper.

Name	Image	Origin	Type	Distinctive ingredients and description
Abula (soup)		Yorubaland	Smooth	Beans (including locust beans), ewedu, chili peppers, potash and other vegetables blended into water until smooth.
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.
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.
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, 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.
Aloo tama		Nepal	Chunky	Fermented bamboo shoots, potato, and black-eyed peas in a broth
Amish preaching soup		United States	Chunky	Typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks.
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.
Apple soup			Typically smooth	Any number of soups that use apple as a primary ingredient, usually with vegetables, spices, and broth.
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 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.
Bakso		Indonesia	Meatballs soup	Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.
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; though other ingredients were also used.
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
Blåbärssoppa (Blueberry soup)		Nordic countries	Smooth	A sweet, thick soup made from Bilberries (European blueberries) which is popular in Sweden, Finland, and Iceland. Can be served hot or cold.
Bob chorba		Bulgaria	Bean	Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots
Borscht/ Borshch		Eastern Europe	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		PolandSlovakiaRussiaUkraineCzech Republic	Chunky	Sauerkraut, meat
Cacciucco		Italy		Seafood soup or stew.
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. It is customarily served with sour orange juice.
Caldo de pollo		Latin America	Chunky	Whole cuts of chicken, halved potatoes, cabbage leaves, and other large preparations of vegetables.
Caldo de queso		Hermosillo, Sonora, Mexico	Chunky	Potatoes, onions, tomato, green chiles, and oregano are simmered in broth. Cubes of cheese (usually queso ranchero, queso fresco or queso cotija are added to the broth at the end of cooking, flavoring the broth and giving the cheese a gummy, chewy texture.
Caldo galego		Galicia, Spain	Chunky	Cabbage and other greens simmered with potatoes, white beans, and cuts of pork such as belly, ham, bacon, or chorizo.
Caldo tlalpeño		Mexico	Chunky	A chicken soup with chickpeas, carrots, onion, green beans, and garlic flavored with epazote, cumin, and chipotle.

References

The Nation Newspaper
https://thenationonlineng.net/best-nigerian-recipe-weekend-abula/
Paste
https://www.pastemagazine.com/articles/2017/03/13-hangover-cures-the-world-swears-by.html
Mycolombianrecipes.com
http://www.mycolombianrecipes.com/ajiaco-bogotano-colombian-chicken-and
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http://www.tasteofcuba.com/ajiacocubano.html
The Italian Vegetable Cookbook
https://books.google.com/books?id=Wz3iAgAAQBAJ&pg=PA67
Essentials of Classic Italian Cooking
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The Tuscan Year: Life and Food in an Italian Valley
https://books.google.com/books?id=H_wJw4Zh2XEC&pg=PA103
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https://archive.org/details/encyclopediaofam00mari/page/5
Encyclopedia of American Food and Drink
https://books.google.com/books?id=K5taAgAAQBAJ&pg=PT67
Sometimes a Wheel Falls Off: Essays from Public Radio
https://books.google.com/books?id=-aLfAAAAMAAJ
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NY Daily News
http://www.nydailynews.com/life-style/eats/bakso-indonesian-meatball-soup-president-obama-loved-child-article-1.454324
Recipe: DANISH BEER SOUP
http://www.soupsong.com/rbeer1.html
Wild women in the kitchen: 101 ... - Google Books
https://books.google.com/books?id=8zKBmkw0kVIC&q=Beer+soup&pg=PA22
Roast Chicken and Other Stories
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http://www.huffingtonpost.com/2012/10/10/carrot-soup_n_1951262.html
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https://books.google.com/books?id=ara-8q1FlE4C&pg=PA87
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https://abcnews.go.com/GMA/Recipes/recipe/carrot-soup-coconut-milk-recipe-michael-anthony-35220954
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Healthier Alternatives
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https://pepper.ph/its-time-you-know-about-kadios%E2%81%A0-beyond-kbl/
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http://www.citrusandcandy.com/2011/01/assam-laksa-king-of-malaysian-cuisine.html
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Kusina ni Teds
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https://news.google.com/newspapers?id=EWZWAAAAIBAJ&pg=6846,5434048&dq=taco-soup&hl=en
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https://news.google.com/newspapers?id=lnRAAAAAIBAJ&pg=5282,2195689&dq=taco-soup&hl=en
The Myanmar Times
https://web.archive.org/web/20220827185136/https://www.mmtimes.com/news/top-ten-kayin-things-experience.html
Myanmore Magazine
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MyLocal Passion
https://www.mylocalpassion.com/posts/traditional-foods-of-kayin-state
BNI
https://www.bnionline.net/mm/news-5895.html
Duwun
https://www.duwun.com.mm/article/p-id49930
Elizabeth David, Italian Food, 1954, p. 53