List of soups

See also:List of stewsandCategory:Soups

Chicken soup

A bowl ofokroshkasoup

A bowl of tortilla soup with all of the garnishes

This is alist of notable soups.Soupshave been made sinceancient times.

Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. Abrothis 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 astock.

Apotageis a category of thick soups,stews,orporridges,in some of which meat and vegetables are boiled together with water until they form a thick mush.

Bisquesareheavy creamsoups traditionally prepared withshellfish,but can be made with any type ofseafoodor 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 quicksaucein a variety ofmeatandpastaconvenience fooddishes, such ascasseroles.Similar to bisques,chowdersare thick soups usually containing some type of starch.

Couliswere originally meat juices, and now are thickpurées.

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

Soups

This is adynamic listand may never be able to satisfy particular standards for completeness. You can help byadding missing itemswithreliable sources.

Name	Image	Origin	Type	Distinctive ingredients and description
Aguadito		Peru	Chunky	Peruvian green soup usually made withcilantro,carrot,peas,potatoesand can have chicken, hen, mussels or fish. It also containsají 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,ajiacois typically made with chicken, three varieties of potatoes, and theGalinsoga parvifloraherb commonly referred to in Colombia asguascas.InCuba,it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots andtubersclassified asviandas.
Açorda		Portugal	Chunky	A typicalPortuguesedish composed of thinly sliced bread withgarlic,large amounts of finely choppedcoriander,olive oil,vinegar, water,white pepper,salt andpoached eggs.
Acquacotta		Italy	Chunky	Originally apeasant food,historically, its primary ingredients were water, stale bread, onion, tomato, olive oiland any spare vegetables or leftovers. It has been described as anancientdish.
Amish preaching soup		United States	Chunky	Typically served preceding or following Amish church services.Some versions are prepared with beans andham hocks.
Analı kızlı soup		Turkey	Chunky	Bulgurmeatballs andchickpeasin gravy with yogurt
Ant egg soup		Laos,Northeastern Thailand	Chunky	A soup includingant eggsamong its ingredients. Served hot.
Ash-e doogh		Iran,Azerbaijan, Turkey	Potage	Ayogurt soupthat consists of yogurt andleafy vegetables.Served hot.
Aush,aash, āsh		Iran, Afghanistan, Turkey, Caucasus	Potage	A variety of thicksoups,served hot - with many different types of recipes and regional differences.
Avgolemono		Greece	Potage	Chickenbroth,rice ororzo,and lemon, thickened withtempered 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,MalaysiaandSingapore	Herbal	Consists of meatypork ribssimmered in a complexbrothof herbs and spices (includingstar anise,cinnamon,cloves,dang gui,fennel seedsandgarlic) for hours.
Bakso		Indonesia	Meatballs soup	Meatball noodle soup in rich beefbroth,sometimes includebok 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	Stewedorred braisedbeef,beef broth,vegetablesandChinese noodles.It exists in various forms throughoutEast AsiaandSoutheast Asia,and is popular as aChineseandTaiwanesenoodle soup.
Beer soup		Europe	Beverage soup	Recipe from theMiddle Agesusing heatedbeerand pieces ofbread;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 withblack rumand "sherrypeppers".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, andtapiocapearls, served hot but sometimes chilled
Bird's nest soup		China	Gelatinous	Edible bird's nest,an expensivedelicacyvalued for its unusual texture
Black sesame soup		China	Dessert	A sweet soup containing powderedblack sesameseeds and rice, typically served warm
Bob chorba		Bulgaria	Bean	Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots
Borscht/ Borshch		Ukraine	Chunky	Cabbageandbeet-based soup with meat. May be served hot or cold. A nationalUkrainiandish and wide spreadBelarusian,Polish(with mushrooms instead of cabbage, served on the Christmas Eve) andRussiandish.
Bouillabaisse		France	Fish	A type of fish soup fromProvençal,France.
Bouillon		Haiti		Sliced meat, potatoes, slicedplantains,yam, cabbage, and celery. Traditionally prepared on Saturdays
Bouneschlupp		Luxembourg		Green beans, potatoes, bacon and onions.
Bourou-Bourou		Greece(Corfu)	Potage	Vegetable andpasta
Bread soup		Germany	Bread	Stale breadin abroth
Brenebon		TheNetherlandsandIndonesia	Beans	Kidney beansoup served inpig's trottersbroth, spiced withshallot,garlic,salt,sugar,pepper,nutmegandclove.Mixed with choppedgreen beans,celeryandscallion.
Brown Windsor soup		England	Chunky	Lamborbeefsteak,parsnips,carrots,leeks,bouquet garni,Madeira wine;popular in England during theVictorianandEdwardianeras
Bun bo Hue		Vietnam	Noodle	A noodle soup from central Vietnam, with beef.
Buridda		Italy(Liguria)	Chunky	Seafoodsoup or stew.
Butajiru(Tonjiru)		Japan	Chunky	Porkand 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 eelheads,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,andSeville oranges.It is customarily served with sourorange juice.
Caldo verde		PortugalandBrazil	Chunky	Potatoes, thinly slicedkale,with slices ofchouriçoadded before serving.
Callaloo		Caribbean	Chowder	Taroleaf 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 withtamarind.
Canja de Galinha		Portugal,Brazil,Cape Verde	Chunky	Chicken, pasta and lemon, particularly popular in the states ofMinas GeraisandGoiás
Carp soup		Czech Republic	Fish	Carp's head andoffal,onion and vegetable. Part of traditionalCzechChristmas Eve dinner.
Carrot soup				Prepared withcarrotas a primary ingredient, it can be prepared as a cream-style soupand as abroth-style soup.
Cazuela		Latin America	Chunky	Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten inSouth AmericaandSpain,it combines native and introduced ingredients. Pictured is an Ecuadoriancazuela.
Chestnut bisque		France	Bisque	Chestnutsare a primary ingredient
Chicken noodle soup			Noodle	Chicken, stock, noodles, such asegg noodles
Chicken soup			Clear or Stock	Made fromchickenthat'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 asChupe 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)
Cock-a-leekie		Scotland	Chunky	Leekand potato soup made with chicken stock
Cold borscht/ Šaltibarščiai		Lithuania	Cold (chilled)	Beetroot (or sometimes tomato), popular in Eastern Europe. ALithuanianspecialty, 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
Crabbisque		France	Bisque	Crab stock and heavy cream
Cream ofapple 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 ofcelery			Cream
Cream ofchicken			Cream	Mass-produced in acondensed soupform, various non-commercial and homemade variations also exist
Cream ofpotato			Cream
Cream oftomato			Cream
Cream ofcrab		France	Bisque	Pictured is Maryland cream of crab soup.
Cream of mushroom			Cream
Crème Ninon		Sweden	Bisque	Baseof a heavystockpuréeofgreen peasand drychampagne
Cucumber soup			Cold (chilled)	Cucumber soup is known in various cuisines.
Cullen skink		Scotland	Fish	Smokedhaddock,potatoes, onions and cream
Curry Mee		IndonesiaandMalaysia	Noodle	Thin yellownoodlesor/and string thin mee-hoon (rice vermicelli) with spicy curry soup,chilli/sambal,coconut milk,and a choice of driedtofu,prawns,cuttlefish,chicken,egg,mint leavesandcockle.
Dalithoy		India(Konkanregion)	Hot, Vegetable	Soup made with split yellowlentilsand spices. It is a Konkani staple that is often served over rice.
Dashi		Japan	Cold (chilled)	Clear fish stock made withkombu(sea kelp) andkatsuobushi(smoked bonito flakes).Dashibroth is often used as a base formiso soupand other Japanese soup broths.
Dillegrout		England	Stew	Chicken pottage made withalmond milk,sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor ofAddington.
Dinengdeng		Philippines	Fermented	A dish of the Ilocano people of the Philippines, similar topinakbet.It is classified as abagoong monamon(fermented fish) soup-based dish.
Duck soup noodles		Malaysia	Noodle	The dish consists of ingredients such asduckmeat in hot soup with mixedherbsandBee suaserved in particular atPenanghawker 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 traditionalCatalanmeat and vegetablestewandsoup.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 andgruyere cheesemelted golden on top, over the edges of the bowl.
Frittatensuppe		Austria	Clear	Broth with crumbled slices ofpancakes,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.
FufuandEgusisoup		Nigeria	Chunky	Vegetables, meat, fish, and balls of groundmelon 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 vegetablestockorbroth,asparagus, artichoke hearts,fava beans,peas, onion and meats, such aspancettaandveal.
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 calledginataan,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, andMarsala wineor 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 aregoat meat,crayfish,Uziza,Negro Pepper(also called Uda Ewentia or Enge) and nutmeg,such as Calabash Nutmeg (also called Ehu or Ariwo).
Gogi guksu		South Korea(Jeju Province)		Pork and noodle soup
Gomguk		Korea	Chunky	Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth ofgomguktends to have a milky color, with a rich and hearty taste.
Goulash		Hungary	Chunky	Beef,pork,paprika,peppers, tomato, potato, and onion.Hungarian:gulyástranslates roughly ascowboy
Ground nut soup		West Africa		Groundnuts,also known as peanuts
Kimchi Guk		Korea	Chunky	Kimchisoup
Gumbo		United States(Louisiana)	Chunky	Creolesoup 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 darkroux.
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.It is a side dish ofpapeda.
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,andjackfruitsoured with batuan fruits (Garcinia binucao)
Kadyos, manok, kag ubad		Philippines	Chicken soup	Pigeon peas,chicken,andbananapith
Kharcho		Georgia	Chunky	Lamb, rice, vegetables and a highly spiced bouillon
Kusksu		Malta	Chunky	Kusksuis a traditionalMaltesesoup made primarily from seasonalbroad beans,small pasta beads - known locally as kusksu - and freshġbejniet.Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused withcouscous".
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		IndonesiaandMalaysia	Noodle	APeranakan cuisine.
Lagman		Uzbekistan	Chunky	Pasta, vegetables, ground lamb and numerous spices
Leek soup		Wales	Chunky	Leeksand often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lettuce soup				Lettuceis a primary ingredient.Some versionspuréeall of the ingredients together, and cream of lettuce soup is a type of lettuce soup.
Lentil soup		Ancient	Chunky	Red, green, or brownlentils.Popular in theMiddle EastandMediterraneanarea.
Linat-an		Philippines		Pork stew or soup from theVisayasandMindanaoislands of thePhilippinesthat characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender,lemongrass(tanglad),stringbeans, starchy ingredients for a thicker soup (usuallytaro), and various other vegetables.
Lobster stew		Spain	Chunky	Cream or stock-based soup with chunks oflobster
Lobsterbisque		France	Bisque	Lobster stock, heavy cream, andsherry
Log-log		Philippines	Noodle	Egg noodlesoup (regional variants includeKinalas,Batchoy)
Lohikeitto		Finland	Fish	Salmon,potatoes (other root vegetables can be added such asrutabaga,carrots, onions), cream, anddill
Lung fung soup		China	Snake	Snake, chicken, lemon, chili peppers, and other vegetables.
Lyvzha		Ossetia	Beef	Beef, potatoes, onion, garlic, carrots and thyme, etc.
Maccu		Italy(Sicily)	Chunky	fava beansis 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,andOld Bay Seasoningin a tomato base
Matzah ball soup		Jewish(Ashkenazi)	Chunky	Staple food onPassover.The Matzah balldumplingsare traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to asknaidelorknaedle.
Melon soup			Varies	Soup prepared withmelonas a primary ingredient. Pictured is a soup withtrue melon.
Minestrone		Italy	Chunky	Vegetables and pasta
Miso soup		Japan	Fermented	Dashistock base with dissolved miso paste (fermented rice,barleyand/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.
Mohinga		Burma	Fish	Chickpea flourand/or crushed toasted rice,garlic,onions,lemongrass,banana tree stem,ginger,fish paste,fish sauce,andcatfishin a rich broth. Served withrice 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)	Buckwheatnoodles in a tangy iced beef broth, raw julienned vegetables, a slice of aKorean pear,and often a boiled egg and/or cold beef
Nettle soup		Ancient	Chunky	Tender shoots of thestinging nettle,popular inScandinaviaandeastern Europe
New England clam chowder		United States(New England)	Chowders	Bacon,mirepoix,clam juiceand 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 thePhilippinesmade with boiledbeef(nilagang baka) orpork(nilagang baboy) with various vegetables. It is typically eaten withwhite riceand is served withsoy sauce,patis(fish sauce),labuyo chilis,andcalamansion the side.
Odong		Philippines		A Filipinonoodle soupmade withodongnoodles,canned sardinesin tomato sauce,bottle gourd(upo),loofah(patola),chayote,ginger, garlic,red onions,and various other vegetables.
Okra soup				Okra
Okroshka		Ukraine Russia	Cold (chilled)	Kvass-based vegetable and ham soup
Oxtail soup			Chunky	Oxtail soup is made withbeef 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 inJava,Indonesia,where it is called assop 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 theUnited Kingdomsince the 18th century.Creoleoxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn,mirepoix,garlic, and herbs and spices. InGermany,there is a variety of oxtail soups (calledOchsenschwanzsuppeorOchsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Palm nut soup				Palm kernel
Panada		Europe	Potage	Bread soup made with leftoverbread,eggs,beef broth andParmigiano-ReggianoCheese.
Panadelsuppe		Austria	Bread	Made with broth,rollsand 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 frompeanuts,popular inAfrican cuisine.Pictured is peanut soup (left) withfufu.
Philadelphia Pepper Pot		United States(Philadelphia)	Chunky	Beeftripepepper soup
Phở		Vietnam	Noodle	Staple noodle soup made by simmeringmarrow-rich beef leg bones and knuckles withstar anise,cinnamon,clove,cardamom,coriander,fennel,charredginger,and charredonionto 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 withthai basil,squeezed lime,jalapeños,bean sprouts,and sometimesculantro.Srirachaandhoisin sauceare also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pickle soup			Chunky	Various types ofpickledvegetables,dill picklesoup is a variety of pickle soup prepared withpickled cucumber.Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup		Thailand		Thai cuisine;one version is calledtom lueat mu.Also a part ofChinese cuisine,and was consumed by laborers inKaifeng"over 1,000 years ago".
Pozole		Mexico	Chunky	Pork or chicken meat and broth,hominy,onion, garlic, dried chiles and cilantro, in a thick, hearty soup
Psarosoupa(ψαρόσουπα)		Greece	Fish	Oil-and-lemon sauce, vegetables, rice, and salt-water fish
Pumpkin		North America	Smooth or chunky	Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil.Rucolaleaves 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 orlobster,onion and other various herbs (miso), and sometimes even corn
Rasam		India(southern)	Potage	Broth made in various ways using different spices andtamarind
Rassolnik		Russia	Chunky	Dill picklesoup. It usually contains groats, such aspearl barley,rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (oftenoffal,such as kidney).
Rawon		Indonesia(Surabaya)	Chunky beef	A beef stew in blackkeluaksoup that originated fromSurabaya,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 blendedrose hips,usually served for breakfast or dessert
Rumford's Soup		Germany(Munich,Bavaria)	Potage	Simple soup prepared withbarleyor barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.
Saimin		United States(Hawaii)	Noodle	Fresh, soft, undried egg noodles in bonitofishorshrimpbroth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo		Spain	Cold (chilled)	Tomato soup withgarlicand bread crumbs
Sambar		India	Chunky, gelatinous	Sambar, also spelt sambhar, is alentil-basedvegetablesteworchowderbased on a broth made withtamarindpopular inSouth IndianandSri Lankan Tamilcuisines, adapted in each to its taste and environment.
Samgyetang		Korea	Chunky	Chickenginsengsoup made withglutinous rice,jujubes,chestnuts,garlic,andginger
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 usingshark 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	Sorrelsoup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or gardenorache.
Shchi		Russia	Chunky	Cabbage soup, a national Russian dish.
Seafood chowder		Ireland	Chowder	Salmon, mussels, shrimp, andscallopsin 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	Spicybeefsoup contains bits of beef andoffals(usually fried cow's lungs),rice vermicelli,perkedel(fried potato patty) and hardboiled egg.
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 sometimescoconut milk,often named by their originating region.Sotousually 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(melinjonut crackers) and potato fritters.
Soup alla Canavese		Italy		Whitestock,tomatopuree,butter,carrot,celery,onion,cauliflower,baconfat,Parmesan cheese,parsley,sage,salt, andpepper
Soup No. 5		Philippines	Chunky (aphrodisiac)	The main ingredient of this dish are the bull'stestesor/andpenis,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 ofsouredryeflour (akin tosourdough) and meat (usually boiled porksausageor pieces of smoked sausage, bacon or ham)
Sour soup(fish soup)		Vietnam	Fish	Rice, fish, various vegetables, and in some casespineapple.The term also refers to various soups in a number of national cuisines.
Spinach soup			Broth- or cream-based	Prepared usingspinachas a main ingredient
Split pea		Ancient	Chunky	Driedpeas,such as thesplit 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 ofPisum sativum.
Squash bisque		France	Bisque
Stone soup		Portugal	Chunky	Pork meat products (such as blackchouriço,commonchouriçoand bacon),red beans,andcoriander
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		IndonesiaandMalaysia	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 ataco:ground beef,tomatoes,chopped green chilis,olives,onions,corn,beans,and a packet of tacoseasoning.Vegetarian versions combine beans with the other ingredients, except for the ground beef.
Talabaw		Myanmar	Brothy to stewlike	Primary ingredient isbamboo 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 ofKarencuisine.
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 ofPalembang.
Tinola		Philippines	Potage	Chicken, sliced greenpapayas,malunggay
Tiyula itum		Philippines		A Filipino braised beef or goat soup or stew dish originating from theTausug people.The dish is characteristically black due to the unique use of charred coconut meat.
Tom Yum		Thailand	Chunky	Lemongrass,galangalandkaffir limeleaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, andcilantro.
Tomato bisque		France	Bisque	Tomatoes and heavy cream;basilcan 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 spicygoat meatsoup, specialty of the city ofSurakarta(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	TheTteok(rice cake) soup is eaten during New Year's Day.
Turkey soup		United StatesandCanada	Chunky	Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or rice
Ukhaoryushka		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 andleeksoup, served withchives
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 andpoached eggsare placed. It is usually served withgrated cheese.

Unsorted

Mole de olla

• Abula
• Alu tama
• Apple soup
• Bissara
• Brenebon
• Caldo de pollo
• Caldo gallego
• Caldo de queso
• Caldo tlalpeño
• Caldo Xóchitl
• Cesnecka
• Cockchafer soup
• Coconut soup
• Edikang Ikong
• Guthuk
• Harqma
• Jusselle
• Kawlata
• Kesäkeitto
• Lime soup
• Mee ka tee
• Mole de olla
• Nsala soup
• Pea soup
• Peppersoup
• Palóc soup
• Pasulj
• Pawpaw soup
• Powsowdie
• Prawn soup
• Prdelačka
• Sciusceddu
• Sop saudara
• Sopa de fideo
• Squash soup
• Taiwanese beef noodle soup
• Tharida
• Tuo Zaafi
• Walnut soup
• Watercress soup
• Zalewajka

See also

• Asian soup
• Broth
• Chowder
• Consommé
• List of fish soups
• Fruit soup
• List of Azerbaijani soups and stews
• List of cheese soups
• List of Chinese soups
• List of cream soups
• List of cold soups
• List of fish and seafood soups
• List of French soups and stews
• List of German soups
• List of Indonesian soups
• List of Italian soups
• List of Japanese soups and stews
• List of Pakistani soups and stews
• List of porridges
• List of ramen dishes
• List of Spanish soups and stews
• List of vegetable soups
• Soup and sandwich
• Stew
• Stocks
• Three grand soups

Further reading

• Patronite, Rob; Raisfeld, Robin (13 December 2009)."The Hot List: Fifty of the city's tastiest soups".New York.Retrieved23 July2014.
• Rumble, Victoria R (2009)Soup Through the Ages: A Culinary History With Period RecipesMcFarland.ISBN9780786439614.

External links

• Media related toSoupsat Wikimedia Commons