List of soups

This is a list of notable soups. Soups have been made since ancient times.

Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch.

Coulis were originally meat juices, and now are thick purées.

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

Soups

Name	Origin	Type	Distinctive ingredients and description
Aguadito	Peru	Chunky	Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover.^[1]
Ajiaco	Colombia	Chunky	In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas.^[2] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.^[3]
Açorda	Portugal	Chunky	A typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs.
Acquacotta	Italy	Chunky	Originally a peasant food,^[4] historically, its primary ingredients were water, stale bread, onion, tomato, olive oil^[5] and any spare vegetables or leftovers. It has been described as an ancient dish.^[6]
Amish preaching soup	United States	Chunky	Typically served preceding or following Amish church services.^[7]^[8] Some versions are prepared with beans and ham hocks.^[9]
Analı kızlı soup	Turkey	Chunky	Bulgur meatballs and chickpeas in gravy with yogurt
Ant egg soup	Laos, Northeastern Thailand	Chunky	A soup including ant eggs among its ingredients. Served hot.
Ash-e doogh	Iran, Azerbaijan, Turkey	Potage	A yogurt soup that consists of yogurt and leafy vegetables. Served hot.
Aush, aash, āsh	Iran, Afghanistan, Turkey, Caucasus	Potage	A variety of thick soups, served hot - with many different types of recipes and regional differences.
Avgolemono	Greece	Potage	Chicken broth, rice or orzo, and lemon, thickened with tempered eggs
Avocado soup			Can be prepared and served as a cold or hot soup
Bacon soup	Europe	Chunky	Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.
Bak kut teh	Indonesia, Malaysia^[10] and Singapore	Herbal	Consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.^[11]
Bakso	Indonesia	Meatballs soup	Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.^[12]
Barley	Ancient	Chunky	Barley, vegetables, and broth
Batchoy	Philippines	Noodle soup	A Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.
Beef noodle soup	East Asia	Noodle	Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup.
Beer soup	Europe	Beverage soup	Recipe from the Middle Ages using heated beer and pieces of bread;^[13] though other ingredients were also used.^[14]
Bergen fish soup	Norway	Fish	White fish (haddock, halibut, cod) and various vegetables in a heavy cream
Bermuda fish chowder	Bermuda	Chowder	Fish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda.
Bilo-bilo	Philippines	Dessert	A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls.
Binakol	Philippines	Chicken	A Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce).
Binignit	Philippines	Dessert	Coconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilled
Bird's nest soup	China	Gelatinous	Edible bird's nest, an expensive delicacy valued for its unusual texture
Black sesame soup	China	Dessert	A sweet soup containing powdered black sesame seeds and rice, typically served warm
Bob chorba	Bulgaria	Bean	Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots
Borscht/ Borshch	Ukraine	Chunky	Cabbage and beet-based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish.
Bouillabaisse	France	Fish	A type of fish soup from Provençal, France.
Bouillon	Haiti		Sliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on Saturdays
Bouneschlupp	Luxembourg		Green beans, potatoes, bacon and onions.
Bourou-Bourou	Greece (Corfu)	Potage	Vegetable and pasta
Bread soup	Germany	Bread	Stale bread in a broth
Brenebon	The Netherlands and Indonesia	Beans	Kidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion.
Brown Windsor soup	England	Chunky	Lamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian eras
Bun bo Hue	Vietnam	Noodle	A noodle soup from central Vietnam, with beef.
Buridda	Italy (Liguria)	Chunky	Seafood soup or stew.
Butajiru (Tonjiru)	Japan	Chunky	Pork and vegetable soup, flavored with miso.
Cabbage soup, kapusniak, kapustnica, zelnacka	Poland Slovakia Russia Ukraine Czech Republic	Chunky	Sauerkraut, meat
Caldillo de congrio	Chile	Eel	Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.
Caldillo de perro	Spain (southern)	Seafood	Seafood, hake, garlic, olive oil, lemons, and Seville oranges.^[15] It is customarily served with sour orange juice.
Caldo verde	Portugal and Brazil	Chunky	Potatoes, thinly sliced kale, with slices of chouriço added before serving.
Callaloo	Caribbean	Chowder	Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.
Canh chua	Vietnam	Fish	A fish soup from southern Vietnam, made sour with tamarind.
Canja de Galinha	Portugal, Brazil, Cape Verde	Chunky	Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás
Carp soup [cs]	Czech Republic	Fish	Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.
Carrot soup	England		Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup^[16]^[17] and as a broth-style soup.^[18]
Cazuela	Latin America	Chunky	Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian cazuela.
Chestnut bisque	France	Bisque	Chestnuts are a primary ingredient.
Chicken noodle soup		Noodle	Chicken, stock, noodles, such as egg noodles
Chicken soup		Clear or Stock	Made from chicken simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.
Chicken vegetable soup		Vegetable soup	Chicken, stock, onion, green beans, carrots, potato
Chorba, shorba	Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East, Indian subcontinent	Stock	Regionally recipes are made in different ways, but most all are a thinner, broth soup.
Chupe	Peru	Chowder	Thin, milky seafood soup, also referred to as Chupe de Mariscos
Chupe Andino	Andes		Refers to various soups and stews that are prepared in Andes Mountains region of South America
Cioppino	San Francisco, California	Fish	Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)
Clam chowder	United States (New England)	Chowder	Thick soup made of clams, potatoes, salt pork and onions
Cock-a-leekie	Scotland	Chunky	Leek and potato soup made with chicken stock
Cold borscht / Šaltibarščiai	Lithuania	Cold (chilled)	Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based on beets, usually served with either hot boiled or fried potatoes.
Consommé	France	Clear or Stock	A type of clear soup made from broth or stock.
Corn chowder	United States (New England)	Chowder	Similar to New England clam chowder, with corn substituted for clams in the recipe
Crab bisque	France	Bisque	Crab stock and heavy cream
Cream of apple soup		Cream	Granny Smith apples, stock, cream, spices
Cream of asparagus		Cream	Onions, asparagus, chicken broth, heavy cream
Cream of broccoli		Cream	Broccoli, stock, and milk or cream as primary ingredients
Cream of celery		Cream
Cream of chicken		Cream	Mass-produced in a condensed soup form, various non-commercial and homemade variations also exist
Cream of potato		Cream
Cream of tomato		Cream
Cream of crab	France	Bisque	Pictured is Maryland cream of crab soup.
Cream of mushroom		Cream
Crème Ninon	France	Bisque	Base of a heavy stock purée of green peas and dry champagne
Cucumber soup		Cold (chilled)	Cucumber soup is known in various cuisines.
Cullen skink	Scotland	Fish	Smoked haddock, potatoes, onions and cream
Curry Mee	Indonesia and Malaysia	Noodle	Thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.
Dalithoy	India (Konkan region)	Hot, Vegetable	Soup made with split yellow lentils and spices. It is a Konkani staple that is often served over rice.
Dashi	Japan	Cold (chilled)	Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths.
Dillegrout	England	Stew	Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.^[19]
Dinengdeng	Philippines	Fermented	A dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup-based dish.
Duck soup noodles	Malaysia	Noodle	The dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres.
Egg drop soup	China	Noodle	Savory soup made by pouring beaten eggs into swirling boiling water or broth
Egusi soup	Nigeria	Chunky (Medicine)	A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash.
Ezogelin soup	Turkey	Chunky	Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint
Escudella	Spain (Catalonia)	Stew	A traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations.
Fabada Asturiana	Spain (Asturias)	Chunky	Dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)
Fanesca	Ecuador	Fish	Cod soup
Fish soup bee hoon	Singapore	Fish/seafood	Seafood soup served with thin noodles called Bee hoon.
Fish		Clear or Stock
Fisherman's Soup	Hungary	Fish	Ηot and spicy river fish soup with a lot of hot paprika (Hungarian: Halászlé)
French onion soup	France	Potage	Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.
Frittatensuppe	Austria	Clear	Broth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe)
Fruktsoppa	Sweden	Dessert soup	Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.^[20]
Fufu and Egusi soup	Nigeria	Chunky	Vegetables, meat, fish, and balls of ground melon seed
Fumet	France	Clear or Stock	Fish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bones
Garmugia	Italy (Lucca, Tuscany, central Italy)	Chunky	Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.^[21]^[22]
Gazpacho	Spain	Cold (chilled)	Pureed tomato and vegetables
Ginataan	Philippines	Chunky	Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Ginestrata	Italy (Tuscany, Northern Italy)	Clear or stock	Thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wine
Gising-gising	Philippines	Chunky	A spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste).
Goat meat pepper soup	Nigeria		Common ingredients are goat meat,^[23] crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,^[24] such as Calabash Nutmeg (also called Ehu or Ariwo).
Gogi guksu	South Korea (Jeju Province)		Pork and noodle soup
Gomguk	Korea	Chunky	Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color, with a rich and hearty taste.
Goulash	Hungary	Chunky	Meat (usually beef), paprika and vegetables (especially potatoes). Hungarian: gulyás translates roughly as cowboy
Ground nut soup	West Africa		Groundnuts, also known as peanuts
Kimchi Guk	Korea	Chunky	Kimchi soup
Gumbo	United States (Louisiana)	Chunky	Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.
Harira	Maghreb	Chunky	Popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.
Hot and sour soup	Asia	Chunky	Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Ikan kuah kuning	Indonesia (Maluku, Papua)	Fish	Fish in a clear yellow broth.^[25] It is a side dish of papeda.
Inubaran	Philippines		A Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices.
Íslensk Kjötsúpa	Iceland	Chunky	Meat soup made with lamb and vegetables
Joumou	Haiti	Chunky	Mildly spicy squash soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804.
Kadyos, baboy, kag langka	Philippines	Pork	Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)^[26]
Kadyos, manok, kag ubad	Philippines	Chicken soup	Pigeon peas, chicken, and banana pith^[27]^[28]
Kharcho	Georgia	Chunky	Lamb, rice, vegetables and a highly spiced bouillon
Kusksu	Malta	Chunky	Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads - known locally as kusksu - and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous".^[29]
Kwāti	Nepal	Chunky	Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean
Laksa	Indonesia and Malaysia	Noodle	A Peranakan cuisine.^[30]^[31]
Lagman	Uzbekistan	Chunky	Pasta, vegetables, ground lamb and numerous spices
Leek soup	Wales	Chunky	Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lettuce soup			Lettuce is a primary ingredient.^[32] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.^[32]^[33]
Lentil soup	Ancient	Chunky	Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Linat-an	Philippines		Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.
Lobster stew	Spain	Chunky	Cream or stock-based soup with chunks of lobster
Lobster bisque	France	Bisque	Lobster stock, heavy cream, and sherry
Log-log	Philippines	Noodle	Egg noodle soup (regional variants include Kinalas, Batchoy)
Lohikeitto	Finland	Fish	Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dill
Lung fung soup	China	Snake	Snake, chicken, lemon, chili peppers, and other vegetables.
Lyvzha	Ossetia	Beef	Beef, potatoes, onion, garlic, carrots and thyme, etc.^[34]
Maccu	Italy (Sicily)	Chunky	Fava beans is a primary ingredient
Maki mi	Philippines	Noodle soup	A Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added.
Mami soup	Philippines	Noodle soup	A popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings.
Manhattan clam chowder	United States (Rhode Island)	Chowder	Tomato-based clam chowder
Marghi special	Africa (West Africa)		Fish, vegetables, oil, seasoning, etc.
Maryland crab soup	United States (Maryland)	Chowder	Vegetables, blue crab, and Old Bay Seasoning in a tomato base
Matzah ball soup	Jewish (Ashkenazi)	Chunky	Staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.
Melon soup		Varies	Soup prepared with melon as a primary ingredient. Pictured is a soup with true melon.
Minestrone	Italy	Chunky	Vegetables and pasta
Miso soup	Japan	Fermented	Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Miyeok guk	Korea	Chunky	Seaweed soup from Korea, which is traditionally served to women who have just given birth, and people of all genders on their birthdays. Often with shrimp, sae-al shim (rice cake balls), or potato.
Mohinga	Burma	Fish	Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce, and catfish in a rich broth. Served with rice vermicelli.
Mote de queso	Colombia	Cheese	Made with ñame (yam) and Costeño cheese.
Mulligan Stew	United States	Chunky	Improvised stew, typically made with whatever ingredients are available
Mulligatawny	India	Chunky	Meat, vegetables, and spices. Based on an Indian sauce recipe.
Naengmyeon	Korea	Cold (chilled)	Buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
Nettle soup	Ancient	Chunky	Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
New England clam chowder	United States (New England)	Chowders	Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams
Nikujaga	Japan		Meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables
Nilaga	Philippines		A traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.^[35]^[36]
Odong	Philippines		A Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.^[37]
Oi naengguk	Korea	Cold	A Korean naengguk made with cucumber and garlicky, sour, salty, sweetish broth. Typically eaten as a refreshing side dish in summer.
Okra soup			Okra
Okroshka	Ukraine Russia	Cold (chilled)	Kvass-based vegetable and ham soup
Oxtail soup	United Kingdom	Chunky	Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, Indonesia, where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Palm nut soup			Palm kernel
Panada	Europe	Potage	Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.^[38]
Panadelsuppe	Austria	Bread	Made with broth, rolls and eggs
Pancit buko	Philippines		A Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood.
Pasta fagioli	Italy	Noodle	Chicken stock, pasta and vegetables.
Yellow pea soup	Canada	Chunky	Pea soup, originating with French settlers in Canada. Also called "French-Canadian pea soup"
Peanut soup	Africa	Chunky	Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.
Philadelphia Pepper Pot	United States (Philadelphia)	Chunky	Beef tripe pepper soup
Phở	Vietnam	Noodle	Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts, and sometimes culantro. Sriracha and hoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pickle soup		Chunky	Various types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber.^[39] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup	Thailand		Thai cuisine;^[40] one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago".^[41]
Pozole	Mexico	Chunky	Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup
Psarosoupa (ψαρόσουπα)	Greece	Fish	Oil-and-lemon sauce, vegetables, rice, and salt-water fish
Pumpkin	North America	Smooth or chunky	Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.
Purée Mongole		Smooth or chunky	Split peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream Mongole
Ramen	Japan	Noodle	Fresh or dried noodles in a variety of broths with a variety of toppings such as various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
Rasam	India (southern)	Potage	Broth made in various ways using different spices and tamarind
Rassolnik	Russia	Chunky	Dill pickle soup. It usually contains groats, such as pearl barley, rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (often offal, such as kidney).
Rawon	Indonesia (Surabaya)	Chunky beef	A beef soup in keluak-flavored broth. Specialty of the city of Surabaya, East Java.
Rishtay / Rqaq o Adas	Middle East (Palestinian)	Bean / Noodle	A whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic.
Rose hip soup (Nyponsoppa)	Sweden	Watery	A soup made from blended rose hips, usually served for breakfast or dessert
Rumford's Soup	Germany (Munich, Bavaria)	Potage	Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.^[42]
Saimin	United States (Hawaii)	Noodle	Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo	Spain	Cold (chilled)	Tomato soup with garlic and bread crumbs
Sambar	India	Chunky, gelatinous	Sambar, also spelt sambhar, is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.
Samgyetang	Korea	Chunky	Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Sayur Asem	Indonesia	Cold	An Indonesian vegetable soup that is sour and spicy
Sayur Lodeh	Indonesia (Java)	Chunky vegetable soup	Vegetables stew in coconut milk based soup.
Scotch Broth	Scotland	Potage	Mutton, barley, and various vegetables
Shark fin soup	China	Gelatinous	An expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins.
Shchav, sorrel soup, green borscht, green shchi	Eastern Europe	Chunky	Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.
Shchi	Russia	Chunky	Cabbage soup, a national Russian dish.
Seafood chowder	Ireland	Chowder	Salmon, mussels, shrimp, and scallops in a cream base
She-crab soup	United States (Charleston, South Carolina)	Chowder	Blue crab meat and crab roe
Shrimp bisque	France	Bisque	Shrimp
Sinabawang gulay	Philippines		A Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce).
Sinigang	Philippines		A Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.
Sliced fish soup	Singapore	Fish	Fish, prawns, and vegetables
Snert	Netherlands	Chunky	Thick pea soup, eaten in the winter, traditionally served with sliced sausage
Solyanka	Russia	Chunky	Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives
Sop saudara	Indonesia (Makassar)	Chunky	Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.^[43]
Sopa de Gato	Spain (southern)		Simple soup, typically includes water, bread, oil, garlic, and salt
Sopas	Philippines	Noodle soup	A Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk.
Soto	Indonesia	Chunky	Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.
Soto ayam	Indonesia	Noodle	Rich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard-boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters.
Soup alla Canavese	Italy		White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepper
Soup No. 5	Philippines	Chunky (aphrodisiac)	The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce.
Sour cherry soup	Hungary	Cold (chilled)	Hungarian: meggyleves. Sour cherries, sour cream
Sour rye soup, white borscht, żur	Poland, Belarus		Made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham)
Sour soup (fish soup)	Vietnam	Fish	Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.
Spinach soup		Broth- or cream-based	Prepared using spinach as a main ingredient
Split pea	Ancient	Chunky	Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Squash bisque	France	Bisque
Stone soup	Portugal	Chunky	Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander
Stracciatella	Italy	Broth with chunks	Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.
Sulu köfte	Turkey	Chunky	Ground meat, rice, spices, broth
Sup Kambing	Indonesia and Malaysia	Chunky	Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color
Suam na mais	Philippines	Chunky/Seafood	Corn kernels, shrimp, pork, leafy vegetables
Taco soup	United States	Chunky	Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning.^[44] Vegetarian versions combine beans with the other ingredients, except for the ground beef.^[45]
Talabaw	Myanmar	Brothy to stewlike	Primary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood.^[46]^[47]^[48]^[49] One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine.^[50]
Talbina	Arabian Peninsula		Talbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white.
Tāng Fěn	China	Noodle	Rice noodles in broth, usually beef, chicken, or custom broth
Tāng miǎn	China	Noodle	Egg noodles in broth, usually beef, chicken, or custom broth
Tapado	Garifuna	Seafood	Coconut milk, seafood, plantains
Tarator	Bulgaria	Cold (chilled)	Yogurt and cucumbers
Tarhana	Middle East	Chunky	Fermented grain and dairy
Tekwan	Indonesia (Palembang)	Chunky	Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang.
Tiger penis soup	China	Chunky	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	Philippines	Potage	Chicken, sliced green papayas, malunggay
Tiyula itum	Philippines		A Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat.
Tom Yum	Thailand	Chunky	Lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, and cilantro.
Tomato bisque	France	Bisque	Tomatoes and heavy cream; basil can be added to create tomato basil bisque
Tomato soup		Smooth or chunky	Tomato is the primary ingredient. Also popular in many countries, including Hungary (Hungarian: paradicsomleves) and Poland (Polish: pomidorowa)
Tongseng	Indonesia (Solo)	Chunky meat	A sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java.
Tortilla soup	Mexico	Chunky	Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.
Tteokguk	Korea	Chunky	The Tteok (rice cake) soup is eaten during New Year's Day.
Turkey soup	United States and Canada	Chunky	Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or rice
Ukha or yushka	Russia Ukraine	Fish	Various types of fish, vegetables, lime, dill, parsley, and black pepper
Vegetable soup		Clear or Stock	Vegetables are a primary ingredient
Vichyssoise	France	Cold (chilled)	Creamy potato and leek soup, served with chives
Vori vori	Paraguay	Chunky	Balls of corn flour and cheese, often with chicken
Waterzooi	Belgium	Fish	Stew made with fish (traditional) or chicken
Wedding soup	United States (Italian–American)	Clear or Stock	Green vegetables, meat, chicken broth
Wine soup	Hungary	Beverage soup	Hungarian: borleves.
Winter melon	China	Chunky	Winter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hours
Zuppa pavese	Italy	Broth with chunks	Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.^[51]