#soup
40 viral recipes tagged #soup.
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French Onion Soup
Deeply caramelized onions, dark beef stock, Gruyère melted over a toasted baguette crouton. Sixty minutes mostly hands-off.
frenchsoupcomfort -
Avgolemono — Greek Lemon Chicken Rice Soup
Stock thickened by eggs and lemon into a velvety, faintly tangy broth, with shreds of poached chicken and tender rice. The cure for grey weather, hangovers, and grief.
greeksoupcomfort -
Mercimek Çorbası — Turkish Red Lentil Soup
The soup on every Turkish table, breakfast to dinner. Red lentils simmered soft with onion and carrot, blitzed silky, finished with a sizzle of pul biber butter and a hard squeeze of lemon.
turkishsoupvegan -
Borscht — Beet & Cabbage Soup
Deep ruby, sweet-sour and savory, with tender beef, beets, cabbage, and potato. Finished with a swirl of sour cream and a shower of dill. The hearty bowl that defines Ukrainian and Eastern European home cooking.
ukrainiansoupcomfort -
Hungarian Goulash (Gulyás)
Not the thick stew the rest of the world calls goulash — the real Hungarian gulyás is a soup: tender beef and potato in a paprika-stained broth, deeply warming, built on a foundation of slowly sweated onions and a mountain of sweet paprika.
hungariansoupcomfort -
Tom Yum Goong — Thai Hot & Sour Shrimp Soup
Thailand's iconic hot-and-sour soup: a fragrant broth of lemongrass, galangal, kaffir lime, and chili, brightened with lime and fish sauce, full of plump shrimp and mushrooms. Ready in twenty minutes.
thaisoupweeknight -
Gazpacho Andaluz — Andalusian Cold Tomato Soup
Andalusia's answer to summer heat: ripe raw tomatoes blended with cucumber, pepper, garlic, day-old bread, good olive oil and a splash of sherry vinegar, then chilled until ice-cold. Silky, bright and refreshing — drunk from a glass or served in a bowl with crunchy diced toppings. No cooking required.
spanishsoupvegan -
Pozole Rojo — Mexican Hominy & Pork Soup
Mexico's great celebration soup: tender pork and plump hominy simmered in a deep red broth of dried guajillo and ancho chillies, then loaded at the table with crisp shredded cabbage, radish, onion, oregano and lime. Centuries old and endlessly comforting — a pot of pozole means a party.
mexicansouppork -
Bún Bò Huế — Spicy Hue Beef Noodle Soup
The fiery cousin of phở from the old imperial city of Huế: a deep beef-and-pork broth perfumed with lemongrass, stained red with annatto and chilli, and given its soul by a spoonful of fermented shrimp paste. Served with thick round rice noodles, tender beef shank and a mountain of fresh herbs — bolder, spicier and more complex than phở.
vietnamesesoupbeef -
Sundubu-jjigae — Korean Soft Tofu Stew
The bubbling Korean comfort classic: silky uncurdled tofu in a fiery red broth built on a gochugaru chilli oil, with clams or pork, kimchi and a raw egg cracked in at the table. It arrives spitting hot in a stone ttukbaegi and cooks the egg as you serve it — a fast, soul-warming one-pot meal with rice.
koreansoupspicy -
Khao Soi — Northern Thai Curry Noodle Soup
Chiang Mai's signature bowl: silky egg noodles in a rich, golden coconut-curry broth, topped with a tangle of crisp fried noodles and tender chicken. You finish it yourself with lime, shallot, pickled mustard greens and chilli — a glorious play of creamy and crunchy, rich and sharp, with Burmese roots and northern Thai soul.
thaisoupcoconut -
Tonkotsu Ramen — Rich Pork Bone Ramen
The rich, milky-white ramen of Fukuoka: pork bones boiled hard for hours until the broth turns opaque, collagen-thick and deeply savoury. Served with springy thin noodles, melting chāshū pork, a jammy marinated egg and a tare seasoning base. It's a project — but a bowl of real tonkotsu is one of the great pleasures of the noodle world.
japanesesoupnoodles -
Żurek — Polish Sour Rye Soup
Poland's beloved sour soup: a tangy broth soured with fermented rye starter (zakwas), rich with smoked sausage and marjoram, and served with a halved hard-boiled egg. Traditionally ladled into a hollowed bread loaf at Easter, it's hearty, gently sour and deeply comforting — Poland in a bowl.
polishsouppork -
Kimchi-jjigae — Korean Kimchi Stew
The everyday Korean stew that turns a jar of well-fermented kimchi into dinner: tangy, spicy kimchi simmered with pork belly and tofu into a deep, comforting red broth. The secret is sour, mature kimchi — the more fermented, the better the stew. Served bubbling with a bowl of rice, it's the taste of a Korean home kitchen.
koreansoupspicy -
Caldo Verde — Portuguese Kale & Potato Soup
Portugal's national soup: a silky purée of potato and onion in good olive oil, with finely shredded greens (couve / collard) stirred in at the end so they stay bright, and slices of smoky chouriço for richness. Humble, soothing and beloved from everyday dinners to festas — finished with a generous thread of olive oil and served with broa cornbread.
portuguesesoupcomfort-food -
Miso Soup — Japanese Dashi & Miso Soup
The soul of the Japanese table: a clear dashi broth whisked with miso paste and dotted with silken tofu, wakame seaweed and spring onion. Ready in 10 minutes, it's the everyday soup served with almost every Japanese meal — and the golden rule is to never boil it once the miso goes in, so the aroma and gut-friendly cultures stay alive.
japanesesoupquick -
Bouillabaisse — Provençal Fish Stew
Marseille's legendary fish stew: a fragrant broth built on fennel, tomato, saffron and orange zest, in which a mix of fish (and often shellfish) is gently poached. Traditionally served in two courses — the saffron broth with rouille-topped croutons first, then the fish — it began as a fishermen's dish made from the day's unsold catch, and became a glory of Provençal cooking.
frenchseafoodsoup -
Soto Ayam — Indonesian Turmeric Chicken Soup
Indonesia's golden comfort soup: a clear chicken broth fragrant with turmeric, lemongrass and ginger, ladled over rice vermicelli, shredded chicken, boiled egg and bean sprouts, then showered with fried shallots, celery and a squeeze of lime. Every region has its own version; this is the bright, aromatic clear-broth soto ayam, served with sambal and crackers.
indonesiansoupchicken -
Wonton Noodle Soup — Cantonese Wonton Mein
The Cantonese classic of Hong Kong's noodle shops: plump prawn-and-pork wontons and springy thin egg noodles in a clear, savoury broth, finished with a few leaves of yu choy and a drizzle of sesame oil. Delicate and comforting, it lives on three things — juicy wontons, bouncy noodles and a clean, deeply savoury broth.
chinesesoupnoodles -
Bún Riêu — Vietnamese Crab & Tomato Noodle Soup
A tangy, savoury Vietnamese noodle soup built on a freshwater-crab-and-tomato broth, with clouds of a fluffy crab-and-pork-paste 'riêu' floating on top. Soured lightly and finished with shrimp paste, it's served over rice vermicelli with tofu, tomato and a big plate of herbs. Bright, light and deeply savoury — a beloved everyday bowl across Vietnam.
vietnamesesoupseafood -
Tom Yum Goong — Thai Hot & Sour Shrimp Soup
Thailand's most famous soup: a fragrant, fiery, sour broth alive with lemongrass, galangal, kaffir lime leaf and chilli, studded with plump shrimp and mushrooms, balanced with fish sauce and lime. Tom yum goong walks the Thai tightrope of hot, sour, salty and a touch of sweet — clear-broth or creamy with a spoon of chilli paste and evaporated milk. Bright, aromatic and ready in 20 minutes.
thaisoupseafood -
Pozole Rojo — Mexican Hominy & Pork Soup
Mexico's great celebration soup: a deep red, chile-rich pork broth swimming with nubbly hominy corn, simmered for hours and brought to life at the table with a riot of crunchy garnishes — shredded cabbage, radish, onion, lime, oregano and crisp tostadas. Pozole rojo is fiesta food, served at birthdays, holidays and Mexican Independence Day, where the build-your-own bowl is half the joy.
mexicanporksoup -
Hot and Sour Soup — Chinese Suan La Tang
The takeout favourite done right: a savoury broth made genuinely hot from white pepper and genuinely sour from black vinegar, thick with silky ribbons of egg, soft tofu, wood-ear mushroom and bamboo shoot, lightly thickened to a velvety body. Suan la tang is fast, warming and endlessly adjustable — the balance of pepper-heat and vinegar-tang, added at the end, is what separates a great bowl from a gloopy one.
chinesesoupquick -
Sinigang — Filipino Sour Tamarind Soup
The Philippines' beloved sour soup: pork (or shrimp, fish or beef) simmered in a broth made mouth-puckeringly tangy with tamarind, loaded with vegetables like water spinach, radish, eggplant and long beans. Sinigang is comforting, savoury and bracingly sour — the national craving on a rainy day — and the level of asim (sourness) is a matter of fierce personal pride, eaten with plenty of steamed rice and a saucer of fish sauce.
filipinoporksoup -
Ash Reshteh — Persian Herb, Noodle & Bean Soup
A thick, nourishing Persian soup that's almost a meal in a bowl: a deep green broth packed with fresh herbs, spinach, three kinds of beans and lentils, and reshteh (Persian noodles), finished with tangy kashk (fermented whey), sweet caramelised onions and minty fried garlic. Ash reshteh is the soup of gatherings, Nowruz (Persian New Year) and chilly days — comforting, herby and complex, with the noodles symbolically representing the untangling of life's paths.
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Minestrone — Italian Vegetable & Bean Soup
Italy's great soup of the cucina povera: a hearty, ever-changing pot of seasonal vegetables, beans and a little pasta or rice, built on a slow-cooked soffritto and simmered until everything is tender and the broth is rich and savoury. Minestrone has no fixed recipe — it's a celebration of whatever the garden and pantry offer — but the soffritto base, a Parmesan rind in the pot, and a finish of good olive oil and grated cheese turn humble vegetables into something deeply comforting.
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Kake Udon — Japanese Udon Noodle Soup
The soul-soothing simplicity of Japanese noodle soup: thick, chewy, slippery udon noodles in a clear, light, savoury dashi broth seasoned with soy and mirin, topped with little more than sliced spring onion. Kake udon is comfort distilled — the broth and the bouncy noodles are everything, so the quality of the dashi matters. It's quick, warming and endlessly customisable, the base for countless toppings from tempura to a soft poached egg.
japanesenoodlessoup -
Tom Kha Gai — Thai Coconut Chicken Soup
The gentler, creamy cousin of tom yum: a fragrant Thai soup of chicken and mushrooms in a silky coconut-milk broth, perfumed with galangal (kha), lemongrass and kaffir lime leaf, and balanced with fish sauce and lime. Tom kha gai is soothing and aromatic rather than fiery — the coconut mellows the heat — with the same bright hot-sour-salty edge underneath. Comforting, quick and luxurious, it's a Thai restaurant favourite that's easy to make at home.
thaichickensoup -
Curry Laksa — Coconut Noodle Soup
A bowl of Malaysian comfort: springy noodles in a fragrant coconut-curry broth built on a hand-pounded spice paste, topped with prawns, chicken, puffed tofu, bean sprouts, egg, and a spoon of sambal. Rich, spicy, and deeply aromatic.
asiansoupnoodles -
Egusi Soup
Egusi soup is a rich, savory Nigerian classic built on ground melon seeds that swell in red palm oil into soft, golden curds cradling assorted meat, stockfish, and smoky dried fish. The finish is deep and nutty with a gentle scotch bonnet heat, ribboned with tender pumpkin leaves. Frying the seasoned egusi paste in bloomed palm oil before adding stock is what gives the soup its signature caked texture instead of a thin, grainy gravy.
nigerianwest-africansoup -
Caldo de Pollo
Caldo de pollo is the Mexican home-kitchen chicken soup: bone-in chicken gently simmered into a clear golden broth, then loaded with chunks of carrot, potato, chayote, squash, and sweet corn on the cob. Skimming the foam and keeping the pot at a bare simmer keeps the broth clean-tasting and the meat fall-off-the-bone tender, while a squeeze of lime and a scatter of raw onion and cilantro at the table wake the whole bowl up.
mexicansoupchicken -
Corn Chowder
This corn chowder is a thick, creamy one-pot American soup built on smoky bacon, tender Yukon Gold potatoes, and mounds of sweet corn. Blending just a third of the pot gives it a velvety body while leaving plenty of whole kernels to pop against the spoon. A last-minute pour of milk and cream keeps it silky without turning heavy or pasty.
soupamericancomfort-food -
Split Pea Soup with Ham
A thick, spoon-coating green split pea soup built on a smoked ham hock that seasons the pot as it simmers, then gets shredded back in for meaty bites throughout. The peas need no soaking — they collapse into a naturally creamy base after about an hour of gentle simmering, no blender required. A splash of cider vinegar at the end brightens all that smoky, earthy richness.
soupamericancomfort-food -
Stracciatella Soup
Stracciatella is Rome's answer to egg drop soup: golden chicken broth laced with tender shreds of Parmigiano-enriched egg, warmed with nutmeg and a whisper of lemon zest. The "little rags" (stracciatella means exactly that) form because you stream the egg mixture into barely simmering broth and let it set for a moment before stirring — pour into boiling broth and you get cloudy wisps instead. A spoonful of semolina in the eggs is the old Roman trick that gives the rags body, so they stay silky rather than dissolving.
italiansoupquick -
Sopa de Fideo
Sopa de fideo is the tomato noodle soup of Mexican home kitchens: thin wheat noodles toasted in oil until nutty and golden, then simmered in a smooth, garlicky tomato broth until silky and just tender. Toasting the dry fideo first is what separates the real thing from plain noodle soup — it keeps the strands from turning mushy and gives the broth a deep, roasty backbone. The whole pot comes together in about 35 minutes with pantry staples, which is exactly why it is the weeknight comfort food generations of Mexican kids grew up on.
mexicansoupcomfort-food -
Cream of Mushroom Soup
A silky, deeply savory soup built on a pound and a half of hard-seared mushrooms rather than a can. Browning the mushrooms in batches until their edges caramelize concentrates their flavor before the broth ever hits the pot, and blending only half the soup gives you a velvety base with meaty bites of mushroom in every spoonful. A splash of cream and dry sherry at the end makes it taste like it simmered all day.
soupcomfort-foodvegetarian -
White Chicken Chili
White chicken chili is the pale, creamy cousin of the red bowl: tender shredded chicken, white beans, and roasted green chiles in a cumin-scented broth finished with cream cheese and a squeeze of lime. Poaching the chicken breasts right in the simmering broth keeps them juicy and seasons the soup at the same time, while mashing a cup of the beans thickens the pot naturally—no flour, no cornstarch. The result is rich but bright, with gentle poblano heat you can dial up or down.
soupamericanone-pot -
Mulligatawny Soup
Mulligatawny is the Anglo-Indian "pepper water" soup: a curried chicken and red lentil soup brightened with apple, finished with coconut milk, and served over basmati rice. The lentils collapse as they simmer, thickening the broth naturally so you get a velvety, spoon-coating texture without any flour or cream. Blooming the curry powder and whole aromatics in ghee before the liquid goes in is what gives the soup its deep, toasty backbone.
indiananglo-indiansoup -
Tomato Bisque
This tomato bisque is the silky, restaurant-style upgrade to classic tomato soup: deeply savory from slow-cooked onion and caramelized tomato paste, then blended velvet-smooth and finished with heavy cream. Building a light butter-and-flour roux right in the pot gives the soup real body, so the cream enriches rather than thins it. Canned whole peeled tomatoes deliver reliable, concentrated flavor any month of the year.
soupamericancomfort-food -
Caldo de Res (Mexican Beef Soup)
Caldo de res is the big, restorative Mexican beef soup built on bone-in shank simmered until the marrow enriches the broth and the meat pulls apart, with corn on the cob, chayote, carrots, potatoes, zucchini, and cabbage added in stages so each lands perfectly tender. Starting the shank in cold water and holding the pot at a bare simmer keeps the broth clear and deeply beefy instead of greasy or cloudy. A last-minute shower of raw onion, cilantro, and lime wakes the whole bowl up.
mexicansoupbeef