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Photo Credit: Jenn Kosar
Explore a diverse array of delightful soups from around the world in our comprehensive blog post. From the comforting classics to the exotic flavors, dive into the cultural richness and culinary creativity that soups bring to our tables. Embark on a flavorful journey with these global soup recipes and discover the stories behind each bowl.
Fan of the soup? Consider one of the following soup providers:
Hale and Hearty: Hale and Hearty is a New York-based soup delivery service that offers a variety of soups made from scratch.
Soupergirl: Soupergirl is a soup delivery service that focuses on healthy and organic soups.
Splendid Spoon: Splendid Spoon primarily focuses on ready-to-eat meals, including soups, smoothies, and bowls.
Babeth’s Feast: Babeth’s Feast offers a range of gourmet soups and other prepared dishes.
Panera Bread: While not exclusively a soup delivery service, Panera Bread is known for its soups and other bakery products.
Zoup!: Zoup! is a restaurant chain that specializes in soups.
Soup, often referred to as a universal comfort food, has a unique ability to transcend cultural boundaries and warm our hearts and bellies. From the spicy and aromatic curries of Asia to the hearty stews of Europe, soups have been an integral part of culinary traditions across the globe. Join us as we embark on a delectable journey to explore some of the most mouthwatering soups from various cultures.
Pho (Vietnam): A fragrant Vietnamese noodle soup with herbs, rice noodles, and often beef or chicken.
Gazpacho (Spain): A cold tomato-based Spanish soup made with fresh vegetables, perfect for hot weather.
Miso Soup (Japan): A traditional Japanese soup made with miso paste, tofu, seaweed, and sometimes vegetables or seafood.
Chicken Noodle Soup (United States): A comforting American classic with chicken, noodles, and vegetables in a savory broth.
Minestrone (Italy): A hearty Italian vegetable soup with pasta or rice, often featuring beans and tomatoes.
Tom Yum (Thailand): A spicy and sour Thai soup made with fragrant herbs, shrimp, and a variety of vegetables.
Borscht (Ukraine): A vibrant Ukrainian beet soup often served with sour cream and dill.
Avgolemono (Greece): A Greek soup with a creamy egg and lemon broth, often made with chicken and rice.
Harira (Morocco): A Moroccan soup with tomatoes, lentils, chickpeas, and spices, often enjoyed during Ramadan.
Caldo Verde (Portugal): A Portuguese soup featuring potatoes, collard greens, and chorizo in a flavorful broth.
Goulash (Hungary): A Hungarian stew-soup with tender beef, paprika, and vegetables, often served with bread or dumplings.
Hot and Sour Soup (China): A Chinese soup with a balanced mix of spicy and sour flavors, featuring ingredients like tofu and mushrooms.
Soto Ayam (Indonesia): An Indonesian chicken soup with turmeric, lemongrass, and rice vermicelli.
Menudo (Mexico): A Mexican soup made with tripe and hominy, often enjoyed as a hearty breakfast dish.
Mulligatawny (India): An Anglo-Indian curry-flavored soup made with lentils, vegetables, and sometimes meat.
Cawl (Wales): A Welsh soup-stew made with lamb or beef and a variety of seasonal vegetables.
Sancocho (Latin America): A hearty Latin American stew-soup featuring meats, root vegetables, and plantains.
Tom Kha Gai (Thailand): A Thai coconut soup with chicken, mushrooms, and fragrant herbs like lemongrass and galangal.
Okroshka (Russia): A Russian cold soup made with kvass (fermented bread drink), vegetables, and often boiled eggs.
Soto Ayam (Indonesia): An Indonesian chicken soup with turmeric, lemongrass, and rice vermicelli.
Callaloo (Caribbean): A Caribbean soup made with leafy greens, coconut milk, and often crab or other seafood.
Solyanka (Russia): A Russian soup with a mix of meats, sausages, pickles, and sometimes olives, creating a unique flavor profile.
Cullen Skink (Scotland): A Scottish soup made with smoked haddock, potatoes, and onions, often enjoyed with crusty bread.
Mohinga (Myanmar): A Burmese rice noodle soup with fish broth, often served as a popular breakfast dish.
Kharcho (Georgia): A Georgian soup with a rich blend of meat, rice, walnuts, and aromatic spices.
Chupe de Camarones (Peru): A Peruvian shrimp chowder with potatoes, corn, and a rich and creamy base.
Tangia (Morocco): A Moroccan slow-cooked meat soup with aromatic spices and preserved lemons.
Canh Chua (Vietnam): A sour Vietnamese soup with tamarind, pineapple, fish, and various vegetables.
Avgokalamoura (Greece): A Greek egg and lemon soup featuring meatballs, rice, and a velvety broth.
Ukha (Russia): A Russian fish soup made with freshwater fish, potatoes, and various root vegetables.
Tomato Rasam (India): A South Indian soup with a tangy and spicy broth made from tamarind and tomatoes.
Bouillon (Belgium): A clear broth soup often enjoyed as a comforting appetizer in Belgian cuisine.
Taro Soup (Hawaii): A traditional Hawaiian soup with taro root, coconut milk, and often fish or meat.
Salmorejo (Spain): A cold Spanish soup similar to gazpacho, made with tomatoes, bread, and olive oil.
Khar (Assam, India): An Assamese soup with alkaline ingredients, pulses, and flavors of meat or fish, resulting in a distinct taste.
Kartoffelsuppe (Germany): A German potato soup featuring potatoes, vegetables, and often bacon or sausage.
Patsas (Greece): A hearty Greek tripe soup often enjoyed as a late-night dish with garlic and vinegar.
Udon (Japan): A Japanese noodle soup with thick udon noodles in a savory broth, often garnished with tempura.
Kharcho (Georgia): A Georgian soup with meat, rice, and walnuts, creating a harmonious blend of flavors.
Kibbeh Soup (Lebanon): A Lebanese soup with dumplings made from ground meat and bulgur wheat, simmered in a flavorful broth.
Sopa de Mondongo (Latin America): A tripe soup enjoyed in various Latin American countries, made with a mix of meats, vegetables, and spices.
Kimchi Guk (South Korea): A Korean soup featuring fermented kimchi in a flavorful broth, often served with rice.
Pozole (Mexico): A Mexican soup made with hominy (dried maize kernels), meat (usually pork or chicken), and garnished with various toppings.
Haleem (Pakistan and India): A thick and hearty stew-soup made with a mix of lentils, meat, and grains, often enjoyed during festivals.
Ciorbă de Burtă (Romania): A Romanian soup made with tripe, garlic, and sour cream, creating a unique combination of flavors.
Sopa de Lima (Mexico): A Yucatecan delight featuring shredded chicken, crispy tortilla strips, and a citrus-infused broth.
Ash Reshteh (Iran): A Persian noodle soup with beans, herbs, and noodles, often enjoyed during special occasions.
Kuy Teav (Cambodia): A Cambodian noodle soup with pork, seafood, or beef, served with rice noodles and garnished with herbs.
Zuppa Toscana (Italy): An Italian soup originating from Tuscany, featuring potatoes, sausage, and kale in a creamy broth.
Sinigang (Philippines): A Filipino sour soup made with tamarind, tomatoes, and various vegetables, often enjoyed with seafood or pork.
Bouillabaisse (France): A Provençal fish stew-soup from France, featuring a variety of fish and shellfish in a saffron-infused broth.
Jjamppong (Korea and China): A spicy Korean-Chinese soup with seafood, vegetables, and noodles, often enjoyed for its bold flavors.
Molokhia (Egypt): A traditional Egyptian soup made from the leaves of the jute plant, often served with rice.
Fanesca (Ecuador): A hearty Ecuadorian soup enjoyed during Holy Week, made with a variety of beans, grains, and vegetables.
Aji de Gallina (Peru): A Peruvian delight with shredded chicken and walnuts in a spicy yellow pepper sauce.
Shrimp Etouffée (Louisiana, USA): A Creole dish from Louisiana, featuring a thick and flavorful stew served over rice.
Efo Riro (Nigeria): A rich Nigerian vegetable soup made with leafy greens, peppers, and often meat or fish.
Salad Shirazi (Iran): An Iranian cold soup with diced cucumbers, tomatoes, onions, and herbs, dressed with lime juice and olive oil.
Kapusta (Poland): A Polish soup-stew made with sauerkraut, mushrooms, and sometimes smoked sausage.
Janchi-guk (Korea): A traditional Korean banquet soup often served during celebrations, featuring a clear broth and various vegetables.
Chupe de Centolla (Chile): A Chilean crab stew-soup with king crab meat and a creamy broth, often enjoyed along the coast.
Tangyuan (China): A Chinese dessert soup with glutinous rice dumplings served in a sweet broth, often enjoyed during festivals.
Fufu and Light Soup (Ghana): A popular Ghanaian dish featuring light soup with a variety of meats and fufu, a dough made from cassava or plantains.
Bun Bo Hue (Vietnam): A Vietnamese soup from Hue, known for its spicy broth with beef and pork, served with vermicelli noodles.
Acquacotta (Italy): A rustic Italian soup known as “cooked water,” made with simple ingredients like stale bread, tomatoes, and eggs.
Tomato and Egg Drop Soup (China): A Chinese comfort food with tomatoes and beaten eggs in a savory broth, often enjoyed with rice.
Molokhia (Egypt): A traditional Egyptian soup made from the leaves of the jute plant, often served over rice.
Sopa Paraguaya (Paraguay): A Paraguayan cornbread soup that’s dense and cheesy, a true celebration of Paraguayan gastronomy.
Ash Reshteh (Iran): A Persian noodle soup with beans, herbs, and noodles, often enjoyed during celebrations and special occasions.
Dzama (Madagascar): A traditional Malagasy soup with various vegetables, meat, and peanuts, reflecting the island’s diverse influences.
Solyanka (Russia): A Russian soup-stew with a mix of meats, sausages, pickles, and sometimes olives, creating a unique flavor profile.
Cazuela (Chile): A comforting Chilean stew-soup with beef or chicken, corn, potatoes, pumpkin, and other vegetables.
Salad Shirazi (Iran): An Iranian cold soup with diced cucumbers, tomatoes, onions, and herbs, dressed with lime juice and olive oil.
Kapusta (Poland): A Polish soup-stew made with sauerkraut, mushrooms, and sometimes smoked sausage.
Janchi-guk (Korea): A traditional Korean banquet soup often served during celebrations, featuring a clear broth and various vegetables.
Chupe de Centolla (Chile): A Chilean crab stew-soup with king crab meat and a creamy broth, often enjoyed along the coast.
Tangyuan (China): A Chinese dessert soup with glutinous rice dumplings served in a sweet broth, often enjoyed during festivals.
Fufu and Light Soup (Ghana): A popular Ghanaian dish featuring light soup with a variety of meats and fufu, a dough made from cassava or plantains.
Bun Bo Hue (Vietnam): A Vietnamese soup from Hue, known for its spicy broth with beef and pork, served with vermicelli noodles.
Acquacotta (Italy): A rustic Italian soup known as “cooked water,” made with simple ingredients like stale bread, tomatoes, and eggs.
Tomato and Egg Drop Soup (China): A Chinese comfort food with tomatoes and beaten eggs in a savory broth, often enjoyed with rice.
Miso Ramen (Japan): A Japanese noodle soup featuring miso broth, ramen noodles, and various toppings like vegetables and pork.
Bolivian Peanut Soup (Bolivia): A Bolivian soup made with peanuts, meat, and vegetables, creating a rich and nutty flavor.
Koldskål (Denmark): A Danish cold buttermilk soup often enjoyed in the summer, made with buttermilk, eggs, and sugar.
Cazuela de Pollo (Chile): A Chilean chicken soup-stew with corn, potatoes, pumpkin, and other vegetables, often enjoyed with aji sauce.
Pumpkin Soup (Australia): A popular Australian soup made from roasted pumpkin, often garnished with cream and toasted seeds.
Avgolemono Soup (Turkey): A Turkish version of the Greek avgolemono, featuring a lemony egg and rice soup.
Cawl Mamgu (Wales): A traditional Welsh soup-stew with lamb or beef, root vegetables, and leeks.
Bouza (Egypt): An Egyptian fermented bread soup, often flavored with herbs and spices.
Bouillabaisse (France): A Provençal fish stew-soup from France, featuring a variety of fish and shellfish in a saffron-infused broth.
Zurek (Poland): A Polish sour rye soup often enjoyed during Easter, made with fermented rye flour, sausage, and hard-boiled eggs.
Khao Poon (Laos): A Lao soup made with rice vermicelli noodles, meat, and a fragrant broth often enriched with coconut milk.
Avgolemono (Greece): A Greek egg and lemon soup featuring meatballs, rice, and a velvety broth.
Pasta e Fagioli (Italy): An Italian bean and pasta soup, often made with tomatoes, herbs, and pancetta.
Laksa (Malaysia and Singapore): A spicy noodle soup with coconut milk, often featuring seafood or chicken, and garnished with herbs.
Caldo de Pollo (Mexico): A Mexican chicken soup with a flavorful broth, often loaded with vegetables and garnished with lime and cilantro.
Ribollita (Italy): A Tuscan vegetable soup-stew made with bread, beans, and vegetables, often served with a drizzle of olive oil.
Zuppa di Pesce (Italy): An Italian seafood soup featuring a variety of fish and shellfish in a tomato-based broth.
Samgyetang (South Korea): A Korean ginseng chicken soup, often enjoyed during the hot summer months to boost energy.
Sancocho de Gallina (Dominican Republic): A Dominican chicken stew-soup featuring yuca, plantains, and various vegetables.
Sorrel Soup (Jamaica): A Jamaican soup made with sorrel leaves, often enjoyed during the Christmas season.
Shirin Polo (Iran): A Persian sweet rice soup made with dried fruits, nuts, and aromatic spices.
Sancocho de Gallina (Colombia): A Colombian chicken stew-soup featuring yuca, plantains, corn, and other vegetables.
Oxtail Soup (Jamaica): A Jamaican soup made with oxtail, vegetables, and often Scotch bonnet peppers for a kick of heat.
Koldskål (Denmark): A Danish cold buttermilk soup often enjoyed in the summer, made with buttermilk, eggs, and sugar.
Gulyásleves (Hungary): A Hungarian soup known as goulash soup, featuring tender beef, vegetables, and paprika.
Mulligatawny Soup (Sri Lanka): A Sri Lankan version of the Anglo-Indian mulligatawny, featuring lentils, spices, and coconut milk.
Spaghetti Carbonara Soup (Italy): An Italian-inspired soup version of the classic pasta dish, featuring eggs, cheese, and pancetta.
Niku Udon (Japan): A Japanese soup with udon noodles, thinly sliced beef, green onions, and a soy-based broth.
Puchero (Spain): A Spanish stew-soup made with a variety of meats, vegetables, and chickpeas.
Haleem (Bangladesh): A Bangladeshi version of the thick and hearty stew-soup made with lentils, meat, and grains.
Fasolada (Greece): A Greek bean soup-stew made with white beans, vegetables, and olive oil.
Ciorbă de Burtă (Moldova): A Moldovan soup made with tripe, garlic, and sour cream, creating a unique combination of flavors.
Ribollita (Italy): A Tuscan vegetable soup-stew made with bread, beans, and vegetables, often served with a drizzle of olive oil.
Fish Chowder (New England, USA): A creamy American chowder made with fish, potatoes, and often bacon, hailing from the New England region.
Sancocho (Puerto Rico): A Puerto Rican stew-soup made with a variety of meats, root vegetables, and spices.
Borscht (Poland): A Polish version of borscht, often featuring a hearty mix of beets, cabbage, and meat.
Ajiaco (Cuba): A Cuban version of ajiaco, a stew-soup with various meats, vegetables, and often yuca.
Rice Congee (Asia): A common Asian rice soup made by simmering rice in water until it breaks down into a porridge-like consistency, often enjoyed with various toppings.
Ramen (Japan): A popular Japanese noodle soup featuring flavorful broth, wheat noodles, and a variety of toppings like sliced pork, seaweed, and eggs.
Sopa de Ajo (Spain): A Spanish garlic soup made with bread, paprika, and poached eggs, often enjoyed as a comfort food.
Fish Head Curry (Singapore and Malaysia): A spicy and flavorful curry soup made with fish heads and various spices, popular in Singapore and Malaysia.
Egusi Soup (Nigeria): A Nigerian soup made with ground melon seeds, vegetables, and often meat or fish.
Tomato and Lentil Soup (Middle East): A Middle Eastern soup made with tomatoes, lentils, and fragrant spices like cumin and coriander.
Sopa de Mariscos (Mexico): A Mexican seafood soup with a variety of shellfish and fish, often cooked in a tomato-based broth.
Pozharsky Dumpling Soup (Russia): A Russian soup featuring meat-filled dumplings served in a clear broth.
Bubur Ayam (Indonesia): An Indonesian chicken congee made with rice porridge and various toppings like fried shallots and shredded chicken.
Zoni (Japan): A Japanese soup often enjoyed during New Year’s celebrations, featuring mochi rice cakes and vegetables in a clear broth.
Ramen (South Korea): A Korean adaptation of ramen featuring unique flavors and ingredients like kimchi, seafood, and vegetables.
Miso Soup with Tofu and Seaweed (Japan): A classic Japanese miso soup with tofu and seaweed, often enjoyed as a comforting starter.
Garbure (France): A French vegetable soup-stew with cabbage, meats, and beans, often associated with the Gascony region.
Kibbeh Soup (Syria): A Syrian version of kibbeh soup, often made with bulgur wheat and ground meat dumplings in a flavorful broth.
Shchi (Russia): A Russian cabbage soup with a mix of vegetables and often meat, reflecting the country’s hearty cuisine.
Ukha (Russia): A Russian fish soup often made with freshwater fish, potatoes, and various root vegetables.
Sopa de Fideo (Mexico): A Mexican noodle soup made with thin vermicelli noodles in a tomato-based broth.
Waterzooi (Belgium): A Belgian creamy soup-stew made with fish or chicken, vegetables, and often enriched with cream and egg yolks.
Aash (Iran): A traditional Iranian soup often made with a variety of legumes, grains, and herbs, resulting in a nourishing dish.
Tinolang Manok (Philippines): A Filipino chicken soup with ginger, green papaya, and chili leaves, often served with rice.
Tortilla Soup (Mexico): A Mexican soup with a tomato-based broth, tortilla strips, and various toppings like avocado and cheese.
Gulyásleves (Hungary): A Hungarian soup known as goulash soup, featuring tender beef, vegetables, and paprika.
Sinampalukang Manok (Philippines): A Filipino sour soup made with chicken and young tamarind leaves, creating a tangy and flavorful broth.
Kjötsúpa (Iceland): An Icelandic meat soup often made with lamb, root vegetables, and barley, reflecting the country’s culinary heritage.
Ukodo (Nigeria): A Nigerian yam pepper soup made with yams, spicy peppers, and assorted meats or fish.
Acarajé Soup (Brazil): A Brazilian soup featuring acarajé, deep-fried black-eyed pea fritters, often enjoyed with shrimp stew.
Spicy Seafood Soup (Thailand): A fiery Thai seafood soup with a mix of shellfish and fish, cooked in a spicy and aromatic broth.
Kokoda (Fiji): A Fijian ceviche-like soup made with raw fish marinated in coconut milk, lime juice, and chili.
Kuy Teav (Cambodia): A Cambodian noodle soup with a clear broth, often featuring pork, shrimp, and rice noodles.
Cawl Mamgu (Wales): A traditional Welsh soup-stew with lamb or beef, root vegetables, and leeks.
Kartoffelsuppe (Germany): A German potato soup often made with leeks, carrots, and sometimes sausage.
Goulash Soup (Serbia): A Serbian version of goulash soup with tender beef, paprika, and vegetables.
Tavuk Çorbası (Turkey): A Turkish chicken soup often flavored with rice, lemon, and fresh herbs.
Takola (Papua New Guinea): A Papuan soup made with taro leaves, often cooked with coconut milk and other vegetables.
Borscht (Uzbekistan): An Uzbek version of borscht, often featuring meat, beets, and vegetables.
Jinga Soup (Kenya): A Kenyan soup made with cowpeas, corn, and often groundnut sauce, creating a hearty and nutritious dish.
Bamia (Lebanon): A Lebanese okra stew-soup often made with lamb, tomatoes, and aromatic spices.
Kozhikode Halu Saaru (India): A South Indian coconut milk soup often made with chicken and a blend of spices.
Dongchimi (South Korea): A Korean radish water kimchi often enjoyed as a cold soup, featuring a refreshing and slightly tangy flavor.
Pappa al Pomodoro (Italy): A Tuscan tomato and bread soup, often made with ripe tomatoes, stale bread, and fresh basil.
Kare-Kare (Philippines): A Filipino oxtail stew often served as a soup, featuring a peanut-based sauce and various vegetables.
Mujadara Soup (Middle East): A Middle Eastern lentil and rice soup often flavored with cumin and served with crispy onions.
Buddha Jumps Over the Wall (China): A Chinese delicacy featuring a mix of premium ingredients like abalone, shark’s fin, and ham, cooked in a rich broth.
Ash-e Reshteh (Iran): An Iranian noodle and bean soup often enjoyed during Nowruz (Persian New Year), featuring a variety of greens and herbs.
Patsa Soup (Armenia): An Armenian tripe soup made with garlic, vinegar, and often served with a side of flatbread.
Chupe de Ollucos (Peru): A Peruvian soup-stew featuring ollucos (a type of root vegetable) in a creamy and spicy broth.
Sopa de Puchero (Argentina): An Argentine beef and vegetable soup often made with a variety of cuts of meat and seasonal vegetables.
Tong Sui (China): A Chinese dessert soup with a variety of ingredients like beans, fruits, and rice, often enjoyed as a sweet treat.
Easter Soup (Lithuania): A Lithuanian soup often enjoyed during Easter, featuring radishes, potatoes, and often sour cream.
Cazuela de Mariscos (Chile): A Chilean seafood stew often made with a mix of shellfish and fish, flavored with spices and herbs.
Bakso (Indonesia): An Indonesian meatball soup often enjoyed as street food, featuring flavorful broth, noodles, and meatballs.
Sambar (India): A South Indian lentil soup with a mix of vegetables, often flavored with tamarind and aromatic spices.
Kjötsúpa (Iceland): An Icelandic meat soup often made with lamb, root vegetables, and barley, reflecting the country’s culinary heritage.
Sopa de Pata (Honduras): A Honduran tripe soup often cooked with vegetables and aromatic spices.
Taho (Philippines): A Filipino snack soup made with fresh silken tofu, arnibal (sweet syrup), and sago pearls (tapioca pearls).
Ciorbă de Lobodă (Romania): A Romanian sorrel soup often made with spinach or sorrel leaves, sour cream, and served with a boiled egg.
Ramen (Taiwan): A Taiwanese adaptation of ramen, often featuring a variety of toppings like stewed pork, bamboo shoots, and pickled mustard greens.
Sancocho de Pescado (Colombia): A Colombian fish stew-soup often made with plantains, yuca, and various types of fish.
Corn Chowder (United States): A creamy American chowder made with corn and often potatoes, showcasing the abundance of harvest.
Bouillabaisse (Greece): A Greek version of bouillabaisse often featuring a mix of fish and seafood in a tomato-based broth.
Miso Clam Chowder (Japan and United States): A fusion of Japanese miso soup and American clam chowder, often made with clams and vegetables.
Miso Ramen (United States): An American twist on Japanese miso ramen, often featuring a fusion of flavors and ingredients.
As we reach the end of our exploration of global soups, we’re reminded that each bowl is a gateway to a world of flavors, traditions, and stories. From the unique textures of Molokhia to the familiar comfort of Gumbo, each soup represents the love, creativity, and heritage that come together to nourish both body and soul. So, whether you’re savoring the simple or indulging in the complex, let each spoonful be a celebration of the remarkable diversity that makes our culinary world truly extraordinary.
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