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List of soups

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From Wikipedia, the free encyclopedia

See also:List of stews andCategory:Soups

This is alist of notable soups.Soups have 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. Abroth 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 astock.

Apotage is 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.

Bisques areheavy cream soups traditionally prepared withshellfish, but can be made with any type ofseafood 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 quicksauce in a variety ofmeat andpasta convenience food dishes, such ascasseroles. Similar to bisques,chowders are thick soups usually containing some type of starch.

Coulis were 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

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This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.

Name	Origin	Type	Distinctive ingredients and description
Abula (soup)	Yorubaland	Smooth	Beans (includinglocust beans),ewedu,chili peppers,potash and other vegetables blended into water until smooth.^[1]
Aguadito	Peru	Chunky	Peruvian green soup usually made withcilantro,carrot,peas,potatoes and 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.^[2]
Ajiaco	Colombia	Chunky	In the Colombian capital of Bogotá,ajiaco is typically made with chicken, three varieties of potatoes, and theGalinsoga parviflora herb commonly referred to in Colombia asguascas.^[3] InCuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots andtubers classified asviandas.^[4]
Açorda	Portugal	Chunky	A typicalPortuguese dish 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,^[5] historically, its primary ingredients were water, stale bread, onion, tomato, olive oil^[6] and any spare vegetables or leftovers. It has been described as anancient dish.^[7]
Aloo tama	Nepal	Chunky	Fermentedbamboo shoots,potato, andblack-eyed peas in a broth
Amish preaching soup	United States	Chunky	Typically served preceding or following Amish church services.^[8]^[9] Some versions are prepared with beans andham hocks.^[10]
Analı kızlı soup	Turkey	Chunky	Bulgur meatballs andchickpeas in gravy with yogurt
Ant egg soup	Laos,Northeastern Thailand	Chunky	A soup includingant eggs among its ingredients. Served hot.
Apple soup		Typically smooth	Any number of soups that useapple as a primary ingredient, usually with vegetables, spices, and broth.
Ash-e doogh	Iran, Azerbaijan, Turkey	Potage	Ayogurt soup that 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,Malaysia^[11] andSingapore	Herbal	Consists of meatypork ribs simmered in a complexbroth of herbs and spices (includingstar anise,cinnamon,cloves,dang gui,fennel seeds andgarlic) for hours.^[12]
Bakso	Indonesia	Meatballs soup	Meatball noodle soup in rich beefbroth, sometimes includebok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.^[13]
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 orred braised beef, beef broth,vegetables andChinese noodles. It exists in various forms throughoutEast Asia andSoutheast Asia, and is popular as aChinese andTaiwanese noodle soup.
Beer soup	Europe	Beverage soup	Recipe from theMiddle Ages using heatedbeer and pieces ofbread;^[14] though other ingredients were also used.^[15]
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 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, andtapioca pearls, served hot but sometimes chilled
Bird's nest soup	China	Gelatinous	Edible bird's nest, an expensivedelicacy valued for its unusual texture
Black sesame soup	China	Dessert	A sweet soup containing powderedblack sesame seeds and rice, typically served warm
Blåbärssoppa (Blueberry soup)	Nordic countries	Smooth	A sweet, thick soup made fromBilberries (European blueberries) which is popular inSweden,Finland, andIceland. Can be served hot or cold.
Bob chorba	Bulgaria	Bean	Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots
Borscht/ Borshch	Eastern Europe	Chunky	Cabbage andbeet-based soup with meat. May be served hot or cold. A nationalUkrainian dish and wide spreadBelarusian,Polish (with mushrooms instead of cabbage, served on the Christmas Eve) andRussian dish.
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 bread in abroth
Brenebon	TheNetherlands andIndonesia	Beans	Kidney bean soup served inpig's trotters broth, spiced withshallot,garlic,salt,sugar,pepper,nutmeg andclove. Mixed with choppedgreen beans,celery andscallion.
Brown Windsor soup	England	Chunky	Lamb orbeef steak,parsnips,carrots,leeks,bouquet garni,Madeira wine; popular in England during theVictorian andEdwardian 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
Cacciucco	Italy		Seafood soup or stew.
Caldillo de congrio	Chile	Eel	Conger eel heads,garlic,onion,coriander,carrots,pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.
Caldillo de perro	Spain (southern)	Seafood	Seafood,hake,garlic,olive oil,lemons, andSeville oranges.^[16] It is customarily served with sourorange juice.
Caldo de pollo	Latin America	Chunky	Whole cuts of chicken, halved potatoes, cabbage leaves, and other large preparations of vegetables.
Caldo de queso	Hermosillo,Sonora,Mexico	Chunky	Potatoes, onions, tomato, green chiles, and oregano are simmered in broth. Cubes of cheese (usuallyqueso ranchero,queso fresco orqueso cotija are added to the broth at the end of cooking, flavoring the broth and giving the cheese a gummy, chewy texture.
Caldo galego	Galicia,Spain	Chunky	Cabbage and other greens simmered with potatoes, white beans, and cuts of pork such as belly, ham, bacon, or chorizo.
Caldo tlalpeño	Mexico	Chunky	A chicken soup withchickpeas, carrots, onion, green beans, and garlic flavored withepazote,cumin, andchipotle.
Caldo verde	Portugal andBrazil	Chunky	Potatoes, thinly slicedkale, with slices ofchouriço 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 withtamarind.
Canja de Galinha	Portugal,Brazil,Cape Verde	Chunky	Chicken, pasta and lemon, particularly popular in the states ofMinas Gerais andGoiás
Carp soup [cs]	Czech Republic	Fish	Carp's head andoffal, onion and vegetable. Part of traditionalCzech Christmas Eve dinner.
Carrot soup			Prepared withcarrot as a primary ingredient, it can be prepared as a cream-style soup^[17]^[18] and as abroth-style soup.^[19]
Cazuela	Latin America	Chunky	Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten inSouth America andSpain, it combines native and introduced ingredients. Pictured is an Ecuadoriancazuela.
Česnečka	Czech Republic,Slovakia	Brothy	A thin garlic soup with sliced potatoes, typically served with fried bread cubes
Chestnut bisque	France	Bisque	Chestnuts are a primary ingredient.
Chicken noodle soup		Noodle	Chicken, stock, noodles, such asegg noodles
Chicken soup		Clear or Stock	Made fromchicken 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)
Clam chowder	United States (New England)	Chowder	Thick soup made of clams, potatoes, salt pork and onions
Cockchafer soup	Europe	Smooth or brothy	Cockchafer insects are fried and then simmered in stock, typically served with slices of veal liver or dove breast, and croutons
Cock-a-leekie	Scotland	Chunky	Leek and potato soup made with chicken stock
Coconut soup		Chunky	Coconut orcoconut milk
Cold borscht / Šaltibarščiai	Lithuania	Cold (chilled)	Beetroot (or sometimes tomato), popular in Eastern Europe. ALithuanian 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 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 soup form, 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	France	Bisque	Base of a heavystock purée ofgreen peas and drychampagne
Cucumber soup		Cold (chilled)	Cucumber soup is known in various cuisines.
Cullen skink	Scotland	Fish	Smokedhaddock, potatoes, onions and cream
Curry Mee	Indonesia andMalaysia	Noodle	Thin yellownoodles or/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 leaves andcockle.
Dalithoy	India (Konkan region)	Hot, Vegetable	Soup made with split yellowlentils and 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).Dashi broth is often used as a base formiso soup and 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.^[20]
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 asduck meat in hot soup with mixedherbs andBee sua served in particular atPenang hawker centres.
Edikang ikong	Nigeria (Cross River andAkwa Ibom States)	Chunky	A variety of meat products including beef,bushmeat, cowtripe,dried fish,crayfish,periwinkle, leaf vegetables, andpalm oil
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 traditionalCatalan meat and vegetablestew andsoup. 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 cheese melted 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.^[21]
Fufu andEgusi soup	Nigeria	Chunky	Vegetables, meat, fish, and balls of groundmelon seed
Fumet	Europe	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 vegetablestock orbroth, asparagus, artichoke hearts,fava beans, peas, onion and meats, such aspancetta andveal.^[22]^[23]
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 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 aregoat meat,^[24]crayfish,Uziza,Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,^[25] 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 ofgomguk 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 ascowboy
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 darkroux.
Guthuk	Tibet	Chunky	A thick soup eaten days before theLosar, the Tibetan New Year, made with various meats, vegetables, and leftover grains
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 duringRamadan, although it can be made throughout the year.
Harqma	Maghreb	Chunky	A lamb stew, sometimes usinglamb's trotters, often consumed during Ramadan.
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.^[26] 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.
Jusselle	Ancient Rome	Potage	Grated bread, eggs, sage and saffron cooked together in broth
Kadyos, baboy, kag langka	Philippines	Pork	Pigeon peas,ham hock, andjackfruit soured with batuan fruits (Garcinia binucao)^[27]
Kadyos, manok, kag ubad	Philippines	Chicken	Pigeon peas,chicken, andbanana pith^[28]^[29]
Kawlata	Malta	Brothy	A primarily vegetable soup made with cabbage and pork, eaten usually during the winter
Kesäkeitto	Finland	Chunky	Potatoes, carrots, peas, cauliflower and sometimes other seasonal vegetables cooked in milk and butter
Kharcho	Georgia	Chunky	Lamb, rice, vegetables and a highly spiced bouillon
Kusksu	Malta	Chunky	Kusksu is a traditionalMaltese soup 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".^[30]
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,Malaysia,Singapore	Noodle	APeranakan noodle soup usually consisting of a spicy curried coconut broth or a tart broth.^[31]^[32] Additional ingredients may include meats, fish, tofu, vegetables and herbs.
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.^[33] Some versionspurée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.^[33]^[34]
Lentil soup	Ancient	Chunky	Red, green, or brownlentils. Popular in theMiddle East andMediterranean area.
Linat-an	Philippines		Pork stew or soup from theVisayas andMindanao islands of thePhilippines 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 (usuallytaro), and various other vegetables.
Lobster stew	Spain	Chunky	Cream or stock-based soup with chunks oflobster
Lobster bisque	France	Bisque	Lobster stock, heavy cream, andsherry
Log-log	Philippines	Noodle	Egg noodle soup (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.^[35]
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)	Brothy	A fish and vegetable soup seasoned withtamarind.Sorrel, spinach, tomatoes, and bean sprouts are common used.
Maryland crab soup	United States (Maryland)	Chowder	Vegetables,blue crab, andOld Bay Seasoning in a tomato base
Matzah ball soup	Jewish (Ashkenazi)	Chunky	Staple food onPassover. The Matzah balldumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to asknaidel orknaedle.
Mee ka tee	Laos	Chunky	An egg drop soup with rice noodles, ground pork, and peanuts in a coconut milk broth flavored with red curry. It is garnished with fresh shredded cabbage, cilantro, green onions, beansprouts and mint.
Melon soup		Varies	Soup prepared withmelon as a primary ingredient. Pictured is a soup withtrue 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, andcatfish in a rich broth. Served withrice vermicelli.
Mote de queso	Colombia	Cheese	Made with ñame (yam) and Costeño cheese.
Mole de olla	Mexico	Chunky	Beef chuck and shank,xoconostle (a kind of edible cactus),chayote,zucchini,green beans,corn, potatoes, and cabbage in a broth flavored with amole of groundguajillo andpasilla chiles, garlic, onion, andepazote. It is garnished with choppedserrano pepper and limes.
Mulligan stew	United States	Chunky	An improvised stew made by early 20th centuryhobos, typically made communally with whatever ingredients are available. Potatoes and onions were common, along with meat and other vegetables, sometimes canned, and whatever could be begged, scavenged, found or stolen.
Mulligatawny	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 aKorean pear, and often a boiled egg and/or cold beef
Nettle soup	Ancient	Chunky	Tender shoots of thestinging nettle, popular inScandinavia andeastern 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 thePhilippines made with boiledbeef (nilagang baka) orpork (nilagang baboy) with various vegetables. It is typically eaten withwhite rice and is served withsoy sauce,patis (fish sauce),labuyo chilis, andcalamansi on the side.^[36]^[37]
Nsala soup	Nigeria	Fish	Catfish simmered in a broth with yams and flavored withogiri oriru, utazi, crayfish, andstock fish
Odong	Philippines		A Filipinonoodle soup made withodong noodles,canned sardines in tomato sauce,bottle gourd (upo),loofah (patola),chayote, ginger, garlic,red onions, and various other vegetables.^[38]
Oi naengguk	Korea	Cold	A Koreannaengguk 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		Chunky	Any soup that usesbeef tails
Palm nut soup	Central andWest Africa		Palm kernel
Palóc soup	Hungary	Chunky	A meat (typically beef, pork, ormutton) and vegetable soup similar to goulash, soured with vinegar or lemon juice and the addition of sour cream
Panada	Europe	Potage	Bread soup made with leftoverbread,eggs, beef broth andParmigiano-Reggiano Cheese.^[39]
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.
Pancotto	Italy	Vegetable soup	Prepared with pieces of stale bread boiled in broth or water and seasoned.
Pappa al pomodoro	Italy	Bread soup	Typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled
Pasta fagioli	Italy	Noodle	Chicken stock, pasta and vegetables.
Pasulj	Balkans	Chunky	Smoked meat, such as bacon, sausage, or ham hocks, cooked with beans and typically eaten during the winter months
Pawpaw soup	Nigeria		Beef,egusi, dried pawpaw flakes and palm oil cooked together
Pea soup		Chunky	One of any cosmopolitan soups usingpeas as the primary ingredient. Other vegetables and different cuts of pork are commonly used to flavor the soup.Split pea soup usessplit peas in particular. Pictured is Canadian yellow pea soup.
Peanut soup	Africa	Chunky	Made frompeanuts, popular inAfrican cuisine. Pictured is peanut soup (left) withfufu.
Peppersoup	Nigeria	Brothy	A thin, spicy soup containing various meats or fishes, flavored with chili peppers,clove basil andcalabash nutmeg
Philadelphia Pepper Pot	United States (Philadelphia)	Chunky	Beef tripe and pepper 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 charredonion 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 withthai basil, squeezed lime,jalapeños,bean sprouts, and sometimesculantro.Sriracha andhoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pickle soup		Chunky	Various types ofpickled vegetables,dill pickle soup is a variety of pickle soup prepared withpickled cucumber.^[40] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup	Thailand		Thai cuisine;^[41] one version is calledtom lueat mu. Also a part ofChinese cuisine, and was consumed by laborers inKaifeng "over 1,000 years ago".^[42]
Powsowdie	Scotland	Chunky	Sheep's head andtrotters cooked in a broth, sometimes with dried pea and barley
Pozole	Mexico	Chunky	Pork or chicken meat and broth,hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup
Prawn soup		Chunky chowder	One of any cosmopolitan soups that useprawns orshrimp as a primary ingredient
Prdelačka	Czech Republic	Chunky	Pig blood, cooked in pork broth with potato,groat, onion and garlic. It is traditionally made as a part ofpig slaughter.
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 roast pork, onion, herbs, and vegetables
Rasam	India (southern)	Potage	Broth made in various ways using different spices andtamarind
Rassolnik	Russia	Chunky	Dill pickle soup. 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 soup inkeluak-flavored broth. Specialty of the city ofSurabaya,East Java.
Ribollita	Italy (Tuscany)		A bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers
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 withbarley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.^[43]
Saimin	United States (Hawaii)	Noodle	Fresh, soft, undried egg noodles in bonitofish orshrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo	Spain	Cold (chilled)	Tomato soup withgarlic and bread crumbs
Sambar	India	Chunky, gelatinous	Sambar, also spelt sambhar, is alentil-basedvegetable stew orchowder based on a broth made withtamarind popular inSouth Indian andSri Lankan Tamil cuisines, adapted in each to its taste and environment.
Samgyetang	Korea	Chunky	Chickenginseng soup 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	Sorrel soup 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, andscallops 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.
Sishen soup	Taiwan	Chunky	Typically made using traditional Chinese medicine ingredients and is a popular dish in night markets and eateries across Taiwan. The broth of tends to have a milky color, with a rich and hearty taste.
Sliced fish soup	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	Spicybeef soup contains bits of beef andoffals (usually fried cow's lungs),rice vermicelli,perkedel (fried potato patty) and hardboiled egg.^[44]
Sopa de fideo	Spain,Mexico,Philippines	Brothy	Spanish and Mexican sopa de fideo ("noodle soup") is made by browning thin wheat flour noodles slightly before cooking them in broth; vegetables and seasoning are usually added as well. Filipino sopa de fideo usesglass noodles in chicken stock and may include other meat and vegetable additions.
Sopa de Gato	Spain (southern)		Simple soup, typically includes water, bread, oil, garlic, and salt
Sopa de lima	Yucatan,Mexico	Chicken	Chicken and vegetables like tomato and bell pepper in a chicken broth flavored primarily with lime juice, often served with tortilla chips
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.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 No. 5	Philippines	Chunky (aphrodisiac)	The main ingredient of this dish are the bull'stestes or/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 ofsoured rye flour (akin tosourdough) and meat (usually boiled porksausage or 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 usingspinach as a main ingredient
Squash bisque	France	Bisque
Stone soup	Portugal	Chunky	Pork meat products (such as blackchouriço, commonchouriço and 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	Indonesia andMalaysia	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.^[45] Vegetarian versions combine beans with the other ingredients, except for the ground beef.^[46]
Taiwanese beef noodle soup	Taiwan	Brothy	Beef chunks simmered in broth for hours, served with noodles, and made distinct by the addition ofsuan cai and green onions served on top, sometimes with other vegetables cooked in the broth
Talabaw	Myanmar	Brothy to stewlike	Primary ingredient isbamboo shoots, with a small amount of rice and some shreds of meat or seafood.^[47]^[48]^[49]^[50] One of the most well known soups in Myanmar, and widely considered to be the essential dish ofKaren cuisine.^[51]
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.
Tharida	Arabia	Chunky	A soup prepared with meat and breadcrumbs, which thickens the soup. Additional ingredients may include beans,walnuts,yogurt,mint, and spices
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 medicinalaphrodisiac in some cultures.
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,galangal andkaffir lime leaf, 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;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 spicygoat meat soup, 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 States andCanada	Chunky	Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or rice
Tuo zaafi	Ghana	Brothy	Ugali, a cornmeal cough boiled in boiling water or milk, served in a green vegetable soup
Ukha oryushka	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	United States	Cold (chilled)	Creamy potato andleek soup, served withchives
Vori vori	Paraguay	Chunky	Balls of corn flour and cheese, often with chicken
Walnut soup	China,Italy,Mexico	Smooth	A creamy soup that useswalnuts as a prominent ingredient.
Watercress soup		Brothy Creamy	A soup which useswatercress as a primary ingredient. Other vegetables may be included as well as cheese, butter, lemon, and seasoning
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
Zalewajka	Poland	Chunky	A soup of boiled potatoes, sometimes withPolish sausage and driedmushrooms, thickened sour rye made from asourdough starter. Other ingredients may include onions, garlic, sour cream, bacon, and herbs.
Zuppa del canavese	Canavese (Piedmont,Italy)	Bread	Sliced bread cooked with cabbage,grana, and broth
Zuppa pavese	Italy	Broth with chunks	Consists of broth into which fried slices of bread andpoached eggs are placed. It is usually served withgrated cheese.^[52]
Zuppa toscana	Italy (Tuscany)	Chunky	A soup withcannellini beans,potato, andkale. Americanized versions substitutes the beans withItalian sausage, and add cream,bacon, and vegetables like onion and red bell pepper.

References

[edit]

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^Duwun."ကရင်မိသားစုတွေရဲ့ထမင်းဝိုင်းမှာ မပါမဖြစ်တာလပေါဟင်းတစ်ခွက်".Duwun. Retrieved2022-12-27.
^Elizabeth David,Italian Food, 1954, p. 53

External links

[edit]

Media related toSoups at Wikimedia Commons

v t e Soups
Soups	Abgoosht Abula Açorda Acquacotta Aguadito Ajiaco Ajoblanco Alicot Analı kızlı soup Andrajos Asian soups Asopao Aush reshteh Aush-e Sholeh Ghalamkar Avgolemono Awara broth Axoa Babbouche Bacon soup Baeksuk Bagnun Bak kut teh Balık çorbası Beef bourguignon Bermuda fish chowder Binakol Binte biluhuta Bird's nest soup Birria Black sesame soup Bob chorba Bobó de camarão Booyah Borș de burechiușe Bosintang Bosnian pot Bouillabaisse Bourride Bouyon Bozbash Bouillon/broth Bread soup Brudet Brunswick stew Budae-jjigae Bulalo Burgoo Buridda Butajiru Cacciucco Caldillo de congrio Caldillo de perro Caldo de costilla Caldo de pollo Caldo de siete mares Caldo galego Caldo tlalpeño Caldo Xóchitl Caldume Callos Callos a la Madrileña Canh chua Canja de galinha Canja de Goa Cansi Cantonese seafood soup Caparrones Catfish stew Cawl Cazuela Chabrot Chairo Chakapuli Chakna Changua Chankonabe Charquicán Chicken soup Chikhirtma Cholent Chorba Chraime Chueo-tang Chupe Chupe andino Cioppino Ciorbă de perișoare Clemole Cocido Cocido lebaniego Cozido à portuguesa Cock-a-leekie Cockchafer soup Conch soup Consommé Corn crab soup Coto makassar Cow cod soup Cream stew Cuchuco Cullen skink Dak-bokkeum-tang Dak-hanmari Dalithoy De-Thuk Dillegrout Dinengdeng Dinuguan Doenjang-jjigae Dojō nabe Dovga Efo riro Egg drop soup Egg tong sui Empal gentong Encebollado Escudella Étouffée Fabes con almejas Fanesca Fish soup Fish soup bee hoon Fish tea Flädle Flaki Főzelék Fricasé Fricassee Fugu chiri Gaisburger Marsch Gamja-tang Garbure Garlic soup Garmugia Gazpachuelo Geng Gheimeh Ginataan Ginataang ampalaya Ginataang hipon Ginataang isda Ginataang kalabasa Ginataang labong Ginataang langka Ginataang manok Ginestrata Ginseng chicken soup Gising-gising Goat meat pepper soup Goulash Gomguk Gomgush Gondi Gopchang-jeongol Guk Doenjang-guk Haejang-guk Jaecheop-guk Mandu-guk Sungeo-guk Tteokguk Gukbap Gul-gukbap Gulyásleves Gumbo Guyanese pepperpot Fisherman's soup (Halászlé) Haleem Harira Harqma Hasenpfeffer Herring soup Heugyeomso-tang Hochzeitssuppe Hodge-Podge Hot and sour soup Hulatang Hủ tiếu Indio viejo Instant soup Inubaran Irish stew Isi ewu Istrian stew Italian wedding soup (orminestra maritata) Jenny Lind's soup Jeongol Jijimi Jjigae Kimchi-jjigae Jusselle Kadyos, baboy, kag langka Kadyos, manok, kag ubad Kaeng pa Kaeng som Kakavia Kaledo Kapuska Kare-kare Kawlata Keng No Mai Kharcho Khash Khichra Khoresh Khoresh bademjan Kokotxas Konro Kontomire stew Köttsoppa Krentjebrij Kubbeh Lamb in Chilindrón Lentil soup Light Soup Linarang Linat-an Liver soup Lobby Lobster stew Lohikeitto Lung fung soup Maeun-tang Magiritsa Maki mi Marghi special Matzah ball soup Mannish water Meatball soup Mechado Menudo Mock turtle soup Mocotó Mole de olla Moqueca Msoki Mulligan stew Mulligatawny Mute Nam kaeng hua chai thao Nangchang Jar soup Nasi gandul Nettle soup Nihari Nikujaga Nilaga Noppe Nsala soup Obara Oden Oghwevwri Ohaw Oille Okroshka Olla podrida Opor ayam Ori-tang Or lam Oxtail soup Paila marina Palóc soup Panada Pancit buko Paomo Pappa al pomodoro Partan bree Paya Peppersoup Perpetual stew Philadelphia Pepper Pot Pichelsteiner Pie floater Pindang Pira caldo Piti Plantain soup Portable soup Pot liquor Pottage Potée Powsowdie Pozole Prawn soup Prežganka Psarosoupa Bourdeto Puchero Purée Mongole Qovurma Ragout fin Rassolnik Rawon Ribollita Rosół Sagamite Saltah Sancocho Samgye-tang Samlar kako Samlor machu Sciusceddu Scotch broth Scouse Semur Seolleongtang Shambar Shark fin soup Buddha Jumps Over the Wall Siemieniotka Sinanglay Sinigang Sinseollo Sishen soup Skilly Skirts and kidneys Sliced fish soup Sodd Solyanka Sonofabitch stew Sopa de gato Sopa de mondongo Sopa de pata Sopa do Espírito Santo Sop saudara Soto Soto ayam Soto padang Soup alla Canavese Soup joumou Soup Number Five Soup with risotto Sour soup Soyo Soyutma Steckrübeneintopf Stracciatella Styrian sour soup Suaasat Suam na mais Sülen Sulu köfte Sundubu-jjigae Sup kambing Swikee Tacacá Taco soup Talunan Tapado Tas kebab Tatws Pum Munud Tchaka Tekwan Tharid Tharida Tiger penis soup Tinola Tiyula itum Tomato and egg soup Tomato bredie Tom kha kai Tom khlong Tom som Tom yum Tongseng Tortilla soup Tourin Tripe soup Tuna pot Turkish cold bulgur soup Turtle soup Palgwa-tang Snapper soup Tyurya Ukha Valdiviano Waterzooi Windsor soup Yahni Yeonpo-tang Yukgaejang Yuvarlakia Zōni Zuppa alla modenese Zuppa pavese Zuppa toscana
Blood soups	Blood soup Black soup Chicken and duck blood soup Czernina Duck blood and vermicelli soup Juka Kiszczonka Mykyrokka Nam tok Pig's organ soup Pork blood soup Prdelačka Saksang Schwarzsauer Svartsoppa
Bean soups	15 Bean Soup Amish preaching soup Bissara Bob chorba Bouneschlupp Brenebon Cocido madrileño Cocido montañés Fabada asturiana Fasolada Hong dou tang Jókai bean soup Koottu Kuru fasulye Kusksu Kwati Maccu Minestra di ceci Pasta e fagioli Pasulj Red peas soup Senate bean soup Sopa de lacassá Soupe aux gourganes Stew peas
Cheese soups	Cheese soup Beer soup Caldo de queso Mote de queso Soupe au fromage
Cream and yogurt soups	Ash-e doogh Bisque Bobó de camarão Chicken mull Chowder Clam chowder Corn chowder Fish chowder Cream of asparagus soup Cream of broccoli soup Cream of mushroom soup Cream of spinach Crème Ninon Dovga Kulajda Oyster stew She-crab soup Soup du Barry Southern Illinois chowder Spas Talbina Tarator Tarhana Toyga soup Tzatziki Vichyssoise Yayla çorbası Zom
Fruit soups	Fruit soup Fruktsoppa Apple soup Avocado soup Blåbärssoppa Coconut soup Lime soup Kissel Melon soup Palm nut soup Pomegranate soup Rose hip soup Sour cherry soup
Noodle soups	Noodle soup Acorn noodle soup Aush Aush reshteh Bánh canh Banmian Batchoy Beef kway teow Beef noodle soup Lanzhou beef noodle soup Taiwanese beef noodle soup Boat noodles Bún bò Huế Bún mắm Bún riêu Champon Chicken soup Crossing-the-bridge noodles Curry mee Duck blood and vermicelli soup Duck soup noodles Garak-guksu Gogi-guksu Guthuk Hokkien mee Hōtō Imoni Janchi-guksu Jat-guksu Jjamppong Jungguk-naengmyeon Kal-guksu Khao piak sen Khao poon Khao soi Khow suey Kong-guksu Kusksu Kuyteav Kwetiau ayam Kya zan hinga Kyay oh Lagham Laksa Katong laksa Lakso Lamian Laoyou rice noodles Lomi Macaroni soup Mami soup Mee bandung Mie Bangladesh Mee ka tee Mie aceh Mie ayam Mie bakso Mie cakalang Mie celor Mie koclok Mie kocok Mie kuah Milmyeon Mohinga Mont di Naengmyeon Nam ngiao Num banhchok Odong Ohn no khao swè Okinawa soba Oyster vermicelli Pasta e fagioli Pho Phở Hòa Phở Ta Ramen Tsukemen Saimin Sukhothai rice noodles Soba Sopa de fideo Sopas Soto ayam Soto mie Thenthuk Thukpa Thukpa bhatuk Tian mo Udon Ulmyeon Wonton noodles Yaka mein Zatiruha
Nut soups	Peanut soup Walnut soup Peanut stew
Vegetable soups	Vegetable soup Afang Aloo tama Atama soup Aush jushpare Binignit Borscht Cabbage soup Caldo verde Carrot soup Česnečka Chè bà ba Chileatole Ching bo leung Corn soup Corn stew Cream of asparagus soup Cream of broccoli soup Cucumber soup Dongchimi Edikang ikong Editan Eru Ezogelin soup French onion soup Gamja-ongsimi Gazpacho Kenchin-jiru Kesäkeitto Krupnik Leek soup Lettuce soup Locro Manchow soup Mandia peja Minestrone Miso soup Miyar kuka Miyeok-guk Molagoottal Okra soup Patriotic soup Pea soup Pickle soup Pisto Porra antequerana Pomegranate soup Pumpkin soup Rasam Sai bhaji Salmorejo Zoque Sambar Sayur asem Sayur bayam Sayur lodeh Sayur sop Shchi Sheep's sorrel soup Sinabawang gulay Sopa teologa Sorrel soup Spinach soup Spring soup Sweet potato soup Theeyal Tomato soup Tuo Zaafi Vori vori Watercress soup West Slavic fermented cereal soups Xidoufen Zalewajka Zosui
See also	Soup and sandwich List of soups More soup-related list articles... List of stews
Food portal Category: Soups

Lists of prepared foods

Dishes
by origin

Africa	Angolan Central African Republic Chadian Ethiopian and Eritrean Gabonese Libyan Moroccan Nigerian Nigerien Togolese Tunisian São Tomé and Príncipe Seychelles Western Saharan
North America	Anguillian Cuban Jamaican Mexican United States Hawaiian Italian-American Jewish-American New Orleans Regional dishes Regional beverages Southern United States
South America	Argentine Brazilian Colombian Ecuadorian Paraguayan Peruvian Venezuelan
Asia	Azerbaijani Bangladeshi Burmese Caucasian Chinese Beijing Sichuan Tibetan Filipino Indian Iranian Indonesian Israeli Japanese Jordan Korean North Korean Malaysian Nepalese Palestinian Peranakan Russian Singaporean Thai Turkish Uzbek Vietnamese
Europe	Azerbaijani Caucasian English French German Greek Hungarian Typical Hungarian dishes Irish Italian Sicilian Liechtensteiner Maltese Norwegian Polish Portuguese Romanian Russian Sámi Scottish Spanish Turkish Ukrainian Crimean Tatar
Oceania	Australian New Zealand
Misc./other	Jewish National dishes

By type
and origin

Breads	American British Indian Pakistani Swiss
Cheeses	American Armenian British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss
Condiments	Filipino French fry accompaniments Indian Indonesian Japanese Pakistani
Desserts and sweets	American Argentine Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish
Soups and stews	Chinese French German Indonesian Italian Japanese Pakistani Spanish
Snack foods	Snack foods by country Indian Indonesian Japanese
Misc.	American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities

By type

By cooking style	Baked goods Twice-baked Casseroles Deep fried Smoked Steamed
By preparation style	Dips Dried Fermented Soy products Food pastes Garnishes Gravies Instant Pickled Pickled fruits Rolled Sauces Dessert sauces Fish sauces Hot sauces Instant sauces Spreads Stuffed dishes
Breads, grains and seeds	Almond Breads bread dishes Buns Flatbreads Quick breads Rolls Sourdough breads Sweet breads Buckwheat Crackers Dumplings Fried dough Legume Chickpea Peanut Maize Noodles Noodle dishes Fried noodle dishes Ramen Pancakes Pasta Pasta dishes Rice Fried rice Rice cakes Rice pudding Rice and beans Sesame seed Toast
Dairy-based	Butter dishes Cheese dishes Fondues Cheeses Brined Yogurt-based
Fruits and vegetables	Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fry Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato
Fish and seafood	Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna
Meat-based	Barbecue Beef Shredded beef Steak Veal Chicken Duck Egg Scrambled eggs Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork Bacon Ham dishes Hams Sausages Sausage dishes
Soups andstews	Bean Blood Cheese Cream Fish and seafood Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies Sandwich cookie Shortbread Desserts Custard Doughnuts Pastries Choux pastry Poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Brand name snacks Breakfast Cereals Drinks Brunch Chifa Christmas Chutneys Coconut Coconut milk Coffee Comfort Hangover remedies Hors d'oeuvre Tapas Made from maple Mushroom Pastries Pies, tarts and flans Porridges Relishes Sandwiches Soul Spit-roasted Street Syrups Tortilla-based Traditional

Veganism andvegetarianism

Perspectives

Veganism	Animal-free agriculture Black veganism Women and advocacy Fruitarianism History Raw veganism Straight edge Hardline Nutrition Vegan organic agriculture Vegan school meal Vegan studies
Vegetarianism	Economic vegetarianism Environmental vegetarianism History Romantic era Victorian era Orthopathy Lacto vegetarianism Lacto-ovo vegetarianism Ovo vegetarianism Cuisine Vegetarian Diet Pyramid Women and advocacy Ecofeminism Nutrition By country
Lists	Bibliography Vegetarians Vegans Fictional characters Festivals Organizations Vegan and plant-based media
Locations	Cheremshanka, Altai Republic Community of the Ark Haridwar New Vrindaban Palitana Pushkar Rishikesh Tirumala The Farm (Tennessee)

Ethics

Secular	Animal rights Animal welfare Anthropocentrism Carnism Deep ecology Environmental vegetarianism Ethics of eating meat Meat paradox Nonviolence Replaceability argument Sentientism Speciesism Tirukkuṟaḷ
Religious	Buddhism Christianity (Seventh-day Adventist Church) Hinduism Sattvic Ahimsa Islam Jainism Judaism Pythagoreanism Rastafari Sikhism Taoism

Food
and drink

Groups
andevents

Vegan

Vegetarian

Films

The Animals Film (1981)
Diet for a New America (1991)
A Cow at My Table (1998)
Meet Your Meat (2002)
Post Punk Kitchen (2003–2005)
Peaceable Kingdom (2004)
Earthlings (2005)
A Sacred Duty (2007)
Fat, Sick and Nearly Dead (2010)
Planeat (2010)
Forks Over Knives (2011)
Vegucated (2011)
Live and Let Live (2013)
Cowspiracy (2014)
PlantPure Nation (2015)
What the Health (2017)
Carnage (2017)
Dominion (2018)
Eating You Alive (2018)
The Game Changers (2018)
Maa Ka Doodh (2023)
You Are What You Eat: A Twin Experiment (2024)

Magazines
and journals

Books
and reports

On Abstinence from Eating Animals (3rd century)
Acetaria: A Discourse of Sallets (1699)
The Fable of the Bees (1714)
A Reasonable Plea for the Animal Creation (1746)
Primitive Cookery (1767)
The Cry of Nature (1791)
An Essay on Abstinence from Animal Food, as a Moral Duty (1802)
Vegetable Cookery (1812)
A Vindication of Natural Diet (1813)
Reasons for not Eating Animal Food (1814)
Moral Inquiries on the Situation of Man and of Brutes (1824)
Nature's Own Book (1835)
Fruits and Farinacea (1845)
"The Vegetarian; or a Visit to Aunt Primitive" (1847)
The Penny Domestic Assistant and Guide to Vegetarian Cookery (1850)
The Ethics of Diet (1883)
A Plea for Vegetarianism and Other Essays (1886)
What is Vegetarianism? (1886)
The First Step (1891)
Shelley's Vegetarianism (1891)
Behind the Scenes in Slaughter-Houses (1892)
Why I Am a Vegetarian (1895)
Figs or Pigs? (1896)
Fifty Years of Food Reform (1898)
The Logic of Vegetarianism (1899)
Thirty-nine Reasons Why I Am a Vegetarian (1903)
The Meat Fetish (1904)
The Apsley Cookery Book
The New Ethics (1907)
A Fleshless Diet (1910)
The Benefits of Vegetarianism (1927)
Living the Good Life (1954)
Ten Talents (1968)
Diet for a Small Planet (1971)
The Vegetarian Epicure (1972)
Moosewood Collective Cookbooks (1973)
The Farm Vegetarian Cookbook (1975)
Laurel's Kitchen (1976)
Moosewood Cookbook (1977)
Fit for Life (1985)
Diet for a New America (1987)
The Sexual Politics of Meat (1990)
Vegetarian Cooking for Everyone (1997)
The China Study (2005)
Skinny Bitch (2005)
Livestock's Long Shadow (2006)
The Bloodless Revolution (2006)
Of Victorians and Vegetarians (2007)
Eating Animals (2009)
Why We Love Dogs, Eat Pigs, and Wear Cows (2009)
The Vegan Studies Project (2015)
Animal (De)liberation (2016)
The End of Animal Farming (2018)
Vegetable Kingdom (2020)
Making a Stand for Animals (2022)
Meat Atlas (annual)

Restaurants

Active	Ben & Esther's Vegan Jewish Deli Cinnaholic Crossroads Kitchen Green Elephant Vegetarian Bistro Greens Restaurant Elizabeth's Gone Raw Hiltl Restaurant Little Pine Moosewood Restaurant Plant Purezza Quay Co-op Slutty Vegan Souley Vegan The Sound Lounge Veggie Galaxy Veggie Grill
Former	Cranks Food for Thought InSpiral Lounge Lentil as Anything Minerva Café New Riverside Cafe Nix Penny Cafeteria Pink Peacock The Hollow Reed The Pitman Vegetarian Hotel

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