List of soups

A list of different types of soup/stew.

Meat and vegetable soups and stews

Large chunks of meat or vegetables left in the liquid

* Ajiaco- A chicken soup from Colombia
* Avgolemono - A Greek chicken soup with lemon and egg
* Bajajou - A soup of Slovakian origin. Ingredients include boiled cow intestines, chicken egg, onion and rice.
* Bourou-Bourou - A vegetable & pasta soup from the island of Easter Island, Greece
* Borscht - (Slavic) beet and veal soup
* Chamin & Cholent - (Israel) a vegetarian or kosher meat stew prepared in honor of the Shabbat
* Canja de Galinha- A Portuguese soup of chicken, rice and lemon.
* Caldo verde - A Portuguese minced cabbage soup
* Cazuela - (South American) and (Spanish) soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.
* Cock-a-leekie - Leek and potato soup made with chicken stock, from Scotland
* Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
* Fasolada - Traditional Greek bean soup
* Fufu and Egusi soup - A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed
* Goulash- A Hungarian soup of beef, pork, paprika, peppers, tomatoe, potatoe and onion
* Gumbo - A traditional Creole soup from the American South, thickened with okra pods.
* Íslensk Kjötsúpa - Traditional Icelandic meat soup made with lamb and vegetables.
* Kharcho - A Georgian soup of lamb, rice, vegetables and a highly spiced boullion.
* Kimchi jjigae - (Korean) kimchi stew
* Lagman - A traditional Uzbek soup of pasta, vegetables, ground lamb and numerous spices.
* Lentil soup- A soup popular in the Middle East and Mediterranean.
* Leek soup - A simple soup made from Leeks popular in Wales during St. David's Day
* Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
* Minestrone - (Italian) vegetable soup, with noodles
* Mulligan Stew - made with whatever is to hand
* Oxtail soup
* Patsás - A Greek tripe soup
* Philadelphia Pepper Pot - beef tripe pepper soup
* Pozole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
* Phở- A Vietnamese beef/chicken soup with scallion, welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom.
* Revithia - A Greek chickpea soup
* Sundubu jjigae - (Korean) mild tofu stew with spicy seasoning
* Samgyetang - (Korean) chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
* Snert - A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage.
* Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines
* Solyanka - A cabbage soup from Russia
* Tarhana soup - from Greece
* Tomato soup (pomidorowa) - Traditional Hungarian and Polish soup made of tomato
* Winter melon soup is a Chinese soup, winter melon, filled with stock, usually chicken stock vegetables and meat, that has been steamed for hours.
* Żurek - A Polish wheat soup with sausages often served in a bowl made of bread.

Cold (chilled)

Some soups are served only cold, and other soups can optionally be served cold
* Cold borscht - There are two borscht, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
* Cucumber soup is a soup based on cucumbers, known in various cuisines.
* Gazpacho - (Spanish) pureed tomato and vegetable soup
* Tarator - A Bulgarian cold soup made from yogurt and cucumbers
* Vichyssoise - (French-American) creamy potato and leek soup, served with chives
* Dashi soup (Japanese) fish stock soup, with seasonal vegetables

Dessert soups

* Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
* Etrog, a fruit soup made up from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi
* Naengmyeon - (Korean) buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
* Fruktsuppe, Norwegian fruit soup, on dried fruit such as raisins and prunes

Fish soups

* Bouillabaisse - (French) fish soup
* Cioppino - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish
* Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland
* Fanesca - A traditional cod soup from Ecuador
* Fisherman's Soup - (Hungarian "Halászlé", hot and spicy river fish soup with a lot of hot paprika
* Lan Sikik - A Thai soup made with noodle, dried fish and tomato extract.
* Psarosoupa (ψαρόσουπα) - Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish
* Sliced fish soup, a dish from Singapore with fish, prawns and vegetables
* Sour soup (fish soup) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
* Ukha or уха - Russian fish soup, made of cod or salmon, vegetables, lime, dill, parsley and black pepper
* Waterzooi - A Belgian fish soup

Broths

A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.

Consommés

A crystal clear broth or stock that is full of flavor, aroma, and body.

Noodle soups

* Bird's nest soup is a delicacy in Chinese cuisine.
* Chicken Noodle Soup
* Fuhn, Chinese rice noodles in broth, usually beef, chicken or custom broth
* Egg drop soup¨, a savory Chinese soup made from cracking eggs into boiling water or broth.
* Log-log, Filipino egg noodle soup (regional variants include Kinalas, Batchoy)
* Mian, Chinese egg noodles in broth, usually beef, chicken or custom broth
* Phở, Vietnamese staple noodle soup
* Ramen, Japanese fresh or dried noodles in broth
* Pasta Fagioli - (Italian)
* Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences

Potages

Other broths

*Avgolemono - Greek soup made of lemon juice, rice, and egg yolk
*Bourou-Bourou - A vegetable and pasta soup from the island of Corfu, Greece
*Chicken noodle soup - Broth with pieces of chicken and noodles
*French onion soup: Broth made with onions and beef. Often topped with croutons and cheese.
*Scotch Broth - mutton, barley and various vegetables
*Tinola: Broth popular in the Philippines made with pieces of chicken, sliced green papayas.

Bisques

Heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.
* Lobster bisque
* Crab bisque
* Tomato bisque
* Chestnut bisque
* Squash bisque
* Cream of Crab Soup
* Lobster Stew - cream-based soup with chunks of lobster

Chowders

Thick soups usually containing seafood and potatoes, milk and cream
*Clam chowder
*Corn chowder
*Chupe
*Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago
*New England Clam Chowder made with potatoes and cream
*Manhattan Clam Chowder, made with a tomato base.
* Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base. From Maryland, USA
* She-crab soup - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.

Clear or Stocks

*Brown Veal
*White Beef
*Fumet
*Chicken
*White Veal
*Fish

Cream

Thickened with a white sauce. Although they can be consumed on their own, they often come in condensed form and can be used to create a variety of meat and pasta dishes.

*Cream of tomato soup
*Cream of mushroom soup
*Cream of broccoli soup
*Cream of celery soup
*Cream of chicken soup
*Cream of potato soup

Beverage soups

* Beer soup - (European) medieval breakfast soup poured over bread)
* Wine soup. Hungarian soup with wine

Fermented soups

* Miso soup a traditional Japanese soup produced by fermenting rice, barley and/or soybeans

Pureed

Coulis

Originally meat juices, now thick purees

ee also

* Asian soup
* Broth
*Chowder
* Consommé
*Stocks
* Soup