List of soups
A list of different types of soup/stew.
- Brown Veal
- White Beef
- Fumet
- Chicken
- White Veal
- Fish
A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.
A crystal clear broth or stock that is full of flavor, aroma, and body.
- Fuhn, Chinese rice noodles in broth, usually beef, chicken or custom 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
- 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 & 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.
- Psarosoupa - A Greek fish soup. There are various versions of it and could be made with a variety of fish types.
- 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.
Thick soups usually containing seafood and potatoes, milk and cream
Clear
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
Pureed
Coulis
Originally meat juices, now thick purees
Stews
Large chunks of meat or vegetables left in the liquid
- Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
- Fasolada - Traditional Greek bean soup
- Fish soup - (Hungarian halászlé)
- Kimchi jjigae - (Korean) kimchi stew
- Sundubu jjigae - (Korean) mild tofu stew with spicy seasoning
- Lobster Stew - cream-based soup with chunks of lobster
- Mulligan Stew - made with whatever is to hand
- Patsás - A Greek tripe soup
- Revithia - A Greek chickpea soup
- Samgyetang - (Korean) chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
- Tarhana soup - from Greece
- Minestrone - (Italian) vegetable soup, with noodles
Cold (chilled)
Some soups are served only cold, and other soups can optionally be served cold
- Vichyssoise - (French-American) creamy potato and leek soup, served with chives
- Borscht - (Slavic) beet soup
- Gazpacho - (Spanish) pureed tomato and vegetable soup
- 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
Dessert Soups
- Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
Not Organized Yet
- Beer soup - (European) medieval breakfast soup poured over bread
- Bouillabaisse - (French) fish soup
- Cioppino - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish
- 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
- Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
- 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.
- Pasta Fagioli - (Italian)
- Miso soup (Japanese) fish stock soup, with seasonal vegetables