25 Best Soup Recipes from Around the World

When the weather cools down or you just need a bowl of comfort, nothing hits the spot like a good soup. Different cultures around the world have their own unique takes on this classic dish, each bringing their own flavors and ingredients to the table. Get ready to explore the globe with these 25 best soup recipes that will warm your heart and satisfy your taste buds. From spicy and sour to creamy and savory, there’s a soup here for every palate.

Tom Yum (Thailand)

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Tom Yum is a spicy and sour Thai soup, typically made with shrimp. It features fragrant ingredients like lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers. This soup is known for its distinct hot and sour flavor profile. The combination of fresh herbs and spices creates a refreshing and invigorating taste. Cooking involves boiling the herbs to release their flavors before adding the shrimp and mushrooms. The soup is finished with a splash of lime juice for an extra zing. Tom Yum is both light and intensely flavorful, making it a perfect starter.

Pho (Vietnam)

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Pho is a Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat, typically beef or chicken. The broth is simmered for hours with spices like star anise, cloves, and cinnamon to develop a rich and aromatic flavor. Thinly sliced beef is added to the hot broth, cooking it instantly. Pho is usually garnished with fresh herbs such as cilantro, basil, and mint, along with lime wedges and bean sprouts. It has a balanced, savory taste with a hint of sweetness from the broth and a fresh, herby finish. Pho is a comforting and aromatic dish perfect for any meal.

Minestrone (Italy)

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Minestrone is a hearty Italian vegetable soup made with seasonal vegetables, beans, and pasta or rice. Ingredients often include tomatoes, onions, celery, carrots, beans, and greens like spinach or kale. The soup is seasoned with garlic and herbs like oregano and basil, creating a rich, savory base. It’s typically simmered slowly to blend the flavors. Minestrone is a versatile soup that varies with the seasons and regions. The result is a thick, nourishing soup with a robust, earthy flavor and a touch of sweetness from the vegetables. It’s both filling and nutritious, making it a staple in Italian cuisine.

Bouillabaisse (France)

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Bouillabaisse is a traditional Provençal fish stew originating from Marseille. It features a variety of fish and shellfish simmered in a broth of tomatoes, onions, garlic, saffron, and herbs. The key to a great bouillabaisse is using fresh, high-quality seafood. The broth is intensely flavorful, with the saffron giving it a distinctive golden hue and aromatic flavor. The soup is served with a side of rouille, a garlic mayonnaise, which is spread on toasted bread and added to the soup. Bouillabaisse is a luxurious and complex dish, offering a taste of the Mediterranean in every spoonful.

Borscht (Ukraine)

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Borscht is a beet soup from Eastern Europe, particularly Ukraine. It’s made with beetroots, which give it a deep red color, and can include vegetables like cabbage, carrots, potatoes, and onions. The soup is often enhanced with beef or pork for added richness. It is typically served with a dollop of sour cream and fresh dill. The taste of borscht is slightly sweet from the beets and tangy from the vinegar or lemon juice added for balance. It’s a hearty and earthy soup, perfect for cold weather, with a unique combination of sweet, sour, and savory flavors.

Gazpacho (Spain)

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Gazpacho is a chilled Spanish soup made from blended raw vegetables, perfect for hot summer days. Ingredients include ripe tomatoes, cucumbers, bell peppers, onions, garlic, and stale bread, blended with olive oil and vinegar. The soup is refreshing and light, with a vibrant red color from the tomatoes. It has a smooth texture and a bright, tangy flavor with a slight garlicky kick. Gazpacho is typically garnished with diced vegetables and a drizzle of olive oil. This soup is a refreshing starter that highlights the fresh, natural flavors of its ingredients.

Avgolemono (Greece)

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Avgolemono is a Greek soup made with chicken, rice, lemon, and eggs. The soup has a creamy consistency achieved by slowly incorporating beaten eggs into the hot broth. Lemon juice adds a bright, tangy flavor, balancing the richness of the eggs. The soup is seasoned simply with salt, pepper, and sometimes dill. Avgolemono has a smooth, velvety texture and a unique, tangy taste that is both comforting and invigorating. It’s a classic Greek comfort food, often served during holidays and family gatherings.

Caldo Verde (Portugal)

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Caldo Verde is a traditional Portuguese soup made with potatoes, kale, and chorizo. The potatoes are cooked and blended to create a thick, creamy base, while thinly sliced kale and chorizo add texture and flavor. The soup is seasoned with garlic and sometimes a splash of olive oil. Caldo Verde has a rustic, earthy flavor from the kale and a smoky, spicy kick from the chorizo. It’s a hearty and satisfying soup, perfect for a chilly evening. This simple yet flavorful soup is a staple in Portuguese cuisine, particularly in the northern regions.

Miso Soup (Japan)

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Miso soup is a traditional Japanese soup made with a dashi (broth) base and miso paste. Common ingredients include tofu, seaweed, and green onions. The dashi is made from kombu (kelp) and bonito flakes, providing a savory, umami flavor. Miso paste is dissolved into the hot broth, adding depth and a slightly salty taste. The soup is light and nourishing, often served as an appetizer in Japanese meals. The combination of umami-rich broth, soft tofu, and the slightly chewy seaweed creates a harmonious balance of flavors and textures.

Sopa de Lima (Mexico)

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Sopa de Lima is a Mexican lime soup, traditionally made with chicken broth, shredded chicken, and flavored with lime juice. The soup includes ingredients like tomatoes, bell peppers, onions, and garlic. It’s seasoned with oregano and cumin, creating a complex and aromatic broth. The key ingredient, lime juice, gives the soup a bright, tangy flavor. Sopa de Lima is often garnished with crispy tortilla strips and fresh cilantro. The result is a refreshing yet hearty soup with a perfect balance of acidity, spiciness, and savory flavors.

Hot and Sour Soup (China)

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Hot and Sour Soup is a popular Chinese soup known for its balance of spicy and tangy flavors. It’s made with ingredients like mushrooms, bamboo shoots, tofu, and pork or chicken in a broth thickened with cornstarch. The soup is flavored with vinegar and white pepper, providing the signature hot and sour taste. Soy sauce and sesame oil add depth and umami. This soup is typically garnished with chopped green onions. The combination of textures and bold flavors makes it a stimulating and satisfying dish, perfect for waking up the palate.

Mulligatawny (India)

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Mulligatawny is an Indian soup with a blend of flavors influenced by British colonial rule. It’s made with lentils or rice, vegetables, and sometimes chicken or lamb, all simmered in a spiced broth. The soup is flavored with curry powder, creating a warm, aromatic base. Coconut milk or cream is often added for richness. Mulligatawny has a complex, savory flavor with a hint of sweetness and spice. The soup is typically garnished with fresh cilantro and a squeeze of lemon juice, enhancing its vibrant taste. It’s a hearty and comforting dish, perfect for cold days.

Clam Chowder (USA)

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Clam Chowder is a rich and creamy soup popular in New England, made with clams, potatoes, onions, and celery. The base is a thick, creamy broth, often made with milk or cream and sometimes thickened with flour. The clams provide a briny, slightly sweet flavor, while the potatoes add heartiness. Bacon is sometimes added for a smoky, savory depth. Clam Chowder is typically served with oyster crackers. The result is a luxurious, comforting soup with a perfect balance of creaminess and briny clam flavor.

Kharcho (Georgia)

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Kharcho is a traditional Georgian soup made with beef, rice, and a rich broth flavored with walnuts and tkemali (sour plum sauce). The soup is spiced with a blend of herbs and spices, including coriander, fenugreek, and garlic, creating a complex and aromatic base. The addition of ground walnuts gives the soup a unique texture and nutty flavor. Kharcho has a hearty and slightly tangy taste from the tkemali, balanced by the rich, savory beef. It’s a robust and satisfying soup, perfect for warming up during colder months.

Harira (Morocco)

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Harira is a traditional Moroccan soup made with tomatoes, lentils, chickpeas, and lamb or beef. It’s seasoned with a blend of spices, including cinnamon, ginger, and saffron, creating a warm, aromatic flavor. The soup is thickened with flour or egg, giving it a hearty consistency. Harira is typically garnished with fresh cilantro and a squeeze of lemon juice. The result is a rich, flavorful soup with a complex blend of sweet, spicy, and savory notes. Harira is often served during Ramadan to break the fast.

Cullen Skink (Scotland)

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Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions. The fish is poached in milk, creating a rich, creamy base. The potatoes and onions add heartiness and a slightly sweet flavor. Cullen Skink is typically seasoned simply with salt, pepper, and sometimes parsley. The result is a thick, creamy soup with a smoky, savory flavor from the haddock. It’s a comforting and satisfying dish, perfect for a chilly day. Cullen Skink is a classic example of Scottish comfort food.

Solyanka (Russia)

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Solyanka is a Russian soup with a rich, sour flavor, made with a variety of meats such as sausage, beef, and ham, along with pickles, olives, and capers. The broth is flavored with tomato paste and lemon juice, creating a tangy and savory base. The soup is typically garnished with a dollop of sour cream and fresh dill. Solyanka has a complex taste, combining the savory meats with the briny pickles and olives, and a refreshing sourness from the lemon juice. It’s a hearty and satisfying soup, often served as a main course.

Chorba (Algeria)

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Chorba is a traditional Algerian soup made with lamb or beef, vegetables, and chickpeas, seasoned with a blend of spices like cinnamon, ginger, and coriander. The broth is tomato-based, creating a rich and flavorful base. The soup is often thickened with vermicelli or rice. Chorba has a warm, aromatic flavor from the spices, balanced by the savory meat and vegetables. It’s typically garnished with fresh cilantro and a squeeze of lemon juice. This hearty and nourishing soup is commonly served during Ramadan.

Sancocho (Colombia)

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Sancocho is a traditional Colombian soup made with a variety of meats, including chicken, beef, and pork, along with potatoes, plantains, yuca, and corn. The broth is seasoned with garlic, cilantro, and cumin, creating a rich and flavorful base. Sancocho has a hearty, comforting taste, with a combination of textures from the different vegetables and meats. The soup is typically served with a side of rice and a slice of avocado. Sancocho is a nourishing and satisfying dish, perfect for family gatherings and special occasions.

Efo Riro (Nigeria)

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Efo Riro is a Nigerian vegetable soup made with spinach or other leafy greens, tomatoes, peppers, and onions, often cooked with meat or fish. The soup is flavored with a blend of spices and palm oil, creating a rich and aromatic base. Efo Riro has a slightly spicy and savory taste, with a vibrant color from the tomatoes and peppers. The leafy greens add a fresh, earthy flavor, balanced by the richness of the palm oil and the savory meat or fish. It’s a hearty and nutritious soup, often served with rice or pounded yam.

Tom Kha Gai (Thailand)

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Tom Kha Gai is a Thai coconut soup made with chicken, mushrooms, and a fragrant broth of coconut milk, lemongrass, galangal, and kaffir lime leaves. The soup is flavored with fish sauce and lime juice, creating a delicate balance of sweet, sour, and savory flavors. Tom Kha Gai has a creamy, silky texture from the coconut milk, with a refreshing citrusy note from the lime leaves. It’s typically garnished with fresh cilantro and a slice of chili. This soup is both comforting and invigorating, perfect for any time of the year.

Fanesca (Ecuador)

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Fanesca is a traditional Ecuadorian soup made with a variety of grains and legumes, including corn, beans, and lentils, along with squash and pumpkin. The soup is typically made with milk and cheese, creating a rich and creamy base. Fanesca is seasoned with onions, garlic, and a blend of spices, giving it a savory and aromatic flavor. The combination of grains and vegetables creates a hearty and nourishing soup, often served during Easter. Fanesca has a unique and complex taste, with a mix of textures and flavors from the different ingredients.

Sinigang (Philippines)

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Sinigang is a Filipino sour soup made with pork, shrimp, or fish, along with vegetables like tomatoes, radish, and eggplant. The soup is flavored with tamarind, creating a distinctive sour taste. Sinigang is typically seasoned with fish sauce and sometimes chili peppers for a spicy kick. The result is a savory and tangy soup with a rich, umami flavor from the meat or seafood. It’s a refreshing and appetizing dish, perfect for pairing with rice. Sinigang is a staple in Filipino cuisine, known for its bold and vibrant flavors.

Soto Ayam (Indonesia)

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Soto Ayam is an Indonesian chicken soup made with a flavorful broth of turmeric, lemongrass, and lime leaves. The soup includes shredded chicken, rice noodles, and vegetables like bean sprouts and cabbage. It’s typically garnished with boiled eggs, fried shallots, and fresh herbs. Soto Ayam has a rich, aromatic flavor with a hint of sweetness from the spices. The bright yellow color from the turmeric gives the soup a vibrant appearance. This hearty and comforting soup is often served with a side of sambal (chili paste) for extra heat.

Kapuska (Turkey)

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Kapuska is a traditional Turkish cabbage soup made with ground meat, tomatoes, and spices. The soup is typically made with lamb or beef, cooked with onions and garlic to create a savory base. Cabbage and tomatoes are added, simmering until tender. The soup is seasoned with paprika and cumin, adding warmth and depth of flavor. Kapuska has a rich, hearty taste, with a combination of textures from the meat and cabbage. It’s a simple yet satisfying dish, perfect for a comforting meal during the colder months.

This article originally appeared on RetailShout

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