25 Soups from Around the World That You’ll Love to Make

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)

Tom Yum is a classic Thai soup, featuring a hot and sour flavor profile that balances perfectly with fresh shrimp. You’ll need 4 cups water, 2 stalks lemongrass, 4 kaffir lime leaves, 2 tablespoons fish sauce, 1 tablespoon chili paste, and 10-12 medium shrimp. Start by boiling water with lemongrass and lime leaves for 5 minutes to release their aromatic flavors. Add shrimp and mushrooms, cooking until the shrimp turn pink. Finally, stir in the chili paste and fish sauce for heat and saltiness. The combination of fragrant herbs and spicy broth creates a refreshing yet intense soup.

Pho (Vietnam)

Pho is Vietnam’s beloved noodle soup, typically made with beef. To make it, you’ll need 8 cups beef broth, 1 cinnamon stick, 4 cloves, 1 star anise, 200g rice noodles, and 200g thinly sliced beef. Simmer the broth with the spices for 2 hours to develop its signature aromatic flavor. Once the broth is ready, cook the rice noodles and pour the hot broth over them, adding the beef to cook instantly in the steaming liquid. Garnish with fresh herbs like cilantro and basil, and a squeeze of lime. The complex, fragrant broth paired with the fresh herbs makes Pho a comforting, hearty meal.

Minestrone (Italy)

Minestrone is Italy’s ultimate vegetable soup, often made with whatever vegetables are in season. You’ll need 4 cups vegetable broth, 2 tomatoes, 1 onion, 2 carrots, 1 zucchini, 1 cup beans, and 100g pasta. Sauté the onions, carrots, and zucchini, then simmer with tomatoes, beans, and broth for 30 minutes. Add pasta in the last 10 minutes, letting it cook until tender. Minestrone is filling and versatile, providing a warming, hearty meal that is rich in flavor from fresh vegetables and herbs.

Bouillabaisse (France)

Bouillabaisse is a traditional French fish stew, deeply rooted in Mediterranean flavors. The ingredients include 1 kg mixed seafood (fish, mussels, shrimp), 4 cups fish stock, 1 onion, 2 tomatoes, 1 fennel bulb, and 1 pinch of saffron. Sauté onions, tomatoes, and fennel before adding the seafood and saffron-infused stock. Simmer until the seafood is tender. Serve with a rouille sauce made of garlic and olive oil, spread on toasted bread. The fresh seafood, saffron, and rich broth come together for an incredibly luxurious dish.

Borscht (Ukraine)

Borscht is a traditional beet soup from Ukraine that offers a unique sweet and tangy flavor. You’ll need 3 beets, 1 onion, 2 carrots, 1 potato, 4 cups broth, and 2 tablespoons vinegar. Start by sautéing the vegetables, then simmer them in broth with beets for 45 minutes. Add vinegar to bring out the tangy flavor. The result is a vibrant red soup, often served with sour cream and dill, offering an earthy and slightly sweet taste with a refreshing tang.

Gazpacho (Spain)

Gazpacho is a cold Spanish soup made from raw vegetables, ideal for hot weather. Blend 4 ripe tomatoes, 1 cucumber, 1 bell pepper, 1 garlic clove, 1 slice of bread, 2 tablespoons olive oil, and 2 tablespoons vinegar. Chill for a couple of hours before serving. The result is a smooth, refreshing soup with a slightly tangy taste, perfect for summer days. Its light, refreshing nature makes it a popular choice for a quick, healthy meal.

Avgolemono (Greece)

Avgolemono is a tangy Greek soup made from chicken broth, eggs, lemon, and rice. You’ll need 4 cups chicken broth, 2 eggs, 1/4 cup lemon juice, and 1/2 cup rice. Cook the rice in the broth, then whisk together eggs and lemon juice. Slowly temper the egg mixture with hot broth before adding it back to the pot. The result is a creamy, silky soup with a bright lemon flavor, offering a comforting yet refreshing bowl.

Caldo Verde (Portugal)

Caldo Verde is a traditional Portuguese soup made with kale and chorizo. For this soup, you’ll need 4 cups potatoes, 4 cups broth, 2 garlic cloves, 1 onion, and 2 chorizo sausages. Start by cooking the potatoes, garlic, and onions in broth, then blend until smooth. Add sliced kale and chorizo and simmer until the flavors meld together. This hearty soup is earthy and rich with smoky notes from the chorizo, making it perfect for cooler weather.

Miso Soup (Japan)

Miso soup is a simple yet deeply flavorful Japanese dish. The ingredients include 4 cups dashi (broth), 2 tablespoons miso paste, 100g tofu, and 1 tablespoon seaweed. Bring the dashi to a simmer, then whisk in the miso paste until fully dissolved. Add tofu and seaweed, cooking for a few more minutes. The umami-rich broth combined with the soft tofu and seaweed creates a balanced, nourishing soup that is commonly served as a starter.

Sopa de Lima (Mexico)

Sopa de Lima is a flavorful Mexican lime soup often made with chicken. You’ll need 4 cups chicken broth, 200g shredded chicken, 1 lime, 1 tomato, 1 bell pepper, and 1 onion. Simmer the chicken, vegetables, and lime juice in the broth for about 20 minutes. The bright citrusy notes of lime elevate the savory chicken, making this soup a perfect balance of acidity and heartiness. It is typically garnished with crispy tortilla strips for added texture.

Hot and Sour Soup (China)

Hot and Sour Soup is a popular Chinese dish known for its sharp, tangy, and spicy flavors. You’ll need 4 cups chicken broth, 1/4 cup soy sauce, 1/4 cup vinegar, 1 tablespoon chili paste, 200g tofu, 100g mushrooms, and 1 tablespoon cornstarch. Simmer the mushrooms, tofu, and soy sauce in broth, then thicken with cornstarch. Add vinegar and chili paste for the distinctive hot and sour taste. The result is a savory, tangy broth with spicy undertones that makes this soup stimulating and comforting. The contrasting flavors create a complex and flavorful dish that is as satisfying as it is unique.

Mulligatawny (India)

Mulligatawny is a flavorful Indian soup, often featuring a mix of curry spices, lentils, and coconut milk. For this dish, you’ll need 4 cups vegetable broth, 1 cup lentils, 1 tablespoon curry powder, 1 onion, 2 garlic cloves, 1 apple, and 1 cup coconut milk. Sauté the onions, garlic, and curry powder, then add the lentils and broth. Simmer until the lentils are tender, then stir in the coconut milk for a creamy finish. This soup offers a warm, spiced flavor with a hint of sweetness from the apple, making it a comforting dish with exotic undertones.

Clam Chowder (USA)

Clam Chowder is a rich, creamy soup from New England that’s filled with clams, potatoes, and onions. You’ll need 4 cups clam juice or broth, 200g clams, 2 potatoes, 1 onion, 1 cup cream, and 2 slices of bacon. Sauté the onions and bacon, then simmer with clam juice and potatoes until tender. Add the clams and cream and cook until heated through. The result is a thick, luxurious soup with a perfect balance of briny clams, creamy broth, and smoky bacon that delivers deep, satisfying flavors in every bite.

Kharcho (Georgia)

Kharcho is a hearty Georgian soup made with beef, rice, and a tangy broth. You’ll need 4 cups beef broth, 200g beef, 1/2 cup rice, 1 tablespoon tkemali (sour plum sauce), 1 onion, and 2 garlic cloves. Sauté the beef and onions, then simmer with rice and broth. Add the tkemali and garlic to give the soup its signature tangy and savory flavor. Kharcho is traditionally spiced with coriander and fenugreek, creating a unique taste that’s both rich and slightly tart. The result is a robust and warming soup, perfect for cold days.

Harira (Morocco)

Harira is a flavorful Moroccan soup often eaten during Ramadan to break the fast. You’ll need 4 cups vegetable broth, 1 cup lentils, 1 cup chickpeas, 200g lamb or beef, 1 onion, 2 tomatoes, and 1 tablespoon ginger. Simmer the meat, lentils, chickpeas, and vegetables in the broth for about an hour. Season with spices like cinnamon, turmeric, and ginger for an aromatic depth of flavor. Harira has a warm, spiced taste that’s balanced by the richness of the meat and legumes. Garnished with fresh cilantro and lemon, it’s both hearty and refreshing.

Cullen Skink (Scotland)

Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions. You’ll need 200g smoked haddock, 2 potatoes, 1 onion, 4 cups milk, and 1 tablespoon butter. Sauté the onions in butter, then simmer with potatoes and milk until the potatoes are tender. Add the haddock and simmer until cooked through. The result is a rich and creamy soup with a smoky depth from the haddock and a comforting, hearty texture from the potatoes. Cullen Skink is both nourishing and deeply flavorful, perfect for chilly days.

Solyanka (Russia)

Solyanka is a hearty Russian soup with a rich, sour flavor made from a mix of meats and pickled vegetables. You’ll need 4 cups beef or chicken broth, 200g mixed meats (sausage, beef, ham), 1/4 cup pickles, 1 onion, 2 tablespoons tomato paste, and 1 tablespoon capers. Sauté the onions and tomato paste, then simmer with broth, meats, and pickles for about 30 minutes. Add capers and a squeeze of lemon for tang. Solyanka is a complex and savory soup with a tangy bite, offering a perfect balance of rich meats and zesty pickles.

Chorba (Algeria)

Chorba is an Algerian soup made with lamb, vegetables, and chickpeas in a spiced tomato-based broth. You’ll need 200g lamb, 4 cups broth, 1 onion, 1 carrot, 1 zucchini, 1 cup chickpeas, and 2 tomatoes. Sauté the lamb and vegetables, then simmer with chickpeas and broth. Add spices like cumin, coriander, and cinnamon to develop a rich, fragrant flavor. Chorba is a hearty soup with a warm, aromatic base that’s balanced by the savory lamb and fresh vegetables. This soup is often served with bread during Ramadan, providing a nutritious and flavorful meal.

Sancocho (Colombia)

Sancocho is a traditional Colombian soup that’s rich, hearty, and packed with a variety of meats and vegetables. You’ll need 200g chicken, 200g beef, 1 plantain, 1 yuca, 2 potatoes, 4 cups broth, and 1 ear of corn. Simmer the meats and vegetables in broth for about 1 hour until everything is tender. Season with garlic, cumin, and cilantro for a robust, flavorful base. Sancocho has a complex taste, blending savory meats with starchy vegetables for a hearty, comforting dish that’s often enjoyed during family gatherings.

Efo Riro (Nigeria)

Efo Riro is a popular Nigerian soup made with leafy greens, meat, and spicy peppers. You’ll need 200g spinach, 200g meat (beef or chicken), 1 onion, 2 tomatoes, 1 tablespoon palm oil, and 1 teaspoon ground crayfish. Sauté the onions, tomatoes, and peppers in palm oil, then add the meat and spinach. Cook until the spinach wilts and the flavors meld together. Efo Riro is a rich and flavorful soup with a slightly spicy kick, thanks to the peppers and ground crayfish. It’s often served with rice or pounded yam for a hearty, satisfying meal.

Tom Kha Gai (Thailand)

Tom Kha Gai is a fragrant and creamy Thai coconut soup with a perfect balance of sweet, sour, salty, and spicy flavors. For this soup, you’ll need 200g chicken breast, 4 cups coconut milk, 1 cup chicken broth, 2 stalks lemongrass, 1 piece of galangal, 4 kaffir lime leaves, 2 tablespoons fish sauce, and 2 tablespoons lime juice. Simmer the coconut milk with lemongrass, galangal, and lime leaves to infuse the flavors, then add the chicken and broth. Finish with fish sauce, lime juice, and chili for heat. Tom Kha Gai has a creamy, tangy, and slightly spicy flavor profile, offering a comforting yet refreshing dish that is quintessentially Thai.

Fanesca (Ecuador)

Fanesca is a traditional Ecuadorian soup made during Easter, rich in legumes and grains. You’ll need 1 cup of mixed grains (like lentils, beans, corn, and peas), 1 cup squash, 1 cup milk, 200g salted fish, 2 onions, and 1 tablespoon butter. Simmer the grains and vegetables in milk until tender, then add the fish and spices like cumin and oregano. This soup is a hearty and nutritious dish, often served with hard-boiled eggs and fried plantains. Fanesca has a creamy, savory flavor with a mix of textures from the grains and vegetables, symbolizing a blend of Ecuadorian culture and tradition.

Sinigang (Philippines)

Sinigang is a Filipino sour soup known for its bold, tangy taste derived from tamarind. You’ll need 200g pork or shrimp, 4 cups water, 1 packet tamarind soup base, 1 tomato, 1 onion, 1 radish, and 2 cups spinach or water spinach. Simmer the meat with tomatoes and onions, then add tamarind soup base for the sourness. The dish is completed with vegetables like radish and spinach, giving it a fresh contrast to the tangy broth. Sinigang is a unique blend of savory and sour, offering a comforting and refreshing dish perfect with a side of steamed rice.

Soto Ayam (Indonesia)

Soto Ayam is a flavorful Indonesian chicken soup, enriched with spices like turmeric and lemongrass. You’ll need 200g chicken, 4 cups chicken broth, 1 stalk lemongrass, 1 teaspoon turmeric, 2 boiled eggs, 100g rice noodles, and 1 tablespoon soy sauce. Simmer the chicken with lemongrass, turmeric, and soy sauce until tender, then add rice noodles and garnish with boiled eggs and fresh herbs. Soto Ayam has a vibrant yellow color and a deeply aromatic flavor with a balance of savory and slightly sweet notes. This dish is typically served with a side of sambal and lime, adding a refreshing and spicy kick.

Kapuska (Turkey)

Kapuska is a hearty Turkish cabbage soup with rich flavors from ground meat and tomatoes. You’ll need 200g ground lamb or beef, 1 small cabbage, 1 onion, 2 tomatoes, 4 cups broth, 1 teaspoon paprika, and 1 teaspoon cumin. Brown the meat with onions and spices, then simmer with cabbage, tomatoes, and broth until tender. The result is a thick, flavorful stew with a warm, earthy taste from the spices and tender cabbage. Kapuska is a simple yet satisfying dish, offering a comforting and filling meal perfect for cold winter days.

This article originally appeared on RetailShout

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