Just soup recipes
From a broth you could drink
to a spoon that stands up.
Over 400 soups, sorted two ways: how thick they are, and where they come from. Find yours, then get to the pot.
Cooking tonight? Chicken noodle, tomato, or potato.
Start with texture
The first question is never the country. It’s how thick you want it.
Or start with where it’s from
Three more ways in
National soups
The bowl a country would defend in an argument, cooked the way it’s cooked at home.
Pho · Borscht · SancochoRestaurant recipes
Copycat versions of the soups you’d otherwise have to put on shoes and drive to.
Panera · Olive Garden · Chick-fil-AAll other food
Bread, sides and the rest of the plate — because nobody eats soup entirely alone.
Breads · Sides · SandwichesFresh off the stove
Newest recipes
A new soup most days. Tested, written plainly, and free of anyone’s childhood memories.
Japanese Salmon Soup
Salmon is a staple in Japan, and there’s more than one way to put it in a bowl.
ThickPortuguese Bean Soup
A 16th-century cookbook’s worth of heritage, in a pot you can finish tonight.
ThinDutch Oven Chicken Noodle Soup
The classic, made in one heavy pot and built for cold months.
ThinLagman Soup
Hand-pulled noodles, lamb and peppers — hearty without being heavy.
ThickRutabaga Soup
Rich and indulgent, from a root vegetable most people walk straight past.
ThickCanadian Cheese Soup
Cheese, potatoes and Canadian bacon, doing exactly what you’d hope.
Straight to the good stuff
What everyone’s actually looking for
The searches that come up again and again.