Around the World With 21 Classic Soups

Delicious and restorative soups are comfort foods found in every cuisine around the world.

Each country has its own quintessential soup and it’s for the most part a simple food coming from a homespun heritage. Soups, stews and broths are the culinary explication of domestic traditions that have formed the identity and gastronomic history of their domains.

Frequently made with simple ingredients, soups are representative of the food products that are plentiful in that region and this is what reshapes soup from a simple meal to a social symbol. Some are brothy, others drier or dense, yet the vegetable component is almost never absent. Many soups are consumed hot but it is not unusual to find them at room temperature or even cold, accordingly fitting for refreshing the palate on the hottest of days.

Despite the immense variety of recipes around the world, one fact is inherent in all soups: their characteristic of providing satisfaction and hospitality. If you are a fan of this iconic dish, we invite you to travel the world through classic soups.

Note: If you are interested in any soups on this list, you can easily find a recipe online to recreate it, or a local restaurant may serve it.

Gazpacho (Spain)

Spain’s most famous soup comes from its Mediterranean region, Andalusia. It is no wonder that the flavor of this Spanish dish is the result of fresh ingredients such as tomatoes, garlic, onions, peppers, and olive oil.

Gazpacho originated during the Moorish occupation of the Iberian Peninsula in the Middle Ages. Initially, it was a dish consumed by peasants and did not include tomatoes in its composition. The fruit was incorporated in the 16th century after the invasion of Mexico, from which the Spaniards brought the ingredient to Spain.

The name Gazpacho in Arabic means wet bread, since this soup is usually eaten cold accompanied with a piece of bread. Nowadays, the Gazpacho recipe has several variations which include the use of almonds, avocado, melon, and watermelon, among other ingredients.

Miso (Japan)

A traditional dish from Japan, miso soup is always found on Japanese tables, starting with breakfast in the morning. It’s a brothy soup that is prepared by adding boiling water to miso paste. Miso is an ingredient obtained from the fermentation of a legume and a cereal, very commonly soy and rice or barley.

There are different varieties of miso and these make the flavor of the traditional soup different. Cubes of tofu and seaweed can be added, but it is not uncommon to find other vegetables as well.

Minestrone (Italy)

This famous Italian soup appeared during the First World War. With the scarcity of food in the country, the peasants invented a salty broth, in which all available vegetables were cooked. At the time, the dish was prepared in the city squares in large cauldrons, and each family contributed with the ingredients they had. Thence came the Minestrone, which in Italian means “thick vegetable soup.”

There is no fixed rule for the Minestrone recipe. Various types of vegetables can be used such as potatoes, celery, green beans, and carrots. Some preparations also include meat, pasta and rice. This makes minestrone one of the most democratic and affordable soups in the world.

Borscht (Ukraine)

With its spectacular color, borscht is a traditional Ukraine soup that is popular throughout Eastern Europe. It is based on beetroot, which is the reason for its bright red color with pinkish hues. In addition to beetroot, borscht can contain vegetables and legumes, but also tomatoes, meat or chicken broth and onions. The soup is usually served hot (although many prefer it cold) and is often flavored with yogurt or sour cream.

Ramen (Japan)

Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese chefs cooked noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodle prepared at the time (the dough was kneaded with a sodium carbonate-infused mineral water called kansui).

In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles). That same year, Nissin Foods produced the first ever instant version of noodles with a chicken flavored broth called Chicken Ramen.

Taiwanese Hot Pot (Tawan) 

The Taiwanese version of hot pot is eaten during winter and especially on cold and rainy days. It doesn’t have a set recipe but consists of broth and a variety of ingredients which are cooked in it, then dipped in the accompanying sauce before consumption.

The broth can be made from bonito (fish flakes) and kombu (dried kelp), Chinese herbs, pickled cabbage, pink bones, milk, miso or kimchi, and fermented vegetables. The ingredients cooked in it often include root vegetables, tofu, dumplings, fish cakes, or thinly sliced meat. Most hot pot restaurants have a condiment bar with sauces and garnishes such as shacha sauce (barbecue sauce made from satay), soy sauce, white vinegar, black vinegar, sesame paste, garlic, cilantro, chili peppers, daikon, and sesame paste.

Caldo Verde (Portugal)

Considered one of the Seven Wonders of Portuguese Gastronomy, Caldo Verde soup came from the Minho region, one of the coldest and rainiest in the country. The hot soup originated as a peasant food in the 15th century.

In the preparation goes a plentiful vegetable from the north of Portugal: collard greens. This soup is complemented by potatoes, olive oil, salt, and a piece of chorizo when ready.

Traditionally, the Caldo Verde soup is served in clay bowls accompanied with cornbread and good red wine. Several countries colonized by Portugal adapted the recipe to their cuisines such as Brazil where it is made with a different type of sausage.

Hot and Sour Soup (China)

While this soup has various versions all over Asia, traditionally it is a meat-based soup that contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu. It is flavored with spices such as ginger, white pepper, spicy chili paste, and vinegar. Originating from China’s Sichuan region, this warm and tasty soup can sometimes also contain carrots and pieces of pork.

Fasolada (Greece)

This healthy white bean soup is filled with vegetables, olive oil, herbs, and (of course) the nutritionally rich white beans. It is a signature food in almost all Greek houses and is even called the “national food of the Greeks.”

Sometimes also called fasolia, it has its origins in ancient Greece and variations can be found in Turkey (kuru fasulye), the Middle East (fasoulia), Spain (fabada), and Romania (fasole).

Pho (Vietnam)

Vietnamese cuisine is rich in flavors and textures, as can be illustrated by one of its most classic soups, Pho. In this dish, rice noodles and sliced beef are cooked in a fragrant broth with various spices such as coriander, ginger and cardamom.

In the original recipe the broth takes more than 12 hours to be ready. Served in restaurants across the country, Pho is even consumed for breakfast. Such popularity goes back to the French colonization in Vietnam when the dish was invented.

Pozole (Mexico)

Pozole is a soupy and aromatic one-bowl stew from Mexico. It is usually served to crowds on special occasions and celebrations such as Christmas, weddings or birthdays. Its main ingredients are nixtamal or hominy and large, dried corn kernels that are precooked in an alkaline solution in order to soften them. The process, known as nixtamalization, makes the solution foamy. Other ingredients in the dish include a variety of herbs, spices, and meat such as pork, chicken, or seafood depending on the region.

Usual garnishes include lettuce, onion, oregano, pepper, fried tortillas, and lemon so that each guest can add something to the dish according to preference.

The dish has an extremely unusual history: it was invented in pre-Hispanic times and was used in ritual sacrifices when corn and human flesh were offered to the gods.

Gumbo (United States)

There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup that is usually prepared in large, black, iron pots. A cultural and gastronomic symbol of Louisiana, it can be based on seafood and okra with tomatoes, or on turkey and chicken with added ham, sausage, and poached oysters.

Regardless of its base, gumbo is always intensely fragrant and aromatic with onions, garlic, bayleaf, and thyme, its thick and rich liquids ladled into bowls with an accompaniment of white rice.

Bouillabaisse (France)

A fisherman’s stew turned culinary icon, bouillabaisse is a gift to the world from Marseille where it was first made from the scraps of leftover fish. It’s come a long way from such humble origins. Today, a bowl of bouillabaisse can cost a pretty penny in its fanciest restaurant form.

Saffron, olive oil, fennel, garlic, and tomatoes blend with fresh fish from the sea. At one time, that fish would reflect each day’s catch, but things have gotten a bit stricter.

According to signatures of the 1980 Bouillabaisse Charter (a collective attempt by local chefs to ensure the quality of the soup), the most authentic recipe must contain at least four kinds of seafood from the following: monkfish, longer eel, spider crab, slipper lobster, lobster, scorpion fish, red mullet, John Dory, and white scorpion.

Harira (Morocco)

When the sun sets during the month of Ramadan, many Moroccans break their fasts with a hot bowl of this comforty chickpea stew. Cinnamon, ginger, turmeric, and pepper lend warming spice to a savory tomato broth, which soaks into tender chickpeas. It’s also widely enjoyed in Algeria.

While vegetarian recipes are popular, the most classic version is simmered with tender chunks of lamb or other meat.

Tacaca (Brazil)

Tacaca is a traditional soup that originates from the northern region of Brazil. This flavorful soup is made with tucopi (acidic juice of the wild manioc root) and seasoned with garlic, salt and wild cilantro. The soup is also filled with shredded jambu, a local herb that has mouth-numbing qualities. Dried shrimp are also added to the broth.

It is traditionally served piping hot in hollowed out gourds known as cuias, although it is not unusual these days to use ceramic bowls.

Tom Yum (Thailand)

Tom Yum is a popular staple in Thai cuisine. This spicy and sour soup originated in Thailand and has become a favorite in many Asian restaurants world wide. The soup is a combination of various herbs and spices, consisting of lemongrass, gabangal, kaffir lime leaves, lime juice, fish sauce, and chili peppers. Shrimp and mushrooms are added to the base. These ingredients give Tom Yum its distinctive taste and delicious aroma.

French Onion Soup (France)

French Onion soup, also known as onion soup gratinee, is a classic dish from France that has become a staple across the globe.

The ingredients in this dish are simple and can be found in any French kitchen: onions, beef broth, bread, and Gruyere cheese. The secret to a delicious French onion soup is in the preparation. The onions must be carmelized for at least 45 minutes, giving the soup a distinct sweet and savory flavor.

Top it off with a crusty slice of bread and a generous amount of melted cheese and you have a recipe for a comforting and satisfying meal that warms the soul.

Potato Soup (Ireland)

Potato soup is a hearty and comforting dish that is a staple in Irish cuisine. It uses simple ingredients, which in years gone by were readily available in rural Irish kitchens. The key ingredients are potato, onion, butter, stock, cream, salt and pepper.

Potatoes are (of course) the star of the show, as they are the base of the soup and provide the creamy texture.

Masoor Dal (India) 

Masoor Dal is a popular lentil dish in India that many love for its distinct taste and numerous health benefits. This savory and creamy dal is made from red lentils that have been hulled and split into two halves.

Originating in the Punjab region of India, this humble dish, often a homemade soup, has found a special place in the hearts of many across the country.

The key ingredients include turmeric, cumin, coriander, onions, garlic, ginger, and tomatoes to create a perfect balance of flavors.

Efo Elegusi / Egusi (Nigeria)

Egusi is a flavorful soup that is popular throughout West and Central Africa (most notably Nigeria and the Central African Republic). It consists of onions, tomatoes, hot chili peppers, and oil. It is traditionally thickened with flour that is made from seeds of gourds, pumpkins, melons, and squashes.

The egusi is typically seasoned with black pepper, cayenne pepper, and salt. When the soup develops a smooth consistency it is then usually served with boiled vegetables, rice, or a variety of grilled fish and meat dishes.

Matzo Ball (Germany)

In Jewish culture, a traditional unleavened bread called matzo gets eaten each year on Passover to remember the plight of the Jews who had to leave Egypt so quickly that they did not have time for their bread to rise.

The center of every Jewish Seder Passover meal is a bowl of chicken broth, matzo balls (a sort of dumpling made from matzo meal, eggs, and soda water), onions, celery, carrots, and bits of chicken.

The dish is deeply rooted in Jewish tradition and it is believed that it originated among the Ashkenazi Jews who invented it on an adaptation of Central European bread dumplings (knodels).

Summing Up

From the refreshing cold soup of Gazpacho to the comforting warmth of Pho, these soups showcase the diversity and richness of global cuisine. Whether you are a fan of spice, vegetables, meat, or seafood, there is a soup on our list that will surely satisfy your cravings.