Top Rated Soup Recipes

This is Austria’s hangover cure for New Year’s Day or any post-bacchanal day of recovery. Warm, hearty, and heavily spiced, this goulash will help ease that pounding headache. Click here to see the Chefs' Favorite Hangover Cures story.
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Cucumber Soup, Basil, Buttermilk
Cold buttermilk soups are an old-fashioned tradition, a tangy zip for fresh, summer vegetables that need little else. Here, the sweet, grassy mellowness of cucumbers is paired with that summery perfume of basil, distilled into a finishing oil you can keep on hand to drizzle on future soups and salads. It's an irresistible, bright, almost ethereal combination that may well sum up the season. But we didn't stop there; We gave the pairing a tangy jolt with buttermilk and sour cream so that the flavors can't turn listless. If you've got weekend guests for a dinner party this evening, skip this one as a second or third course and consider serving it in shot glasses as a midday pick-me-up on the deck. — Vegetarian Dinner Parties Click Here to See More Soup Recipes  
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Incredibly flavorful and easy to make, this is an extraordinarily delicious recipe of the Jewish food classic. This recipe substitutes the traditional schmaltz with duck fat for a richer and more indulgent soup.
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Yucatán Chicken and Lime Soup
I love making everyday dishes in other countries because what seems ordinary when viewed through our looking glass becomes so different given another country’s flavor palate.  Plus, I love every day. It’s what life is really made of (#deepthoughts). Chicken soup is definitely one of my favorite dishes to reinvent because it’s healthy, comforting and usually very easy, no matter where on the globe you happen to land.This one is no exception, but it does require making your own stock. I know, I know…sometimes you just want to use canned and that’s okay.  Sometimes. In fact, I almost went that route this time. I stood in front of the boxed broth for, no joke, about 3 minutes weighing the pros and cons of doing so for this dish, but given the unique ingredients and methodology required for this particular stock, I decided to suck it up and just do it myself. It wasn’t even a meat stock. It was a veggie stock.  Self, I said, take your lazy pants off.Sopa de Lima is a specialty of the Yucatán given the plethora of limes on the peninsula and the magic, I think, is in the aforementioned stock. This stock is built on pan-roasted (you’ll see in the recipe below) onions and garlic, peppers, limes and spices, and once it’s all melded and happy and cooked through, it packs a spicy punch that will clear your sinuses and wake up your taste buds in a way that no other chicken soup does.  It’s topped with a garnish of lime slices, queso fresca, cilantro and fried tortilla strips for some crunch.  Chicken soup, redefined.For more great recipes like this one, visit the The Hungary Buddha. 
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Mageiritsa (Easter Lamb Soup)
A traditional dish for Greek Easter, this lamb soup is on the holiday menu at Molyvos Restaurant in New York City. Recipe courtesy of Molyvos collaborating chef Diane Kochilas.Click here for more soup recipes.
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There's no better way than to warm up to a hot bowl of soup during the cold weather. The porcini mushrooms are softened and complement the crispy shallots and herbs in the soup. Marcus Samuelsson recommends you pair the soup with the Penfolds Bin & Cabernet Shiraz.
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It's cold outside and all you want is a hot, warm meal. This soup is perfect for those days. The creamy texture blends well with the softened mushrooms, and the other herbs give it an earthy flavor. Chef Marcus Samuelsson recommends you pair this dish with Penfolds Bin 8 Cabernet Shiraz. 
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Grammie’s Noodle Soup
If you have a leftover ham bone in the freezer, you can use it and speed up the cooking time to just 45 minutes. If you have the time to cook the broth from the hocks, however, that’s best. The flavor the hocks impart is just incredible. Recipe courtesy of David Venable, host of QVC's cooking show In the Kitchen with David.
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I recently tried this recipe yesterday.  My mom asked me to prepare a wintery soup for her book club and this is what I tackled.  I wanted to find a recipe with some spicy kick but also some substance and texture.  It was delicious and really fresh.  The directions have you cook the ingredients just enough that there is still a lot of the fresh raw flavors within the creamy broth.  I hope you enjoy it, too!     Check it out on Epicurious here
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spinach soup
It takes less than 30 minutes to create this savory soup loaded with tender, cheese-filled tortellini and chopped spinach. It's fast, satisfying, and comforting.
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Broccoli Soup
Inspired by a soup from Urth Caffé in L.A. that I was minorly (read: majorly) obessed with when I lived there many years ago, I decided to create one of my own instead of just longing for it from afar. The beauty of the soup is that it was dairy-free; they used potatoes to thicken it instead of heavy cream — which is exactly what I did with this broccoli classic.  To add a little creaminess to my broccoli and cheese soup, I decided to top it with grated Cheddar and, as a classic fat kid move, cut up cubes of cheese and tossed them in the bowl so that one out of every five spoonfuls ended up having a melted, cheesy surprise (my ratio might be off... ). Feel free to do the same, or skip the cheese to make it completely dairy-free.  Click here to see more Warm Winter Soup recipes. 
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wonton soup
Cantonese Wonton Noodle Soup is such a basic, no-brainer bowl of noodles that you’ll find at most Cantonese restaurants. But if you’re not near a Chinatown or Cantonese place, you’ll definitely want to give it a try at home. It’s so easy to put together!This recipe is courtesy of thewoksoflife.com
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