The 50 Soups of America from The 50 Soups of America

The 50 Soups of America

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The 50 Soups of America

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The 50 Soups of America

Soup is one of those universal delights that every culture seems to partake in around the world. From warming bowls of hearty stews, comforting classics like chicken noodle, and the ultra-refined consommés, there are soups for any occasion.

Whether it be a particularly important agricultural crop, rich immigrant history, or a recipe made famous by a landmark restaurant, we’ve rounded up 50 soups we feel are most representative of our collective national food traditions and local traditions.

Alabama: Alabama Chili

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Alabama: Alabama Chili

While there are plenty of regional variations of chili across the U.S., Alabama certainly loves its chili. 

For Frank’s Spicy Alabama Onion-Beer Chili recipe, click here.

Alaska: Salmon Chowder

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Alaska: Salmon Chowder

Known for its extensive salmon fisheries, it is no surprise that this state’s Alaskan fish is the centerpiece for our pick of Alaska’s soup. This Salmon Chowder is full of omega-3’s and will keep you warm on freezing-cold evenings.

For the Salmon Chowder recipe, click here.

Arizona: Tortilla Soup

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Arizona: Tortilla Soup

Arizona shares a border with Mexico, so it is not surprising that many of those spicy, picante flavors have made their way north of the border. This tortilla soup can be made with fresh or frozen vegetables and delivers a spicy kick from the addition of jalapeño peppers.

For the Tortilla Soup recipe, click here.

 

Arkansas: Tomato Soup

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Arkansas: Tomato Soup

The official state fruit of Arkansas is the South Arkansas Vine-Ripe Pink Tomato, which is why we chose a classic tomato soup for this state. Try this tomato soup with whatever varietal is available near you, and garnish with homemade croutons.

For the Tomato Soup recipe, click here.

California: Avocado Soup

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California: Avocado Soup

Since 95 percent of the avocados produced in the U.S. are grown in California, it only seems fitting that this state’s soup features this nutritious fruit. Save your avocados until they are very ripe to make this extra-creamy, refreshing soup.

For the Dairy-Free Creamy Avocado Soup recipe, click here.

 

Colorado: Lamb Stew

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Colorado: Lamb Stew

One of Colorado’s major commodities is lamb, which is why we chose a traditional lamb stew for The Centennial State.

For the Braised Lamb Stew recipe, click here.

Connecticut: Cabbage Soup

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Connecticut: Cabbage Soup

The cold New England climate and large Irish-American population in Connecticut make it the perfect state to try a traditional Irish soup of corned beef and cabbage. Early settlers would dig out underground stores to preserve their harvested cabbage and root vegetables fresh.

For the Corned Beef and Cabbage Soup recipe, click here.

 

Delaware: Strawberry Soup

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Delaware: Strawberry Soup

As the state fruit, strawberries are a point of pride for the state of Delaware. Make this soup in the summer with sweet summer strawberries, and add a hint of savory flavor with the addition of balsamic vinegar.

For the Strawberry Soup recipe, click here.

Florida: Black Bean Soup

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Florida: Black Bean Soup

Because of Florida’s large Cuban population, Cuban food is quite prevalent in the state. This recipe for black bean soup is a classic dish, prepared with Florida citrus and topped with fresh Florida avocados.

For the Simple Black Bean Soup recipe, click here.
 

Georgia: Brunswick Stew

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Georgia: Brunswick Stew

The South is known for its many iterations of barbecue, but in George there is only one soup that matters. Brunswick stew is generally made with whatever leftovers are on hand, from pulled pork to barbecue chicken.

For the Brother Jimmy’s BBQ Brunswick Stew recipe, click here.

Hawaii: Saimin

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Hawaii: Saimin

This soup, popular in Hawaii, owes its heritage to a variety of Asian cultures including China, Japan, and the Philippines. Similar to ramen, it is a noodle soup, but this soup is made distinctly Hawaiian by the inclusion of the much beloved Spam.

For the Saimin recipe, click here.

Idaho: Potato Soup

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Idaho: Potato Soup

While Idaho and Washington duke it out for the title of largest potato producer in the country, it is safe to say that most people associate this tuberous vegetable with Idaho. This puréed soup is naturally thickened by the starches in the potatoes, giving it a smooth, creamy mouthfeel.

For the Potato Soup recipe, click here.

Illinois: Pumpkin Soup

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Illinois: Pumpkin Soup

According to the state of Illinois, 95 percent of the pumpkin crop processed in the United States is grown there, so it is only fitting that we select a creamy pumpkin soup for the great state. If you are using fresh pumpkin, save the seeds for a toasted, crunchy topping for your soup.

For the Creamy Pumpkin Soup recipe, click here.

Indiana: Duck Soup

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Indiana: Duck Soup

Indiana holds the claim to the largest duck producers in the country, and as such, it is fitting that this state’s soup features this delicious commodity. This roasted duck soup uses the whole bird, minus the giblets, with Thai influences.

For the Roasted Duck Noodle Soup, click here.

 

Iowa: Corn Chowder

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Iowa: Corn Chowder

The U.S. produces a lot of corn, but no state is more famous for its corn than Iowa. This interpretation of a classic corn chowder is topped with crisp, salty bacon to balance the sweet corn soup.

For the Corn Chowder with Bacon and Cheddar recipe, click here.

Kansas: Kansas City Steak Soup

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Kansas: Kansas City Steak Soup

The landmark Kansas City steakhouse, Plaza III, made this hearty soup famous, and now the steak soup is a staple comfort food for the city and the state. Check out this recipe for steak soup in a flavorful tomato, vegetable broth.

For the Kansas City Steak and Vegetable Soup recipe, click here.

Kentucky: Kentucky Burgoo

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Kentucky: Kentucky Burgoo

A Kentucky Derby favorite, this stew has a "social" aspect to it. It's been used as a way to gather people together. We don't blame them, it's delicious! — 21 Club

For the Burgoo recipe, click here.

Louisiana: Gumbo

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Louisiana: Gumbo

A rich, classic gumbo, one of New Orleans' much-beloved seafood dishes from Galatoire’s Restaurant in New Orleans. — Galatoire’s Restaurant

For the Creole Seafood Gumbo recipe, click here.

Maine: Lobster Bisque

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Maine: Lobster Bisque

It’s hard to think of Maine without the image of a bright-red, steamed lobster popping into your head. To celebrate the crustacean this state is famous for, we have a decadent, creamy bisque recipe that any seafood-lover will happily devour.

For the Maine Lobster Bisque with Toasted Pumpkin Seeds recipe, click here.

Maryland: Maryland Crab Soup

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Maryland: Maryland Crab Soup

Nothing says Maryland like fresh, sweet crabs, but add a dash of the state’s favorite Old Bay seasoning and you have one creamy, rich seafood soup that is more than a local favorite, it’s a time-honored tradition. Our recipe uses the classic spicy Old Bay seasoning and a splash of dry sherry.

For the Maryland Crab Soup recipe, click here.

Massachusetts: New England Clam Chowder

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Massachusetts: New England Clam Chowder

One of the oldest restaurants in the country, The Union Oyster House in Boston is famous for its creamy clam chowder that it has been serving since 1826. This classic recipe uses fresh Cherry Stone clams.

For the New England Clam Chowder recipe, click here.

Michigan: Cold Cherry Soup

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Michigan: Cold Cherry Soup

Michigan is by far the largest cherry producer in the U.S., and while you may be more familiar with cherry pie, this cold cherry soup with Hungarian roots, gives a nod to the large Hungarian population in this state.

For the Cold Cherry Soup recipe, click here.

Minnesota: Turkey Soup

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Minnesota: Turkey Soup

Every Thanksgiving, Minnesota establishes its dominance as the largest turkey producer in the U.S. The rest of the year, the state is known for producing hearty grains, especially wild rice. To honor two of Minnesota’s biggest contributions, we have chosen this simple and delicious Wild Rice and Turkey Soup recipe.

For the Wild Rice and Turkey Soup recipe, click here.

Mississippi: Sweet Potato Soup

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Mississippi: Sweet Potato Soup

While corn and soybeans rank among the top crops for Mississippi, sweet potatoes are a local favorite. This sweet potato recipe is just a little bit sweet, and makes a perfect light lunch or starter at dinner.

For the Spectacular Sweet Potato Soup recipe, click here.

Missouri: French Onion Soup

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Missouri: French Onion Soup

French Onion Soup might not be the first food that comes to mind when you think of Missouri, but in St. Louis the soup is a legend. The now defunct Famous Barr Department Store was known for its French Onion Soup, and so the recipe left a lasting impression on visitors. Today, copycat recipes are served around the city in honor of the famous menu item.

For the French Onion Soup recipe, click here.

 

Montana: Beet Soup

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Montana: Beet Soup

The large population of Russian settlers in Montana in the early 1900s brought with them their own food traditions, which included beet soup. Our beet soup recipe is the perfect warming winter soup.

For the Beet Soup recipe, click here.

Nebraska: Great Northern Bean Soup

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Nebraska: Great Northern Bean Soup

No state produces more Great Northern Beans than Nebraska, which is why we chose this hearty, white bean soup for the state. The sautéed bacon, and vegetables flavor this soup, while the starches from the beans thicken it.

For the Great Northern Bean Soup recipe, click here.
 

Nevada: Beef Ste

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Nevada: Beef Stew

Nevada ranks third in the U.S. in cattle production, making livestock one of the most important industries in the state. This recipe for a classic Beef Stew includes potatoes, carrots, and plenty of garlic to make this soup hearty and flavorful.

For the Classic Beef Stew recipe, click here.

New Hampshire: Turkey Consommé with Cranberry Walnut Chutney

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New Hampshire: Turkey Consommé with Cranberry Walnut Chutney

The cold climate of New Hampshire makes it an ideal place for cranberry production. In fact, New Hampshire is one of the largest producers of cranberries in the U.S. Here, we have a rich turkey consommé that is garnished with sweet and sour cranberry-walnut chutney that adds both texture and color to the simple soup.

For the Turkey Consommé with Cranberry Walnut Chutney recipe, click here.

New Jersey: Cream of Mushroom Soup

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New Jersey: Cream of Mushroom Soup

New Jersey is home of the famous Campbell’s Soup Company, which is why we selected one of the original soup flavors for the state of New Jersey. Our Cream of Mushroom Soup recipe is an amped up version of the canned variety, made with white wine and flavorful leeks.

For the Cream of Mushroom Soup with White Wine and Leeks recipe, click here.

New York: Minestrone Soup

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New York: Minestrone Soup

New York has the largest Italian-American population in the country. This minority group has had a major impact on the food culture of the state, which is why we chose a classic Minestrone soup for New York. This soup is a hearty vegetable soup loaded with cannellini beans.

For the Minestrone Soup recipe, click here.

North Carolina: Black-Eyed Pea Soup

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North Carolina: Black-Eyed Pea Soup

Black Eyed-Peas were first cultivated in Virginia, but the crop grows best in the Carolinas. This classic recipe for this Southern staple, stewed with cooked ham and spicy pepper is a Southern staple served for good luck on New Year’s.

For the Black-Eyed Pea Soup recipe, click here.

North Dakota: Knoephla Soup

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North Dakota: Knoephla Soup

North Dakotans love Knoephla soup, a German potato dumpling soup. The recipe, which was brought to the state by German immigrants, has remained unchanged for generations and consists of a chicken broth thickened by the starchy potato dumplings.
For the Knoephla Soup recipe, click here.

Ohio: Cincinnati-Style Chili

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Ohio: Cincinnati-Style Chili

In Ohio, one city has become a mecca for chili. Skyline Restaurant’s famed chili put Cincinnati on the map as one of our nation’s favorite chili-styles. This thick chili is often served on top of spaghetti (aka chili mac).

For the Cincinnati-Style Chili recipe, click here.

Oklahoma: Chicken Pot Pie Soup

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Oklahoma: Chicken Pot Pie Soup

While Oklahoma is the only state with an official state meal, it unfortunately doesn’t include a soup, so we took some creative liberties in deciding the perfect soup to represent Oklahoma. Pulling from the tradition of okra, squash, chicken, and biscuits, we decided on a chicken pot pie soup that sort of embodies these traditions in one steaming bowl of soup.

For the Chicken Pot Pie Soup recipe, click here.
 

Oregon: Pear Soup

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Oregon: Pear Soup

Oregon is home to the Bartlett pear, which is why we chose the sweet and savory pear soup to represent Oregon. The leeks and spicy ginger add depth to the ripe pear-flavored soup.

For the Pear Soup with Ginger and Buttery Leeks recipe, click here.

Pennsylvania: Snapper Soup

 Flickr / Kimberly Vardeman / CC by 2.0

Pennsylvania: Snapper Soup

Found on Philadelphia diner menus, this snapping turtle soup is different from the Creole-style turtle soup. The popular Delaware Valley dish is a thick, brown gravy-like soup.

For the Snapper Soup recipe, click here.

Rhode Island: Rhode Island Clam Chowder

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Rhode Island: Rhode Island Clam Chowder

In New England, there is a tale of two chowders, while New England’s thick and creamy chowder is perhaps more well-known, another style clear chowder is famous in Rhode Island. Unlike New England or Boston clam chowder, the base of this soup is clear with a splash of cream added just before serving.

For the Rhode Island Clam Chowder recipe, click here.

South Carolina: She-Crab Soup

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South Carolina: She-Crab Soup

Fresh blue crab meat, crab roe, and plenty of cream are essential to this beautifully colored pink soup. Enjoy this variation on the Charleston classic from the famed Virginia’s On King restaurant.

For Virginia’s She-Crab Soup recipe, click here.

South Dakota: Pheasant Soup

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South Dakota: Pheasant Soup

As the best place in the country to hunt wild pheasant, we imagine that this gamey bird has ended up in a pot or two of soup, which is why we chose this pheasant soup for South Dakota. Don’t have pheasant? This soup still tastes great made with chicken or any other fowl you choose.

For the Pheasant Noodle Soup recipe, click here.

New Mexico: Hatch Chile Corn Chowder

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New Mexico: Hatch Chile Corn Chowder

Named for the area they are grown in, Hatch chiles are a favorite of the state. Every September Hatch Chile season begins with a festival, so to honor this New Mexican staple we have chosen a soup that features this famous pepper.

For the Hatch Chile Corn Chowder recipe, click here.

 

Tennessee: Chicken and Dumplings Soup

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Tennessee: Chicken and Dumplings Soup

A time-honored Southern tradition, chicken and dumplings are widely popular in Tennessee. This simple soup is a twist on the classic and comforting Chicken Noodle Soup.

For the Lemon Chicken and Dumplings Soup recipe, click here.

Texas: Taco Soup

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Texas: Taco Soup

In Texas, where Tex-Mex reigns supreme, no soup hits the spot quit like this taco soup, made with ground beef, pinto beans, corn, chile powder, and garlic scented taco seasoning.

For the Slow-Cooker Beef Taco Soup recipe, click here.

Utah: Slow-Cooker Turkey Fajita Soup

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Utah: Slow-Cooker Turkey Fajita Soup

What makes this soup a perfect pick for Utah are the Southwestern influences, and perhaps most importantly, the use of the slow-cooker. Dutch ovens are a favorite cooking apparatus for the large Mormon population in the state, which makes this slow-cooker soup a tasty representation for local flavors and popular cooking methods.

For the Slow-Cooker Turkey Fajita Soup recipe, click here.

Vermont: Maple Squash Soup

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Vermont: Maple Squash Soup

It is probably no surprise that Vermont is the largest producer of maple syrup in the U.S., which is why we chose a soup that prominently features this sweet syrup.

For the Maple Squash Soup recipe, click here.

Virginia: Peanut Soup

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Virginia: Peanut Soup

Never heard of peanut soup? Virginians love this soup, which celebrates one of their biggest crops. You start with peanuts, and then soak them to create a creamy soup that can be made ahead for a simple and delicious meal.

For the Peanut Soup recipe, click here.

Washington: Lentil Soup

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Washington: Lentil Soup

While more than 10 states grow legumes in the United States, two are responsible for 95 percent of lentil crops, according to the USDA. To celebrate Washington’s significant contribution to our lentil supply, we have this easy lentil soup made with cannellini beans and sweet, roasted tomatoes.

For the Easy Lentil Soup with Roasted Tomatoes recipe, click here.

West Virginia: Roasted Butternut Squash and Apple Soup

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West Virginia: Roasted Butternut Squash and Apple Soup

Apples rank among West Virginia’s most important crops. While states like Washington and New York might get more recognition, it is West Virginia that calls the Golden Delicious Apple its state fruit. For this reason, we chose this Roasted Butternut Squash Soup that is sweetened with fresh, grated apple.

For the Roasted Butternut Squash and Apple Soup recipe, click here.

Wisconsin: Beer-Cheese Soup

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Wisconsin: Beer-Cheese Soup

This soup combines two of Wisconsin’s greatest contributions, Milwaukee’s beer tradition and Cheddar cheese. Enjoy this cheesy soup with a pretzel roll for a truly Wisconsin experience.

For the Wisconsin Beer-Cheese Soup recipe, click here.

Wyoming: Bison and Barley Soup

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Wyoming: Bison and Barley Soup

Wyoming grows much of the barley crop in the U.S. Pair that with healthy bison, and you have a delicious soup that features two of Wyoming’s agricultural contributions.

For the Bison and Barley Soup recipe, click here.

 

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50 Soups of America

The 50 Soups of America

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