List of soups#Cream

!Name

!Image

!Origin

!Type

!Distinctive ingredients and description

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|Yorubaland

|Smooth

|Beans (including locust beans), ewedu, chili peppers, potash and other vegetables blended into water until smooth.{{Cite news |last=Olowe |first=Praise |date=20 October 2017 |title=Best Nigerian recipe for this weekend – Abula |work=The Nation Newspaper |url=https://thenationonlineng.net/best-nigerian-recipe-weekend-abula/ |access-date=16 April 2025}}

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|Peru

|Chunky

|Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover.{{cite web | author=Barrell, Ryan | title=13 Hangover Cures the World Swears By | website=Paste | date=13 March 2017 | url=https://www.pastemagazine.com/articles/2017/03/13-hangover-cures-the-world-swears-by.html | access-date=30 July 2017}}

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|Colombia

|Chunky

|In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas.{{cite web|url=http://www.mycolombianrecipes.com/ajiaco-bogotano-colombian-chicken-and |title=Ajiaco Bogotano (Colombian Chicken and Potato Soup) |work=Mycolombianrecipes.com |date=19 March 2009 |access-date=3 June 2014}} In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.{{cite web|url=http://www.tasteofcuba.com/ajiacocubano.html |title=Cuban Ajiaco Recipe |work=Tasteofcuba.com |access-date=3 June 2014}}

|File:Açorda à Alentejana edited.jpg

|Portugal

|Chunky

|A typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs.

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|Italy

|Chunky

|Originally a peasant food,{{cite book | url=https://books.google.com/books?id=Wz3iAgAAQBAJ&pg=PA67 | title=The Italian Vegetable Cookbook | publisher=Houghton Mifflin Harcourt | author=Scicolone, Michelle | year=2014 | pages=67 | isbn=978-0547909165}} historically, its primary ingredients were water, stale bread, onion, tomato, olive oil{{cite book | url=https://books.google.com/books?id=1FVLv7WS4C4C&pg=PT190 | title=Essentials of Classic Italian Cooking | publisher=Knopf Doubleday Publishing Group | date=2011 | access-date=12 September 2014 | author=Hazan, Marcella|isbn=978-0307958303}} and any spare vegetables or leftovers. It has been described as an ancient dish.{{cite book | url=https://books.google.com/books?id=H_wJw4Zh2XEC&pg=PA103 | title=The Tuscan Year: Life and Food in an Italian Valley | publisher=Macmillan | author=Romer, Elizabeth | year=1989 | pages=103–104 | isbn=0865473870}}

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|Nepal

|Chunky

|Fermented bamboo shoots, potato, and black-eyed peas in a broth

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|United States

|Chunky

|Typically served preceding or following Amish church services.{{cite book|last=Mariani|first=John F.|title=Encyclopedia of American Food and Drink|year=1999|publisher=Lebhar-Friedman Books|isbn=0-86730-784-6|page=[https://archive.org/details/encyclopediaofam00mari/page/5 5]|url-access=registration|url=https://archive.org/details/encyclopediaofam00mari/page/5}}{{cite book | last=Mariani | first=J.F. | title=Encyclopedia of American Food and Drink | publisher=Bloomsbury Publishing | year=2014 | isbn=978-1-62040-161-3 | url=https://books.google.com/books?id=K5taAgAAQBAJ&pg=PT67 | access-date=January 24, 2015}} Some versions are prepared with beans and ham hocks.{{cite book | last=Cronley | first=C. | title=Sometimes a Wheel Falls Off: Essays from Public Radio | publisher=Hawk Publishing Group | year=2001 | isbn=978-1-930709-38-6 | url=https://books.google.com/books?id=-aLfAAAAMAAJ |page=113| access-date=January 24, 2015}}

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|Turkey

|Chunky

|Bulgur meatballs and chickpeas in gravy with yogurt

|

|Laos, Northeastern Thailand

|Chunky

|A soup including ant eggs among its ingredients. Served hot.

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|

|Typically smooth

|Any number of soups that use apple as a primary ingredient, usually with vegetables, spices, and broth.

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|Iran, Azerbaijan, Turkey

|Potage

|A yogurt soup that consists of yogurt and leafy vegetables. Served hot.

|File:Ash e reshte.jpg

|Iran, Afghanistan, Turkey, Caucasus

|Potage

|A variety of thick soups, served hot - with many different types of recipes and regional differences.

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|Greece

|Potage

|Chicken broth, rice or orzo, and lemon, thickened with tempered eggs

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|Can be prepared and served as a cold or hot soup

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|Europe

|Chunky

|Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.

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|Indonesia, Malaysia{{cite journal|last=Yoshino|first=Kosaku|year=2010|title=Malaysian Cuisine: A Case of Neglected Culinary Globalization|journal=Globalization, Food and Social Identities in the Asia Pacific Region|publisher=Sophia University Institute of Comparative Culture|location=Tokyo|page=4|url=http://icc.fla.sophia.ac.jp/global%20food%20papers/pdf/2_4_YOSHINO.pdf }} and Singapore

|Herbal

|Consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.Grêlé D, Raimbault L, Chng N. Discover Singapore on Foot. Select Publishing, 2007. page 158.

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|Indonesia

|Meatballs soup

|Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons.{{cite news | url=http://www.nydailynews.com/life-style/eats/bakso-indonesian-meatball-soup-president-obama-loved-child-article-1.454324 | title=Bakso: The Indonesian meatball soup President Obama loved as a child | newspaper=NY Daily News | date=18 November 2010 | access-date=30 January 2015 | agency=Associated Press}}

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|Ancient

|Chunky

|Barley, vegetables, and broth

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|Philippines

|Noodle soup

|A Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.

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|East Asia

|Noodle

|Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup.

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|Europe

|Beverage soup

|Recipe from the Middle Ages using heated beer and pieces of bread;[http://www.soupsong.com/rbeer1.html Recipe: DANISH BEER SOUP] though other ingredients were also used.{{cite book |url=https://books.google.com/books?id=8zKBmkw0kVIC&q=Beer+soup&pg=PA22 |title=Wild women in the kitchen: 101 ... - Google Books |access-date=26 September 2009 |isbn=9781573240307 |last1=Alper |first1=Nicole |date=January 1996 }}

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|Norway

|Fish

|White fish (haddock, halibut, cod) and various vegetables in a heavy cream

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|Bermuda

|Chowder

|Fish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda.

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|Philippines

|Dessert

| A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls.

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|Philippines

|Chicken

|A Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce).

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|Philippines

|Dessert

|Coconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilled

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|China

|Gelatinous

|Edible bird's nest, an expensive delicacy valued for its unusual texture

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|China

|Dessert

|A sweet soup containing powdered black sesame seeds and rice, typically served warm

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|Bulgaria

|Bean

|Dried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrots

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|Ukraine, Poland

|Chunky

|Cabbage and beet-based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish.

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|France

|Fish

|A type of fish soup from Provençal, France.

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|Haiti

|

|Sliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on Saturdays

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|Luxembourg

|

|Green beans, potatoes, bacon and onions.

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|Greece (Corfu)

|Potage

|Vegetable and pasta

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|Germany

|Bread

|Stale bread in a broth

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|The Netherlands and Indonesia

|Beans

|Kidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion.

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|England

|Chunky

|Lamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian eras

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|Vietnam

|Noodle

|A noodle soup from central Vietnam, with beef.

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|Italy (Liguria)

|Chunky

|Seafood soup or stew.

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|Japan

|Chunky

|Pork and vegetable soup, flavored with miso.

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|Poland
Slovakia
Russia
Ukraine
Czech Republic

|Chunky

|Sauerkraut, meat

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|Chile

|Eel

|Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.

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|Spain (southern)

|Seafood

|Seafood, hake, garlic, olive oil, lemons, and Seville oranges.{{cite book|last=Hopkinson|first=Simon|title=Roast Chicken and Other Stories|url=https://books.google.com/books?id=4RyZAAAAQBAJ&pg=PT112|date=23 July 2013|publisher=Hyperion|isbn=9781401306144|page=112}} It is customarily served with sour orange juice.

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|Latin America

|Chunky

|Whole cuts of chicken, halved potatoes, cabbage leaves, and other large preparations of vegetables.

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|Hermosillo, Sonora, Mexico

|Chunky

|Potatoes, onions, tomato, green chiles, and oregano are simmered in broth. Cubes of cheese (usually queso ranchero, queso fresco or queso cotija are added to the broth at the end of cooking, flavoring the broth and giving the cheese a gummy, chewy texture.

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|Galicia, Spain

|Chunky

|Cabbage and other greens simmered with potatoes, white beans, and cuts of pork such as belly, ham, bacon, or chorizo.

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|Mexico

|Chunky

|A chicken soup with chickpeas, carrots, onion, green beans, and garlic flavored with epazote, cumin, and chipotle.

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|Portugal and Brazil

|Chunky

|Potatoes, thinly sliced kale, with slices of chouriço added before serving.

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|Caribbean

|Chowder

|Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.

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|Vietnam

|Fish

|A fish soup from southern Vietnam, made sour with tamarind.

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|Portugal, Brazil, Cape Verde

|Chunky

|Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás

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|Czech Republic

|Fish

|Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.

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|

|Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup and as a broth-style soup.

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|Latin America

|Chunky

|Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian cazuela.

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|Czech Republic, Slovakia

|Brothy

|A thin garlic soup with sliced potatoes, typically served with fried bread cubes

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|France

|Bisque

|Chestnuts are a primary ingredient.

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|Noodle

|Chicken, stock, noodles, such as egg noodles

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|Clear or Stock

|Made from chicken simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.

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|

|Vegetable soup

|Chicken, stock, onion, green beans, carrots, potato

|File:Ready kurban chorba.JPG

|Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East, Indian subcontinent

|Stock

|Regionally recipes are made in different ways, but most all are a thinner, broth soup.

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|Peru

|Chowder

|Thin, milky seafood soup, also referred to as Chupe de Mariscos

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|Andes

|

|Refers to various soups and stews that are prepared in Andes Mountains region of South America

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|San Francisco, California

|Fish

|Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)

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|United States (New England)

|Chowder

|Thick soup made of clams, potatoes, salt pork and onions

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|Europe

|Smooth or brothy

|Cockchafer insects are fried and then simmered in stock, typically served with slices of veal liver or dove breast, and croutons

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|Scotland

|Chunky

|Leek and potato soup made with chicken stock

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|

|Chunky

|Coconut or coconut milk

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|Lithuania

|Cold (chilled)

|Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based on beets, usually served with either hot boiled or fried potatoes.

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|France

|Clear or Stock

|A type of clear soup made from broth or stock.

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|United States (New England)

|Chowder

|Similar to New England clam chowder, with corn substituted for clams in the recipe

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|France

|Bisque

|Crab stock and heavy cream

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|Cream

|Granny Smith apples, stock, cream, spices

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|Cream

|Onions, asparagus, chicken broth, heavy cream

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|Cream

|Broccoli, stock, and milk or cream as primary ingredients

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|Cream

|

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|Cream

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|Cream

|

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|Cream

|

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|France

|Bisque

|Pictured is Maryland cream of crab soup.

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|Cream

|

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|France

|Bisque

|Base of a heavy stock purée of green peas and dry champagne

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|Cold (chilled)

|Cucumber soup is known in various cuisines.

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|Scotland

|Fish

|Smoked haddock, potatoes, onions and cream

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|Indonesia and Malaysia

|Noodle

|Thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.

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|India (Konkan region)

|Hot, Vegetable

|Soup made with split yellow lentils and spices. It is a Konkani staple that is often served over rice.

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|Japan

|Cold (chilled)

|Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths.

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|England

|Stew

|Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.{{Cite book|last=Clarkson|first=Janet|title=Soup : a global history|publisher=Reaktion|year=2010|isbn=978-1-86189-774-9|location=London|pages=113–114|oclc=642290114}}

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|Philippines

|Fermented

|A dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup-based dish.

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|Malaysia

|Noodle

|The dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres.

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|Nigeria (Cross River and Akwa Ibom States)

|Chunky

|A variety of meat products including beef, bushmeat, cow tripe, dried fish, crayfish, periwinkle, leaf vegetables, and palm oil

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|China

|Noodle

|Savory soup made by pouring beaten eggs into swirling boiling water or broth

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|Nigeria

|Chunky (Medicine)

|A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash.

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|Turkey

|Chunky

| Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint

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|Spain (Catalonia)

|Stew

|A traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations.

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|Spain (Asturias)

|Chunky

|Dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)

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|Ecuador

|Fish

|Cod soup

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|Singapore

|Fish/seafood

|Seafood soup served with thin noodles called Bee hoon.

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|Clear or Stock

|

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|Hungary

|Fish

|Ηot and spicy river fish soup with a lot of hot paprika ({{langx|hu|Halászlé}})

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|France

|Potage

|Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.

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|Austria

|Clear

|Broth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe)

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|Sweden

|Dessert soup

|Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.{{cite book | last=Marrone | first=T. | title=The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun | publisher=Storey Publishing, LLC | year=2014 | isbn=978-1-60342-927-6 | url=https://books.google.com/books?id=fgEQAwAAQBAJ&pg=PA313 | page=313}}

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|Nigeria

|Chunky

|Vegetables, meat, fish, and balls of ground melon seed

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|France

|Clear or Stock

|Fish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bones

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|Italy (Lucca, Tuscany, central Italy)

|Chunky

|Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.{{cite book | url=https://books.google.com/books?id=RWSOVYWK2WoC&pg=PA63 | title=Cucina Povera: Tuscan Peasant Cooking | pages=63| isbn=9781449402389 | last1=Johns | first1=Pamela Sheldon | date=13 September 2011 }}{{cite book | url=https://books.google.com/books?id=y_w-0C1mTXwC&pg=PA77 | title=A Culinary Traveller in Tuscany | pages=77–78| isbn=9781892145680 | last1=Elon | first1=Beth | year=2009 }}

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|Spain

|Cold (chilled)

|Pureed tomato and vegetables

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|Philippines

|Chunky

|Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.

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|Italy (Tuscany, Northern Italy)

|Clear or stock

|Thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wine

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|Philippines

|Chunky

|A spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste).

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|Nigeria

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|Common ingredients are goat meat, crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg, such as Calabash Nutmeg (also called Ehu or Ariwo).

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|South Korea (Jeju Province)

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|Pork and noodle soup

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|Korea

|Chunky

|Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color, with a rich and hearty taste.

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|Hungary

|Chunky

|Meat (usually beef), paprika and vegetables (especially potatoes). {{langx|hu|gulyás}} translates roughly as cowboy

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|West Africa

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|Groundnuts, also known as peanuts

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|Korea

|Chunky

|Kimchi soup

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|United States (Louisiana)

|Chunky

|Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.

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|Tibet

|Chunky

|A thick soup eaten days before the Losar, the Tibetan New Year, made with various meats, vegetables, and leftover grains

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|Maghreb

|Chunky

|Popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.

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|Magrheb

|Chunky

|A lamb stew, sometimes using lamb's trotters, often consumed during Ramadan.

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|Asia

|Chunky

|Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

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|Indonesia (Maluku, Papua)

|Fish

|Fish in a clear yellow broth.{{cite web |title=Ikan Kuah Kuning |url=https://id.tastemade.com/videos/ikan-kuah-kuning-khas-papua/#:~:text=Ikan%20kuah%20kuning%20adalah%20salah,pedas%20nikmat%20dan%20sangat%20segar. |website=tastemade.com |access-date=21 April 2022 |language=Indonesian}} It is a side dish of papeda.

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|Philippines

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|A Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices.

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|Iceland

|Chunky

|Meat soup made with lamb and vegetables

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|Haiti

|Chunky

|Mildly spicy squash soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804.

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|Ancient Rome

|Potage

|Grated bread, eggs, sage and saffron cooked together in broth

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|Philippines

|Pork

|Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao){{cite web |title=It's Time You Know about Kadios⁠ beyond KBL |url=https://pepper.ph/its-time-you-know-about-kadios%E2%81%A0-beyond-kbl/ |website=Pepper.ph |access-date=8 February 2021}}

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|Philippines

|Chicken

|Pigeon peas, chicken, and banana pith{{cite web |title=Manok at Kadyos / Purple Chicken With Pigeon Peas |url=http://www.marketmanila.com/archives/manok-at-kadyos-purple-chicken-with-pigeon-peas |website=Market Manila |date=21 October 2007 |access-date=8 February 2021}}{{cite web |title=Kadyos Beans |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/kadyos-beans/ |website=Ark of Taste |publisher=Slow Food Foundation for Biodiversity |access-date=8 February 2021}}

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|Brothy

|Malta

|A primarily vegetable soup made with cabbage and pork, eaten usually during the winter

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|Chunky

|Finland

|Potatoes, carrots, peas, cauliflower and sometimes other seasonal vegetables cooked in milk and butter

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|Georgia

|Chunky

|Lamb, rice, vegetables and a highly spiced bouillon

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|Malta

|Chunky

|Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads - known locally as kusksu - and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous".{{cite web |url=https://www.visitgozo.com/blog/cooking-perfect-kusksu/ |title=Cooking the perfect Kusksu! |date=21 April 2017 |publisher=Visit Gozo |access-date=29 April 2019 }}

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|Nepal

|Chunky

|Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean

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|Indonesia and Malaysia

|Noodle

|A Peranakan cuisine.{{cite web |url=http://www.citrusandcandy.com/2011/01/assam-laksa-king-of-malaysian-cuisine.html |title=Assam Laksa|publisher=Citrus and Candy|date= 24 January 2011 }}{{cite news |url=http://www.meemalee.com/2011/05/laksa-lemak-malaysia-gordons-great.html |title=Laksa Lemak Recipe - Malaysia (Gordon's Great Escape)|date= 23 May 2011 }}

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|Uzbekistan

|Chunky

|Pasta, vegetables, ground lamb and numerous spices

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|Wales

|Chunky

|Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.

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|

|

|Lettuce is a primary ingredient.{{cite book | url=https://archive.org/details/soupmakesmeal00kenh | url-access=registration | title=Soup Makes the Meal | publisher=Harvard Common Press | author=Haedrich, Ken | year=2001 | pages=[https://archive.org/details/soupmakesmeal00kenh/page/17 17]–18 | isbn=155832187X}} Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.{{cite book | url=https://books.google.com/books?id=H8lwmA52ltIC&pg=PA160 | title=Whole Food Facts: The Complete Reference Guide | publisher=Inner Traditions / Bear & Co | date=1996 | access-date=6 September 2014 | author=Roehl, Evelyn | pages=160|isbn=089281635X}}

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|Ancient

|Chunky

|Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.

|

|Philippines

|

|Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.

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|Spain

|Chunky

|Cream or stock-based soup with chunks of lobster

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|France

|Bisque

|Lobster stock, heavy cream, and sherry

|

|Philippines

|Noodle

|Egg noodle soup (regional variants include Kinalas, Batchoy)

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|Finland

|Fish

|Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dill

|

|China

|Snake

|Snake, chicken, lemon, chili peppers, and other vegetables.

|

|Ossetia

|Beef

|Beef, potatoes, onion, garlic, carrots and thyme, etc.{{cite news|last=Plekhanova|first=Zalina|date=27 May 2019|title=How to increase a man's virility with the Ossetian soup: 'lyvzha'|url=https://www.rbth.com/russian-kitchen/330410-how-to-increase-mans-virility-ossetian-soup-lyvzha|work=Russia Beyond|access-date=21 June 2019}}

|

|Italy (Sicily)

|Chunky

|Fava beans is a primary ingredient

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|Philippines

|Noodle soup

|A Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added.

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|Philippines

|Noodle soup

|A popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings.

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|United States (Rhode Island)

|Chowder

|Tomato-based clam chowder

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|Africa (West Africa)

|

|Fish, vegetables, oil, seasoning, etc.

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|United States (Maryland)

|Chowder

|Vegetables, blue crab, and Old Bay Seasoning in a tomato base

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|Jewish (Ashkenazi)

|Chunky

|Staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.

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|Laos

|Chunky

|An egg drop soup with rice noodles, ground pork, and peanuts in a coconut milk broth flavored with red curry. It is garnished with fresh shredded cabbage, cilantro, green onions, beansprouts and mint.

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|

|Varies

|Soup prepared with melon as a primary ingredient. Pictured is a soup with true melon.

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|Italy

|Chunky

|Vegetables and pasta

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|Japan

|Fermented

|Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.

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|Korea

|Chunky

|Seaweed soup from Korea, which is traditionally served to women who have just given birth, and people of all genders on their birthdays. Often with shrimp, sae-al shim (rice cake balls), or potato.

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|Burma

|Fish

|Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce, and catfish in a rich broth. Served with rice vermicelli.

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|Colombia

|Cheese

|Made with ñame (yam) and Costeño cheese.

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|Mexico

|Chunky

|Beef chuck and shank, xoconostle (a kind of edible cactus), chayote, zucchini, green beans, corn, potatoes, and cabbage in a broth flavored with a mole of ground guajillo and pasilla chiles, garlic, onion, and epazote. It is garnished with chopped serrano pepper and limes.

|

|United States

|Chunky

|An improvised stew made by early 20th century hobos, typically made communally with whatever ingredients are available. Potatoes and onions were common, along with meat and other vegetables, sometimes canned, and whatever could be begged, scavenged, found or stolen.

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|India

|Chunky

|Meat, vegetables, and spices. Based on an Indian sauce recipe.

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|Korea

|Cold (chilled)

|Buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef

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|Ancient

|Chunky

|Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe

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|United States (New England)

|Chowders

|Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams

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|Japan

|

|Meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables

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|Philippines

|

|A traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.{{cite web |title=Nilagang Baboy (Boiled Pork and Vegetables) |url=https://casaveneracion.com/nilagang-baboy-boiled-pork-ribs-with-vegetables/ |website=Casa Veneracion |access-date=9 September 2021}}{{cite book |last1=Cailan |first1=Alvin |last2=Cuerdo |first2=Alexandra |title=Amboy: Recipes from the Filipino-American Dream |date=2020 |publisher=Houghton Mifflin Harcourt |isbn=9781328931733 |pages=27–28}}

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|Nigeria

|Fish

|Catfish simmered in a broth with yams and flavored with ogiri or iru, utazi, crayfish, and stock fish

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|Philippines

|

|A Filipino noodle soup made with {{lang|ceb|odong}} noodles, canned sardines in tomato sauce, bottle gourd ({{lang|ceb|upo}}), loofah ({{lang|ceb|patola}}), chayote, ginger, garlic, red onions, and various other vegetables.{{cite web |title=Sardines with Odong Noodles |url=https://kusinaniteds.com/2019/06/sardines-with-odong-noodles.html |website=Kusina ni Teds |access-date=18 January 2022}}

|122px

|Korea

|Cold

|A Korean naengguk made with cucumber and garlicky, sour, salty, sweetish broth. Typically eaten as a refreshing side dish in summer.

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|

|

|Okra

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|Ukraine
Russia

|Cold (chilled)

|Kvass-based vegetable and ham soup

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|United Kingdom

|Chunky

|Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, Indonesia, where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.

|122px

|Central and West Africa

|

|Palm kernel

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|Hungary

|Chunky

|A meat (typically beef, pork, or mutton) and vegetable soup similar to goulash, soured with vinegar or lemon juice and the addition of sour cream

|

|Europe

|Potage

|Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.{{cite web |url=http://www.happystove.com/recipe/68/Panada+(Bread+Soup) |title=Panada recipe }}

|122px

|Austria

|Bread

|Made with broth, rolls and eggs

|

|Philippines

|

|A Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood.

|122px

|Italy

|Noodle

|Chicken stock, pasta and vegetables.

|122px

|Balkans

|Chunky

|Smoked meat, such as bacon, sausage, or ham hocks, cooked with beans and typically eaten during the winter months

|

|Nigeria

|

|Beef, egusi, dried pawpaw flakes and palm oil cooked together

|122px

|

|Chunky

|One of any cosmopolitan soups using peas as the primary ingredient. Other vegetables and different cuts of pork are commonly used to flavor the soup. Pictured is Canadian yellow pea soup.

|122px

|Africa

|Chunky

|Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.

|122px

|Nigeria

|A thin, spicy soup containing various meats or fishes, flavored with chili peppers, clove basil and calabash nutmeg

|Brothy

|

|United States (Philadelphia)

|Chunky

|Beef tripe and pepper soup

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|Vietnam

|Noodle

|Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts, and sometimes culantro. Sriracha and hoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.

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|

|Chunky

|Various types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber.{{cite book | url=https://books.google.com/books?id=adO88lhxff4C&pg=PA333 | title=What's Cooking America | pages=333| isbn=9781560447924 | last1=Stradley | first1=Linda | last2=Cook | first2=Andra | date=March 2000 }} Pictured is kidney and pickle soup with barley (rassolnik).

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|Thailand

|

|Thai cuisine;{{cite news | url=http://www.laweekly.com/squidink/2014/07/09/where-to-find-khao-soi-the-excellent-thai-noodle-dish-youre-not-ordering | title=Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering | newspaper=LA Weekly | date=9 July 2014 | access-date=7 September 2014 | author=Gordon, James}} one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago".{{cite book | url=https://books.google.com/books?id=mz9r_eg3LDoC&pg=PA30 | title=Offal: A Global History | pages=30| isbn=9781780231341 | last1=Edwards | first1=Nina | date=June 2013 }}

|

|Scotland

|Chunky

|Sheep's head and trotters cooked in a broth, sometimes with dried pea and barley

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|Mexico

|Chunky

|Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup

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|

|One of any cosmopolitan soups that use prawns or shrimp as a primary ingredient

|Chunky
chowder

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|Czech Republic

|Chunky

|Pig blood, cooked in pork broth with potato, groat, onion and garlic. It is traditionally made as a part of pig slaughter.

|

|Greece

|Fish

|Oil-and-lemon sauce, vegetables, rice, and salt-water fish

|122px

|North America

|Smooth or chunky

|Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.

|

|

|Smooth or chunky

|Split peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream Mongole

|122px

|Japan

|Noodle

|Fresh or dried noodles in a variety of broths with a variety of toppings such as various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn

|122px

|India (southern)

|Potage

|Broth made in various ways using different spices and tamarind

|122px

|Russia

|Chunky

|Dill pickle soup. It usually contains groats, such as pearl barley, rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (often offal, such as kidney).

|122px

|Indonesia (Surabaya)

|Chunky beef

|A beef soup in keluak-flavored broth. Specialty of the city of Surabaya, East Java.

|File:Rishtay.png

|Middle East (Palestinian)

|Bean / Noodle

|A whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic.

|122px

|Sweden

|Watery

|A soup made from blended rose hips, usually served for breakfast or dessert

|122px

|Germany (Munich, Bavaria)

|Potage

|Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.{{cite book | last1=Kellogg | first1=D.O. | last2=Baynes | first2=T.S. | last3=Smith | first3=W.R. | title=The Encyclopædia Britannica: New American supplement. A-ZUY | publisher=Werner | series=The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols | year=1903 | url=https://books.google.com/books?id=Su8hAQAAMAAJ&pg=PA673 | access-date=24 January 2015 | page=673}}

|122px

|United States (Hawaii)

|Noodle

|Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences

|122px

|Spain

|Cold (chilled)

|Tomato soup with garlic and bread crumbs

|122px

|India

|Chunky, gelatinous

|Sambar, also spelt sambhar, is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.

|122px

|Korea

|Chunky

|Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger

|122px

|Indonesia

|Cold

|An Indonesian vegetable soup that is sour and spicy

|122px

|Indonesia (Java)

|Chunky vegetable soup

|Vegetables stew in coconut milk based soup.

|122px

|Scotland

|Potage

|Mutton, barley, and various vegetables

|122px

|China

|Gelatinous

|An expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins.

|122px

|Eastern Europe

|Chunky

|Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.

|122px

|Russia

|Chunky

|Cabbage soup, a national Russian dish.

|122px

|Ireland

|Chowder

|Salmon, mussels, shrimp, and scallops in a cream base

|122px

|United States (Charleston, South Carolina)

|Chowder

|Blue crab meat and crab roe

|122px

|France

|Bisque

|Shrimp

|122px

|Philippines

|

|A Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce).

|122px

|Philippines

|

|A Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.

|122px

|Taiwan

|Chunky

|Typically made using traditional Chinese medicine ingredients and is a popular dish in night markets and eateries across Taiwan. The broth of tends to have a milky color, with a rich and hearty taste.

|122px

|Singapore

|Fish

|Fish, prawns, and vegetables

|122px

|Netherlands

|Chunky

|Thick pea soup, eaten in the winter, traditionally served with sliced sausage

|122px

|Russia

|Chunky

|Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives

|122px

|Indonesia (Makassar)

|Chunky

|Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.{{cite news|author=Usman|title=Wisata Kuliner Makassar: Menikmati Sop Saudara Dan Ikan Bandeng Bakar Khas Pangkep|url=http://www.makassartv.co.id/index.php?option=com_content&view=article&id=7389&catid=3&Itemid=56|access-date=9 May 2016|archive-url=https://web.archive.org/web/20160305045032/http://makassartv.co.id/index.php?catid=3&id=7389&itemid=56&option=com_content&view=article|archive-date=5 March 2016|url-status=usurped}}

|

|Spain (southern)

|

|Simple soup, typically includes water, bread, oil, garlic, and salt

|122px

|Yucatan, Mexico

|Chicken

|Chicken and vegetables like tomato and bell pepper in a chicken broth flavored primarily with lime juice, often served with tortilla chips

|122px

|Philippines

|Noodle soup

|A Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk.

|122px

|Indonesia

|Chunky

|Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.

|122px

|Indonesia

|Noodle

|Rich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard-boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters.

|

|Italy

|

|White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepper

|

|Philippines

|Chunky (aphrodisiac)

|The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce.

|122px

|Hungary

|Cold (chilled)

|{{langx|hu|meggyleves}}. Sour cherries, sour cream

|122px

|Poland, Belarus

|

|Made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham)

|

|Vietnam

|Fish

|Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.

|120px

|

|Broth- or cream-based

|Prepared using spinach as a main ingredient

|122px

|Ancient

|Chunky

|Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.

|122px

|France

|Bisque

|

|

|Portugal

|Chunky

|Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander

|122px

|Italy

|Broth with chunks

|Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.

|122px

|Turkey

|Chunky

|Ground meat, rice, spices, broth

|122px

|Indonesia and Malaysia

|Chunky

|Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color

|122px

|Philippines

|Chunky/Seafood

|Corn kernels, shrimp, pork, leafy vegetables

|122px

|United States

|Chunky

|Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning.{{Citation | last = Crider | first = Kitty | title = Flavors of traditional foods can make some tasty soups | newspaper = The Spokesman-Review | page = 33 | date = 29 January 2003 | url =https://news.google.com/newspapers?id=EWZWAAAAIBAJ&pg=6846,5434048&dq=taco-soup&hl=en| access-date = 18 April 2012}} Vegetarian versions combine beans with the other ingredients, except for the ground beef.{{Citation | title = Taco Soup Has A Flavorful Combination | newspaper = The Mount Airy News (Mount Airy, North Carolina) | page = 9 | date = 18 October 1995 | url =https://news.google.com/newspapers?id=lnRAAAAAIBAJ&pg=5282,2195689&dq=taco-soup&hl=en | access-date = 18 April 2012}}

|122px

|Myanmar

|Brothy to stewlike

|Primary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood.{{Cite news |date=11 September 2019 |title=Top Ten Kayin things to experience |work=The Myanmar Times |url=https://www.mmtimes.com/news/top-ten-kayin-things-experience.html?qt-social_plugin=1 |url-status=dead |archive-url=https://web.archive.org/web/20220827185136/https://www.mmtimes.com/news/top-ten-kayin-things-experience.html |archive-date=27 August 2022}}{{Cite web |last=Kyaw |first=Min Ye |date=2018-07-17 |title=Ethnic recipe: Karen Tarlapaw soup |url=https://www.myanmore.com/2018/07/ethnic-recipe-karen-tarlapaw-soup/ |access-date=2022-12-26 |website=Myanmore Magazine |language=en-US}}{{Cite web |title=Traditional Foods of Kayin State, Myanmar |url=https://www.mylocalpassion.com/posts/traditional-foods-of-kayin-state |access-date=2022-12-27 |website=MyLocal Passion}}{{Cite web |title=ရာသီစာကရင့်ရိုးရာမျှစ်တာလပေါ့ဟင်း |url=https://www.bnionline.net/mm/news-5895.html |access-date=2023-01-11 |website=BNI |language=my}} One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine.{{Cite web |last=Duwun |title=ကရင်မိသားစုတွေရဲ့ထမင်းဝိုင်းမှာ မပါမဖြစ်တာလပေါဟင်းတစ်ခွက် |url=https://www.duwun.com.mm/article/p-id49930 |access-date=2022-12-27 |website=Duwun}}

|122px

|Arabian Peninsula

|

|Talbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white.

|

|China

|Noodle

|Rice noodles in broth, usually beef, chicken, or custom broth

|

|China

|Noodle

|Egg noodles in broth, usually beef, chicken, or custom broth

|122px

|Garifuna

|Seafood

|Coconut milk, seafood, plantains

|122px

|Bulgaria

|Cold (chilled)

|Yogurt and cucumbers

|122px

|Middle East

|Chunky

|Fermented grain and dairy

|122px

|Indonesia (Palembang)

|Chunky

|Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang.

|

|China

|Chunky

|Soup prepared with tiger penis, and sometimes tiger bone as well. Preparation involves soaking dried tiger penis in water and then cooking it along with other medicines and spices. Believed to be a medicinal aphrodisiac in some cultures.

|122px

|Philippines

|Potage

|Chicken, sliced green papayas, malunggay

|122px

|Philippines

|

|A Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat.

|122px

|Thailand

|Chunky

|Lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, and cilantro.

|122px

|France

|Bisque

|Tomatoes and heavy cream; basil can be added to create tomato basil bisque

|122px

|

|Smooth or chunky

|Tomato is the primary ingredient. Also popular in many countries, including Hungary ({{langx|hu|paradicsomleves}}) and Poland ({{langx|pl|pomidorowa}})

|122px

|Indonesia (Solo)

|Chunky meat

|A sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java.

|122px

|Mexico

|Chunky

|Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.

|122px

|Korea

|Chunky

|The Tteok (rice cake) soup is eaten during New Year's Day.

|122px

|United States and Canada

|Chunky

|Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or rice

|122px

|Russia
Ukraine

|Fish

|Various types of fish, vegetables, lime, dill, parsley, and black pepper

|122px

|

|Clear or Stock

|Vegetables are a primary ingredient

|122px

|United States

|Cold (chilled)

|Creamy potato and leek soup, served with chives

|122px

|Paraguay

|Chunky

|Balls of corn flour and cheese, often with chicken

|122px

|Belgium

|Fish

|Stew made with fish (traditional) or chicken

|122px

|United States (Italian–American)

|Clear or Stock

|Green vegetables, meat, chicken broth

|

|Hungary

|Beverage soup

|{{langx|hu|borleves}}.

|122px

|China

|Chunky

|Winter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hours

|

|Italy

|Broth with chunks

|Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.Elizabeth David, Italian Food, 1954, p. 53