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Soups

From two-day borscht to 10-minute miso. Broth, grain, vegetable — the oldest architecture in cooking, still the most forgiving.

All ⏱Under 30 min ⏱Under 60 min 💪High Protein 🌾Gluten-free 🌶️Spicy 🥑Keto

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🇻🇳VietnamAdvanced

Soups

Pho Bo (Vietnamese Beef Noodle Soup)

Vietnam's most iconic dish — a crystal-clear, deeply aromatic beef broth simmered for hours with charred onion, ginger, and whole spices, served over rice noodles with paper-thin beef, fresh herbs, lime, and chili. The broth is everything.

210 min400 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.9

🇯🇵JapanAdvanced

Soups

Ramen

Ramen is a traditional Japanese dish consisting of Chinese noodles served in a hot broth with various toppings. Each region of Japan has its own unique recipes.

310 min550 kcal4 serves

💪High protein

★4.7

Ribollita (Tuscan Reboiled Bread and Bean Soup)

🇮🇹ItalyAdvanced

Soups

Ribollita (Tuscan Reboiled Bread and Bean Soup)

Ribollita is a thick Tuscan soup of cannellini beans, cavolo nero (black kale), and stale bread — one of the central symbols of cucina povera (peasant cooking). The name means 'reboiled' (from the Italian ribollire), and that is the whole point of the dish: it is born from leftovers. Tuscan peasants would cook a simple vegetable soup called minestra early in the week, then the next day reheat what remained with the addition of stale bread, turning minestra into ribollita. The paradox of the dish is that it gets better the longer it sits and the more times it is reboiled. On day one it is still a brothy minestra di pane; on day two, after reboiling, it becomes true ribollita — dense and almost semi-solid. Its roots reach back to the Middle Ages in the plain of Pisa and the lands of Arezzo and Florence, where it was the main winter nourishment of the poorest. The three non-negotiable elements are cannellini beans, cavolo nero, and saltless Tuscan bread (pane sciocco), which stales within a day. By tradition the cavolo nero should have 'taken the frost,' which makes its leaves sweeter and more tender. Key techniques: blend half the beans for a creamy base without any cream, tear the stale bread by hand, and use potato plus bread as a double thickener until the soup is dense enough to serve almost on a plate. Yields 6 servings in about 2 hours of active and simmering time. Best the next day, served hot over garlic-rubbed toast with a generous pour of extra virgin olive oil and a glass of Chianti.

120 min280 kcal6 serves

🌱Vegan

★4.6

🇷🇺RussiaAdvanced

Soups

Sauerkraut Shchi

The soul of Russian cuisine — a rich, dark soup made from braised sauerkraut and beef on the bone, slow-cooked for hours. Gets better overnight, develops incredible depth of flavor. The only soup that improves with freezing.

240 min350 kcal8 serves

🌾Gluten-free💪High protein

★4.7

🇺🇿UzbekistanAdvanced

Soups

Shurpa

A slow-simmered Uzbek lamb soup of bone-in lamb, chickpeas, and large chunks of vegetables in a clear, fragrant broth. Seasoned with cumin and coriander, it is served with plenty of cilantro and flatbread, the broth often drunk alongside the meat and vegetables.

120 min350 kcal6 serves

🌾Gluten-free

★4.9

🇷🇺RussiaAdvanced

Soups

Solyanka

Solyanka is a traditional Russian soup characterized by its rich flavor and thick consistency, with a characteristic multi-layered flavor from a large variety of meat ingredients.

170 min380 kcal4 serves

🌾Gluten-free💪High protein

★4.8

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

🇫🇷FranceMedium

Soups

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

Soupe au pistou is a Provencal summer vegetable soup with beans, crowned with a spoonful of pistou — the Provencal paste of basil, garlic, olive oil, and cheese. The dish comes from Provence in southeastern France, especially around Nice and the Cote d'Azur, and it is the essence of summer Mediterranean cooking: made at the peak of the season from the best vegetables at the market. Pistou is the Provencal cousin of Italian pesto; its name comes from the word for 'to pound,' just like pesto. The key difference: classic Provencal pistou traditionally contains no pine nuts — that is what sets it apart from Ligurian pesto. The soup is a close relative of Italian minestrone, since Provence borders Liguria, but the French version is finished with a big dollop of fragrant pistou that each guest swirls into their own bowl. That fresh pistou, added at the end, is what separates this from an ordinary vegetable broth. Technical keys: use only summer vegetables; mash half the beans for body without flour; never cook the pistou (heat kills the basil aroma and turns it bitter); keep the garlic in the pistou raw; and use fragrant, room-temperature basil. The classic version (per David Lebovitz) uses only water, so the vegetables shine, though vegetable broth is common. Serves 8 in about an hour, the pistou stirred in at the table, with crusty bread and a glass of Provencal rose.

60 min280 kcal8 serves

🌿Vegetarian

★4.4

Stracciatella alla Romana (Roman Egg Drop Soup)

🇮🇹ItalyEasy

Soups

Stracciatella alla Romana (Roman Egg Drop Soup)

Stracciatella alla romana is a Roman egg drop soup: hot chicken or meat broth into which a mixture of beaten eggs and grated Parmigiano-Reggiano is streamed, forming delicate little 'rags' of egg. It is the Italian version of egg drop soup, but unlike the Chinese one, which is often thickened with cornstarch, the Italian stays clear and brothy — the richness comes from the egg and cheese themselves. The name comes from straccetti or stracce, meaning 'little rags,' an apt description of how the beaten egg looks when it hits the simmering broth and breaks into tiny clouds. It is a first course (primo) of the Roman tradition and of central Italy more broadly, especially Marche and Abruzzo. Despite humble peasant origins, today stracciatella often opens holiday banquets at Easter and Christmas, and it is the classic comfort food many Italians remember their grandmother making at the first sign of a cold. The single technical key is heat: the broth must be at a gentle simmer, never a rolling boil, or the egg scrambles into clumps instead of forming silky rags. Stream the egg-and-cheese mixture slowly into the swirling broth, stirring in one direction. Authentic alla romana contains zero semolina — that is a northern variation that turns the delicate rags into porridge. Salt goes in at the very end because Parmigiano already brings its own. Four ingredients, ready in about 15 minutes, served immediately with olive oil, pepper, and parsley.

15 min150 kcal4 serves

⚡Quick🌾Gluten-free

★4.4

🇰🇷KoreaMedium

Soups

Sundubu Jjigae (Korean Soft Tofu Stew)

One of Korea's three great jjigae alongside kimchi jjigae and doenjang jjigae: silky uncurdled soft tofu (sundubu) spooned in large chunks into a fiery gochugaru-and-anchovy broth with kimchi, pork belly, zucchini, and mushrooms. An egg is cracked into the boiling pot at the table — the residual heat soft-sets it. The stew arrives bubbling in a clay pot (ttukbaegi), surrounded by rice and banchan. Jjigae means stew in Korean; sundubu means extra-soft tofu. The tofu gives no flavor of its own — it is a soft, silent canvas that absorbs the intensely seasoned broth and contrasts its silkiness against the spice and the chew of pork and vegetables.

35 min280 kcal4 serves

🌶️Spicy

★4.9

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

🇹🇭ThailandMedium

Soups

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Tom Yum Goong (ต้มยำกุ้ง) is Thailand's most internationally recognised dish — a clear, fiercely aromatic hot-and-sour soup built on the 'tom yum trinity': lemongrass, galangal, and makrut lime leaves. The broth is simultaneously hot (from Thai bird's eye chillies), sour (fresh lime juice added off the heat), salty (fish sauce), and fragrant (the three herbs). Shrimp heads and shells, simmered first, create a naturally rich stock with a coral-orange color. Two versions exist: the clear broth (nam sai, น้ำใส) — the original — and the creamier version with evaporated milk or coconut milk (nam khon, น้ำข้น). Both are served in the same bowls of jasmine rice across Thailand, from roadside stalls to five-star restaurants.

30 min180 kcal4 serves

⚡Quick🌾Gluten-free🌶️Spicy

★4.6

🇺🇸USAAdvanced

Soups

Tomato Soup

Tomato soup is a classic American dish noted for its smooth texture and rich flavor. Made with crushed tomatoes, onions, garlic and cream. Often served with a grilled cheese sandwich.

70 min225 kcal4 serves

🌾Gluten-free💪High protein

★4.8

🇷🇺RussiaAdvanced

Soups

Ukha

The quintessential Russian fish soup — a clear, golden broth made from salmon bones and fillet with vegetables. The secret touch is a splash of vodka at the end, which enhances the fish aroma and makes the broth crystal clear.

70 min250 kcal6 serves

🌾Gluten-free

★4.9

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