In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Sometimes bacalao (salt cod) is added to this home-style soup.
This condiment pairs beautifully with buckwheat crêpes.
This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand.
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
This unexpected variation on creamed corn comes from the Indian state of Gujarat.
Other root vegetables, such as turnips, rutabagas, or parsnips, may be used for this dish.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
This is cookbook author Colman Andrews’s variation on vichyssoise.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.