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A Chinese soup that is prepared with wontons, which are small dumpling-like morsels filled with various meats, seafood, or vegetables, a clear broth, and several seasonings that may include soy sauce, celery, pepper, and scallions.

A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken Dumpling Soup is made with chunks of cooked chicken, spaetzle dumplings, green beans, peas, carrots, celery, butter, and milk.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

A vegetable and barley soup tradionally served in Italy. Orzetto will often consist of barley, onions, garlic, herbs, and a variety of vegetables simmered into a hearty food dish....

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A mixture of diced, cubed or shredded vegetables that are used as ingredients to flavor soups and sauces.

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.