10 World Soups you Need to Know

A cornerstone of Japanese cuisine, miso soup is so versatile it’s served morning, noon, and night - yes, even at breakfast. This humble bowl reflects Japan’s philosophy of balance, simplicity, and nourishment.

Key Ingredients

• Miso paste (fermented soy, rice, or barley)
• Dashi (broth made from fish or kombu seaweed)
• Tofu
• Seaweed

Flavor Profile
Savory, umami-rich, and comforting with a subtle sweetness from the miso.

Cultural Note
Miso soup has been part of the Japanese diet for over 1,000 years. It’s considered a source of strength and longevity.

Pro Tip
There are different varieties of miso, which contribute to the distinct flavor of the traditional soup. Cubes of tofu and seaweed are added, but it is not uncommon to find other vegetables as well. 

Recipe: Discover our easy recipe for miso soup with tofu, bean sprouts and herbs

Discover some more everyday fermented foods to elevate the umami in your kitchen. 

2. Borscht (Ukraine) 

Bright, bold, and hearty, beetroot-based borscht is a traditional Ukrainian soup that is popular in Russia and throughout Eastern Europe. It’s a dish that symbolizes hospitality, family, and resilience.

Key Ingredients

• Beetroot
• Cabbage
• Onion
• Vegetables, legumes, tomatoes (optional)
• Broth (meat or vegetable)
• Sour cream

Flavor Profile
Earthy, slightly sweet, tangy, and rich when topped with sour cream.

Cultural Note
Borscht is often served at weddings, family gatherings, and festive occasions. In Ukraine, it’s more than food, it’s a national identity.

Pro Tip
Serve hot and flavored with sour cream with a slice of dark rye bread and garlic spread for an authentic experience.

Recipe: Discover our recipe for hot borscht foie gras and herring under coat vegetables rolls

3. Ribollita (Italy) 

It's impossible to go to Tuscany and not try ribollita, a rustic peasant soup with an intense and enveloping flavor. Its main ingredient is black cabbage, which is very common in Tuscan cuisine. Together with the black cabbage, vegetables, and legumes, there is stale bread, which is moistened by the soup's broth. The recipe was originally created to use up leftover Tuscan bread (typically unsalted). 

Key Ingredients

• Black cabbage (Tuscan kale)
• Cannellini beans
• Stale bread
• Carrots, celery, onions

Flavor Profile
Thick, hearty, and earthy with a comforting bread base.

Cultural Note
What began as a “poor man’s dish” is now celebrated in Michelin-starred Tuscan restaurants.

Pro Tip
Let ribollita sit overnight before eating - it tastes even better reheated.

Recipe: Try this recipe for a classic Tuscan vegetable and bread ribollita from Great Italian Chefs. 

4. Bouillabaisse (France) 

From Marseille’s fishing docks comes bouillabaisse, a fisherman’s soup turned culinary masterpiece. Traditionally made from unsold catch, it’s now a symbol of French coastal cuisine.

Key Ingredients

• At least 4 Mediterranean fish (red mullet, conger eel, gurnard, scorpion fish)
• Shellfish (optional)
• Saffron, garlic, bay leaf, citrus peel

Flavor Profile
Aromatic, briny, and complex with layers of spice and seafood essence.

Cultural Note
Locals say a bouillabaisse is only authentic if it’s eaten by the sea with a glass of white wine.

Pro Tip
Serve with rouille (a garlicky saffron aioli) spread on a toasted baguette.

Recipe: Get the definitive recipe for bouillabaisse as part of our Secrets of French Cuisine series.

5. Gazpacho (Spain) 

Summer in Andalusia means gazpacho - a refreshing, chilled soup that turns simple Mediterranean vegetables into liquid sunshine. 

Key Ingredients

• Tomatoes
• Cucumbers
• Peppers
• Bread
• Olive oil

Flavor Profile
Cool, tangy, and fresh with a silky texture.

Cultural Note
Originally a peasant dish, gazpacho has evolved into a gourmet favorite in Spain’s top restaurants.

Pro Tip
Chill it with ice cubes before serving for maximum refreshment.

Recipe: Discover an authentic Spanish gazpacho recipe from Bon Appétit.

6. Pho (Vietnam)  

Few dishes capture the spirit of Vietnam like pho (pronounced fuh). More than just a soup, pho is both a meal and a ritual - it’s breakfast on a bustling Hanoi street, late-night comfort food, and a dish that brings family and friends together.

At its heart is a deeply flavorful broth, simmered for hours with beef or chicken bones, charred onion, ginger, and spices like star anise and cinnamon. Rice noodles are then added, topped with thin slices of beef or chicken, and served with a side plate of herbs, bean sprouts, lime, and chili. The beauty of pho lies in its customization: each diner adjusts the bowl to their taste, making every pho experience unique.

Key Ingredients

• Rice noodles
• Beef or chicken broth (simmered for hours)
• Ginger, onion, star anise
• Fresh herbs (basil, cilantro)
• Lime, chili, bean sprouts

Flavor Profile
Savory, aromatic, and layered—balanced by fresh herbs and a squeeze of lime.

Cultural Note
In addition to being a traditional dish, pho is thus also a ritual, a gesture that adds to the conviviality of the table. 

Recipe: Discover how to make pho soup with Food 52's vibrant springtime spin.

7. Tom Yam (Thailand) 

Spicy, sour, and aromatic, tom yam (or tom yum) is Thailand in a bowl. It’s as fiery as it is refreshing.

Key Ingredients

• Shrimp
• Lemongrass
• Kaffir lime leaves
• Fish sauce
• Chili, onion, lime juice

Flavor Profile
Hot, sour, citrusy, and deeply fragrant.

Cultural Note
Although it is a traditional Thai soup, numerous versions of tom yam or tom yum can be found in neighboring countries, including Malaysia, Singapore, Cambodia, Laos, and Indonesia. Tom yam is served everywhere in Thailand, from street food stalls to royal banquets.

Pro Tip
Balance the spice by pairing tom yam with sticky rice.

Recipe: Discover Joshua Weissman's recipe for tom yam soup.

8. Harira (Morocco)   

Rich, warming, and full of spices, harira is Morocco’s most festive soup, often eaten to break the fast during Ramadan.

Key Ingredients

• Lamb or beef
• Lentils, chickpeas
• Turmeric, ginger, pepper
• Fresh herbs (cilantro, parsley)

Flavor Profile
Savory, slightly tangy, and spiced without being too hot.

Cultural Note
Unlike everyday soups, harira is a rich dish that is served to celebrate special occasions. It is a tradition of the Maghreb region, found across Western Algeria and Morocco, and is popular at weddings or during the fasting month of Ramadan. 

Pro Tip
Make it a day ahead—like many soups, it deepens in flavor overnight.

Recipe: Learn how to make harira with this recipe from Moroccan Eats.

9. Menudo (Mexico) 

Known as both a party dish and a hangover cure, menudo is one of Mexico’s most iconic soups.

Key Ingredients

• Beef tripe
• Chilies
• Tomatoes
• Lime, oregano, onion

Flavor Profile
Rich, spicy, and bold with chewy tripe texture.

Cultural Note
Originating in Mexico but widespread throughout Latin America, menudo is a true gastronomic symbol of the culture. The soup varies from place to place, but it is characterized by being meat-based and having a generous amount of broth. 

Recipe: Try out Serious Eats menudo mexican soup recipe with New Mexico chiles and served with tortillas.

10. Lohikeitto (Finland)