Vegan Pasta e Fagioli
Italian vegan bean and pasta soup with tomatoes and herbs
What soup means in practice
Soup is a liquid-based dish served hot or cold, where the balance between broth and solids is deliberate. Some soups are essentially seasoned stock with a few additions; others are closer to a stew, with enough vegetables, pulses or meat to make the bowl feel substantial.
The category also includes puréed soups, where the body comes from blended vegetables, legumes or grains. These can taste rich without being heavy, but they rely on careful seasoning because a smooth texture can soften sharp flavours.
Soup does not automatically mean slow cooking. Many soups are built quickly from aromatics and a good base liquid, while others depend on time for extraction and depth. The recipe’s method will usually signal which it is.
Top picks in Soup
Minestrone alla Genovese (Vegetable and Bean Soup with Pesto)
Italian vegetable soup with pasta, cannellini beans and pesto
Mercimek Çorbası (Turkish Red Lentil Soup)
Smooth Turkish red lentil soup with vegetables and lemon
Locro de Papa (Ecuadorian Potato and Cheese Soup)
Creamy potato and cheese soup topped with avocado and coriander
Spiced Carrot Soup with Coconut Milk and Lemon
Silky carrot soup finished with coconut milk and lemon
Vichyssoise (Cold Leek and Potato Soup)
Chilled leek and potato soup blended with double cream
How to choose the right soup for the moment
For a lighter bowl, choose clear soups and broths with quick-cooking additions such as leafy greens, noodles or small dumplings. These tend to taste freshest when served soon after cooking, because delicate ingredients can soften as they sit.
For a more filling soup, look for pulses, grains, potatoes or larger pieces of vegetables and meat. These soups often improve after a rest as flavours mingle, and they are commonly practical for making ahead.
If you want a creamy texture, check how it is achieved. Blended vegetable soups get thickness from the ingredients themselves; dairy-thickened soups are richer but can be more sensitive to boiling; soups thickened with flour or starch have a different, more velvety feel. Choose based on the texture you enjoy and how hands-off you need the cooking to be.
All recipes in Soup
Kapuśniak (Polish Sauerkraut Soup with Pork Ribs)
Hearty kapuśniak soup with sauerkraut, pork ribs, potatoes and warming spices
Pasta e Ceci alla Romana (Roman Chickpea and Pasta Soup)
Chickpea and pasta soup with rosemary, garlic and tomato, finished with olive oil
Soupe à l’Ail (Provençal Garlic Soup)
Garlic soup simmered with herbs, then thickened off the heat with egg yolk
Flaki Wołowe (Polish Beef Tripe Soup with Marjoram and Paprika)
Traditional flaki wołowe tripe soup simmered with onion, carrot, marjoram and paprika
Żurek (Polish Sour Rye Soup with Sausage and Eggs)
Żurek is sour rye soup with sausage, garlic, marjoram and sour cream
Pea and Ham Soup with Crusty Bread
Split pea soup with smoked ham hock, carrots and onions, served with crusty bread
Tom Yum (Thai Hot and Sour Chicken Soup)
Fragrant Thai tom yum chicken soup with lime, fish sauce and mushrooms
Gomtang (Korean Clear Beef Bone Soup with Brisket)
Clear Korean beef bone soup with brisket, spring onions and simple salt and pepper seasoning
Dutch Fish Soup with Prawns
Light Dutch-style fish soup with prawns, white fish, cream and dill
Vegan Palak Dal (Spinach and Lentil Soup)
Red lentil and spinach soup, lightly blended and finished with cumin, garlic and chilli
Acquacotta (Tuscan Vegetable Soup with Bread and Egg)
Acquacotta soup with onions, tomatoes, greens, bread and poached egg
Pasta e Fagioli alla Veneta (Venetian Bean and Pasta Soup)
Hearty pasta and borlotti bean soup simmered with pancetta, onion and rosemary
What to serve with soup
The most useful pairing is usually texture. Smooth soups welcome something crisp, such as toasted bread, croutons or a simple salad, to keep the meal from feeling one-note. Clear soups often suit a more substantial side, such as dumplings, noodles, rice or a filled flatbread, because the broth itself is light.
Acidity is another quiet helper. A squeeze of lemon, a spoon of yoghurt, a splash of vinegar or a few pickled vegetables can lift soups that taste flat, especially those built on sweet vegetables or long-simmered bases.
If the soup is already rich, think about contrast rather than more richness: herbs, chilli oil, peppery greens or a sharp relish can make the bowl feel more defined without changing the core recipe.
Where to look next
Cooking method is a useful next step because soup texture is closely tied to technique, whether it is simmered, blended, pressure-cooked or finished with a quick garnish. Cuisine can also help when you want a particular flavour direction, from spice-led broths to dairy-based or herb-forward soups.
Boil
Tortellini in Brodo (Tortellini in Clear Chicken and Beef Broth)
Tortellini served in clear chicken and beef broth
Marinated
Carne de Porco à Alentejana (Portuguese Pork with Clams)
Portuguese pork with clams, garlic, white wine and fried potatoes
Roast
Halloumi and Roasted Vegetable Traybake
Halloumi traybake with roasted courgette, pepper and tomatoes
Bake
Sernik (Polish Baked Cheesecake with Quark)
Polish baked cheesecake made with quark and vanilla
French
Coq au Vin Blanc (Chicken Braised in White Wine)
Chicken braised in white wine with mushrooms and herbs
American
Shrimp and Grits with Bacon and Cheddar
Cheddar grits topped with bacon sautéed prawns and spring onions
Italian
Pasta alla Norma (Sicilian Aubergine, Tomato and Ricotta Pasta)
Sicilian pasta with fried aubergine, tomato and basil
American
Mashed Potatoes with Butter, Milk and Sour Cream
Creamy mashed potatoes with butter, milk and sour cream
Frequently asked questions
What is the difference between soup and stew?
The line is flexible, but soup is generally more liquid-forward, while stew is more solid-forward. Many hearty soups sit in the middle, so the recipe method and serving style matter.
Why do some soups taste better the next day?
In soups with robust ingredients, flavours continue to mingle as they rest. The texture can also thicken as starches from potatoes, grains or pulses settle into the broth.
How do blended soups get thick without cream?
They often rely on the natural starch and fibre of vegetables, legumes or grains. Blending creates a smooth texture that feels creamy even without dairy.
Why did my creamy soup split?
Some dairy-based soups can curdle or split if boiled hard or if acidic ingredients are added abruptly. Gentle heat and careful finishing usually help.
Are cold soups still “soup”?
Yes. Cold soups are part of the same family, but they rely more on seasoning and acidity because chilling dulls flavour and aroma.
How can I add interest to a simple soup?
A contrasting topping often does the job: herbs, toasted seeds, chilli oil, croutons, grated cheese or a spoon of yoghurt can add aroma and texture without changing the base.
Use texture as your guide
If you are unsure where to start, choose soup by texture: brothy and light, blended and smooth, or chunky and hearty. That single decision will usually tell you how it will eat, what it needs alongside, and whether it suits making ahead.
