6 Types of Soup You Should Know How to Make.

What happens when the thermostat starts to dip, and your stomach starts to growl? Soup season has officially started. But let’s be honest, the offerings from your local take-out joint and the cans at the grocery store can never compare to a steaming bowl of the homemade stuff. That’s why we highly suggest you learn a thing or two about these popular types of soup so you can take matters into your own hands and cook up a restorative broth at home. We promise your meal will be soupier.


  1. Italian Wedding Soup
    Why We Love It: hearty, high protein
    Fun fact: Italian wedding soup has nothing to do with matrimony and it isn’t actually served at Italian weddings—it’s actually just a poor translation of ministrant Maritain. To be fair, Maritain does mean married but in this instance, it’s referring to a different type of union—namely the marriage of flavors. That said, the combination of savory pork meatballs and bitter greens in this hearty dish does indeed taste like true love
  2. Minestrone
    Why We Love It: vegetarian, hearty, versatile
    Minestrone has been around for hundreds of years, but the recipe for this Italian soup isn’t set in stone. In fact, by definition minestrone soup is simply a vegetable medley, made using whatever produce one has on hand. Celery, tomatoes, garlic, onions and carrots often comprise the base of the soup, while additional ingredients (like beans and greens) can be added depending on whatever is fresh and abundant. Bottom line: No matter how you do up your minestrone, you’ll be treated to a satisfying and healthy meal.
  3. Lentil Soup
    Why We Love It: vegetarian-optional, high protein, versatile
    Lentils are believed to be the first legume ever cultivated, so it’s no surprise that lentil soups and stews have a rich history. (These little gems even make an appearance in the Old Testament.) Lentil soup is popular throughout the Middle East (the legume’s birthplace), Europe and Latin America—and various recipes will reflect the culture from which they came. In fact, the possibilities are endless with this soup: Hearty lentils stand up well to a huge variety of seasonings (curry powder! Cumin! Thyme!) and pair beautifully with a host of other ingredients, from bacon to tomatoes.
  4. Tomato Soup
    Why We Love It: vegetarian, creamy, kid-friendly, versatile
    Another classic comfort food, tomato soup became an American household staple when a chemist working at Campbell’s came up with the idea to condense the stuff back in 1897. And while we have no problem reaching for a can every now and then, you can’t beat snuggling up with a homemade bowl of sweet and silky tomato soup (preferably served with a side of grilled cheese).
  5. New England Clam Chowder
    Why We Love It: creamy, hearty, crowd-pleasing
    New England clam chowder was first introduced to the region in the 18th century, the pros from What’s Cooking America tell us, and its popularity in American cuisine has not diminished since. Rich, thick and creamy, this chowder comes together with copious amounts of milk or cream, plus salt pork (i.e., bacon), celery, potatoes, onion and, of course, tender clams. This indulgent meal is traditionally served with oyster crackers which can be used for dipping or as a garnish.
  6. French Onion Soup
    Why We Love It: rich, vegetarian-optional
    Onion soups have been around for ages as a poor man’s meal, but it was thanks to the restaurants of the famed Les Hall’s market in Paris that this peasant food got its lux makeover in the form of a gratin, and we’re oh-so grateful. A gooey, bubbling layer of Gruyere cheese adorns this rich, amber broth of beef stock and caramelized onions—a combination that can only be described as Delicious.



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