A steaming bowl of soup is more than just a comfort food; it’s a tradition steeped in history, enjoyed universally. According to Janet Clarkson, author of Soup: A Global History, soup is among the world’s oldest culinary creations.

Clarkson notes that early humans used turtle shells or bamboo tubes as primitive pots, later transitioning to metal pots during the Bronze Age.

Boiling food allowed for the consumption of stable grains, supplemented by herbs for nourishment or medicinal purposes. Offering soup to a friend in need reflects an ancient practice of blending food and medicine, a concept that remains central to global food culture today.

Defined broadly as “ingredients cooked in water,” soup encapsulates a stunning diversity of flavors and techniques worldwide. Here are 20 outstanding soups from across the globe.

Top 10 MOST POPULAR SOUPS in the world

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Banga | Nigeria

Banga soup, originating from Nigeria’s Niger Delta, owes its rich flavor and texture to fruits from the oil palm tree. Combined with catfish, meat, and dried seafood, it creates a luxurious red sauce. Enhanced by spices like African nutmeg and jansa, this soup is best enjoyed with eba or starch balls made from cassava.

Meat Pho (Phở Bò) | Vietnam

Vietnam’s iconic meat pho boasts an aromatic broth simmered with cinnamon and star anise. Though now served in many variations, meat remains the original. Slices of raw meat cook gently in the steaming broth, providing a savory base for rice noodles and fresh herbs.

Borscht

Borscht’s vibrant red broth, filled with tender beets, is a celebrated Ukrainian dish. Often served with sour cream, it gains a tangy twist from fermented beet juice, kvass. UNESCO recognized Ukrainian borscht as a symbol of unity, further solidifying its cultural significance.

Bouillabaisse | France

This seafood stew from Marseille combines saffron, olive oil, and fennel with fresh fish like monkfish and crab. Bouillabaisse has evolved into a culinary treasure, with strict standards ensuring authenticity under the 1980 Bouillabaisse Charter.

Caldo Verde | Portugal

A classic from Portugal’s Minho region, this soup blends thinly sliced greens, potatoes, and onions. The addition of Portuguese chouriço lends a smoky richness, making it a favorite across rustic and upscale settings alike.

Chorba Frik | North Africa

A staple in Algeria, Libya, and Tunisia, this soup features freekeh (green durum wheat) in a tomato broth. Chickpeas and stewed meats like lamb or meat enhance the soup’s hearty appeal, best paired with kesra bread.

Chupe de Camarones | Peru

This shrimp chowder from Arequipa balances creamy textures with spicy notes from ají amarillo. Shrimp, Andean potatoes, and corn create a hearty dish often regarded as an aphrodisiac.

Gazpacho | Spain

A chilled soup perfect for Andalusian summers, gazpacho blends tomatoes, cucumbers, garlic, and olive oil. Originally a Moorish creation made with bread and vinegar, it evolved into the refreshing tomato-based dish enjoyed today.

Groundnut Soup | West Africa

This peanut-based soup, popular across West Africa, is both rich and comforting. Variants include Gambian domoda and Nigerian versions with bitter greens. Scotch bonnet peppers often add a fiery kick to this creamy staple.

Gumbo | United States

Louisiana’s gumbo reflects a blend of West African, French, and Native Choctaw influences. Seafood, chicken form its base, with filé (sassafras powder) or okra as common thickeners. Each year, the World Champion Gumbo Cookoff showcases its diverse variations.

Harira | Morocco

Harira’s chickpea and tomato base is spiced with cinnamon, turmeric, and ginger. Traditionally enjoyed during special day, it’s also prepared by some North African Jews for Yom Kippur.

Kharcho | Georgia

This Georgian soup features a tart plum sauce, tkemali, alongside fatty meat and ground walnuts. Its signature flavor comes from the spice blend khmeli suneli, which includes coriander, fenugreek, and marigold.

Lanzhou Meat Noodle Soup | China

Hand-pulled noodles, known as la mian, star in this Chinese specialty. Meat broth, radish slices, and chili oil complete the dish, with diners often customizing noodle thickness to their preference.

Mohinga | Myanmar

A breakfast staple in Myanmar, mohinga combines a fish-based broth with rice noodles. Vendors serve it across the country, offering regional twists to this beloved dish.

Menudo | Mexico

Tripe and hominy stew in a garlicky broth create menudo, a favorite hangover remedy and celebratory dish. Variations include menudo rojo, with chiles, and the milder menudo blanco from Sonora.

Moqueca de Camarão | Brazil

Coconut and palm oil give this Bahian soup its orange hue, while shrimp adds sweetness. Traditionally cooked in clay pots, this dish embodies Brazil’s culinary vibrancy.

Soto Ayam | Indonesia

This spiced chicken noodle soup features turmeric, star anise, and lemongrass. Topped with boiled eggs and fried shallots, it’s cherished in Indonesia and its diaspora communities.

Tom Yum Goong | Thailand

Thailand’s tom yum goong delivers a harmonious mix of sweet, sour, and spicy flavors. Galangal, lemongrass, and lime leaves infuse the broth, while tender prawns add substance.

Tonkotsu Ramen | Japan

This ramen, with its rich meat broth, hails from Japan’s Kyushu region. Topped with belly meat and firm noodles, tonkotsu ramen is a global favorite among noodle enthusiasts.

Yayla Çorbası

A creamy yogurt soup, yayla çorbası incorporates rice or barley and dried mint. Widely believed to ward off colds, it’s a comforting winter dish often paired with fresh pita bread.

From creamy chowders to spicy broths, these soups highlight the cultural and culinary diversity that makes them beloved around the world.