Soups of the World: Delicious Bowls to Keep You Warm All Winter

Soup season is almost upon us! With so many delicious varieties around the globe, you could keep experimenting until summer comes back around. And, while nothing will ever taste better than that old family recipe, here are some favorites we hope will inspire your next culinary (or real life) adventure.

No trip to Vietnam is complete without a steaming bowl of pho. This fragrant broth filled with rice noodles and tender meat is more than just a meal. It’s a beloved part of Vietnamese culture and, since pho’s global rise in the ’90s and 2000s, it’s fortunately no longer hard to find. The real challenge is choosing a favorite. From simple beef or chicken versions to bowls filled with all kinds of meats (tripe, anyone?), the varieties are endless.

For years, “ramen” simply meant the trusty staple of so many dorm rooms and first apartments. How times have changed! These days ramen is a worldwide favorite, and we’re not talking about the little bricks of dried noodles mixed with powder anymore. Originating in Japan, the ramen we’re talking about has wheat noodles in a savory, umami-flavored broth, topped with sliced meat, herbs, seaweed, and veggies. And of course a soft-boiled egg with a jammy, golden yolk that’s so satisfying to sink your chopsticks into.

Curious to try something that’s not so…brothy? Then Harira could be exactly what you’re looking for. This tomato-based soup from Morocco is a hearty mixture of lentils, chickpeas, and lamb or beef. Or skip the meat and keep it vegetarian friendly. The real joy of this soup comes from its spices, like cinnamon and turmeric, that give it a rich, fragrant aroma. A traditional Moroccan dish that’s eaten year round, Harira is especially important during the month of Ramadan.

If you really want to heat things up during the cold months, it may require more than just temperature. Meet Pozole Rojo, from Mexico. This stew is renowned not only for its chewy texture and corn flavor, thanks to hominy, but also its red broth. The color comes from dried chilies and, depending on your spice tolerance, you might prefer the milder taste of anchos to the bolder arbols. Either way, this soup will keep you warm even in the dead of winter.

Okay, we’ll admit that borscht—and beets in general—might not be everyone’s favorite. And while classic borscht has its charms, there’s another version that we can’t get enough of. A traditional part of Ukrainian and Latvian cuisine, this recipe calls for sorrel (a leafy green), potatoes, carrots, and other vegetables. Mix them together and you have a light, yet filling soup that offers a distinctive tangy flavor.

When you think of classic American soups, what comes to mind? Chicken noodle? New England clam chowder? A Louisiana gumbo? While those are all good choices, we’ve been loving wonton saimin from Hawaii. Featuring wheat noodles in a light broth, saimin might be mistaken for ramen at first glance. But add shrimp or beef wontons to the mix and you have a fusion dish that’s a favorite island comfort food. And for an especially Hawaiian touch, add slices of fried spam for the meat.

So simple, yet so perfect. Featuring mainly beef and potatoes this dark, rich stew conjures images of cold European nights. Traditional goulash features paprika as the main seasoning, owing to its Hungarian origins, but different versions have developed across Europe. Once a staple of shepherds, there’s now even an American version with the oh-so-appetizing name of “slumgullion.”

If you’re ever hungry for something besides either a traditional broth or a heavier stew, maybe it’s time to go green. And no, we’re not talking about a salad. We’re talking about the Peruvian favorite known for its bright green color, thanks to its generous amount of cilantro. Served with chicken, rice, veggies (like potatoes and corn), and brightened with a touch of lime, this soup has the distinction of being not only filling but, according to many eaters, refreshing.

No list of soups is complete without a hot and sour option, and this southeast Asian icon is hard to beat. Its name comes from the Thai words for shrimp or chicken which usually serve as the main protein, while its well-balanced taste comes from ingredients like lemongrass and lime leaves. As a Thai dish, you can expect versions ranging from mild to extremely spicy, with an option for a creamy broth that gives the soup a gentler, richer taste.

There you have it, nine soups to keep you warm when it’s cold outside. But what’s that? You’re in the mood for soup now even though it’s the middle of summer? We can’t blame you so let’s officially make this list a Top 10, with a fun option from Spain that’s perfect for already-warm days and nights.

Made with a mix of raw vegetables including tomatoes, cucumbers, bell peppers, and more that have been blended or pureed. The final consistency depends on your personal taste but what doesn’t change is that it’s served cold, possibly with a drizzle of olive oil or a garnish. While tomato-based recipes are the best known, other varieties featuring fruits like watermelon offer a fun, unexpected taste of Spanish cuisine that you don’t have to wait until autumn for.