16 Of The Most Delicious Soups From Around The World

There's no doubt about it: People love soup. Hearty, comforting, and packed with flavors, there's a reason why the worldwide soup market was valued at $16.1 billion in 2018 (via Grand View Research). Perhaps the biggest reasons soup is so popular with the masses is that it's familiar, comforting, and affordable.

That's not the only reason soup is such a widespread cuisine. As per Healthline, soups can be incredibly nutritious and loaded with essential vitamins and minerals. Whether you are down with a cold or looking for a hangover cure, soup readily comes to the rescue. However, if you think that your typical chicken noodle soup is all there is to this style of meal, then you are in for a surprise.

Below, we've rounded up some of the most delicious soups from around the world. If you're looking to expand your soup-drinking palate, this guide will ensure that you're cooking and enjoying different types of soups in practically no time.

The creamy, heavenly clam chowder is a classic and, for many, a favorite soup. There's a lot to love, from the chunks of potatoes that melt in your mouth, to the briny ocean-like taste of the clams, to the broth bursting with fresh flavor. These are all reason enough for a second serving.

Per AllBig, the soup's origins date back to the late 17th century, when the French settlers came to North America. After teaming up with other immigrants to New England, settlers likely made the first chowders with fish, onion, breadcrumbs, and salt pork. A surplus of clams pushed them to change the recipe and create the now-famous clam chowder.

When it comes to clam chowder, the varieties are virtually endless. Some are made with tomatoes instead of cream for a translucent broth, while other variants use a combination. Regardless, the soup is absolutely delicious no matter which version you eat, and that's a guarantee. Currently, clam chowder is usually made with a delightful combination of potatoes, milk, salt pork, and clams. Most people use quahog clams, which have a sweet flavor and tender meat that should be chopped before adding to the soup (via New York Times).

We don't know precisely when or where the borscht arose, but it was somewhere between the fifth and ninth centuries in what's now Ukraine, according to History Today. Back then, borscht soup was deemed to be peasant food that hardly ever touched the table of nobles.

It was not until the late 17th century that this healthy soup began to spread across cultures and social boundaries. The ingredients used varied, too, typically reflecting what was available once the local harvest was brought in. Interestingly, the Slavic word for cow parsnip, one of the older ingredients in borscht, is what gives this soup its name (via History Today).

Today, this tangy soup is typically made with beetroot, which gives borscht its now-iconic luscious red color. Per Britannica, borscht is also full of meaty goodness along with chopped vegetables and sour cream. There's still plenty of room for variation on modern tables. In Poland, this dish is often served with dumplings full of savory mushrooms. Traditionally this soup is served together with a loaf of hearty black bread as well.

Caldo verde is a hearty Portuguese soup made with collard greens and is a traditional dish served on cold winter nights. Caldo verde, or green soup, is so beloved that it's won the title of one of the seven wonders of Portuguese cuisine (via bePortugal). The soup has its roots in the region of Minho, where it's served with onion puree and potatoes.

The soup was originally made with cheap and accessible ingredients, but the wonderfully rich taste made it popular. Locals would even have this soup as dinner, given the high nutritiousness of the soup's collard greens, providing all the energy of a full meal (via bePortugal)

Today the delicious soup is still a favorite, the aroma alone enticing diners to grab a second bowl for another dose of vegetable goodness. According to Taste Braga, chorizo, added just before serving, is a staple ingredient that adds protein and rich flavor. Cabbage also adds a leafy hit to the savory dish, while cornbread is often served alongside the soup. Eat it with a glass of chilled wine for the most authentic experience of all.

Though it's now closely tied to Spanish cuisine, gazpacho actually has its roots in the ancient Roman and Greek cultures. It is said that Roman soldiers used to carry pieces of bread, garlic, and olive oil with them. During long journeys across the empire, they would use these ingredients to make a simple soup, typically mashing them together. Others point to Moroccan origins in their bowl of gazpacho, noting that Moorish settlers in the region made a similar soup using almonds (via Amigo Foods). 

The gorgeous red color of gazpacho comes from the ripe red tomatoes that are central to this classic soup, served hot or cold. Those tomatoes are blended with garlic, stale bread, olive oil, and vinegar. While we don't know exactly how the soup got its name, the word does translate to "soaked bread" in Arabic, per Britannica. Considering the fact that bread is so central to this blended soup dish, that translation is especially apt.

Minestrone gained popularity in 2nd century Italy, when various vegetables were available to the local population for use in this now classic vegetable soup. Its historical importance rose further during the First World War, when food was scarce. Local farmers made do with what ingredients they had, mainly salt and vegetables.

The beauty of minestrone is its flexibility, allowing you to incorporate whatever vegetables are on hand. You can even make it from leftovers, as Italian peasants often did. All it needs are some essential ingredients, such as onions, carrots, celery, cabbage, and beans. Add in whatever other ingredients strike your fancy, cook it over a low flame, and you can have a bowl on minestrone ready to so. It's very well-suited to use up those leftovers sitting in your fridge's vegetable drawer.

Per The Guardian, you can also pair this soup with rice, pasta, or bread, along with some grated parmesan, and enjoy it as a complete meal. The process of this soup can be as complex or as straightforward as you like, depending on the occasion, the mood of the cook, or simply the availability of the ingredients.

It is said that tom yum soup originated in Central Thailand, where both then and today you can find plenty of shrimp and pots ready to make this dish that's nigh on liquid gold. Nowadays, you'll find this soup served far afield, such as at London's Thai Square restaurant (via Thai Square). Per Vietnam Times, the name "tom yam" translates to words that describe it; boiling, hot, sour, and spicy.

The three core ingredients in tom yum soup are lemon grass, kaffir lime leaves, and galangal, which make all the difference in transforming it from an average-tasting broth to a finger-licking "I want another please" bowl of soup. Shrimp is also a popular addition  to the bowl

According to Thai Square, the addition of coconut milk and substitution of shrimp with chicken or other meat is a matter of preference. Other staple ingredients typically include lime juice, fish sauce, crushed peppers, and plenty of additional seasoning.

With origins in ancient Rome, onion soup was yet another creation meant for lean times and tight budgets. It was picked up by the French in the late 18th century, where it had transformed into a higher-class concoction of rich beef broth with caramelized onions. It became especially popular in midcentury America after French-trained chefs like Julia Child popularized the dish all over again (via The Ellsworth American).

This savory soup all about the caramelized onions, which are broken down over an hours-long cooking period. The final soup can be spiked with a bit of fortified wine like sherry or spirits such as brandy to give it a flavourful kick. It's also often paired with grated cheese on top and a side of crusty bread, according to Vice.

According to Paris restaurant Pied de Cochon, French onion soup is a diner favorite that never goes off the menu. It's ordered for festive occasions as well as by regular clients. In fact, the restaurant's staff teams up with other establishments to supply the infamous soup to the poor (via Vice).

Ajacio Colombiano is a traditional cream Colombian soup made from chicken and potatoes. According to Culture Trip, the local people of Cundinamarca used to eat a soup that consisted of a corn-based broth and aji potatoes. When Spanish conquistadores and other colonizers arrived in the region, they tweaked the recipe by adding chicken and cream, which led to the development of today's ajaccio Colombiano. 

Now, ajiaco is served with rice or stewed chicken and is considered to be part of a hearty Colombian meal. It's also often named the favorite food of the inhabitants of Colombia's capital, Bogotá. A typical bowl of ajiaco will consist of guascas, potatoes, chicken, and corn on a cob (via Amigo Foods).

According to a fan of this soup writing on Quora, you'll find the best ajiaco is made in the restaurant El Concejal in la Plaza de la Perseverancia in Bogotá.