Fall Soups From Around the World

Japanese Vegan Udon Noodle Soup — The Spruce / Madhumita Sathishkumar

Among fall’s many blessings, cozying up with a comforting, warm soup is one of our favorites. What’s more, when we consider the many recipes around the world, there’s so much room to expand our palettes and cooking know-how (although admittedly, butternut squash bisque is infinitely enjoyable). Here, you’ll find bowls from around the world that perfectly fit those fall time feels.

01 of 21

French Onion Soup

The Spruce / Cara Cormack

Who doesn’t love the thought of a blanket of toasted cheese, giving way to a hearty broth of caramelized onions? In this easy version, condensed beef broth gives the soup its bold flavor along with Gruyère cheese, which melts smoothly and carries a slightly nutty flavor.
02 of 21

French Canadian-Style Crock Pot Split Pea Soup

The Spruce / Eric Kleinberg

Yellow peas are what give this French-Canadian split pea soup its traditional touch. Compared to the green variety, yellow peas tend to taste a bit more earthy but you can substitute whichever kind you please. Ham hocks add heartiness, but if you’d like to skip the meat, try a vegetarian sausage.
03 of 21

Pozole de Pollo

The Spruce / Christine Ma

Pozole de pollo is a special dish in Mexico. The dish usually takes a few days to prepare thanks to its main ingredient, nixtamalized corn. This recipe cuts down on that time by using canned hominy, which is the term frequently used in the US for nixtamalized corn.
04 of 21

Vegan Udon Noodle Soup

The Spruce / Madhumita Sathishkumar

Udon is the famously thick, chewy, wheat noodle over which Japan plants its flag. This vegan Japanese udon noodle soup features warming spices like ginger and earthy ingredients like mushrooms. You can enjoy this recipe as is or try one of the suggested variations listed at the bottom of the page.

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05 of 21

Hungarian Goulash

The Spruce Eats / Nita West

Made primarily from a selection of root vegetables and beef chuck roast, Hungarian goulash is a lovely soup to warm up with. Traditional Hungarian goulash is a beef and vegetable dish seasoned with paprika that is usually served over buttered noodles for a hearty, satisfying meal. It is important that you use sweet Hungarian paprika, not a generic or Spanish variety, as the spice is a key ingredient, giving goulash its signature taste.
06 of 21

Ribollita Soup

leonori / Getty Images

Most Italian dishes are based on using fresh, simple ingredients but this is particularly true in Tuscany. Initially based on the concept of “waste not, want not” this regional cuisine frequently uses beans, seasonal vegetables, and their famous bread, which is made without salt. Tuscan ribollita soup is the perfect representation of this and what’s more, is easy to throw together.
07 of 21

Spicy Lentil Dahl

The Spruce / Maxwell Cozzi

Dahl is common throughout India, translating as a general term for various split pulses, like lentils and peas. That said, lentil dahl is particularly popular and can be dressed up with a number of other ingredients and spices. This spicy lentil dahl is vegan, but you can substitute the sesame oil for ghee for an alternative, yet authentic twist on the recipe.
08 of 21

Mee Bakso Soup

The Spruce / Christine Ma

The feature that makes mee bakso soup so delicious is its incredibly savory broth. Made by combining beef bones and a blend of spices, the longer you’re able to let it simmer on the stove, the better. Meatballs and egg noodles also get thrown in the mix, resulting in a very satisfying meal.

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09 of 21

Corn Chowder With Bacon

Cameron Whitman / Stocksy

Chowder is thought to have originated with French immigrants, landing along the Atlantic Canadian shoreline. From there it took afoot in New England, evolving as a seafood stew with cream and the omnipresent oyster crackers. This recipe for corn chowder with bacon substitutes the usual seafood with creamed corn, an interesting twist inspired by the American South.
10 of 21

Homemade Oxtail Soup

The Spruce / Julia Estrada

Of all the cuts of beef, the tail has one of the highest collagen contents. This means that when cooked right (low and slow) it develops a silken texture and intense flavor. This oxtail soup is inspired by French cuisine, but you can find variations on the basic recipe from many corners of the globe.
11 of 21

Harissa-Spiked Creamy Parsnip Soup

The Spruce / Cara Cormack

Harissa is native to Tunisia but is served on tables throughout Northern Africa and the Middle East. It provides a unique, smoky hit to this harissa and parsnip soup and if you’re interested in making your own harissa, you can personalize flavors even more.
12 of 21

Instant Pot Potato Soup

The Spruce Eats / Leah Maroney

Simple and satisfying, Instant Pot potato soup is a great recipe for a (sort of) last-minute meal. There’s a variety of ways you can tweak the dish, including using smoked cheddar or smoked bacon for a more complex taste. Also, you can opt to swap in parsnips or rutabaga for a portion of the potatoes to lower the carb content

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13 of 21

La Paz Batchoy

The Spruce / Christine Ma

Batchoy is a popular soup from the Philippines and is stuffed to the brim with tasty ingredients. This batchoy recipe is from the city La Paz and features chicharrón, one of the culinary influences left by the Spanish during their occupation.
14 of 21

Sour Cabbage Soup

The Spruce / Christine Ma

Considering Russia features landscapes like the Siberian tundra and the Taiga, drawing inspiration from their kitchens for a warming soup makes a whole lot of sense. Enter Russian sour cabbage soup, which calls for various cuts of pork, sauerkraut, and root vegetables. Serve it with any of the Eastern European rye breads.
15 of 21

German Cream of Mushroom Soup

Cream of Mushroom Soup - German Champignon Cremesuppe. Westend61/Getty Images

With their extreme diversity in flavor and texture, mushrooms are the perfect ingredient for seasonal cooking. This cream of mushroom soup is inspired by the German kitchen, where foraging for mushrooms is a culinary tradition. You can use any variety you please, but if you’re willing to spend a little more, chantarelle and maitake mushrooms are excellent options.
16 of 21

Thai Pumpkin Coconut Soup

The Spruce / Ali Redmond

Thai food is all about its spices and this Thai pumpkin coconut soup includes galangal
root, turmeric, and chile to name a few. The recipe calls for many ingredients native to Southeast Asia, but it also provides substitutes that may be easier to access where you live.

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17 of 21

Peanut Butter Soup Recipe

The Spruce / Cara Cormack

West African peanut butter soup is rich, nourishing, and naturally creamy. Tender bites of chicken, okra, and eggplant are cooked in a vibrant soup made with peanut butter, ginger, and chicken stock, for a perfect balance of sweet and savory flavors. It's a great choice for cold or rainy days, and freezes well for a heat-and-serve weekday lunch.
18 of 21

Cuban White Bean Soup

The Spruce / Ali Redmond

For that slow transition of warm weather gazpacho to cooler weather stews, this Cuban white bean soup is perfect for when you need to use what you already have. White beans, garlic, cumin, and oregano marry with pork for a super easy, super flavorful soup you can make in no time—particularly if you skip soaking the beans overnight and opt for canned.
19 of 21

Croatian Bean Soup (Grah i Varivah)

The Spruce / Karen Hibbard

This Croatian bean soup makes such a thick end-product, it's more like stew, and that's why it's known as grah i varivah (literally "beans and stews") in Croatian. It can be eaten as a main meal, but many people eat it as a hearty soup and then dive into the main course.
20 of 21

Korean Spicy Beef Soup (Yukaejang)

The Spruce / Abbey Littlejohn

Yukgaejang (sometimes spelled yookaejang) is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yukgaejang is a one-pot meal that requires very little hands-on time, but tastes like you've spent all day making it.

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21 of 21

Lithuanian Sauerkraut Soup

The Spruce / Diana Chistruga

Many recipes exist for Lithuanian sauerkraut soup, or raugintu kopūstai sriuba, but this one includes smoked pork ribs, fresh cabbage, and sauerkraut. Some people add carrots and a grain like barley or millet. Serve it up with hot boiled potatoes and rye bread.

27 Best Soup Recipes for Cold Days

Fall Soups From Around the World

Croatian Bean Soup (Grah i Varivah)