Fall Soups From Around the World

Warming and Nourishing Recipes

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

    Easy French onion soup recipe

    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

    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

    Pozole de Pollo: Chicken Pozole

    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

    Japanese 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

    Easy 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

    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

    Spicy Vegan 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

    Mee Bakso (Indonesian Meatball and Noodle 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

    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

    Oxtail soup recipe

    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

    Vegetarian harissa spiked creamy parsnip soup recipe

    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

    Central Philippines Pork Noodle Soup (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

    Traditional Russian Sour Cabbage (Sauerkraut) 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
    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

    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

    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

    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)

    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)

    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

    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.