Ways to use this list
- Café board: spin five soups on Monday for the week's specials, so regulars always find something new to try.
- Batch-cooking Sunday: spin two soups, make a big pot of each and portion them into tubs for weekday lunches.
- Food technology lesson: each group spins a soup, writes the ingredient list and works out the cost per bowl.
- Winter supper club: every guest spins a soup and brings a pot of it, and the host supplies the bread.
- Hot day? Tap Chilled: gazpacho, salmorejo, vichyssoise and tarator are all meant to be eaten cold.
Press Spin the wheel, tap the game or press the Space bar. Change the list in the box as you
like: add your own, delete what doesn't suit you, or write *2 after an entry to give it double the
chance. The game buttons switch the same list to a duck race, hat, claw machine and more.
The full list (47 entries)
- Tomato soup – smooth and simple, made for dunking bread
- Chicken noodle – clear broth with chicken, carrots and noodles
- Minestrone – Italian vegetable soup with beans and small pasta
- French onion – slow-cooked onions in broth under a cheesy crouton
- Leek and potato – creamy, mild and blended smooth
- Butternut squash – sweet, golden and velvety
- Lentil – thick, filling and cheap to make
- Split pea – thick green soup, often cooked with ham
- Cream of mushroom – earthy mushrooms in a creamy base
- Broccoli and cheese – blended broccoli with melted cheddar
- Pea and mint – bright green, fresh and quick
- Carrot and coriander – a British café favourite
- Clam chowder – creamy New England soup with clams and potato
- Corn chowder – sweetcorn and potato in a creamy broth
- Gazpacho – chilled blended tomato and pepper soup from Spain
- Salmorejo – thicker chilled tomato and bread soup from Córdoba
- Vichyssoise – leek and potato soup served chilled
- Tarator – chilled cucumber and yoghurt soup from Bulgaria
- Pho – Vietnamese rice-noodle soup in spiced beef or chicken broth
- Ramen – Japanese wheat-noodle soup with many regional styles
- Miso soup – Japanese dashi broth with miso, tofu and seaweed
- Tom yum – hot and sour Thai soup with lemongrass and lime leaf
- Tom kha – Thai coconut soup with galangal, often with chicken
- Laksa – spicy coconut noodle soup from Malaysia and Singapore
- Hot and sour soup – peppery, vinegary Chinese soup
- Wonton soup – Chinese dumplings in clear broth
- Egg drop soup – ribbons of egg stirred into hot broth
- Chicken and sweetcorn – a takeaway classic in the UK
- Mulligatawny – Anglo-Indian curried soup named after a Tamil pepper broth
- Rasam – tangy South Indian tamarind and pepper broth
- Harira – Moroccan tomato, lentil and chickpea soup
- Avgolemono – Greek chicken, rice, egg and lemon soup
- Borscht – deep red beetroot soup from Eastern Europe
- Goulash soup – Hungarian beef and paprika soup
- Scotch broth – Scottish barley soup with lamb and root vegetables
- Cullen skink – Scottish smoked haddock, potato and onion soup
- Caldo verde – Portuguese kale and potato soup with chouriço
- Ribollita – thick Tuscan bread, bean and cabbage soup
- Bouillabaisse – fish soup from Marseille
- Black bean soup – thick, smoky and loved across Latin America
- Tortilla soup – Mexican tomato and chilli broth with crisp tortilla strips
- Pozole – Mexican hominy soup, often made with pork
- Egusi soup – Nigerian soup thickened with ground melon seeds
- Pepper soup – light, fiery West African broth
- Sinigang – sour Filipino tamarind soup
- Pumpkin soup – smooth, sweet and autumnal
- Beef and barley – hearty, almost a stew
Questions people ask
What is the difference between soup, stew and chowder?
Soup is mostly liquid and eaten with a spoon; stew has less liquid and big chunks that are the main event. Chowder is a thick, creamy soup, usually with potatoes and either seafood, such as clams, or sweetcorn.
Which soups are eaten cold?
Spanish gazpacho and its thicker cousin salmorejo, vichyssoise and Bulgarian tarator are all served chilled. They are made ahead and kept in the fridge, which makes them handy for hot days and picnics.
What is the easiest soup for a beginner to make?
Leek and potato or tomato: soften an onion, add the vegetables and stock, simmer for about 20 minutes and blend. Lentil soup is just as easy and needs no blending at all.
Which soups on the list are vegetarian?
Tap Vegetarian for soups made without meat or fish, from tomato and lentil to gazpacho and rasam. Use vegetable stock rather than chicken stock, and read the label on stock cubes, which sometimes contain meat.