Soups, Ranked

A Vietnamese noodle soup whose beef broth is traditionally simmered for hours with charred onion, ginger, and spices like star anise and cinnamon. Widely cited as one of the world's most iconic dishes and a global comfort-food staple.

Japanese wheat-noodle soup with regional broths (tonkotsu, shoyu, miso, shio) that inspire entire specialty shops and even a dedicated museum in Yokohama. Its global spread made it one of the most recognized soups on earth.

A Thai soup built on lemongrass, galangal, kaffir lime leaves, and chili, balancing sour, spicy, and savory. Tom yum goong (with shrimp) is one of Thailand's best-known national dishes.

A French classic of slow-caramelized onions in beef broth, topped with a bread crouton and melted Gruyère broiled until bubbling. Its modern form is usually traced to 18th-century Paris.

A Japanese soup of dashi stock seasoned with fermented soybean miso paste, usually with tofu and seaweed. It's served with the vast majority of traditional Japanese meals, including breakfast.

A smooth, creamy French bisque made from strained shellfish stock, often thickened with rice and enriched with cream and brandy. Its silky texture comes from puréeing the crustacean shells.

A Mexican soup of hominy (nixtamalized corn) with pork or chicken, garnished with cabbage, radish, and lime. It has pre-Columbian roots and is a fixture at holidays and celebrations.

A thick Italian vegetable soup, often with beans, pasta, or rice and no fixed recipe. It descends from 'cucina povera,' using whatever seasonal produce is on hand.

The New England version is a thick, milk- or cream-based soup with clams and potatoes. It's so tied to the region that in 1939 a Maine legislator introduced a bill to make adding tomatoes to clam chowder illegal.

A sour soup of Ukrainian origin, most famous in its beetroot form that gives it a deep red color. In July 2022 UNESCO added the culture of Ukrainian borscht cooking to its list of intangible heritage in need of urgent safeguarding.

A simple soup of tomatoes and stock, served hot or cold. Canned condensed versions made it a mid-century pantry icon and the classic partner to a grilled cheese sandwich.

A cold, raw-blended soup from Andalusia made of tomatoes, cucumber, peppers, garlic, and olive oil. Served chilled, it's a summer staple across southern Spain — though the temperature divides people.

A broth-based soup with chicken, noodles, and vegetables long treated as comfort food for colds. It's reliable and soothing, but rarely exciting compared with the tier above.

A Chinese soup made by stirring beaten eggs into simmering seasoned broth to form thin ribbons. It's quick and pleasant but thin on substance.

A thick soup of dried split peas simmered with ham or bacon until it collapses into a purée. Filling and cheap, but its heavy texture and murky green look aren't for everyone.

A simple cream soup of mushrooms, broth, and cream. The condensed canned version is used more as a casserole ingredient than eaten as a soup on its own.

A Chinese banquet soup whose fins are often harvested by finning live sharks and discarding them. The practice has driven population declines and bans, making it an ethical low point among soups.