Hot and sour soup

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  Sinigang

  Sinigang is a Philippine soup or stew characterized by its sour flavor. It bears some similarities to Indonesian sayur asem, Vietnamese canh chua, and Thai tom yam. Sinigang also bears some similarities to — but should not be confused with — singgang, a tamarind soup dish from Terengganu, Malaysia....
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  French onion soup

  French onion soup is an onion and beef broth or beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States. Onion soups have been...
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  Arroz Caldo

  Arroz Caldo, also known as lugaw, is a Filipino soup of chicken and rice cooked in ginger-enhanced chicken broth. Although the soup is undoubtedly derived from Chinese congee, introduced to the Philippines by Fujianese immigrants, the Spanish name, (literally translated to "rice soup") exemplifies...
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  Canh chua

  Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is...
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  Minestrone

  Minestrone (Italian: minestra (soup) + -one (augmentative suffix) hence "the big soup", the one with many ingedients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock,...
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  Tom yum

  Tom yum (Lao: ຕົ້ມຍຳ, Thai: ต้มยำ, IPA: [tôm ɲɑm, tôm jɑm], tom yam in the Royal Thai General System of Transcription) is a name for two similar soups originating from Laos and Thailand, respectively. The Royal Lao version includes a pinch of rice in the soup, whereas typical Lao and Thai versions...
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  Partan bree

  Partan Bree is a seafood speciality from north-eastern Scotland, where much of the country's fishing fleet is based. Its name derives from its ingredients in a mixture of Gaelic and Scots respectively, partan being the Gaelic for crab and bree a Doric term for soup (lit. brew). Ingredients: Remove...
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  Scotch broth

  Scotch broth is a filling soup, originating in Scotland but now obtainable world wide. The principal ingredients are usually barley, stewing or braising cuts of beef or - more authentically - lamb or mutton, and root vegetables such as carrots, turnips or swedes. Greens - particularly cabbage and...

• Carrot and Red Lentil Soup

• Stracciatella

  Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes...