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Nearly $100,000 Worth Of Ramen Noodles Stolen

Melanie Wong
by Melanie Wong 3 days ago

" . . . What does one do with that much ramen? We don’t know! We also don’t know whether or not the brand of ramen no...

Your preferred pan for stews, chillis & soups?

by CHSeifert 11 days ago

I have read different opinions and still am not quite sure what I think is the best option for my stews, chilli’s and...


gooster commented 9 days ago

Chicken stock + vegetable soup =/= "vegetarian"?

by ipsedixit 9 years ago

This thread about how Aida (of "Ask Aida") made a vegetarian dish using chicken stock, http://chowhound.chow.com/topi...


treb commented 10 days ago

Veggie Soup Base? [moved from The Best board]

by cestmoi15 11 years ago

What is your fav vegetarian soup base? I'm not thrilled with a lot of the ones I've tried. Too much salt/not enough f...


mathmom commented 13 days ago

Thicker tomato-based chowder

by RittenRemedy 16 days ago

If you don't believe tomatoes belong in chowder, just pretend I called it something else. ;p A few years ago I had...


PSRaT commented 15 days ago

Menudo Mornings in Salinas

by Melanie Wong 2 years ago

Recently I've returned to the weekend ritual of menudo as the morning meal for its restorative powers and leisure tim...

Melanie Wong

Melanie Wong commented 26 days ago

How to make tsukemen broth creamy and thick?

by Chili_Junkie 2 years ago

Hello dear Chowhound community, I love ramen and make good ramen myself. (White tonkotsu for 13 hrs, marinate my o...


Ketsani commented 1 month ago

Ham Stock

by tippau 5 years ago

Hi all! This is my first post, tho I've been following Chowhound for a while. You folks are a wealth of knowledge, a...


BigG commented 1 month ago

Borscht can be beautiful...

by gutreactions 2 months ago

Was invited to dinner at a friend and she says: I have prepared a surprise for you. We have known each other for quit...


gutreactions commented 2 months ago

February 2015 COTM "MIGHTY SPICE COOKBOOK" Reporting thread for Chapters 1 & 2

by qianning 3 years ago

"MIGHTY SPICE COOKBOOK" Chapter One "Soups and Salads" pages 12-51 and Chapter Two "Poultry" pages 52-83, report your...


pavlova commented 2 months ago

Need help: rosemary in soup

by NotSoHot 2 years ago

The soup is Italian Barley Soup by Jeff Smith (Frugal Gourmet). I've made this several times in the past and always h...


papaduck commented 2 months ago

Fixing Burnt Soup?

by jough 12 years ago

Today I made a huge batch of Beef Barley Vegetable Soup. I had a bowl and it was absolutely delicious. Unfortunat...


JillBL commented 2 months ago

Do you have a favorite flavor of Progresso Soup?

by ipsedixit 6 years ago

If you don't like Progresso Soups, or canned soups in general, or think they are a health hazard, then this isn't the...


Prayalways commented 2 months ago

Pho---can it be ordered without the noodles?

by nissenpa 10 years ago

Can pho be ordered and enjoyed without the noodles? Asking for carb conscious friends.

Melanie Wong

Melanie Wong commented 2 months ago

Blast from the past - Salmagundi's [moved from San Francisco Bay Area board]

by cmvan 8 years ago

I expect a lot of us used to depend on this place for a great lunch - super soups, great salads, breads, desserts. An...


bacope commented 2 months ago

Help with homemade potato soup that is too thin!

by villageidiot 9 years ago

My 86 year old father makes a wonderful potato soup, but this time, he got it way too thin. What can I do to thicken...


hotoynoodle commented 2 months ago

Omega's Sweet & Sour Cabbage soup recipe

by lindacookiejar 7 years ago

Omega's on Golf Road has fantastic Sweet & Sour soup. They wouldn"t share the recipe. Anyone been able to recreate it?


Welcome1 commented 2 months ago

Pea Soup

by ronojo 3 months ago

I make a great pea soup that is basically frozen sweet peas, butter lettuce, salt, pepper and water. Is there any re...


Ttrockwood commented 3 months ago

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