15 International Soups To Try This Winter

Restaurant Style Egg Drop Soup

Feeling too tired to even bother with ordering and pickup from your favorite Chinese restaurant? With just seven ingredients that you likely already have on hand, make a restaurant-worthy egg drop soup that will soothe your soul. "This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation," says recipe creator W.J. Cory. And the 700 five-star ratings prove that it's a hit!

Beef and Beet Borscht

Beet soup gets gussied up in this veggie-rich beef-spiked version of the Russian classic. Onion, carrots, celery, cabbage, and, of course, beets intermingle with tender chunks of beef in a rich red stew, topped with fresh dill and a dollop of sour cream. "The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold," says Chef John.

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Japanese Nabeyaki Udon Soup

Packed with tofu, shiitake mushrooms, bok choy, eggs, chicken, carrots, leeks, and fresh udon noodles, as well as umami-rich ingredients like mirin, soy sauce, and dashi, this quintessential Japanese soup will hit the spot. "This is a wonderful Japanese soup," says jaime. "It's very popular throughout Japan. With chicken, eggs, and vegetables, it's a meal in and of itself!"

Chef John's Spanish Garlic Soup (Sopa de Ajo)

This fragrant dish takes the classic Spanish garlic-and-bread soup, sopa de ajo, and incorporates warming spices like cayenne and paprika with generous slices of garlic, ham, and cubes of toasted French bread. And that's not all. "It's also topped with eggs poached in a fragrant, brick-red broth," says Chef John. "It's like a steaming bowl of breakfast-for-dinner."

Authentic Pho

This soup demands time, but it's well worth the wait. Vietnamese pho puts "chicken soup for the soul" to shame with its dazzling flavor profile. Beef bones imbue the stock with rich minerals and nutrients, while onion, ginger, salt, star anise, and a dash of fish sauce awaken the palate. Toothsome rice noodles and sliced sirloin, can be paired with your choice of toppings: cilantro, green onion, bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce.

Super-Delicious Zuppa Toscana

Sausage, potatoes, bacon, onion, garlic, and spinach in a creamy belly-filling bowl makes this soup manna sent from under the Tuscan sun. Grab some blankets and cozy up on the couch with your loved ones for dinner and a movie with this savory soup—but fair warning: You'll have to pause the movie so you can all head to the stove for seconds!

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Menudo Rojo (Red Menudo)

Menudo is a beloved Mexican soup made with nutrient-rich tripe, hominy, and a team of peppers. Garnish with the classic chopped white onion, cilantro, and lime, and prepare to be wowed. GUSTAVO6 attests: "Inexpensive to make and fully authentic, this menudo will have your Latin lovers swooning!"

Vegetarian Moroccan Harira

Being vegan or vegetarian does not mean you have to miss out on serious flavor. And dishes like this famous Moroccan soup prove that point. Tomatoes and chickpeas anchor the dish, which is rich with herbs like cilantro, parsley, and mint, as well as spices like paprika, turmeric, saffron, ginger, and harissa. Adjust the thickness to your liking and prepare to be impressed.

Greek Avgolemono Chicken Soup

This Greek soup is based on avgolemono, meaning "egg and lemon," a light broth-forward soup. This variation incorporates chicken and rice. "This is the traditional recipe made in Greek kitchens," says dimitra. Sop up this simple yet elegant soup with warm crusty bread.

French Onion Soup Gratinee

Caramelized onions in a red-wine-and-Worcestershire-spiked beef broth marry sweet, savory, and aromatic flavors. This piping hot bowl of heavenly onion soup is topped with a toasted slice of French baguette crowned in melted Gruyere cheese—all of which must be enjoyed immediately. "I have been making it for 30 years and it never fails to please," says recipe creator Jersey Tomato. "It makes an exquisite presentation, too!"

Miso Soup

Five ingredients combine to create this iconic Japanese soup, which is made in just 20 minutes. Here's what you need to know to make one perfectly suited to your taste buds: Japanese dashi is a stock made by boiling dried seaweed and dried fish, but you can simply use granulated dashi. Miso, a fermented soybean paste, is the secret sauce to this salty dish. Choose yellow miso if you want a sweeter flavor and red if you want a more savory bowl.

Spicy Chicken Thai Soup

Fresh lemongrass and ginger root permeate this coconut-y aromatic broth, which swirls with notes of fish sauce, garlic, red curry, and lime. Chicken, mushrooms, and red onion soak up the flavor, and the bowl is topped off with cilantro, lime wedges, and fresh sliced jalapenos. Chef John notes: "By controlling the amount of [spicy red curry] paste you add, you can tailor this to your own threshold of pain."

African Sweet Potato and Peanut Soup

You might be dubious of trying something called peanut soup, but trust us. This African favorite marries the flavors of earthy sweet potato with nutty, creamy peanut butter for an unforgettable treat. Carrot, tomato, onion, and garlic round out the veggies, while ginger, coriander, cinnamon, cloves, salt, and cayenne lend unbelievable depth. Top with cilantro and chopped peanuts—enjoy!

Turkish Red Lentil 'Bride' Soup

This one-pot dish is a classic Turkish soup of red lentils, bulgur, butter, onion, tomato, cayenne, and dried mint, normally garnished with lemon and freshly chopped mint. Although this soup lacks meat, it is a substantial and filling dish, traditionally given to brides to fortify them for the journey of marriage.

Italian Cioppino

Cod fillets, shrimp, bay scallops, clams, and mussels—oh, my! This succulent seafood cooks in a classic tomato sauce with white wine, onions, garlic, herbs, and red pepper flakes. "Great for a hungry family, they will love this recipe," says recipe creator Cindy Anschutz Barbieri. "Just ladle soup into bowls and enjoy!" Make sure you have crusty, warm Italian bread on the side for sopping up the sauce.