Traditional regional soups

• Ajiaco - A chicken soup from Colombia
• Avgolemono - A Greek chicken soup with lemon and egg
  
• Borscht - A beet soup from Eastern Europe
• Bouillabaisse - A fish soup from Marseille (Southern France. Also made in other
  Mediterranean regions. In Catalonia it is called Bullebesa.
• Bourou-Bourou - A vegetable & pasta soup from the island of Corfu, Greece
• Bisque - A thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin.
• Caldo verde - A Portuguese minced cabbage soup
• Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and
  Tobago
• Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland
• Clam chowder - two major types, New England Clam Chowder, made with potatoes and
  cream, and Manhattan Clam Chowder, made with a tomato base.
• Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland.
• La Sopa de Pene - Colloquially referred to as "cock soup", the soup is primarily made by
  boiling a bull's penis. Usually seasoned with white pepper and traditionally topped with soft
  cheeses.Eaten in Ecuador during summer and early autumn. The soup is usually eaten for
  boys who are going through a coming of age ceremony.
• Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base. From Maryland, USA.
• Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
• Fanesca - A traditional cod soup from Ecuador
• Fasolada - Traditional Greek bean soup
• Fufu and Egusi soup - A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed
• Gazpacho - A cold vegetable soup from Spain
• Goulash- A Hungarian soup of beef, paprika and onion.
• Gumbo - A traditional Creole soup from the American South, thickened with okra pods.
• Íslensk Kjötsúpa - Traditional Icelandic meat soup made with lamb and vegetables.
• Lentil soup - A soup popular in the Middle East and Mediterranean.
• Menudo - A traditional Mexican soup with tripe and hominy.
• Minestrone - An Italian vegetable soup
• Miso soup - A Japanese soup made from fish broth and fermented soy
• Mulligatawny Soup - An Anglo-Indian curried soup
• Patsás - A Greek tripe soup
  A thick pea soup garnished with a tortilla fragment
  A thick pea soup garnished with a tortilla fragment
• Snert - A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage. Also known as erwtensoep.
• Philadelphia Pepper Pot Soup - A Philadelphia, Pennsylvania specialty, traditionally made with tripe.
• Psarosoupa - A Greek fish soup. There are various versions of it and could be made with a variety of fish types.
• Phở- A Vietnamese beef/chicken soup with scallion, welsh onion, cherred ginger, wild
  coriander (Eryngium foetidum), basil, cinnamon, star anise, cloves and black cardamom.
• Revithia - A Greek chickpea soup
• Scotch Broth
• She-crab soup - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.
• Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines
• Solyanka - A cabbage soup from Russia
• Sour soup (fish soup) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
• Tarator - A Bulgarian cold soup made from yogurt and cucumbers
• Trahana soup, from Greece
  
• Tomato soup (pomidorowa) - Traditional polish soup made of tomato concetrate
• Vichyssoise - A French-style soup invented by a French chef at the Ritz Hotel in NYC.
• French cold purée soup with potatoes, leeks, and cream.
• Waterzooi - A Belgian fish soup
• Żurek - A Polish wheat soup with sausages often served in a bowl made of bread.