Sour soup common in Eastern Europe and Northern Asia
Japanese noodle dish
Thick soup prepared with milk or cream, a roux, and seafood or vegetables
Thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both
Traditional Mexican soup made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and chile de árbol and epazote
Cold soup and drink made of raw, blended vegetables
Type of Chinese dumpling commonly found across regional styles of Chinese cuisine
Popular soup in Portuguese cuisine
Generic term used in South America to a variety of stew generally made with chicken
Vegetable soup and a native soup of the Yoruba people of western Nigeria
Soup or stew of meat and vegetables seasoned with paprika and other spices
Traditional North African soup prepared in Morocco and Algeria
Spicy noodle dish popular in Southeast Asia
Traditional Indonesian soup mainly composed of broth, meat, and vegetables
Typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima)
