Eat Your Way Through The Alphabet: 26 Soups From A To Z

It's finally starting to feel like winter outside, and nothing kicks out the winter chill quite like a warm bowl of soup. To celebrate the warming art of soup-making, we have rounded up 26 soups for every letter in the alphabet. 

Pick from our list of soups that include seasonal flavors like sweet potato, squash, apples, and more to keep you toasty while the temperatures drop outside. 

Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted, alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash. — Franklin Becker, Good Fat Cooking

For the Acorn Squash Soup with Pistachios, Black Bread, and Apples recipe, click here.

This is a magical little soup. Why, you ask? Because this soup turns into a stew overnight in the refrigerator. The barley in this soup is so absorbent that it will soak up enough liquid to make this beef soup as thick as stew the next day, which works out to be two meals in one!

For the Beef Barley Soup recipe, click here.

I make some version of this nourishing and flavorful soup throughout the colder months, and I always have leftovers in mind. I like to make this soup on a quiet Sunday, then tuck individual servings into the fridge or freezer for quick belly-warming lunches to last throughout the week. The flavors continue to deepen over the following days. — Erin Scott, Yummy Supper

For the Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini recipe, click here.

The super-ripe avocados make it extra creamy and it's best topped with a few diced chives and possibly another dollop of yogurt. Trust me, the name "creamy" rings true here, as the dairy-free yogurt adds a smooth, rich touch. — Amie Valpone

For the Dairy-Free Creamy Avocado Soup recipe, click here.

Its main components are escarole, onion, garlic, chicken stock, and cannellini beans. That makes it a very easy soup to make. It's kind of the ideal soup because it's heartwarming but thin — so it works year-round. It will fill you up, but you don't feel heavy after eating it — just satisfied. The beans kind of leak out their starchiness, thickening it a little once the soup has had a chance to sit.

A tablespoon of red pepper flakes while it's cooking gives it a little edge, and sprinkle of Parmigiano-Reggiano to finish once you've ladled it out is the perfect finish. It's almost always better the second day. — Arthur Bovino

For the Escarole and White Bean Soup recipe, click here.

A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: Unlike other lentils, they'll stay quite firm even after an extensive period of cooking. Best eaten with sliced French or sourdough bread. — Sun-Dried Tomatoes for Everyone

For the French Lentil Soup with Sweet Potato Croutons recipe, click here.

This Golden Beet Soup recipe is dairy-free, gluten-free, vegetarian, and vegan so if or any of your family members have dietary restrictions, you can serve this without any problem. — Living Sweet Moments

For the Golden Beet Soup recipe, click here.

This rich, earthy soup is given the perfect amount of tang from soy sauce and ginger. To make it vegetarian, substitute the chicken stock with vegetable stock. — Cooking Light

For the Hot and Sour Soup recipe, click here.

Hear the word "meatballs" and a few other words immediately come to mind. "Spaghetti," of course, "subs," and "sliders," too. But in the winter months, when I'm locked in an I-could-eat-soup-for-almost-every-meal frame of mind, I hear "meatballs" and instantly crave Italian Wedding Soup. Filling and wonderfully flavorful, it's impressively light and delicate for a meatball dish. — Maryse Chevriere

For the Italian Wedding Soup recipe, click here.

You will find it surprisingly easy to make this popular bowl of noodle soup at home with easy-to-find ingredients. Restaurants use hand-pulled noodles (that are a tad chewy), but for home-cooking you can find ready-made fresh noodles at Korean markets. Another option is to simply use spaghetti or linguini noodles. The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner, lighter taste. This soup also incorporates pork, chile-infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses! — Hyosun Ro

For the Jjambbong (Korean-Chinese Spicy Noodle Soup) recipe, click here.

Warm up with this satisfying soup that's made with organic vegetable broth, organic kale, quinoa, organic cannellini beans, and lots of spice.

Recipe courtesy of Vicky Cohen and Ruth Fox of mayihavethatrecipe.com — Emily Jacobs.

For the Kale and Cannellini Bean Soup recipe, click here.

One of the best things to eat around this time of year is a nice steaming bowl of chicken noodle soup. It can help warm you up and it can help with that bothersome cold. But why settle on the plain old standby? This simple recipe puts a great spice-twist on the classic.  — Mackenzie Kupfer, Avant Garden Décor

For the Lemon Pepper Chicken Noodle Soup recipe, click here.

Matzo balls are comfort food, and there is something warm and comforting about black garlic. Like soy sauce, its fermented taste both elevates and deepens the broth. Like tamarind, it has a rich sweetness balanced by enough acidity to keep it in the savory realm. Fortified with the black garlic, this soup is how I always imagine Passover in Southeast Asia would taste. — Michael Solomonov

For the Matzo Ball Soup with Black Garlic recipe, click here.

This clam chowder recipe comes courtesy of chef Bryan Dame, executive chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season. — JustLuxe

For the New England Clam Chowder recipe, click here.

This adaptation of French onion soup boasts bacon and a generous measure of herbs, in addition to the classic cheese-topped toasts. I particularly like it on a cold day, especially with a glass of full-bodied Belgian ale or a homebrew. — Jeanne Kelly

For the Onion Soup with Bacon, Winter Herbs, and Gruyère recipe, click here.

This smooth and savory soup uses fresh ginger, which regulates the intestinal track and could prevent stomach ulcers. Lobster adds a healthy source of protein to your soup, to keep you full after your meal. — Marjorie Druker

For the Pumpkin, Lobster, and Ginger Soup recipe, click here.

I made this tomato soup during a 'healthy-eating challenge' with my boyfriend so I needed something that was low in calories and fat but actually tasted good. My solution? A simple pot of stewed tomatoes flavored with rosemary and chile flakes and beefed-up with protein-filled chickpeas and hearty, nutrient-packed kale. The soup had texture, heat, and was filling enough to keep us both satisfied and full.  — Yasmin Fahr

For the Quick Tomato Soup with Kale and Chickpeas recipe, click here.

Stracciare means 'to rip to shreds' in Italian, and, indeed, that is how this soup looks after stirring some beaten eggs with some grated cheese in a good chicken broth. Once you have a good chicken broth the rest is easy. Stracciatella is usually served with shredded spinach and beaten egg, but I recall having it with just egg and cheese when spinach was not in season. In the Italy that I grew up in, seasons made a difference, not only in how we dressed, but in what we ate. This a great restorative soup, used in most Italian families. — Lidia Bastianich

 For the Roman 'Egg Drop' Soup recipe, click here.

This easy beef soup is packed with vegetables like carrots, cabbage, mushrooms, and bean sprouts. Best of all, it only takes a few minutes to prepare. — Nasoya

For the Shirataki Spicy Beef Soup recipe, click here.

A traditional Mexican dish, tortilla soup is a spicy blend of tomatoes, vegetables, and crisp tortilla strips. This is an easy plant-powered version that you can whip it up in no time. Best of all, this dish relies on preserved goods, such as canned tomatoes, frozen corn, and canned beans, so you can make it year-round from your pantry. And it's a great complement for a simple sandwich, burrito, or vegetable salad for lunch or dinner. — Sharon Palmer 

For the Tortilla Soup recipe, click here.

This traditional Russian soup is the Russian answer to bouillabaisse. The soup consists of a clear broth, fish, and root vegetables. Traditionally, with catfish, bream, or ruffe, but you can substitute whatever looks freshest at the grocery store.

For the Ukha recipe, click here.

This easy vegetarian soup gains color from tomatoes, carrots, and kale. Cannellini beans and vegetarian sausage links add protein, while fennel seeds provide an unusual flavor addition that helps this recipe stand out. — Emma Alpern

For the Vegetarian Tuscan Vegetable Soup recipe, click here.

This wholesome soup is a twist on chicken and rice. Add whatever vegetable you have in your fridge to the mirepoix, and simmer for several hours for the best flavor.

For the Wild Rice and Turkey Soup recipe, click here.

This classic Italian soup is a twist on a dumpling soup from the Cooking with the Saints cookbook. This adaptation simplifies the traditional chicken consommé usually prepared for this soup by replacing it with store-bought chicken stock. Next, you hand roll your own Parmigiano-Reggiano dumplings, and finally, top the soup with fresh herbs.

For the Xavier Soup recipe, click here.

There are many ways of making this hearty soup, inspired by African cuisine (although yams, tomatoes, and both sweet and hot peppers are all native to the New World). I first tasted a version at a creative vegetarian restaurant in Victoria, British Columbia, the much-loved Rebar Modern Food. (I highly recommend the Rebar: Modern Food Cookbook.) Many people will find the combinations of flavors in this soup novel and appealing. This is a good first course for fall and winter. — Andrew Weil, MD

For the Yam and Peanut Soup recipe, click here.

Make your own stock to enhance the flavor of this fresh vegetable soup. You can serve this zucchini soup warm or chilled with a large dollop of ricotta as garnish.

For the Zucchini Ricotta Soup recipe, click here.