20 Soups from Around the Globe That Will Satisfy Your Cravings

According to author Janet Clarkson, if you find comfort in a hot bowl of soup, you're not alone. Soup is a timeless and widespread food, with a rich history.

"Soup is a staple in every culture," she explained. "It has deep historical origins." In her book, she notes that early people used various vessels, such as turtle shells and bamboo, to simmer soup before eventually transitioning to metal soup pots during the Bronze Age. The act of boiling food allowed for the consumption of stable grains, supplemented with herbs and other ingredients for nourishment or medicinal benefits.

Every time you bring a pot of comforting soup (along with some bread, perhaps) to a friend who is feeling under the weather, you are actually continuing a long-standing tradition, according to Clarkson. "The concept of separating food and medicine wasn't how ancient people viewed it," she explained. "I believe that historically, in every country around the world, certain soups were considered to have restorative properties."

This holds true regardless of what you label it. Nowadays, soup is perceived as more brothy while stews are seen as heartier, but these spoonable dishes from around the world have never neatly fit into these two English-language categories.

As Clarkson delved into the etymology of soup, potage, and broth spanning centuries, she arrived at a broadly encompassing definition. In her words, soup is "anything cooked in water, with the flavored water being an essential component of the dish."

This definition allows for the vast culinary variety found across the world. Here are CNN Travel's selections for the top 20 soups from around the globe:

Banga | Nigeria

Banga is so popular in Nigeria that shops sell ready-mixed packets of spice.

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The soup from the Niger Delta is made with fruits from the oil palm tree, which add both fat and flavor. It includes fresh catfish, beef, and dried seafood, and is so popular that ready-mixed banga spice packets can be found in shops. These spice blends typically include African nutmeg, castor seed, orima, jansa, and beletete leaves.

Beef pho (phở bò) | Vietnam

The flavorful spices permeate a vibrant, crimson sauce, which is the primary attraction of the soup. It can be enjoyed with eba or a serving of starch, both of which are Nigerian staples made from cassava using distinct techniques.

A bowl of beef pho is sure to cure what ails you.

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Broth is simmered for hours with cinnamon, star anise and other warm spices to create a wonderfully aromatic base for this rice noodle soup.

Vietnam's well-known culinary export, Pho, is a relatively recent addition to the world of food, according to "The Pho Cookbook" by author Andrea Nguyen. Although modern pho restaurants now offer a variety of flavors, the original version featured beef. Nguyen explained that by 1930, the soup included slices of raw beef gently cooked in the broth.

Today, beef pho remains the most beloved version in Vietnam, with options that include the original raw beef, a mix of raw and cooked beef, brisket and tendon.

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Borscht | Ukraine

Tender beets are just the start of borscht's tangy delights.

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Tender chunks of beets float in a vibrant red broth, creating a beloved soup in Ukraine and throughout Eastern Europe. Often served with a generous dollop of sour cream, borscht is more than just a simple beet soup. It gains a tangy flavor from kvass, a lacto-fermented beet juice that is another specialty of the region. Despite being associated with Russian cuisine, the origins of borscht are a topic of debate.

Bouillabaisse | France

In 2022, the declaration by UNESCO that borscht in Ukraine "unites people of all ages, genders and backgrounds at the table" resulted in the soup being placed on its list of Intangible Cultural Heritage in Need of Urgent Safeguarding. Ukrainian chefs are also contributing to making the soup a symbol of the nation.

Bouillabaisse is synonymous with Marseille, France.

Bouillabaisse, a fisherman's stew that has become a culinary icon, captures the essence of classic Mediterranean flavors and has become synonymous with the coastal city of Marseille. It's made with a blend of saffron, olive oil, fennel, garlic, tomatoes, and fresh fish from the sea.

There was a time when the fish used to represent the daily catch, but now the rules are more stringent.

The 1980 Bouillabaisse Charter, signed by local chefs to uphold the quality of the traditional French soup, requires the most authentic recipe to include a minimum of four types of seafood selected from a specific list, which includes monkfish and crab.

Caldo verde | Portugal

This hearty soup hails from Portugal's wine country.

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Thinly sliced greens, potatoes, and onions come together in this comforting soup from the wine-producing Minho region of Portugal. It has become a culinary favorite, found in upscale cafes and rural kitchens alike, and is considered the epitome of comfort food.

In some variations, tender Portuguese chouriço sausage adds a smoky and salty flavor, making the soup even heartier. Pair it with a glass of Minho's famous vinho verde wine for the perfect meal.

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Chorba frik | Algeria, Libya and Tunisia

Chorba frik is popular in North Africa after the sun sets during Ramadan.

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Durum wheat harvested while green, called freekeh, adds satisfying heft and nourishment to this North African soup, which is especially beloved during the holy time of Ramadan.

Chupe de camarones | Peru

Tender grains soak up a rich tomato broth and fragrant spices, infusing their flavor with chickpeas and slow-cooked chicken, beef, mutton, or lamb. Enjoy with a side of lemon wedges and a hearty slice of kesra bread.

Shrimp lovers will want to try the Peruvian soup known as chupe de camarones.

Arequipa, a historic city surrounded by towering volcanoes, is known for its specialty creamy shrimp chowder. This hearty dish, perfect for the cold nights in the mountains, features tender shrimp, Andean potatoes, and corn.

Gazpacho | Spain

The soup also has a delightful kick to it. The inclusion of ají amarillo, a chili pepper with a gentle, fruity flavor, brings a satisfying level of spice to counterbalance the rich and creamy elements. Perhaps this is why the soup has a reputation as a potent aphrodisiac.

Gazpacho is a great way to enjoy a cold treat on a hot day.

Andalusia's summer heat calls for a refreshing bowl of chilled vegetable soup. The classic version combines tomatoes, cucumbers, garlic, and olive oil, with a hint of stale breadcrumbs for added texture.

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Groundnut soup | West Africa

Sweet potatoes and okra are stars in this particular version of groundnut soup, popular throughout West Africa.

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Groundnut soup is a beloved comfort food across West Africa, with variations including meat, fish, or chicken simmered into a thick peanut soup. From Gambia's national dish, domoda, to Nigeria's version cooked with bitter leafy greens, these creamy, rich, and salty soups often pack a spicy punch from Scotch bonnet peppers.

Gumbo | United States

Chicken, sausage and shrimp festoon this gumbo.

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The melding of cultures and flavors in a hearty soup is a standout in Louisiana cuisine, drawing influence from West African, Native Choctaw, and French culinary traditions. While seafood, chicken, and sausage versions are widely popular today, there are countless variations of this Southern specialty.

Many gumbo recipes include ground, dried sassafras leaves known as filé, a key spice long used by the Choctaw people. Some chefs thicken their soup with roux, a cooked flour paste, while others prefer to use sautéed okra slices.

Every possible version is on display each year at the World Champion Gumbo Cookoff in New Iberia, Louisiana, where cooks battle for some serious soup-master bragging rights.

Harira | Morocco

Moroccan harira uses chickpeas in a savory tomato broth to superb effect.

During Ramadan, as the sun sets, numerous Moroccans and Algerians delight in breaking their fast with a steaming bowl of this comforting chickpea stew. The savory tomato broth, infused with cinnamon, ginger, turmeric, and pepper, seeps into the tender chickpeas, creating a warm and satisfying dish.

Kharcho | Georgia

Harira soup is a beloved dish, with the most classic version being simmered with tender chunks of lamb or other meat. It's not just fasting fare for Muslims; some North African Jews also prepare harira to break the annual fast of Yom Kippur.

A plum sauce gives kharcho its zesty flavor.

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Tart plum sauce called tkemali adds bright, zesty flavor to this traditional soup, which is one of Georgias most beloved dishes.

Lanzhou beef noodle soup | China

The soup is crafted using unripe plums, which provide a tart contrast to the richness of the fatty beef and ground walnuts. However, the real burst of flavor comes from the spice blend khmeli suneli, which includes coriander, savory, fenugreek, black pepper, marigold, and other aromatic ingredients.

Of course a Chinese soup makes the best 20 list -- one taste of lanzhou beef noodle soup will tell you whyl

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Crafting handmade lamian noodles for this classic soup is a true art form. Skilled artisans utilize finely ground, high-gluten flour and alkaline powder to create a pliable dough, which is then expertly pulled and folded to produce enough noodles for a flavorful bowl of soup.

Mohinga | Myanmar

Enhance your dining experience by immersing them in a delectable beef broth, accompanied by succulent beef, delicate radish slices, a hint of chili oil, and aromatic fresh herbs. At select establishments, patrons have the option to request noodles of their desired thickness and shape to complete the dish.

This version of mohinga features catfish, rice noodles, chicken eggs and lime.

In much of Myanmar, breakfast consists of steaming bowls of mohinga, a noodle soup sold by sidewalk vendors and tea shops. The flavorful broth, simmered with herbs and thickened with toasted rice powder, is the core of this traditional dish.

Fish adds depth of flavor, and the delicate rice noodles are ideal for slurping. Mohinga is extremely popular, transitioning from a breakfast staple to an anytime snack, with each region putting its own unique spin on the traditional soup.

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Menudo | Mexico

Menudo is a traditional Mexican soup made with tripe and hominy. It's touted for its curative effects for hangovers.

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Simmered for hours in a flavorful and garlicky broth, tripe is the ultimate cure for a Mexican hangover. However, menudo is also a popular dish at weddings and other big occasions, as it can feed a large number of guests from a single pot.

This dish is a comforting favorite, complete with hominy kernels that are enhanced by a garnish of raw onions, chiles, and cilantro. There are two main varieties to choose from: Menudo rojo, which gets its deep red color from chiles in the broth, or the milder alternative, Sonoran-style Menudo blanco.

Moqueca de camarão | Brazil

Shrimp floating in a coconut broth? Count us in for moqueca de camarão.

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The specialty from the Bahia region of Brazil features a warm, orangey-red coconut broth tinted with palm oil and tomatoes. Even on the hottest days, locals enjoy steaming bowls of this soup. The real highlight of moqueca de camarão is the sweet, tender shrimp floating in the broth. The traditional method involves cooking the soup in a handmade pot made from black clay and the sap of mangrove trees, then serving it in the same authentic vessel at the table.

Soto ayam | Indonesia

This is chicken noodle soup with an indulgent Indonesian twist.

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Indonesian chicken noodle soup is enhanced by a blend of spices like fresh turmeric, star anise, cinnamon, lemongrass, and lime leaves for a complex and aromatic flavor. Soft-boiled eggs with jammy yolks provide an extra richness to the dish. This beloved soup is popular in Indonesia, Singapore, Malaysia, and even in Suriname, where it was introduced by Javanese immigrants.

Eat topped with fried shallots, fresh limes and a fiery scattering of sliced red chiles.

Tom yum goong | Thailand

Shiitake mushrooms and prawns are the stars of this version of tom yum soup.

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The splendid broth of this soup combines sweet, sour, spicy, and salty flavors, making it the perfect complement to tender, sweet shrimp. Aromatics such as galangal, lemongrass, and lime leaves infuse the broth, while slices of vibrant red birds eye chilis provide an extra kick of heat.

Tom yum goong is just one of many varieties of tom yum soup in Thailandthis version comes enriched with fat prawns, and is a favorite with many diners.

Tonkotsu ramen | Japan

This classic ramen soup is flavored with pork bones.

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The classic ramen, with its cloudy broth rich with marrow and fat, is a signature dish of Fukuoka Prefecture in Kyushu, but its intense flavor from long-simmered pork bones has made it a popular choice in ramen shops across the country and beyond.

25 Japanese dishes we adore, from tempura to miso. The highlight of tonkotsu ramen is the rich broth, complemented by pork belly slices and firm noodles. Enjoy with chopsticks and a flat-bottomed spoon, and remember to slurp for maximum flavor enhancement.

Yayla çorbasi | Turkey

Yayla çorbasi speaks to a time when soup and medicine weren't considered such separate things.

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Revised

Creamy yogurt soup with boiled rice or barley brings a sweet and grainy flavor. This soup is often consumed in Turkey during winter to prevent colds, and is even served in some Turkish hospitals to aid in the recovery process.

A sprinkle of dried mint adds a refreshing touch to the slight tang of the yogurt. Enjoy this soup with a soft round of fresh pita bread.

Jen Rose Smith is a writer based in Vermont. Find her work at jenrosesmith.com, or follow her on Twitter @jenrosesmithvt.