A classic soup recipe that hails from Marcella Hazan showcases the unique flavor of each of the vegetables used. See the recipe for Greengrocer’s Soup with Onion, Peppers, Rapini, and Potatoes »

This soup is a close version of the dish served at Tlamanalli de Abigail Mendoza Ruíz restaurant in Teotitlán del Valle, a town about 15 miles northwest of Oaxaca, Mexico. See the recipe for Squash Blossom Soup »

An iconic soup is adapted from Julia Child’s classic Mastering the Art of French Cooking, Vol. I. See the recipe for Leek and Potato Soup »

Pancetta and bread crumbs garnish warm white bean soup seasoned with sage and rosemary in classic Tuscan fashion. See the recipe for Pureed White Bean Soup »

As the fennel cooks in the simmering liquid, it breaks down, thickening the broth. You can prepare this dish as a hot soup, but it is just as delicious served cold. See the recipe for Fennel and Potato Soup »

This recipe proves that the flesh isn’t just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking. See the recipe for Pumpkin Soup in a Pumpkin »

Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. Get the recipe for French Onion Soup »

Don’t try to make this elegant soup with Halloween pumpkins. Instead, try kabocha squash, or Cinderella or cheese pumpkins, often available in autumn at farm stands and specialty markets. See the recipe for Light Mussel and Pumpkin Soup »

This dish, made creamy with milk and butter, smells like a beautiful day at the beach.

Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup. See the recipe for Strongbow Inn’s Turkey Noodle Soup

Unlike a classic slow-cooked minestrone, the vegetables are cooked quickly to preserve their bright flavor. See the recipe for Zuppa di Verdure all’Agliata (Umbrian Vegetable Soup) »

Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative “cappuccino”, a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Get the recipe for Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino) »

A rich, creamy mushroom and rice soup is balanced by the addition of sweet maple syrup. See the recipe for Wild Rice Soup with Maple Syrup »

Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.

A creamy potato soup, fragrant with nutmeg and marjoram, gets a zesty kick from a grating of fresh horseradish root. After cooking, it’s whipped into a smooth, airy froth. See the recipe for Kartoffelrahmsuppe (Spiced Potato Soup) »

Escarole lends sweet depth to this comforting soup from former Saveur executive editor Dana Bowen. Get the recipe for Escarole Soup »

Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream.

Classic tomato soup gets brightness and body from crushed tomatoes; smoky depth from bacon; and a luxurious finish from a little crème fraîche. **See the recipe for Cream of Tomato Soup »**

Senate Bean Soup

Chicken Noodle Soup

Mushroom-Barley Soup

Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest. Get the recipe for Chicken Fricot »

A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »