Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there. It’s comforting, savory, and goes brilliantly with grilled cheese.

Cream of Fennel Soup

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 »

This tangy, onion-laden soup is a variation on vichyssoise.

Sauerkraut and bean soup is a hearty classic that is enormously popular in and around Trieste. At restaurants, the meat that has been simmered in the soup is usually lifted out before the soup is served and offered later as a separate course. At home, it’s more typically removed from the bone and mixed into the soup. See the recipe for Trieste-Style Sauerkraut and Bean Soup »

We adapted the recipe for a traditional Ukraine-style soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman. See the recipe for Ukraine-Style Beet Soup »

Maple syrup is big business in La Beauce, France; it flavors many dishes, including bright pea soup. See the recipe for Yellow Pea Soup »

Blending artichoke with heavy cream makes for a velvety and satisfying bowl of soup. Get the recipe for Duarte’s Cream of Artichoke 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) »

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

Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for Cold Yogurt and Herb Soup with Chickpeas »

The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of this rich, vegetable-laden soup at every seating of their annual Bracebridge Dinner. See the recipe for Pureed Sweet Potato Soup »

Winter squash and apples are stewed together and then garnished with fried mushrooms and drizzled with spiced mint butter for a fragrant, seasonal soup, which makes the most of autumn’s best produce. See the recipe for Winter Squash and Apple Soup »

This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.

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 »

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 »

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 »

This clean-tasting, simple miso soup from chef Chris Fischer is made with dashi, a fish broth reinforced here with kombu and bonito flakes. Get the recipe for Miso Soup with Scallions and Shiso »