Random Soup Generator

One press draws a real soup with where it comes from and what goes in it.

GuthukTibet. A thick soup of meats, vegetables and leftover grains, eaten before Losar, the New Year.

Next step Draw a vegetable to add Not soup weather? Spin the food wheel

How it works

This random soup generator draws one real soup out of 193, from Abula to Zuppa toscana, with where it comes from and what goes in it. Use it to choose tonight's pot or to meet a new soup.

Read the full guide

Pick a kind or a place

After your first press, the list beside the button reads Any kind. Choose Noodle soups (23), Fish and seafood (30), Chicken and meat (43), Bean, lentil and pea (21), Vegetable (41), Bread, egg and cheese (21) or Cold and sweet (14). Its last entry, More filters, opens a row that keeps the draw to one part of the world. The two work together: Fish and seafood with Europe leaves 13.

Guess where it is from

Press Hide facts on the card. Read each new name and guess its home before you press Show facts. Cullen skink is from Scotland, Kwāti from Nepal and Vori vori from Paraguay.

Tips

Torn between two draws? Cook the one you already have most of the ingredients for.

Questions and answers

Does it give a recipe?

No. Each card names the soup, where it comes from and the main things that go in it, as Wikipedia's list of soups describes it. Look the name up for a recipe you trust.

Which soups are served cold?

Choose Cold and sweet soups for 14 of them, among them Gazpacho and Salmorejo from Spain, Tarator from Bulgaria, Šaltibarščiai from Lithuania and Naengmyeon from Korea.

Why is a soup I know missing?

Soups that depend on wine, beer or spirits are left off, and so are rows of the list that name no ingredients. French onion soup, Pho, Ramen, Gumbo, Minestrone and Borscht are all here.

Are the facts checked?

Yes. Every line was checked by script against that soup's row in Wikipedia's List of soups on 30 September 2026.

All 193 soups

Noodle soups 23

Bakso Indonesia. Meatball noodle soup in a rich beef broth.
Batchoy Philippines. Round noodles in chicken stock with pork, beef loin and pork cracklings.
Beef noodle soup East Asia. Stewed or red braised beef, beef broth, vegetables and Chinese noodles.
Bún bò Huế Vietnam. A beef noodle soup from central Vietnam.
Curry mee Indonesia and Malaysia. Thin yellow noodles or rice vermicelli in a spicy curry soup with coconut milk.
Duck soup noodles Malaysia. Duck meat in hot soup with mixed herbs and thin noodles, a Penang hawker dish.
Fish soup bee hoon Singapore. Seafood soup served with thin noodles called bee hoon.
Gogi guksu Jeju Province, South Korea. A pork and noodle soup.
Lagman Uzbekistan. Pasta, vegetables, ground lamb and many spices.
Laksa Indonesia, Malaysia and Singapore. A Peranakan noodle soup in a spicy curried coconut broth or a tart broth.
Mami soup Philippines. Wheat flour noodles in broth with meat or wonton dumplings.
Mee ka tee Laos. Rice noodles, ground pork and peanuts in a coconut milk broth with red curry.
Mohinga Burma. Catfish in a rich broth with lemongrass and ginger, served with rice vermicelli.

Show all 193 soups (180 more)

Noodle soups, continued

Odong Philippines. Noodles with sardines in tomato sauce, bottle gourd, ginger and garlic.
Pho Vietnam. Noodles in a broth of beef bones simmered with star anise, cinnamon, clove and ginger.
Ramen Japan. Noodles in one of many broths, topped with roast pork, onion, herbs and vegetables.
Saimin Hawaii, United States. Soft egg noodles in a bonito fish or shrimp broth.
Sopa de fideo Spain, Mexico and the Philippines. Thin wheat noodles browned a little, then cooked in broth.
Sopas Philippines. Elbow macaroni, vegetables and meat, usually chicken, in a creamy broth.
Soto ayam Indonesia. A rich chicken soup with shredded chicken and rice noodles.
Taiwanese beef noodle soup Taiwan. Beef simmered for hours, served with noodles, pickled greens and green onions.
Tāng fěn China. Rice noodles in broth, usually beef or chicken.
Tāng miàn China. Egg noodles in broth, usually beef or chicken.

Fish and seafood soups 30

Bergen fish soup Norway. White fish such as haddock, halibut or cod with vegetables in heavy cream.
Bouillabaisse France. A fish soup from Provence.
Cacciucco Italy. A seafood soup or stew.
Caldillo de congrio Chile. Conger eel with garlic, onion, carrots, tomatoes, potatoes and cream.
Caldillo de perro Southern Spain. Hake and other seafood with garlic, olive oil, lemons and Seville oranges.
Canh chua Vietnam. A fish soup from southern Vietnam, made sour with tamarind.
Chupe Peru. A thin, milky seafood soup.
Cioppino San Francisco, California. An Italian-American fish stew with tomatoes, fish and shellfish.
Clam chowder New England, United States. A thick soup of clams, potatoes, salt pork and onions.
Crab bisque France. Crab stock and heavy cream.
Cullen skink Scotland. Smoked haddock, potatoes, onions and cream.
Fanesca Ecuador. A cod soup.
Fisherman's soup Hungary. A hot, spicy river fish soup with a lot of paprika.
Gumbo Louisiana, United States. A Creole soup, often with seafood and andouille sausage, thickened with a dark roux.
Ikan kuah kuning Maluku and Papua, Indonesia. Fish in a clear yellow broth, a side dish for papeda.
Lobster stew Spain. A cream or stock soup with chunks of lobster.
Lohikeitto Finland. Salmon, potatoes, cream and dill.
Manhattan clam chowder Rhode Island, United States. A clam chowder made with a tomato base.
Marghi special West Africa. Fish and vegetables seasoned with tamarind, with sorrel, spinach and tomatoes.
Maryland crab soup Maryland, United States. Vegetables and blue crab in a tomato base.
Nsala soup Nigeria. Catfish simmered in a broth with yams.
Psarosoupa Greece. Salt-water fish, vegetables and rice with an oil and lemon sauce.
Seafood chowder Ireland. Salmon, mussels, shrimp and scallops in a cream base.
She-crab soup Charleston, South Carolina. Blue crab meat and crab roe.
Sliced fish soup Singapore. Fish, prawns and vegetables.
Tapado Garifuna cooking. Coconut milk, seafood and plantains.
Tekwan Palembang, Indonesia. Fishcake or fishballs with jicama and mushroom in a savory broth.
Tom yum Thailand. A broth of lemongrass, galangal, lime leaf and lime juice, often with shrimp.
Ukha Russia and Ukraine. Several kinds of fish with vegetables, dill, parsley and black pepper.
Waterzooi Belgium. A stew made with fish in the traditional way, or with chicken.

Chicken and meat soups 43

Aguadito Peru. A green soup of cilantro, carrot, peas and potatoes, often with chicken.
Ajiaco Colombia. Chicken, three kinds of potato and the herb guascas.
Analı kızlı soup Turkey. Bulgur meatballs and chickpeas in gravy with yogurt.
Bacon soup Europe. Bacon, vegetables and something to thicken it.
Bak kut teh Indonesia, Malaysia and Singapore. Pork ribs simmered for hours with star anise, cinnamon, cloves and garlic.
Binakol Philippines. Chicken cooked in coconut water with grated coconut, green papaya and lemongrass.
Bouillon Haiti. Sliced meat, potatoes, plantains, yam, cabbage and celery.
Butajiru Japan. Pork and vegetables in a soup flavored with miso.
Caldo de pollo Latin America. Whole cuts of chicken, halved potatoes and cabbage leaves.
Caldo tlalpeño Mexico. Chicken soup with chickpeas, carrots and green beans, flavored with chipotle.
Canja de galinha Portugal, Brazil and Cape Verde. Chicken, pasta and lemon.
Cazuela Latin America. Clear broth with rice, potato, squash or pumpkin, corn and chicken or beef.
Dillegrout England. Chicken pottage with almond milk, sugar and spices, once served at coronations.
Escudella Catalonia, Spain. A Catalan meat and vegetable stew and soup, made at Christmas.
Gomguk Korea. Beef ribs, oxtail or brisket simmered slowly until the broth turns milky.
Goulash Hungary. Meat, usually beef, with paprika and vegetables, most of all potatoes.
Guthuk Tibet. A thick soup of meats, vegetables and leftover grains, eaten before Losar, the New Year.
Íslensk kjötsúpa Iceland. A meat soup made with lamb and vegetables.
Kharcho Georgia. Lamb, rice and vegetables in a highly spiced bouillon.
Lyvzha Ossetia. Beef, potatoes, onion, garlic, carrots and thyme.
Matzah ball soup Ashkenazi Jewish cooking. Matzah ball dumplings in chicken broth with sliced carrots, a staple of Passover.
Mole de olla Mexico. Beef with chayote, zucchini, green beans, corn and potatoes in a chile broth.
Mulligatawny India. Meat, vegetables and spices, based on an Indian sauce recipe.
Nilaga Philippines. Boiled beef or pork with vegetables, eaten with white rice.
Palóc soup Hungary. Meat and vegetables, soured with vinegar or lemon juice and finished with sour cream.
Peppersoup Nigeria. A thin, spicy soup of meats or fish with chili peppers and calabash nutmeg.
Philadelphia pepper pot Philadelphia, United States. A beef tripe and pepper soup.
Pozole Mexico. Pork or chicken with hominy, onion, garlic, dried chiles and cilantro.
Rawon Surabaya, Indonesia. A beef soup in a broth flavored with keluak.
Samgyetang Korea. Chicken and ginseng with sticky rice, jujubes, chestnuts, garlic and ginger.
Scotch broth Scotland. Mutton, barley and vegetables.
Solyanka Russia. Pickled cucumbers, sausages, smoked meat, fish or mushrooms, and olives.
Sop saudara Makassar, Indonesia. A spicy beef soup with rice vermicelli, a fried potato patty and a hard-boiled egg.
Sopa de lima Yucatán, Mexico. Chicken, tomato and bell pepper in a broth flavored with lime juice.
Sour rye soup Poland and Belarus. Soured rye flour and meat, usually pork sausage, bacon or ham.
Sulu köfte Turkey. Ground meat, rice and spices in broth.
Sup kambing Indonesia and Malaysia. Goat meat, tomato, celery, spring onion and ginger in a yellowish broth.
Taco soup United States. Ground beef, tomatoes, green chilis, onions, corn and beans, as in a taco.
Tinola Philippines. Chicken, sliced green papayas and moringa leaves.
Tiyula itum Philippines. Braised beef or goat from the Tausug people, black from charred coconut meat.
Tongseng Surakarta, Indonesia. A sweet and spicy goat meat soup.
Turkey soup United States and Canada. Turkey stock and meat with onions, carrots, celery and egg noodles or rice.
Wedding soup Italian-American, United States. Green vegetables and meat in chicken broth.

Bean, lentil and pea soups 21

Abula Yorubaland. Beans, ewedu and chili peppers blended until smooth.
Amish preaching soup United States. Served around Amish church services. Some versions have beans and ham hocks.
Bob chorba Bulgaria. Dried beans, onions, tomatoes, carrots and spearmint or summer savory.
Bouneschlupp Luxembourg. Green beans, potatoes, bacon and onions.
Brenebon The Netherlands and Indonesia. Kidney beans in a pork broth spiced with shallot, garlic, nutmeg and clove.
Dalithoy Konkan region, India. Split yellow lentils and spices, often served over rice.
Ezogelin soup Turkey. Red lentils, bulgur, onion, garlic and peppermint.
Fabada asturiana Asturias, Spain. Large dried white beans with pork or bacon, black pudding, chorizo and saffron.
Kadyos, baboy, kag langka Philippines. Pigeon peas, ham hock and jackfruit, soured with batuan fruits.
Kusksu Malta. Broad beans in season with small pasta beads, also called kusksu.
Kwāti Nepal. A mix of nine kinds of sprouted beans.
Lentil soup Popular in the Middle East and the Mediterranean. Red, green or brown lentils.
Maccu Sicily, Italy. A soup with fava beans as its main ingredient.
Pasta e fagioli Italy. Slow-cooked beans, pasta and vegetables.
Pasulj Balkans. Beans cooked with smoked meat such as bacon, sausage or ham hocks, a winter dish.
Rishtay Palestinian cooking, Middle East. Whole lentils with hand-cut wheat noodles, flavored with fried garlic.
Rumford's soup Munich, Germany. A simple soup of barley and dried peas, first made to feed the poor.
Sambar India. A lentil and vegetable stew on a tamarind broth, from South Indian cooking.
Snert Netherlands. A thick pea soup for winter, served with sliced sausage.
Stone soup Portugal. Red beans with chouriço, bacon and coriander.
Zuppa toscana Tuscany, Italy. Cannellini beans, potato and kale.

Vegetable soups 41

Aloo tama Nepal. Fermented bamboo shoots, potato and black-eyed peas in a broth.
Ash-e doogh Iran, Azerbaijan and Turkey. A hot soup of yogurt and leafy vegetables.
Borscht Eastern Europe. A cabbage and beet soup with meat, served hot or cold.
Bourou-bourou Corfu, Greece. A thick soup of vegetables and pasta.
Butternut soup South Africa. A smooth vegetable soup made with butternut.
Caldo galego Galicia, Spain. Cabbage and other greens simmered with potatoes, white beans and pork.
Caldo verde Portugal and Brazil. Potatoes and thinly sliced kale, with slices of chouriço added before serving.
Callaloo Caribbean. Taro leaf or other leafy greens, usually with pork or crab.
Česnečka Czech Republic and Slovakia. A thin garlic soup with sliced potatoes, served with fried bread cubes.
Chestnut bisque France. A bisque with chestnuts as a main ingredient.
Cock-a-leekie Scotland. Leek and potato soup made with chicken stock.
Corn chowder New England, United States. Like New England clam chowder, with corn in place of the clams.
Egusi soup Nigeria. Thickened with egusi, the seeds of gourd plants such as melon and squash.
French onion soup France. A deep, rich broth of onions and beef, often topped with croutons and melted gruyere.
Garmugia Lucca, Italy. Asparagus, artichoke hearts, fava beans, peas and onion with pancetta and veal.
Gising-gising Philippines. A spicy soup or stew of chopped winged beans in coconut milk with labuyo chili.
Groundnut soup West Africa. Made from groundnuts, also known as peanuts.
Joumou Haiti. A mildly spicy squash soup with beef, potato, plantains and vegetables.
Kapusniak Poland, Slovakia, Russia, Ukraine and the Czech Republic. A cabbage soup of sauerkraut and meat.
Kawlata Malta. Mostly vegetables, with cabbage and pork, usually eaten in winter.
Kesäkeitto Finland. Potatoes, carrots, peas and cauliflower cooked in milk and butter.
Kimchi guk Korea. A soup made with kimchi.
Leek soup Wales. Leeks and often potatoes, popular on St. David's Day.
Minestrone Italy. Vegetables and pasta.
Miso soup Japan. Dashi stock with miso paste dissolved in it, often with tofu and seaweed.
Miyeok guk Korea. A seaweed soup that people eat on their birthdays.
Nettle soup Popular in Scandinavia and eastern Europe. Tender shoots of the stinging nettle.
Pumpkin soup North America. A cream soup of pumpkin that may hold pepper and onion.
Rasam Southern India. A broth made with spices and tamarind.
Rassolnik Russia. A dill pickle soup with pearl barley or rice, potatoes, greens and herbs.
Sayur asem Indonesia. A sour and spicy vegetable soup.
Sayur lodeh Java, Indonesia. Vegetables stewed in a coconut milk soup.
Shchi Russia. Cabbage soup, a national dish.
Sinabawang gulay Philippines. Leafy vegetables, usually moringa leaves, in a broth seasoned with fish sauce.
Sorrel soup Eastern Europe. Made from water or broth, sorrel leaves and salt. Also called green borscht.
Suam na mais Philippines. Corn kernels, shrimp, pork and leafy vegetables.
Talabaw Myanmar. Mostly bamboo shoots, with a little rice and some shreds of meat or seafood.
Tomato bisque France. Tomatoes and heavy cream. Basil can be added.
Tomato soup Popular in many countries. Tomato is the main ingredient.
Winter melon soup China. A winter melon filled with stock, vegetables and meat, then steamed for hours.
Zalewajka Poland. Boiled potatoes in a soup thickened with sour rye, sometimes with sausage and dried mushrooms.

Bread, egg and cheese soups 21

Açorda Portugal. Sliced bread with garlic, coriander, olive oil and poached eggs.
Acquacotta Italy. Water, stale bread, onion, tomato and olive oil.
Avgolemono Greece. Chicken broth with rice or orzo and lemon, thickened with eggs.
Bread soup Germany. Stale bread in a broth.
Caldo de queso Hermosillo, Sonora, Mexico. Potatoes, onions, tomato and green chiles in broth, with cubes of cheese added last.
Egg drop soup China. Beaten eggs poured into swirling boiling water or broth.
Frittatensuppe Austria. Broth with sliced pancakes, also popular in South Germany and Switzerland.
Jusselle Ancient Rome. Grated bread, eggs, sage and saffron cooked together in broth.
Mote de queso Colombia. Made with yam and Costeño cheese.
Panada Europe. Leftover bread, eggs, beef broth and Parmigiano-Reggiano cheese.
Panadelsuppe Austria. Broth, rolls and eggs.
Pancotto Italy. Pieces of stale bread boiled in broth or water and seasoned.
Pappa al pomodoro Italy. Fresh tomatoes, bread, olive oil, garlic and basil.
Ribollita Tuscany, Italy. A thick soup of bread and vegetables, often made from leftovers.
Sopa de gato Southern Spain. A simple soup of water, bread, oil, garlic and salt.
Stracciatella Italy. Beaten eggs drizzled into boiling meat broth while it is stirred.
Tharida Arabia. Meat and breadcrumbs, which thicken the soup.
Tortilla soup Mexico. Fried corn tortilla pieces in a tomato broth.
Vori vori Paraguay. Balls of corn flour and cheese, often with chicken.
Zuppa del canavese Canavese, Italy. Sliced bread cooked with cabbage, grana cheese and broth.
Zuppa pavese Italy. Broth with fried slices of bread and poached eggs, usually served with grated cheese.

Cold and sweet soups 14

Bilo-bilo Philippines. A dessert soup of sticky rice balls in coconut milk with jackfruit and tapioca pearls.
Binignit Philippines. Coconut milk, sticky rice, fruits, root crops and tapioca pearls. Hot or chilled.
Blåbärssoppa Nordic countries. A sweet, thick bilberry soup, served hot or cold.
Black sesame soup China. A sweet soup of powdered black sesame seeds and rice, usually served warm.
Fruktsoppa Sweden. A dessert soup of dried fruits, served hot or cold.
Gazpacho Spain. Pureed tomato and vegetables, served chilled.
Naengmyeon Korea. Buckwheat noodles in a tangy iced beef broth with raw vegetables and a slice of pear.
Oi naengguk Korea. A cold cucumber soup in a sour, salty broth, eaten as a side dish in summer.
Rose hip soup Sweden. Blended rose hips, usually served for breakfast or dessert.
Salmorejo Spain. A chilled tomato soup with garlic and bread crumbs.
Šaltibarščiai Lithuania. A beetroot soup made in summer and almost always served cold.
Sour cherry soup Hungary. Sour cherries and sour cream, served chilled.
Tarator Bulgaria. Yogurt and cucumbers, served chilled.
Vichyssoise United States. A creamy potato and leek soup, served chilled with chives.

How this list was compiled: 193 soups, each with a row of its own in the English Wikipedia's List of soups (https://en.wikipedia.org/wiki/List_of_soups), fetched on 2026-09-30. Every line was checked by script that day against the soup's row: where it is from (x.where) is the row's origin cell, and each ingredient or fact in the line is a phrase of the row's description. A soup the list ties to no single place says where the row calls it popular. The part of the world (x.from) is our own sorting of that origin; Georgia and Ossetia are filed under Europe. Left out on purpose: rows that name no ingredients, soups that depend on wine, beer or spirits, soups made of rare or protected animals, and every claim about health. The kinds (noodle, fish, meat, bean, vegetable, bread, cold and sweet) and the wording are our own. Licence: own work