United States
Bookbinder soup
A Philadelphia institution: a rich turtle or snapper soup, thick with sherry, tomatoes, and spice.
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California, United States
Californian clam chowder
A lighter, broth-based West Coast chowder of clams, potatoes, and vegetables, without the cream of the New England version.
Hawaii, United States
Chicken Long Rice
A Hawaiian soup of chicken broth with translucent mung bean threads ('long rice') and shredded chicken.
United States
Chilled Avocado Soup
A cold, silky soup of pureed avocado, broth or cream, and lime, popular in warmer-climate restaurants.
Mid-Atlantic, United States
Delaware clam chowder
A Delaware take on clam chowder, typically tomato-based and lighter than New England style.
United States
Doodle Soup
A Bradford, Tennessee specialty: a tangy broth made from roast chicken or game drippings, vinegar, cayenne, and flour, eaten with crackers.
United States
Hotel Roanoke Peanut Soup
A Virginia specialty: a smooth, creamy soup made with peanut butter, served at the historic Hotel Roanoke.
United States
Knoephla
A German-Russian dumpling soup from the Dakotas: flour dumplings in a creamy chicken-potato broth.
United States
Long Island Clam Chowder
A Long Island clam chowder that blends tomato and cream — a bridge between Manhattan and New England styles.
New York, United States
Manhattan Clam Chowder
A tomato-based clam chowder with vegetables — New York's red answer to New England's creamy version.
Israel
Matzo Ball Soup
קניידלך
Dumplings of matzo meal, egg and fat poached in clear chicken broth, served one or two to a bowl at Passover and through the winter.
United States
Minorcan Clam Chowder
A St. Augustine, Florida chowder made with datil peppers — spicy, tomato-based, and thin.
United States
Mojakka
A Finnish-American fish chowder from the Great Lakes region: whitefish or salmon simmered with potatoes in a creamy milk broth.
New England, United States
New England Clam Chowder
A creamy white soup of clams, potatoes, and onions, thickened with salt pork and milk or cream.
Philadelphia, United States
Philadelphia Pepper Pot
A peppery tripe soup with vegetables and herbs, born in Revolutionary-era Philadelphia.
United States
Potlikker
The savory broth left after cooking collard or turnip greens, prized for its smoky flavor.
Hawaii, United States
Saimin
A Hawaiian noodle soup of wheat-egg noodles in dashi broth with char siu, fish cake, and green onion.
United States
Senate Bean Soup
The U.S. Senate's daily navy-bean soup, thick with ham and onion — on the menu since 1903.
United States
She-crab soup
A Charleston soup of crabmeat and crab roe in a rich, sherry-cream base.
United States
Shrimp Bisque
A velvety, creamy soup of pureed shrimp and shellfish stock.
Louisiana, United States
Turtle soup
A rich soup of turtle meat (or mock turtle), vegetables, and sherry — a Creole and Philadelphia specialty.
New England, United States
Vermont Corn Chowder
A New England chowder of corn, potatoes, and often bacon or ham in a creamy base.
United States
Wedding Soup
An Italian-American soup of meatballs, greens (usually escarole), and tiny pasta in chicken broth.
United States
Williamsburg Peanut Soup
A Virginia soup of smooth peanut butter and chicken stock, creamy and rich.
United States
Wisconsin Cheddar Beer Soup
A Wisconsin tavern soup of sharp cheddar and beer, thick and creamy.
United States
Yaka Mein
A New Orleans noodle soup of beef broth, spaghetti, green onion, and a half egg — 'Old Sober'.