When you picture American cooking, your mind probably jumps straight to apple pie and burgers, but oh my goodness, you are missing out if you sleep on our soups. I’ve rounded up 10 popular American soups that are cozy, satisfying, and absolutely brimming with personality. These ridiculously good bowls deserve a permanent spot in your heart.
1. Saimin – Hawaii’s Noodle Soup
Think of saimin as Hawaii’s soul warming answer to ramen, brothy and jam packed with noodles. You definitely spotted that bright pink swirl floating on top and I have to tell you, it’s called kamaboko. This little gem is a Japanese fish cake made from processed seafood, and you can usually find it at your local Asian supermarket.
2. Authentic New Orleans Gumbo
I spent my very first week in New Orleans eating my way through the city, and I promise you, I had gumbo in some form every single day without ever getting bored. The whole thing hinges on a dark roux, which might sound like a mysterious little potion but it’s honestly just flour and oil cooked down until it’s impossibly deep and rich. That glorious base is what makes the whole pot sing.
3. Cream of Mushroom Soup
The second you see how simple this recipe is, you'll never reach for a can of cream of mushroom soup again. You can keep things wonderfully budget friendly with fresh brown mushrooms, or mix it up and play with different types. Maitake mushrooms are so packed with flavor that just a little handful goes a long, long way.
4. Rotisserie Chicken Noodle Soup
Chicken noodle soup is my ride or die on those cold, wet, dark days when you need a quick, comforting pick me up. Using leftover rotisserie chicken means you can have a steaming batch ready in under 30 minutes. If you go with frozen veggies, you’ll speed things up even more and still land in cozy perfection.
5. Black-Eyed Pea Soup
Even though this soup is totally vegan, it delivers this amazingly rich, impossibly smoky flavor. I swear after just one bite you’ll be convinced it’s packed with smoked ham.
I had trouble finding canned black-eyed peas, so I grabbed dried ones instead. Just rinse them and let them sit in cold water overnight, or for a faster path, bring them to a boil and leave them covered for about an hour.
6. Kansas City Steak Soup
Made famous by the old Plaza 3 restaurant in Kansas City, this thick, hearty bowl sits somewhere magical between soup and stew. Along with the beloved trio of carrot, onion, and celery, you’ll toss in a whole package of frozen veggies for extra pops of color and texture. The real trick to getting the meat fork tender is lowering the heat and letting it all cook gently for a couple of hours.
7. Great Northern Bean Soup
Great Northern beans are lovely little white beans that look a whole lot like cannellini or navy beans. The story goes they got their name from North Dakota, and you can easily substitute them into most bean recipes. They’re pretty mild in flavor, and what I really adore is how they give the soup a soft, subtle nutty undertone.
8. Traditional Brunswick Stew With Pork and Chicken
If you go searching online, you’ll see both Brunswick, Georgia and Brunswick County, Virginia fiercely claiming this tasty creation as their own. I can’t tell you who’s right, but I know this stew has deep Southern roots. It sips like a chili, full of corn, tomatoes, and BBQ sauce, but instead of ground meat and beans it’s loaded with shredded pork and chicken.
9. Homemade Tomato Soup
The secret to the best tomato soup in the entire world is roasting your veggies before they hit the pot. I love grabbing a mix of different tomatoes, piling them onto a tray with onions and garlic, and roasting the whole beautiful mess until it’s blistered, juicy, and dripping with flavor. Tomatoes can get a little tart and acidic, so I stir in some cream at the end to mellow everything out into pure silkiness.
10. Vegan Corn Chowder
I'm head over heels for corn chowder and usually I go pretty heavy on the heavy cream. Lately though, I've been slipping more vegan meals into my life, so I had to give this version a try.
Almost everything stays exactly the same, you just swap out the milk. It's easy, creamy, and totally delicious.