Soup of the Day, Soup of the Night Quiz

Minestrone is a hearty Italian soup built around vegetables, beans, and sometimes pasta/rice. Rather than following one fixed recipe, it has traditionally depended on what was cheap or seasonal. Tomatoes, onions, carrots, celery, zucchini, and beans such as cannellini or kidney beans are common, but the exact mix can change from region to region. Pasta or rice gives the soup more body, and a drizzle of olive oil or grated Parmesan may be added at the end.

Udon is a noodle soup originating from Japan known for its thick, chewy wheat noodles and umami broth. It has a history dating back to ancient times and is enjoyed for its comforting taste. The soup typically includes ingredients like dashi (a broth made from seaweed and bonito flakes), soy sauce, and mirin, which provide the base. Toppings often include green onions, tempura, fish cakes, and mushrooms.

The noodles are cooked separately until tender, then combined with the broth and toppings prior to serving.

French onion soup gets most of its flavor from slowly caramelized onions. The broth made from the onions is then flavored with herbs such as thyme or bay leaf. The finished soup is poured into a bowl, topped with a slice of crusty baguette and aged cheese, and broiled until the cheese melts.

In France, it is often treated as a warming comfort food, with a special Parisian link to late-night diners and early-morning workers around the old Les Halles market.

Fasolada is a Greek white bean soup often described as one of the country's national dishes. It uses humble ingredients: white beans, tomatoes, onions, celery, carrots, herbs, and plenty of olive oil. The beans are usually soaked first, then simmered with the vegetables until the soup becomes thick and filling.

The olive oil added near the end gives fasolada some extra richness. Just add some bread, olives, or feta, and you have yourself a hearty Greek meal.

From Andalusia in southern Spain, gazpacho is a cold soup made for hot weather. Ripe tomatoes form the base, with cucumber, bell pepper, onion, garlic, and stale bread giving the soup its texture; olive oil, vinegar, and salt are used to flavor and add acidity. Since the soup is not cooked, the freshness of the vegetables matters more than any complicated technique.

It is usually chilled before serving and may be topped with croutons or a little extra olive oil.

Vichyssoise is a chilled leek and potato soup with a smooth, creamy texture. Although its name sounds firmly French, the version now widely known became especially popular in American fine dining. Leeks, potatoes, onions, broth, and cream are cooked until soft, then blended and chilled.

The flavor is mild, with the leeks giving it an onion-like sweetness. Chives or black pepper are added just before serving.

Pho is a Vietnamese noodle soup with a clear, aromatic broth, flat rice noodles, herbs, and meat. It was developed in northern Vietnam in the early 20th century and later spread through the country and abroad. Beef pho is often made by simmering bones with spices such as star anise, cloves, cinnamon, and ginger, while chicken pho uses a lighter broth.

At the table, diners may add bean sprouts, lime, basil, cilantro, green onions, chili, or sauces according to taste.

Mulligatawny began as a British colonial adaptation of South Indian flavors. Its name comes from Tamil words meaning "pepper water." Versions vary widely, but many include lentils, onions, garlic, carrots, apples, chicken or lamb, and spices such as cumin, turmeric, and curry powder. Coconut milk or cream is often added.

The result is not a traditional South Indian soup so much as an Anglo-Indian dish shaped by both Indian ingredients and British tastes.

Gumbo is a Louisiana stew shaped by African, French, Spanish, and Native American cooking traditions. Many versions begin with the "holy trinity" of onions, celery, and bell peppers, then add chicken, sausage, shrimp, crab, or other seafood. A dark roux gives some gumbos their deep color and nutty flavor, while okra or file powder can help thicken the dish. Seasonings such as thyme, bay leaves, cayenne, and garlic help build the soup's warmth. Gumbo is usually served over rice, a natural pairing in Louisiana, where rice was cultivated early and helped stretch a rich stew into a full meal.

Clam chowder is a coastal soup strongly associated with New England. The classic version uses clams, potatoes, onions, celery, and a milk or cream base, often with clam juice to strengthen the seafood flavor. Quahogs or cherrystone clams are common choices because they are firm and flavorful. Manhattan clam chowder takes a different route with a tomato-based broth instead of cream.

In New England style, the soup is thick, briny, and filling, especially when served with oyster crackers.

Bouillabaisse comes from Marseille, where fishermen once used bony or unsold fish that were harder to sell at market. The stew usually combines several kinds of Mediterranean fish and shellfish with tomatoes, onions, garlic, leeks, fennel, thyme, bay leaf, and saffron. Each seafood item is added carefully so it does not overcook. Traditionally, bouillabaisse is served with crusty bread and rouille, a garlicky sauce similar to mayonnaise, which is spread on the bread or stirred into the broth.

Borscht is a beet-based soup especially associated with Ukrainian and other Eastern European cuisines. Beets give it its deep red color and earthy sweetness, and common additions include cabbage, potatoes, carrots, onions, garlic, dill, and bay leaves.

Some versions include beef or pork, but vegetarian borscht is also common. Vinegar or lemon juice balances the sweetness of the beets and gives the soup its tanginess. It is often served with sour cream (smetana) and fresh dill.