Chef Isabel
Sopa de Antruejo
Sopa de Antruejo is Extremadura's Carnival bread soup from Aceuchal: pork broth from knuckle, ear, chorizo, and bone poured over day-old bread and egg before Lent begins.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
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Recipes
Chef Juliana
Sopa de Beterraba com Repolho
You think beet soup is foreign, difficult, or not for you. Wrong three times. It's vegetables, refogado, time, and one bright spoon of sour cream at the end.
Chef Margarida
Sopa de Cação
Dogfish shark marinated in vinha d'alhos, simmered and ladled over thick bread. Coastal Alentejo in a bowl. A dish the grandmothers made that we're in danger of forgetting.
Chef Lupita
Sopa de Camote Novohispana Queretana
Queretaro's Bajio soup of beef broth and cooked camote, colored with chile guajillo, sharpened with xoconostle, and finished with the quiet bite of chilcuague.
Chef Margarida
Sopa de Castanhas
The soup of Trás-os-Montes winters, where chestnuts were bread, chestnuts were life, and a bowl of this velvet kept families alive when snow buried the villages.
Chef Lupita
Sopa de Chaya Yucateca
Yucatan's everyday green soup, built on chaya leaves boiled clean of their bite, then blended into a chicken broth thickened with toasted pepita and finished with manteca, lima agria, and habanero at the table.
Chef Lupita
Sopa de Chepil con Chochoyotes
A Valles Centrales weeknight soup of wild chepil simmered in chicken broth with fresh corn and chochoyotes, the thumb-dimpled masa dumplings that Oaxacan grandmothers shape by feel, not measurement.
Chef Lupita
Sopa de Chipilin con Bolitas de Masa
Chiapas highland soup built from fresh chipilin, tomato, elote, and lard-kneaded masa bolitas, a bitter green broth that tastes like the market before noon.
Chef Isabel
Sopa de Cocido Madrileño
Madrid's first vuelco is the cocido broth served with fine fideos: clear, deep, and clean enough to begin the meal before the chickpeas and meats arrive.
Chef Lupita
Sopa de Coditos con Frijol Negro
A Yucatecan weekday soup of elbow pasta toasted in lard and simmered in epazote-scented black bean broth, finished with crumbled queso sopero, a spoon of crema, and a squeeze of lima agria.
Chef Lupita
Sopa de Cuaresma de las Clarisas
Puebla's Poor Clare soup for vigilia, built from potato, onion, garlic, and olive oil, shows how the convent kitchen made discipline taste complete without meat broth, lard, or noise.
Chef Lupita
Sopa de Elote Michoacana
Michoacán's Meseta soup of fresh elote blended with milk and butter, finished with tatemado chile poblano rajas, epazote, and queso fresco, the quiet harvest pot a cocinera puts on the table.
Chef Isabel
Sopa de Farigola (Catalan Thyme and Bread Soup)
Sopa de Farigola is Catalan hillside soup: fried garlic, stale bread, and farigola, thyme, in plain water. Treat the herb gently and the whole bowl tastes clean, green, and old-fashioned in the best way.
Chef Margarida
Sopa de Feijão Encarnado
The red bean soup of Beira's mountains, where shepherds and farmers have warmed themselves against the cold for centuries. Thick with potatoes, perfumed with bay, rich with chouriço. Peasant genius in a bowl.
Chef Lupita
Sopa de Fideo Bajio con Xoconostle
Queretaro's dry Bajio gives this fideo its sour backbone: xoconostle, toasted chile guajillo, tomato, cilantro, and vermicelli fried in manteca de cerdo until golden.
Chef Lupita
Sopa de Fideo Chino Mexicalense
Mexicali's Cantonese-Mexican fideo chino: thin egg noodles in a clear chicken-bone broth with ginger, garlic, soy, and shredded chicken. A weeknight pot from La Chinesca, finished at the table with lime and fried yellow chiles.
Chef Lupita
Sopa de Fideo Oaxaqueña con Chile Pasilla
Oaxaca's weeknight fideo, built on smoke-dried chile pasilla oaxaqueño and fire-roasted tomato, the vermicelli toasted dark in manteca before it ever touches the broth, finished with threads of quesillo melting into the bowl.
Chef Lupita
Sopa de Flor de Calabaza Poblana
Puebla's late-summer caldo built around the squash blossom itself, simmered with calabacita, elote, rajas de poblano, and epazote. The lightest soup in the central highlands and the one that demands the most respect.
Chef Isabel
Sopa de Galeras de Cádiz
Sopa de galeras belongs to Cádiz and its bay: cheap, bony mantis shrimp give a deep seafood broth when their shells are pounded, strained, and respected.
Chef Isabel
Sopa de Galets Catalana
Sopa de galets is Catalonia's Christmas soup, with great shell pasta stuffed with pilota and cooked in a clean escudella broth. Strain the caldo well, and the galets stay glossy.
Chef Lupita
Sopa de Garbanzo con Hoja de Aguacate
From Oaxaca's Valles Centrales, a chickpea soup built on toasted avocado leaf, roasted tomato, and chile de arbol, with eggs cracked into the simmering broth and poached until just set. A one-pot supper that costs almost nothing and feeds the whole table.
Chef Margarida
Sopa de Grão com Espinafres
The soup of Quaresma and cold evenings, where humble chickpeas meet tender spinach in golden broth. Pão, azeite, sempre. This is what comfort tastes like in Portugal.
Chef Lupita
Sopa de Guías de Calabaza con Chochoyotes
Morelos in a bowl. Squash vines, young corn, and calabacitas simmered with chochoyotes, the dimpled masa dumplings that milpa cooks have been slipping into a caldo since long before the soup had a name.
Chef Lupita
Sopa de Habas con Chintextle
Oaxaca's Sierra Mixe in a bowl: starchy fava beans simmered until they fall apart, then struck with a spoonful of chintextle, the smoked chile pasilla oaxaqueño paste that turns a humble pot of beans into something that won't leave your memory alone.
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