By Akshara
January 7, 2026
Winter soups across cultures use slow cooking, warming spices, and broths that are easy to digest and deeply satisfying. These soups are commonly made at home using pantry staples and local produce, yet each carries a distinct regional identity shaped by climate and tradition.
Built on deeply caramelised onions and stock, finished with bread and melted cheese for richness.
A clear, aromatic broth simmered with spices, noodles, and herbs, traditionally eaten hot in cooler months.
A beet-based Eastern European soup with a balance of acidity and earthiness, often served warm in winter.
A Thai hot-and-sour soup flavoured with lemongrass, galangal, and chilli, known for its warming spice profile.
A light Japanese broth enriched with fermented paste, commonly consumed during colder seasons for comfort.