America has served up some of the world’s most iconic and comforting soups – but which one truly stands above the rest? We’ve scoured the country in search of the most flavorful, beloved, and soul-warming bowls, from the creamy richness of New England clam chowder to the storied tradition of Senate bean soup. Each is a standout in its own right, but only one can claim the title of the ultimate American soup. 

Click or scroll through our gallery as we reveal America's most beloved soups, counting down to the tastiest of all.

We've based our ranking on the popularity and cultural significance of each soup, and on the opinions of our well-traveled (and well-fed) team. The list is unavoidably subjective.

The US Department of Agriculture is full of surprising pumpkin facts you didn’t even know you needed. For instance, did you know that in 2023, Illinois harvested a whopping 15,400 acres of pumpkins? Even more interesting – about 70% of those pumpkins are used for processing into delicious products like pie fillings and soups. While pumpkin pie usually takes center stage at Thanksgiving, this native North American squash truly shines year-round, especially in a warm, comforting bowl of pumpkin soup.

Senate bean soup has been a staple in the US Senate dining room every single day since 1903 – except for one fateful day. During World War II, a wartime bean shortage forced the kitchen to break from tradition, resulting in the only known soup-less day in Senate history. Want to try this historic dish at home, minus the political pressure? All you need are navy beans, onions, and a hearty ham hock to bring this classic comfort food to life. 

A fierce rivalry simmers between Manhattan clam chowder and its creamy New England counterpart – one that often boils down to regional loyalty. The debate became so heated that in 1939, Maine lawmakers went so far as to propose a bill banning the addition of tomatoes to New England clam chowder. Despite the drama, both versions have their merits: Manhattan clam chowder stands out with its tomato base, medley of vegetables, and fragrant herbs, offering a lighter, zestier alternative to the rich, dairy-laden New England style. 

Tortilla soup, or sopa de tortilla, is a traditional Mexican dish with roots in Mexico City, featuring a flavorful broth often made with tomatoes, chilies, and fried tortilla strips. Meanwhile, the OTT Tex-Mex version takes a heartier, more stew-like approach – imagine all the flavors of a taco transformed into a one-pot soup loaded with seasoned ground beef, beans, corn, tomatoes, and bold spices. Finished with sour cream, shredded cheese, avocado, and crunchy tortilla chips, it’s a satisfying twist that’s perfect for upgrading your taco Tuesday. 

A Philadelphia pepper pot is a labor of love, demanding time, patience, and a long list of ingredients – including unconventional soup components like tripe and veal, alongside hearty vegetables and pasta. After everything’s in the pot, it needs several hours of slow simmering to develop its signature thick, rich flavor. Deeply rooted in African and Caribbean culinary traditions, this iconic dish has a long history in Philadelphia, believed to have been introduced by enslaved people who brought their cooking knowledge and flavors with them. 

Is vichyssoise American or French? The answer might be a little of both. The widely accepted origin story credits French chef Louis Diat, who created the chilled soup while working at New York City's Ritz-Carlton Hotel. Inspired by the potato and leek soups of his childhood, Diat reimagined the dish by chilling it, then blending, straining, and adding cream. The result was a smooth, elegant cold soup unlike anything else on the menu – and it's remained a timeless favorite ever since. 

Louisiana’s infamous turtle soup once relied on wild alligator snapping turtles – but today, all turtle meat used is sourced from farms. Since 2004, the state has banned the commercial harvesting of wild alligator snapping turtles, as the species is considered threatened or endangered throughout much of the country. The soup itself is rich and complex, typically made with tomatoes, a flavorful stock, chopped hard-boiled eggs, and a generous blend of herbs and spices. 

No prizes for guessing where this peanut soup recipe originated – yes, the Hotel Roanoke in Virginia proudly claims the dish as its own. Created in 1940 by chef Fred Brown, it was served alongside spoonbread, a soft, custard-like cornbread that's eaten with a spoon rather than sliced. The soup itself is a rich, savory blend of peanut butter, chopped peanuts, and chicken broth, offering a uniquely Southern flavor. It remains a must-try for anyone visiting the region. 

Wisconsin is known as America's Dairyland for very good reason. The state has almost 1,200 licensed cheesemakers, who churn out more than 600 kinds of cheese – almost twice the number produced by other states. In 2024 alone, Wisconsin gifted the nation with 3.58​ billion pounds of the stuff. It's no surprise, then, that the state's soup specialty is a cheese-based bowl that's creamy and comforting.

Some might argue that San Francisco’s beloved cioppino leans more toward a stew than a soup – but either way, it’s undeniably a bowl of coastal comfort. Brimming with fresh seafood like crab, clams, mussels, shrimp, and fish, this tomato-based dish channels the spirit of a French bouillabaisse with a distinctly Californian twist. Rich, aromatic, and bursting with ocean flavor, cioppino is best enjoyed with a hearty slice of toasted local sourdough to soak up every last drop. 

Potlikker (or pot liquor) has deep roots in the American South, rising to prominence among field hands who made the most of humble ingredients. Traditionally, it was the nutrient-rich broth left behind after boiling collard greens, peas, or beans, infused with the smoky flavor of salt pork, and served with corn pone or cornbread for sopping. Today, potlikker often takes on a heartier role while still honoring its soulful, resourceful origins, transformed into a rustic, comforting soup loaded with vegetables.

Wedding soup, originally known as married soup in Italian, celebrates the marriage of flavors between meat, greens, and broth. Traditional Italian versions feature tender meatballs, leafy greens like escarole or spinach, and tiny pasta in a rich chicken or beef broth. In the US, wedding soup often includes sausage or meatballs – plus a wider variety of greens (such as cabbage or broccoli), beans or larger pasta, and a lighter chicken broth. 

When summer arrives in Vermont and the local corn is harvested, the people of the Green Mountain State eagerly prepare for warm evenings filled with bowls of luscious Vermont corn chowder. This comforting chowder starts with a creamy milk-based broth that's thickened with flour and generous handfuls of sharp Vermont Cheddar, then packed with fresh corn and seasonal vegetables. It’s a cherished local tradition – and for good reason. 

Avocado toast may have taken the world by storm a few years ago – but to truly savor this creamy fruit at its peak, you’ll want to visit California during avocado season. One standout way to experience it is in a refreshing bowl of chilled avocado soup. Made with just ripe avocados, chicken stock, heavy cream, a touch of lemon juice, and simple seasonings, this elegant dish captures the essence of local flavors.

Hawaiian cuisine stands apart from anything else in America, shaped by Chinese, Japanese, and Filipino influences. A perfect example is saimin, often hailed as the unofficial national dish of the Aloha State. This comforting bowl combines delicate thin noodles, savory broth, fish cakes, scallions, and tender pork – an irresistible harmony of flavors. Many families also like to add shrimp, poultry, or eggs, making saimin a hearty, soul-satisfying meal that’s deeply woven into local tradition. 

She-crab soup owes its rich color and distinctive flavor to roe (the delicate eggs of the crab), which elevates this already indulgent soup to a whole new level. The creamy base combines heavy cream or milk with tender crabmeat and a savory fish or crab stock, thickened with a roux and subtly spiced with mace. The dish was brought to the country by Scottish settlers in the 1700s, and it's evolved over two centuries to become the beloved Southern favorite it is today. 

Matzo ball soup may not be originally American, but it’s so beloved and woven into the cultural fabric that it rightfully earns a place on this list. Authentic matzo balls are made by combining matzo meal, eggs, and fat to create tender, fluffy dumplings. Originating in Eastern European Jewish communities as a Passover tradition, these dumplings float in a rich chicken broth with sautéed onions, carrots, and celery. Over time, American Jewish families have embraced matzo ball soup as a comforting year-round staple – an enduring symbol of heritage and home. 

Head to Louisiana for a bowl of shrimp bisque that might just be the best you’ve ever tasted. Though it appears simple, this rich and velvety soup calls for a carefully crafted blend of ingredients – shrimp and shrimp broth, bell peppers, garlic, cream, hot sauce, butter, shallots, flour, brandy, and a perfectly balanced mix of seasonings. Don’t forget the sliced green onions for a fresh garnish, and a hearty chunk of French bread to soak up every last flavorful drop. 

No list of America’s greatest soups would be complete without New England clam chowder. Legend has it that the Pilgrims who settled near Plymouth Rock as early as 1620 crafted the first version, using freshly harvested clams and simple broth. Their resourcefulness laid the foundation for the rich, creamy chowder we savor today. And there’s no more iconic way to enjoy this classic than served in a crusty bread bowl – both a vessel and a delicious part of the meal. 

There’s no single recipe that defines gumbo – its beauty lies in its variety. Some versions brim with tomatoes, okra, and seafood; others feature rich combinations of poultry, pork, and oysters. The one constant? Gumbo is always a labor of love, a slow-cooked, deeply seasoned expression of the cook’s care and culture. With every simmering pot, you get a taste (and a scent) of the soulful heart of New Orleans cuisine. It’s not just a dish, it’s something to be savored and deeply appreciated. 

Now discover the best places to enjoy America's most famous dishes