List of German soups

This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week.^[1] In German cuisine, it may be served as a first course or as a main course.^[1] The use of a roux to thicken soups is common in German cuisine.^[2] The use of legumes and lentils is significant and used in several German soups, such as split pea soup.^[2] Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup (Echte Schildkrötensuppe) and cream of lobster.^[1]

In the 1880s, Germans had an appreciation for soups prepared with beer as a primary ingredient, which was prepared with beer with a lesser alcohol content compared to standard beers.^[3] One recipe utilized beer, water, sugar, raisins, spices and grated, stale bread.^[3]

This list includes soups that originated in Germany as well as those that are common in the country.

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