Here is a list of countries along with their national or signature soups:

Afghanistan: Shorwa – A hearty soup made with meat (usually lamb or beef), vegetables, and chickpeas.

Argentina: Locro – A thick, hearty stew made from corn, beans, potatoes, and sometimes meat, especially in the northwest.

Armenia: Spas – A yogurt-based soup, usually with grains and herbs, served hot or cold.

Australia: Pea and Ham Soup – A traditional soup made from dried peas and ham hock.

Austria: Frittatensuppe – A beef broth soup with thin pancake strips.

Bangladesh: Mughlai Paratha with Lentil Soup – A thick lentil soup, often served with spiced flatbread.

Belarus: Krupnik – A thick and nourishing soup made with barley, vegetables, and meat.

Belgium: Waterzooi – A rich stew or soup with chicken or fish, vegetables, and cream.

Brazil: Caldo Verde – A kale soup made with potatoes, chorizo, and garlic.

Bulgaria: Tarator – A cold soup made with yogurt, cucumbers, garlic, and dill.

Canada: Split Pea Soup – Made from yellow split peas, often with ham.

China: Hot and Sour Soup – A spicy and tangy soup with tofu, mushrooms, and often meat.

Colombia: Ajiaco – A thick potato soup with chicken, corn, and capers.

Cuba: Sopa de Pollo – A traditional chicken soup with rice or noodles.

Czech Republic: Česnečka – A garlic soup often made with potatoes and served with fried bread.Denmark: Koldskål – A cold buttermilk soup often served with sweet biscuits.

Egypt: Molokhia – A soup made from the leaves of the molokhia plant, usually with chicken or rabbit.

Ethiopia: Shorba – A spicy lentil or chickpea soup.

Finland: Lohikeitto – A creamy salmon soup made with potatoes and leeks

.France: Bouillabaisse – A traditional Provençal fish stew/soup.

Georgia: Kharcho – A hearty soup with beef, rice, and a special sour plum sauce.

Germany: Eintopf – A thick stew or soup made from a variety of meats, vegetables, and legumes.

Greece: Avgolemono – A chicken soup with a rich egg-lemon sauce.

Hungary: Gulyás – A paprika-spiced beef soup/stew.

India: Mulligatawny – A spiced lentil soup, often with chicken or lamb.

Indonesia: Soto – A traditional soup made from broth, meat, and vegetables.

Iran: Ash Reshteh – A thick soup made with noodles, beans, herbs, and sometimes meat.

Iraq: Margat Bamia – A thick okra and tomato soup, often with lamb.

Ireland: Irish Stew – A hearty stew made from lamb, potatoes, and onions

Italy: Minestrone – A thick vegetable soup often with pasta or rice.

Japan: Miso Soup – A traditional soup made from dashi (a type of broth) and miso paste.

Kenya: Nyama Choma Soup – A beef or goat soup often flavored with local herbs and spices.

Lebanon: Shorbat Adas – A lentil soup flavored with cumin and lemon.

Lithuania: Šaltibarščiai – A cold beet soup with buttermilk and boiled eggs.

Malaysia: Laksa – A spicy noodle soup with coconut milk and shrimp or chicken.

Mexico: Pozole – A hominy and pork soup/stew, often garnished with radishes and lettuce.

Mongolia: Bantan – A traditional soup made from flour dough balls, meat, and vegetables.

Morocco: Harira – A tomato-based soup with lentils, chickpeas, and sometimes lamb.

Nepal: Thukpa – A noodle soup, often with meat and vegetables.

Netherlands: Erwtensoep – A thick pea soup, often with pork and served with rye bread.

Nigeria: Egusi Soup – A rich soup made with melon seeds, leafy greens, and meat or fish.

Norway: Kjøttsuppa – A traditional meat soup, often made with lamb or beef and root vegetables.

Pakistan: Yakhni – A clear broth soup, often made with mutton or chicken.

Peru: Aguadito de Pollo – A cilantro-rich chicken and rice soup.

Philippines: Sinigang – A sour soup made with tamarind, often with pork or shrimp.

Poland: Żurek – A sour rye soup, often with sausage and eggs.

Portugal: Caldo Verde – A green soup made from potatoes, collard greens, and chorizo.

Romania: Ciorbă de Burtă – A sour tripe soup.

Russia: Borscht – A beet soup, often served with sour cream.

South Korea: Kimchi Jjigae – A spicy stew made with kimchi, tofu, and pork.

Spain: Gazpacho – A cold tomato and vegetable soup.

Sri Lanka: Parippu – A lentil-based soup.

Sweden: Ärtsoppa – A traditional yellow pea soup, often served with pork.

Switzerland: Basler Mehlsuppe – A flour soup, often served during the Carnival season.

Thailand: Tom Yum – A hot and sour soup with shrimp, mushrooms, and lemongrass.

Turkey: Mercimek Çorbası – A lentil soup, often served with lemon.

Ukraine: Borscht – A traditional beet soup, often served with sour cream.

United Kingdom: Cock-a-leekie – A chicken and leek soup, often with prunes.

United States: Chicken Noodle Soup – A classic soup made with chicken, noodles, and vegetables.

Vietnam: Pho – A broth-based soup with rice noodles and beef or chicken.

Albania: Trahana – A traditional soup made from fermented grain, yogurt, and sometimes vegetables.

Algeria: Chorba – A traditional soup made with lamb, chickpeas, tomatoes, and various vegetables.

Andorra: Escudella i Carn d’Olla – A hearty stew/soup made with various meats, potatoes, and vegetables.

Angola: Caldo de Peixe – A fish soup often made with fresh herbs and vegetables.

Azerbaijan: Dovga – A yogurt-based soup made with herbs, rice, and sometimes meat.

Bahamas: Conch Chowder – A rich soup made with conch, vegetables, and often tomatoes.

Bahrain: Harees – A porridge-like soup made with wheat and meat, often served during Ramadan.

Barbados: Cou-Cou and Flying Fish Soup – A soup made with cornmeal (cou-cou) and fish, often flying fish.

Belize: Sere – A coconut milk-based fish soup with vegetables and plantains.

Benin: Kuli-Kuli Soup – A soup made with ground peanuts, often served with vegetables or meat.

Bhutan: Thukpa – A noodle soup, often made with meat and vegetables, similar to Nepalese Thukpa.

Bolivia: Sopa de Maní – A peanut soup often made with beef, potatoes, and vegetables.

Bosnia and Herzegovina: Begova Čorba – A thick chicken soup with okra and vegetables, often served at weddings.

Botswana: Seswaa – A meat stew often served with sorghum porridge or rice.

Brunei: Ambuyat Soup – A soup often served with sago starch, which is dipped into the soup.

Burkina Faso: Ragout de Poulet – A chicken stew often served with rice or millet.

Burundi: Isombe – A cassava leaf soup often made with peanut butter and served with plantains or rice.

Cambodia: Samlor Korko – A vegetable soup with fish or meat, often flavored with prahok (fermented fish paste).

Cameroon: Ndole – A stew made with bitter leaves, ground peanuts, and often meat or fish.

Cape Verde: Cachupa – A thick stew made from corn, beans, vegetables, and meat or fish.

Central African Republic: Mafe – A peanut butter soup or stew often served with rice or fufu.

Chad: Daraba – A thick okra and vegetable soup, often served with millet porridge.

Comoros: Langouste a la Vanille – A vanilla-flavored lobster soup, reflecting French influence.

Democratic Republic of the Congo: Saka-Saka – A soup made from cassava leaves, often with fish or meat.

Republic of the Congo: Poulet à la Moambé – A chicken soup or stew made with palm nut sauce.

Costa Rica: Olla de Carne – A beef soup made with vegetables like potatoes, carrots, and corn.

Croatia: Sarma – A sour cabbage and meat stew, often served in winter.

Djibouti: Yemeni Soup – A spicy soup often made with lamb or goat, flavored with fenugreek and cumin.

Dominica: Callaloo Soup – A soup made from leafy greens (callaloo) and often with crab or other meat.

Dominican Republic: Sancocho – A hearty stew made with various meats, root vegetables, and plantains.

East Timor: Batar Da’an – A corn, mung bean, and pumpkin soup often flavored with coconut milk.

Ecuador: Locro de Papas – A potato soup made with cheese and sometimes avocado.

El Salvador: Sopa de Pata – A soup made from cow’s feet, tripe, and vegetables like corn and plantains.

Equatorial Guinea: Peanut Soup – A soup made from ground peanuts, often served with meat and plantains.

Eritrea: Shiro – A thick stew made from ground chickpeas or lentils, often spiced and served with injera.

Eswatini (Swaziland): Sidlwadlwa – A porridge-like soup made from ground peanuts and often served with meat or vegetables.

Fiji: Kokoda – A coconut milk-based soup with marinated raw fish and vegetables.

Gabon: Nyembwe – A chicken stew made with palm nuts, similar to Poulet à la Moambé in Congo.

Gambia: Domoda – A groundnut (peanut) stew, often made with meat and vegetables.

Ghana: Light Soup – A spicy tomato-based soup often served with fufu (a starchy side).

Grenada: Oil Down – A one-pot soup/stew made with breadfruit, salted meat, and coconut milk.

Guatemala: Kak’ik – A spicy turkey soup, flavored with herbs like cilantro and chilies.

Guinea: Peanut Soup – A soup made with ground peanuts, often served with chicken or fish.

Guyana: Pepperpot – A slow-cooked meat stew, often flavored with cassareep (a sauce made from cassava).

Haiti: Soup Joumou – A pumpkin soup often made with beef and vegetables, traditionally served on New Year’s Day.

Honduras: Sopa de Caracol – A coconut milk-based soup with conch, yuca, and green plantains.

Iceland: Kjötsúpa – A lamb and vegetable soup, often served in winter.

Ivory Coast: Foutou – A plantain and yam dish often served with a spicy soup or sauce.

Jamaica: Pepper Pot Soup – A spicy soup made with callaloo, okra, and often beef or pork

.Jordan: Lentil Soup – A simple, spiced lentil soup often flavored with cumin and lemon.

Kazakhstan: Shorpa – A meat soup, often made with lamb or beef and vegetables.

Kiribati: Te Ito – A fish soup often made with coconut milk and root vegetables.

Kosovo: Flija – A layered pastry dish, often served with yogurt and sometimes accompanied by soup.

Kuwait: Harees – A wheat and meat soup, similar to the Bahraini version, often served during Ramadan.

Kyrgyzstan: Shorpo – A meat and vegetable soup, often made with lamb and potatoes.

Laos: Khao Piak Sen – A chicken noodle soup with rice noodles in a thick, comforting broth.

Latvia: Skābeņu Zupa – A sorrel soup often made with potatoes, eggs, and sometimes meat.

Lesotho: Chakalaka – A vegetable relish or soup, often served with pap (a maize porridge).

Liberia: Pepper Soup – A spicy soup made with various meats and hot peppers.

Liechtenstein: Hafalaab – A soup made from flour dumplings, often with bacon or sausage.

Luxembourg: Bouneschlupp – A green bean soup with potatoes, bacon, and onions.

Madagascar: Romazava – A traditional dish made with greens, meat, and tomatoes, served as a soup or stew

.Malawi: Nsima with Ndiwo – A maize-based porridge often served with a vegetable or meat stew.

Maldives: Garudhiya – A clear fish broth, often served with rice, lime, and chili.

Mali: Tiguadege Na – A peanut butter stew often made with chicken or meat.

Malta: Minestra – A thick vegetable soup, similar to Italian minestrone.

Mauritania: Thieboudienne – A fish and rice dish, often served with a flavorful broth or soup.

Mauritius: Bouillon Poisson – A fish broth often flavored with garlic, ginger, and herbs.

Micronesia: Taro Soup – A soup made from taro root, often with fish or other seafood.

Moldova: Zama – A traditional chicken noodle soup with a sour taste, often from fermented wheat bran.

Monaco: Barbagiuan – A fried pastry often filled with Swiss chard or pumpkin, sometimes served with soup.

Montenegro: Čorba – A thick soup or stew, often made with meat, fish, or vegetables.

Mozambique: Matata – A clam and peanut stew, often with spinach or other greens.

Namibia: Kapana Soup – A soup often made from grilled meat, served with vegetables and chili.

Nauru: Coconut Fish Soup – A coconut milk-based soup with fish and vegetables.

New Zealand: Hangi Stew – A traditional Māori dish often cooked in a pit oven, served as a stew or soup.

Nicaragua: Indio Viejo – A thick cornmeal-based stew with meat, often served as a soup.

Niger: Djerma Stew – A meat and vegetable stew, often with a peanut sauce base.

Oman: Shuwa Soup – A slow-cooked meat dish, often served with rice and a spiced broth.

Palau: Fruit Bat Soup – A traditional dish made with fruit bat meat, often served with ginger and coconut.

Panama: Sancocho – A hearty chicken soup with root vegetables and cilantro.

Papua New Guinea: Mumu – A traditional dish often cooked in an earth oven, served as a soup or stew.

Paraguay: Pira Caldo – A fish soup often made with tomatoes, bell peppers, and cheese.

Qatar: Harira – A spiced lentil and chickpea soup, similar to the Moroccan version, often served during Ramadan.

Rwanda: Isombe – A cassava leaf soup, often with fish or meat.

Saint Kitts and Nevis: Goat Water – A goat meat stew, often spiced with local herbs and peppers. Saint Lucia: Green Fig and Saltfish Soup – A soup made from green bananas (figs) and saltfish.

Saint Vincent and the Grenadines: Callaloo Soup – A soup made with leafy greens, often served with crab or other meat.

Samoa: Sapasui – A Samoan-style chop suey, often served with rice or as a soup.

San Marino: Passatelli in Brodo – A soup made with breadcrumb-based dumplings in a rich broth.

São Tomé and Príncipe: Calulu – A fish and vegetable stew, often served with a flavorful broth.

Senegal: Thieboudienne – A fish and rice dish, often served with a tomato-based broth.

Seychelles: Bouyon Blan – A fish soup made with local spices and vegetables.

Sierra Leone: Groundnut Soup – A peanut-based soup, often with chicken or fish.

Singapore: Bak Kut Teh – A pork rib soup flavored with garlic, pepper, and various herbs.

Slovakia: Kapustnica – A sauerkraut soup often made with sausage and mushrooms.

Slovenia: Jota – A sauerkraut and bean soup, often with potatoes and smoked meat.

Solomon Islands: Coconut Fish Soup – A coconut milk-based soup with fish and root vegetables.

Somalia: Maraq – A spiced meat and vegetable soup, often served with rice or bread.

South Africa: Potjiekos – A traditional dish cooked in a potjie (small pot), often served as a stew or soup.

South Sudan: Ful Medames – A fava bean stew, often served with bread or as a soup.

Suriname: Saoto Soup – A chicken soup with Indonesian influences, often served with rice and boiled eggs.

Syria: Shorbat Adas – A lentil soup often flavored with cumin and lemon, similar to the Lebanese version.

Tajikistan: Shurbo – A meat and vegetable soup, often made with lamb or beef.

Tanzania: Mtori – A banana and meat soup, often made with beef or goat.

Togo: Gboma Dessi – A spinach stew, often served with meat and a spicy tomato sauce.

Tonga: Ota Ika – A raw fish dish often marinated in coconut milk, sometimes served as a cold soup.

Trinidad and Tobago: Callaloo – A thick soup made from taro leaves, okra, and sometimes crab.

Tunisia: Lablabi – A chickpea soup often flavored with cumin, garlic, and harissa.

Turkmenistan: Dograma – A meat soup often made with pieces of bread soaked in broth.

Tuvalu: Palusami – A dish made with taro leaves and coconut cream, often served as a soup.

Uganda: Luwombo – A dish made with meat, vegetables, and spices, cooked in banana leaves, sometimes served as a soup.

United Arab Emirates: Al Harees – A slow-cooked wheat and meat soup, often served during Ramadan.

Uruguay: Puchero – A meat and vegetable stew, similar to the Argentine locro.

Uzbekistan: Shurpa – A hearty meat and vegetable soup, often with lamb and chickpeas.

Vanuatu: Lap Lap – A traditional dish made from grated root vegetables, coconut milk, and meat, often served as a stew.

Vatican City: Zuppa alla Papalina – A Roman-style soup made with prosciutto, peas, and egg noodles.

Venezuela: Sopa de Mondongo – A tripe soup made with vegetables and sometimes chickpeas.

Yemen: Saltah – A stew made with a meat-based broth, fenugreek, and vegetables.

Zambia: Chibwabwa Soup – A pumpkin leaf soup, often made with groundnut paste and tomatoes.

Zimbabwe: Muriwo Unedovi – A vegetable dish often made with peanuts, sometimes served as a soup.