Ramen, Japanese fresh or dried noodles in broth
Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
Pho, Vietnamese staple noodle soup

Pottages

Broths heavy with chicken, noodles, or vegetables

Other Broths

Scotch Broth: mutton, barley and various vegetables
Chicken noodle soup: Broth with pieces of chicken and noodles

Chowders

Thick soups usually containing seafood and potatoes, milk and cream

Clam chowder

Clear

Stock

Cream

Thickened with a white sauce. Although they can be consumed on their own, they often come in condensed form and can be used to create a variety of meat and pasta dishes.

Cream of tomato soup
Cream of mushroom soup
Cream of broccoli soup
Cream of celery

Bisques

Heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.

Lobster bisque
Tomato bisque

Pureed

Coulis

Originally meat juices, now thick purees

Stews

Large chunks of meat or vegetables left in the liquid

Mulligan Stew - made with whatever is on-hand

Miso

Miso soup (Japanese) fish stock soup, with seasonal vegetables

Cold (chilled)

Some soups are served only cold, and other soups can optionally be served cold

Vichyssoise - (French) creamy potato and leek soup, served with chives
Gazpacho - (Spanish) pureed tomato and vegetable soup

Dessert Soups

Ginataan , Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.

Not Organized Yet

Avgolemono - (Greek) soup made of lemon juice, rice, and egg yolk
Biersuppe - (German) beer soup
Borscht - (Slavic) beet soup
Bouillabaisse -
Cioppino - (Italian) fish stew with tomatoes and a variety of fish and shellfish
Pepper pot -
Pozole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
Minestrone - (Italian) vegetable soup