Not really a fan of soups? Then you should give these traditional German soups a try — simple, easy recipes that will surely convince you to serve them more often!
Soup is one of the essential parts of every German meal — served as an appetizer or as the main dish.
Known locally as ‘suppe,’ everyone enjoys at least a bowl daily.
You can expect each German soup to be seasoned with regular paprika (or Hungarian paprika) or with some common spices in a traditional German kitchen, like marjoram and caraway seeds.
While it’s typical to find broth-based German soups with additional trimmings like dumplings or noodles, there are also quite a lot with a mix of meat and vegetables.
Jump to:
Popular German Soup Names
Not sure what to call these dishes?
Here’s a quick reference to the German soups on this list and what they’re called in English.
| German Name | English Name |
| Kartoffelsuppe | Potato Soup |
| Gulaschsuppe | Goulash Soup |
| Linsensuppe | Lentil Soup |
| Sauerkrautsuppe | Sauerkraut Soup |
| Lauchsuppe | Leek Soup |
| Tomatensuppe | Tomato Soup |
| Bohnensuppe | Bean Soup |
| Erbensuppe | Pea Soup |
| Ochsenschwanzsuppe | Oxtail Soup |
Yep, the German word for soup is simply ‘suppe.’ 🙂
Soups with Potatoes
And out of these vegetables, potatoes must be, hands down, the favorite.
So, let’s start with the well-loved soups with potatoes.
(German soup name: Kartoffelsuppe)
A personal favorite, kartoffelsuppe can also be classified as a creamy vegetable soup because it adds cream to the rest of the ingredients before pureeing.
The carrots and celery give that hint of sweetness, and the grated zest lightens everything up.
Yes, this German potato soup is technically a cold-weather soup, but trust me, you will make it the whole year round.
(German soup name: Gulaschsuppe)
Same mouth-watering flavors as the famous German stew, goulash, but lighter — that’s why it works even for warmer months.
Oh! And this goulash soup also takes less time to cook because the beef is chopped into smaller chunks — so you’ll get a bit of meat and potatoes in every spoonful.
(German soup name: Bohnensuppe)
Green beans, potatoes and bacon come together for a soup that’s light enough for warmer days but still genuinely filling.
It’s deliciously simple, and a great way to use up green beans if you’ve got a surplus on hand — but you can also use frozen ones if they’re not in season.
Creamy German Soups
(German soup name: Sauerkrautsuppe)
It’s another soup with tons of variation depending on which part of Germany you come from.
There are some with such intense colors because of the paprika added to them, some that are pureed into a smooth consistency — but this sauerkraut soup recipe is my favorite way of preparing it.
Start sautéing in bacon fat, and brown the sauerkraut, but keep its texture in the soup.
And don’t worry that it will end up too sour — rinsing and draining the sauerkraut is a must, plus grated apples are added for a hint of sweetness.
Oh! There is no cream added, for sure — just give it a try to see for yourself! 🙂
(German soup name: Lauchsuppe)
Expect leeks’ delicate, sweet taste in every serving of this leek soup recipe.
Creamy and light, so it’s excellent as an appetizer — or serve it with some bread if you want a light meal instead.
(German soup name: Tomatensuppe)
Yeah, yeah, it’s just tomato soup. Nope, don’t let the simplicity fool you!
This German tomato soup is velvety and comes together almost entirely from pantry staples — canned crushed tomatoes included.
It’s the kind of dish you can make on a whim without a grocery run, and it tastes like you put in far more effort than you actually did. 😉
Hearty German Meat & Legume Soups
(German soup name: Linsensuppe)
You think it’s another one of those bland lentil soups?
Nope, you are definitely mistaken.
This German lentil soup uses bacon fat to sauté the onions and prepare the soup’s base flavors.
If you want more meat in there, add bits of ham or slices of German sausage — which is what I always do.
That is already a delicious, filling meal for me. 🙂
(German soup name: Erbsensuppe)
Built on dried yellow peas, sausage, and bacon, this soup turns into a full meal rather than just a starter.
It’s the kind of dish that keeps you full longer after the bowl is empty.
So if you’ve never had a legume-based German soup before, this is the one to start with.
(German soup name: Ochsenschwanzsuppe)
The base flavor for this, yep, the oxtail, is slow-simmered until it completely falls apart. It’s not a weeknight-in-a-hurry recipe, but for a slower weekend, it’s absolutely worth it.
Rich and packed with flavor — perfect when you want German comfort food with a little more indulgence.
So which one is your favorite German soup so far? Give them a try and let me know!
IF YOU WANT MORE AUTHENTIC GERMAN RECIPES, YOU WILL LIKE THESE POSTS!
OR GET SOME IDEAS FROM THIS LIST OF SOUPS FROM AROUND THE WORLD!
Dorothy Noecker says
All these recipes remind my of my mother, who was German and
a super cook.
Neriz says
Thank you Dorothy! 😊