Don’t wrinkle your nose at the idea just yet. From miso in Japan and mohinga in Burma to lablabi in Turkey and blueberry soup in Sweden, cultures around the globe have been in on the “soup for breakfast” thing forever.
From generations-old recipes to modern concoctions, these breakfast soup recipes are a perfect way to warm up before you head out the door this winter.
This spice-packed North African-inspired soup will wake you up even on the groggiest of mornings.
With chickpeas swimming in a garlicky, cumin-flavored broth, it’s delicious on its own, but even better with optional toppings like poached eggs, a dollop of yogurt, or pieces of crusty bread.
This rice noodle and fish soup is one of Burma’s favorite breakfast dishes, and it might become one of yours, too.
Although the recipe calls for a lot of traditional ingredients, this blogger manages to simplify things using supermarket items that don’t compromise the characteristic sweet, sour, and of course, spicy flavors of the real deal.
Traditionally, shakshuka is a dish of poached eggs sitting in a tomato sauce that’s so tasty, most people want to eat it by the bowlful. With this recipe, they can!
Here, the blogger literally soups up shakshuka so that you can enjoy the goodness of the gravy to the fullest.
The Japanese warm up to bowls of this nutritious, probiotic-packed soup for any meal of the day, but it’s particularly popular at breakfast alongside a bowl of rice. Plus, miso is always a welcome addition.
Paired with chicken breast in a lime, ginger, and garlic broth, it has an entirely different flavor profile that’ll give you a whole new appreciation for its creamy goodness.
Do breakfast Bogota-style with this creation inspired by the blogger’s home country of Colombia.
Milk, cilantro, eggs, and bread may sound unconventional (unless you love bread pudding!), but try it once and you’ll see why it’s a cultural comfort food that’s been a favorite for generations.
If you can’t fathom the thought of putting greens in your breakfast smoothie, stick ’em in this savory breakfast soup instead.
If you’ve ever ladled blueberry sauce onto pancakes or enjoyed warm blueberry compote for dessert, this blueberry soup is right up your alley.
The fresh blueberries are stewed into a thick puree and spiced with cinnamon and nutmeg to give it some more depth of flavor. It’s best eaten warm on snowy mornings, but it’s also tasty served chilled on hotter days.
Plus, think of the possibilities with leftovers — slathered on toast, yogurt, and ice cream, or blended into a smoothie. Yum.
Give oatmeal a break and tuck into a bowl of this rice porridge. With scallions, shredded chicken, and ginger, it’s anything but bland.
If you really want to eat like the locals in Guangdong do, try finding some Chinese-inspired pickled cucumber to eat on the side.
We may turn to pho when we want Vietnamese-inspired food for dinner, but this lemongrass-scented noodle soup originated as a breakfast food.
Street food vendors in Vietnam take hours to perfect their broth, but for those of us who want a quicker-fix option, this faster version is a convenient alternative.
Fight inflammation first thing in the morning with this golden yellow soup.
The Thai cousin of Chinese congee, this Southeast Asian-inspired take on porridge uses jasmine rice and minced pork.
Fried garlic and pepper spice things up, making this a much more interesting way to get in your morning carbs than a humdrum bowl of cereal.
Zucchini might be 90 percent H2O, but there’s nothing watery about this silky soup.
You may already eat these foods for breakfast anyway, but now you can try them in soup form.
With chicken sausage, bacon, and poached eggs powering up this chunky tomato stew, there’s no way you’ll still be hungry after chowing down on a bowl.
It takes only 20 minutes to make, but to save time, you can easily prepare the stew in advance so all that’s left to do before eating is poaching the eggs.
With dried mint, chili flakes, and cumin powder, this Turkish-inspired dish is several notches above your standard, canned lentil soup.
Many Americans don’t eat legumes regularly, but if they all started making this for breakfast, that might turn around fast.
Butternut squash soup doesn’t always have to mean a thick, bisque-like puree. This recipe goes the broth-based route, with chunks of the veggie soaking up a homemade chicken stock (made easy thanks to the Instant Pot) alongside chicken to make it filling enough for a meal.
Doing Whole30 and sick of the endless eggs-for-breakfast routine? This hearty dish can lift you right out of your rut.
Packed with beef and stew vegetables but halfway pureed into a soup, it’s no wonder it’s called a “stoup.”
Down a bowl of this ginger-spiked soup before starting the day to get invigorated with anti-inflammatory energy. Plus, lentils add density so it feels super satisfying.
Ready to tackle a bowl of goodness for breakfast that isn’t oatmeal or cereal? It’s time to grab your spice rack and an open mind to explore what’s really getting folks around the world ready to tackle the day.
These breakfast soups are, ahem, soup-er.