30+ Traditional German Soup Recipes to Impress Your Guest

German cuisine is known for its hearty, rich flavors, and when it comes to comfort food, German soups take the crown.

From creamy vegetable-based broths to rich meat-filled stews, German soups are designed to nourish both the body and soul.

Whether you’re craving a classic onion soup, a warming pea soup, or something seasonal like pumpkin soup, there’s a German soup for every taste.

These soups are not just delicious, but they’re also a reflection of Germany’s culinary traditions, often prepared with locally sourced ingredients and seasoned to perfection.

In this article, we’re diving deep into 30+ German soup recipes that showcase the diversity and heartiness of this beloved cuisine.

Whether you’re a fan of creamy soups, brothy stews, or tangy favorites like sauerkraut soup, you’ll find plenty of recipes to try.

Get ready to discover some of the most comforting, filling, and flavorful German soups to add to your culinary repertoire.

30+ Traditional German Soup Recipes to Impress Your Guest

German soups are more than just meals—they are a reflection of German culture, steeped in tradition and rich in flavors.

From simple yet satisfying broths to indulgent cream-based recipes, these soups provide a perfect way to experience the warmth and hospitality of German cuisine.

Whether you’re cooking for a cozy evening at home or preparing a festive meal for family and friends, the 30+ German soup recipes we’ve shared will help you explore the variety and comfort that German soups have to offer.

So, grab your apron, gather your ingredients, and get ready to enjoy a hearty bowl of Germany’s finest soups.

Kartoffelsuppe (German Potato Soup)

Kartoffelsuppe, or German potato soup, is a rustic and hearty dish that has warmed homes across Germany for centuries. Known for its comforting flavors and rich texture, this soup combines potatoes, root vegetables, and often bacon for a savory depth. Perfect for cold days or as a filling starter, Kartoffelsuppe is beloved for its simplicity and delicious taste.

ngredients:

• 4 large potatoes, peeled and diced
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 leek, sliced
• 5 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Optional: 100g bacon or smoked sausage, diced

Instructions:

1. In a large pot, melt the butter over medium heat. If using, add the diced bacon or smoked sausage and cook until slightly crispy.
2. Add the onion, garlic, carrot, celery, and leek to the pot. Sauté until softened, about 5–7 minutes.
3. Add the diced potatoes and pour in the broth, then bring to a boil. Reduce the heat to low and let the soup simmer for 20 minutes or until the potatoes are tender.
4. Using a hand blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
5. Stir in the cream and season with salt and pepper. Cook for an additional 5 minutes.
6. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Kartoffelsuppe is more than just a potato soup—it’s a symbol of German home cooking. This hearty, creamy soup is wonderfully filling and can be served with crusty bread for a wholesome meal. Whether enjoyed as a main course or a starter, Kartoffelsuppe is sure to become a favorite.

Sauerampfersuppe (Sorrel Soup)

Sauerampfersuppe, or sorrel soup, brings the earthy, tangy flavor of sorrel leaves into a light and refreshing dish. Known for its bright green color and slightly sour taste, this soup is a delightful celebration of spring flavors, often enjoyed as an appetizer. Sorrel, widely used in traditional German cooking, makes this soup both nourishing and unique.

Ingredients:

• 200g fresh sorrel leaves, rinsed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 large potato, peeled and diced
• 1 cup heavy cream or sour cream
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh dill or chives, for garnish
• Optional: Hard-boiled egg, sliced, for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.
2. Add the diced potato and broth to the pot. Bring to a boil, then reduce heat and let it simmer for 15–20 minutes, or until the potato is tender.
3. Add the sorrel leaves to the pot and simmer for an additional 5 minutes until they are wilted.
4. Blend the soup with a hand blender until smooth.
5. Stir in the cream and season with salt and pepper. Let it heat through, but avoid bringing it to a boil.
6. Serve the soup with fresh dill or chives on top, and garnish with sliced hard-boiled egg if desired.

Sauerampfersuppe is a refreshing and flavorful soup that highlights the unique taste of sorrel. With its bright green hue and subtle tang, this soup offers a taste of Germany’s spring harvest. Light yet satisfying, Sauerampfersuppe is perfect as a starter or a light meal.

Gulaschsuppe (German Goulash Soup)

Gulaschsuppe, or German goulash soup, is a spiced and savory soup with a rich history, originating from the influence of Hungarian goulash. A favorite in German households, this stew-like soup features tender beef, hearty vegetables, and paprika seasoning. Often enjoyed during the colder months, Gulaschsuppe is a robust, flavorful dish that warms the soul.

Ingredients:

• 500g beef stew meat, cubed
• 2 tbsp oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 3 medium potatoes, peeled and diced
• 4 cups beef broth
• 1 can (400g) crushed tomatoes
• 2 tbsp paprika (sweet or smoked)
• 1 tsp caraway seeds
• 1 tsp marjoram
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the oil over medium-high heat. Add the beef cubes and brown them on all sides, then remove from the pot and set aside.
2. Add the chopped onion, garlic, and bell pepper to the pot, and sauté until softened, about 5 minutes.
3. Add the paprika, caraway seeds, and marjoram, stirring to coat the vegetables.
4. Return the browned beef to the pot and add the diced potatoes, crushed tomatoes, and beef broth. Bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 45–60 minutes, or until the beef is tender and the flavors are well developed.
6. Season with salt and pepper, then serve with fresh parsley as garnish.

Gulaschsuppe is a hearty, full-bodied soup with rich flavors from the beef and spices, perfect for cold weather or as a comforting meal. Its deep, savory taste and warming spices make it a classic in German cuisine, ideal for family gatherings or a cozy evening meal.

Erbsensuppe (German Pea Soup)

Erbsensuppe, or German pea soup, is a wholesome and satisfying soup that has been enjoyed across Germany for generations. Typically made with split peas, root vegetables, and smoky sausage, this soup is a beloved comfort food that’s both filling and nutritious. Erbsensuppe is ideal for chilly days, providing warmth and energy with every spoonful.

Ingredients:

• 1 cup dried split peas, rinsed
• 4 cups vegetable or chicken broth
• 1 large onion, chopped
• 2 carrots, diced
• 2 potatoes, diced
• 1 leek, sliced
• 1–2 smoked sausages (such as Knackwurst or Mettwurst), sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the oil over medium heat. Add the onion, garlic, carrots, and leek. Sauté until softened, about 5–7 minutes.
2. Add the split peas, broth, potatoes, and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low.
3. Simmer for 1 hour, stirring occasionally, until the peas are tender and the soup has thickened.
4. Season with salt and pepper to taste, then garnish with fresh parsley.
5. Serve with crusty bread for a complete meal.

Erbsensuppe is a hearty, flavorful soup that captures the essence of traditional German cooking. With its smoky sausage and creamy split peas, this soup is perfect for chilly days and makes for a filling meal. Each spoonful offers comfort and a touch of nostalgia for classic German flavors.

Biersuppe (Beer Soup)

Biersuppe, or beer soup, is a unique and flavorful German dish that dates back centuries. Originally a breakfast soup, it combines the malty flavor of beer with milk, egg yolk, and spices to create a creamy, smooth texture. Although not as common today, this soup offers a glimpse into historical German cuisine and is a delightful choice for those looking to try something different.

Ingredients:

• 500 ml (2 cups) dark beer
• 500 ml (2 cups) milk
• 3 egg yolks
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 pinch of nutmeg
• 1 tbsp butter
• Salt, to taste
• Fresh chives, for garnish

Instructions:

1. In a large pot, combine the beer and milk, then heat gently over medium heat. Do not allow it to boil.
2. In a separate bowl, whisk the egg yolks with the sugar, cinnamon, and nutmeg until smooth.
3. Slowly pour a small amount of the warm beer mixture into the egg mixture, whisking constantly to temper the eggs.
4. Pour the egg mixture back into the pot, stirring constantly. Add the butter and a pinch of salt.
5. Heat gently until the soup thickens, but avoid bringing it to a boil.
6. Serve warm, garnished with fresh chives.

Biersuppe is a comforting and rich soup with a pleasantly smooth and slightly sweet flavor profile. This old-fashioned German dish is perfect for those wanting to explore traditional German flavors with a unique twist. Served warm, Biersuppe is a treat for a cozy evening.

Hühnersuppe mit Eierstich (Chicken Soup with Egg Custard)

Hühnersuppe mit Eierstich, or chicken soup with egg custard, is a beloved German comfort food often enjoyed during the winter months. The soup itself is light yet flavorful, made with a clear broth and vegetables, while the Eierstich (egg custard) adds a unique, tender texture. This soup is typically served for special occasions and is known for its soothing, nourishing qualities.

Ingredients for Soup:

• 1 whole chicken (about 1 kg)
• 2 liters water
• 1 onion, quartered
• 2 carrots, sliced
• 1 leek, sliced
• 1 celery stalk, sliced
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish

Ingredients for Eierstich (Egg Custard):

• 2 eggs
• 100 ml milk
• Salt and pepper, to taste
• 1 pinch nutmeg

Instructions:

1. Prepare the Chicken Broth:
   • In a large pot, combine the chicken, water, onion, carrots, leek, celery, and bay leaves. Bring to a boil, then reduce heat and simmer for 1–1.5 hours, skimming any foam that rises to the surface.
   • Once the chicken is cooked, remove it from the pot and set aside to cool slightly. Shred the meat and discard the bones.
   • Strain the broth and return it to the pot, then season with salt and pepper to taste.
2. Make the Eierstich (Egg Custard):
   • In a small bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth.
   • Pour the mixture into a small, greased, heat-proof dish. Place the dish in a pot of boiling water, covering it partially, and cook until set, about 15 minutes.
   • Let the custard cool slightly, then cut it into small cubes.
3. Assemble the Soup:
   • Add the shredded chicken back to the strained broth and heat gently.
   • Add the Eierstich cubes to the soup and stir to combine.
   • Garnish with fresh parsley and serve hot.

Hühnersuppe mit Eierstich is a classic German soup that brings warmth and comfort to any meal. The tender egg custard adds an elegant touch to the clear chicken broth, making this soup both visually appealing and delicious. Perfect for family gatherings or when you need a soothing meal, this soup is a true German comfort dish.

Linsensuppe (German Lentil Soup)

Linsensuppe is a hearty and filling German lentil soup, often made with smoked sausage or bacon to add a rich, savory depth of flavor. This dish is both nutritious and comforting, making it a popular choice during the colder months. With its combination of earthy lentils, vegetables, and spices, Linsensuppe is perfect for a cozy meal or as a main course.

Ingredients:

• 2 cups dried green or brown lentils, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1–2 smoked sausages or 200g bacon, chopped
• 6 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sausage or bacon and cook until crispy.
2. Add the chopped onion, garlic, carrots, and celery, then sauté for 5–7 minutes until softened.
3. Add the lentils, broth, bay leaf, and thyme. Bring to a boil, then reduce the heat and let the soup simmer for 30–40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Linsensuppe is a classic German soup that combines the earthy goodness of lentils with the savory richness of smoked sausage or bacon. It’s a filling, nutritious dish that’s perfect for cold days and provides a satisfying meal. Whether enjoyed on its own or with crusty bread, this lentil soup is a must-try for fans of traditional German cooking.

Kohlrabisuppe (German Kohlrabi Soup)

Kohlrabisuppe is a creamy and mildly tangy soup made with kohlrabi, a vegetable that’s often used in German cuisine. With its subtle cabbage-like flavor, kohlrabi is paired with potatoes, onions, and a touch of cream for a comforting, smooth texture. This soup is a great way to enjoy this often-overlooked vegetable and is perfect for those seeking a lighter yet hearty dish.

Ingredients:

• 2 medium kohlrabi bulbs, peeled and diced
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the diced kohlrabi, potatoes, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.
3. Using a hand blender, puree the soup until smooth and creamy.
4. Stir in the heavy cream, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives.

Kohlrabisuppe is a wonderfully creamy soup that highlights the delicate flavors of kohlrabi. This light yet satisfying dish is perfect for those who enjoy the subtle flavors of root vegetables and the comfort of a smooth, velvety soup. Whether enjoyed as a starter or a main, this German classic is a delightful and healthy option for any meal.

Schwäbische Filderkrautsuppe (Swabian Savoy Cabbage Soup)

Schwäbische Filderkrautsuppe is a traditional soup from the Swabian region of Germany, made with Filderkraut, a type of Savoy cabbage known for its mild flavor and tender texture. This soup often includes potatoes and smoked meat or sausage, which enhance its flavor. It’s a hearty and nutritious dish that embodies the flavors of southern Germany and is perfect for a cozy family meal.

Ingredients:

• 1 small head of Filderkraut (or Savoy cabbage), shredded
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 200g smoked sausage or bacon, diced
• 1 tsp caraway seeds
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the oil over medium heat. Add the smoked sausage or bacon and cook until crispy.
2. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Add the shredded cabbage, potatoes, broth, and caraway seeds. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Schwäbische Filderkrautsuppe is a flavorful and comforting soup that celebrates the humble Filderkraut cabbage. With its smoky sausage, tender vegetables, and aromatic caraway seeds, this soup is perfect for a cold winter day. Its rich and hearty nature makes it a beloved dish in Swabian cuisine, and it’s sure to become a favorite in your home as well.

Spargelsuppe (German Asparagus Soup)

Spargelsuppe is a luxurious and creamy German asparagus soup, typically made in spring when fresh asparagus is in season. The delicate flavor of asparagus is enhanced with a velvety broth made from vegetable or chicken stock and cream. This soup is often served with small pieces of asparagus spears or garnished with fresh herbs, making it a perfect dish to celebrate the season.

Ingredients:

• 1 bunch white or green asparagus, trimmed and cut into pieces
• 4 cups vegetable or chicken broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 cup heavy cream
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.
2. Add the asparagus pieces and cook for another 5 minutes, allowing them to soften slightly.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 15–20 minutes, or until the asparagus is very tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
5. Stir in the cream and lemon juice, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

Spargelsuppe is a delightful and elegant dish that perfectly captures the essence of spring with its fresh asparagus and creamy texture. Whether served as a starter at a special meal or as a comforting bowl on a cool spring day, this German asparagus soup is sure to impress with its delicate yet satisfying flavors.

Bohnensuppe (German Bean Soup)

Bohnensuppe is a hearty and nutritious bean soup, commonly made with white beans or kidney beans, vegetables, and smoked meats. This soup is a staple in many German households, often served as a filling meal during the colder months. The richness of the beans combined with the smoky flavor from the meat creates a perfect balance, making Bohnensuppe a truly comforting dish.

Ingredients:

• 2 cups dried white beans or kidney beans, soaked overnight
• 4 cups vegetable or chicken broth
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 200g smoked sausage or bacon, chopped
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the bacon or smoked sausage over medium heat until it releases its fat and becomes crispy.
2. Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add the soaked beans, broth, bay leaf, and thyme. Bring to a boil, then reduce the heat and let the soup simmer for 1–1.5 hours, or until the beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Bohnensuppe is a classic German comfort food that’s both filling and flavorful. The combination of tender beans and smoky sausage creates a rich and satisfying soup, perfect for warming up on a chilly evening. This hearty soup makes for an excellent lunch or dinner and is a wonderful way to experience traditional German flavors.

Wirsingkohl Suppe (German Savoy Cabbage Soup)

Wirsingkohl Suppe is a traditional German soup made with Wirsing, or savoy cabbage, a vegetable that’s known for its tender, curly leaves and sweet flavor. The cabbage is simmered with potatoes, onions, and sausage to create a hearty and flavorful soup that’s perfect for cold weather. This dish is a favorite in rural Germany, offering both comfort and nutrition in every bowl.

Ingredients:

• 1 small head of savoy cabbage (Wirsing), shredded
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 200g smoked sausage or bratwurst, sliced
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp caraway seeds
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sausage and cook until it begins to brown.
2. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
3. Add the shredded cabbage, diced potatoes, broth, and caraway seeds. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the cabbage and potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Wirsingkohl Suppe is a hearty, flavorful soup that perfectly combines the sweet earthiness of savoy cabbage with the savory richness of sausage. This German soup is a wonderful way to enjoy cabbage in a comforting and satisfying form, making it a go-to dish for cold winter nights or as a nutritious meal at any time of year.

Kürbissuppe (German Pumpkin Soup)

Kürbissuppe is a creamy and comforting German pumpkin soup, often enjoyed during the fall when pumpkins are in season. The soup is smooth and velvety, with the natural sweetness of the pumpkin balanced by savory onions, garlic, and a touch of cream. This dish is perfect for a cozy autumn meal or as an elegant starter for a dinner party.

Ingredients:

• 1 medium pumpkin, peeled, deseeded, and diced (about 4 cups)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh parsley or pumpkin seeds, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Add the diced pumpkin, ginger, nutmeg, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the pumpkin is tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or a sprinkle of pumpkin seeds.

Kürbissuppe is a rich and velvety pumpkin soup that perfectly captures the essence of autumn. The combination of sweet pumpkin and aromatic spices makes it a soothing and flavorful dish. It’s perfect for a comforting meal during chilly weather and is sure to impress guests with its smooth texture and delightful flavor.

Erbsensuppe (German Pea Soup)

Erbsensuppe, or German pea soup, is a hearty and satisfying dish made with green peas, vegetables, and often smoked sausage or ham. This soup is both filling and nutritious, making it a favorite in many German households. It’s a great choice for a light dinner or a nourishing lunch, offering a simple yet delicious way to enjoy the humble green pea.

Ingredients:

• 2 cups dried green peas, soaked overnight
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 200g smoked sausage or ham, diced
• 4 cups vegetable or chicken broth
• 1 tsp thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the smoked sausage or ham over medium heat until browned.
2. Add the chopped onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
3. Add the soaked peas, broth, and thyme to the pot. Bring the soup to a boil, then reduce the heat and simmer for 1–1.5 hours, or until the peas are tender and have broken down.
4. Use an immersion blender to puree the soup slightly, leaving some chunks for texture. Alternatively, mash the soup with a potato masher.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Erbsensuppe is a hearty and comforting soup that combines the simplicity of peas with the savory depth of smoked sausage or ham. This classic German soup is perfect for colder months and is a great way to enjoy a filling, nutritious meal. Its smooth texture and rich flavor make it a timeless favorite in German kitchens.

Zwiebelkuchen Suppe (German Onion Soup)

Zwiebelkuchen Suppe is a German variation of classic French onion soup, but with a twist. It features a rich, caramelized onion base and is often topped with a slice of bread and melted cheese. The soup has a deep, savory flavor from the slowly cooked onions, making it a perfect winter dish or a flavorful appetizer for a festive meal.

Ingredients:

• 4 large onions, thinly sliced
• 2 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tbsp butter
• 2 tbsp olive oil
• 1 tsp thyme
• 1/2 tsp sugar (to help caramelize the onions)
• Salt and pepper, to taste
• 4 slices of rustic bread, toasted
• 1 cup grated Gruyère or Swiss cheese

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook, stirring occasionally, for 20–25 minutes until the onions are deeply caramelized and golden brown. Add the garlic and cook for another 2 minutes.
2. Sprinkle the sugar over the onions to help them caramelize further, and add the thyme, salt, and pepper.
3. Pour in the broth, bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to meld the flavors.
4. While the soup is simmering, toast the bread slices until crisp. Place one slice of toast in each soup bowl and ladle the hot soup over the bread.
5. Top with grated cheese and place the bowls under a broiler for 2–3 minutes, until the cheese melts and bubbles.
6. Serve hot, garnished with additional thyme if desired.

Zwiebelkuchen Suppe is a delicious twist on traditional onion soup, offering a rich, caramelized onion flavor paired with the savory touch of melted cheese and crusty bread. This comforting soup is perfect for chilly evenings or as a starter for any German-themed meal. It’s sure to warm you up from the inside out and leave you craving more.

Note: More recipes are coming soon!