Stocks

Brown Veal
White Beef
Fumet
Chicken
White Veal
Fish

Broths

A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.

Consommés

A crystal clear broth or stock that is full of flavor, aroma, and body.

Noodle soups

Fuhn, Chinese rice noodles in broth, usually beef, chicken or custom broth
Log-log, Filipino egg noodle soup (regional variants include Kinalas, Batchoy)
Mian, Chinese egg noodles in broth, usually beef, chicken or custom broth
Phở, Vietnamese staple noodle soup
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

Potages

Other broths

Avgolemono - Greek soup made of lemon juice, rice, and egg yolk
Bourou-Bourou - A vegetable and pasta soup from the island of Corfu, Greece
Chicken noodle soup - Broth with pieces of chicken and noodles
French onion soup: Broth made with onions and beef. Often topped with croutons and cheese.
Psarosoupa - A Greek fish soup. There are various versions of it and could be made with a variety of fish types.
Scotch Broth - mutton, barley and various vegetables
Tinola: Broth popular in the Philippines made with pieces of chicken, sliced green papayas.

Bisques

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

Lobster bisque
Crab bisque
Tomato bisque
Chestnut bisque
Squash bisque
Cream of Crab Soup

Chowders

Thick soups usually containing seafood and potatoes, milk and cream

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 soup
Cream of chicken soup
Cream of potato soup

Pureed

Coulis

Originally meat juices, now thick purees

Stews

Large chunks of meat or vegetables left in the liquid

Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
Fasolada - Traditional Greek bean soup
Fish soup - (Hungarian halászlé)
Kimchi jjigae - (Korean) kimchi stew
Sundubu jjigae - (Korean) mild tofu stew with spicy seasoning
Lobster Stew - cream-based soup with chunks of lobster
Mulligan Stew - made with whatever is to hand
Patsás - A Greek tripe soup
Revithia - A Greek chickpea soup
Samgyetang - (Korean) chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Tarhana soup - from Greece
Minestrone - (Italian) vegetable soup, with noodles
Chamin & Cholent - (Israel) a vegetarian or kosher meat stew prepared in honor of the Shabbat

Cold (chilled)

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

Vichyssoise - (French-American) creamy potato and leek soup, served with chives
Borscht - (Slavic) beet soup
Gazpacho - (Spanish) pureed tomato and vegetable soup
Naengmyeon - (Korean) buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef

Dessert soups

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

Not organized yet

Beer soup - (European) medieval breakfast soup poured over bread
Bouillabaisse - (French) fish soup
Cioppino - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish
Philadelphia Pepper Pot - beef tripe pepper soup
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
Cazuela - (South American) and (Spanish) soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.
Pasta Fagioli - (Italian)
Miso soup (Japanese) fish stock soup, with seasonal vegetables