Tucking into a nice bowl of lamb, mushroom and barley soup at the moment. Add a bit of cheese toast and it’s a fine lunch.
Lentil soup is possibly my favorite. I use the recipe from Vegetarian Cooking for Everyone, except I use homemade chicken stock.
My other favorite is chicken soup with rice. I roast a chicken several times a year, and always turn the carcass into broth/stock, and make chicken soup in the next couple of days. Growing up I only had chicken soup from a can, and I thought it was mediocre. First time I made it from scratch was a revelation.
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Anything with cabbage or any other dark green leafy vegetable.
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Anything made out of a bean, pulse, or dried pea.
So number one would probably be Tuscan white bean soup with escarole.
I made an Italian tomato/seafood one once that was out of this world good. I think that was my all-time favorite. Nobody else around here liked it though. 
Storebought/canned: Campbell’s Split Pea with Ham
Homemade: Lentil soup. Mom got the recipe from a Bob Evans cookbook, and the family has taken it as far as the Western Pacific and Germany. I don’t know for sure but it may have been to Argentina as well.
Lentils, tomatoes, salt, pepper, bay leaves, smoked sausage, and bacon, with garlic, onion, celery, and carrots (cooked in bacon grease). I’ve been told it is even better as leftovers so the flavors can blend, but it rarely lasts that long.
This. The basics of childhood are perfect, which is why my nominee is old fashioned “Campbell’s Chicken Noodle”, my go-to sick soup.
More recipes!!!
Gumbo.
I also love sondubu-jigae (Korean soft tofu soup), pho, ramen, and chili con carne (if that counts).
Homemade chicken noodle, with Vegeta and lots of shmaltz. Sometimes I’ll stir in some Ragu to make a kind of ersatz minestrone.
Cream of Tomato has to be served with a grilled cheese sandwich, dripping with butter and the gooey stuff just oozing out! :o
My grandmothers Summer Vegetable soup. Buried somewhere in a storage unit are all my mothers recipe cards, and that is the one that will one day get me to sort through all of that crap.
Manhattan clam chowder - fuck that New England shit.
Tomato-Basil soup for dipping my grilled cheese sandwich.
Good New England clam chowder
Mrs. Grass Beef Vegetable (I know, it’s commercial, but if you make it in a slow cooker with a pound of cubed beef, it’s tasty and it’s a huge comfort food for me)
Yes! And a sweet gherkin. Or three.
I like New England clam chowder, Manhattan clam chowder, and Rhode Island (clear broth) clam chowder.
I like clam chowder.
I also like stuffies, steamers, fried clams, clams casino, clams posilippo, and clams raw on the half shell.
I EAT YOUR CLAM
I only eat it when in one way or another I’m not feeling too good. It’s a regression to childhood thing, obviously, and that’s why I have it with Scottish plain bread. It usually helps.
Otherwise, c’mon, it’s tinned soup. It’s not that great.
Green Gazpacho Soup
Primordial
Ingredients
-Water
-Nitrogen
-Carbon monoxide
-Carbon deoxide
-Hydrogen
-Sulfur
Let simmer for a few billion years, stir occasionally.
It’s so good it’ll start to eat itself.
I always make it with evaporated milk, a gob of butter, a sprinkle of paprika, and a few dashes of Tabasco sauce. Yum! :o
My wife’s Mexican chicken soup.
For hardcore soup lovers, I suggest coming to Poland, if just to see what is possible with a little imagination and likely in impoverished years past, the need to stretch the use of any available foods as far as possible.
The Poles can seemingly make soup out of just about ANYTHING (pickles, sauerkraut, carrots, sorrel, sour rye, tripe, not to mention more conventional soups like tomato, chicken noodle or borscht) and a soup course is served with virtually every lunch or dinner in homes and in restaurants.
I am a moderately adventurous eater, and even though I generally really enjoy sauerkraut (in Polski, “kizona kapusta”) as a side dish with meals the idea of making soup from it made me nauseous to even think about.
I finally tried it about a year ago, (after some mild coercion from the sweetest woman on Earth) and it is now my favorite soup in Poland, alongside borscht, which is something else I hadn’t tried until moving here.