In this study, the common three ready-made soup types of two soup companies that are offered for sale in Kutahya market were determined as research material. Tomato, cream mushroom and ezogelin soups, which can be dissolved in hot water, were examined microbiologically. Comprised of 10 samples from the three soup types of both companies, a total of 60 samples of soup were analyzed. In these samples, the presence of Enterobacteriaceae, yeast and mould, Staphylococcus aureus, Bacillus cereus, Salmonella spp microorganisms were determined and suitability of these values for Turkish Food Codex (TFC) was investigated. When the microbiological analysis results of soup samples are examined, E. coli and Salmonella bacteria species were not detected in any of the 60 soup samples (100%) analysed. The samples were determined to be suitable for TFC in terms of mould-yeast number; however, 35 (58.33%) of the samples were found to be unsuitable for TFC in terms of the number of coagulase (+) S. aureus and B. cereus. The effect of Vancomycin, Levofloxacin and Cefepime antibiotic inhibition zones on the bacteria isolated from the ready-made soups was investigated. No resistance to Vancomycin was determined in both bacterial species.