soupbased

Soupbased is a culinary approach and, less commonly, a branding term used to describe a method of cooking in which soups or broths form the foundation of a dish or meal. In this approach the broth is treated as the primary carrier of flavor, with solids added to complement or transform the base.

The term emerged in online culinary communities and recipe blogs in the 2010s as cooks explored stock-driven meals. It is not an established culinary standard, but a descriptive label used to categorize recipes that emphasize broth as the central element.

Techniques and characteristics include starting with a well-made stock, then layering flavors with vegetables, proteins, grains, or legumes. Flavors can be intensified by simmering and reducing, while texture is adjusted by light pureeing or adding small solids. The approach supports both meat-based and vegetarian menus.

Applications include bowls where the broth is the main component, or a base for other components. Common examples are clear soups with toppings, chowders, miso soup, and pho, all illustrating broth-driven cooking.

Reception is mixed: proponents view soupbased as a flexible, sustainable framework that emphasizes flavor efficiency, while critics warn of potential repetitiveness or time intensity if not varied.

Related concepts include stock, consommé, bisque, and emulsified soups.