soupe

Soupe is a broad term for a liquid dish prepared by simmering ingredients in a liquid such as stock or water. It may be served hot or cold and encompasses clear broths, puréed soups, and creams, as well as richer shellfish bisques.

The word comes from Old French soupe, derived from Latin suppa, bread soaked in liquid.

Preparation typically begins with a stock or flavorful liquid, to which vegetables, meat, or legumes are added and simmered until tender. Thickening methods include reduction, puréing, or adding roux or starch.

In cuisine, notable categories include consommé and bouillon as clear soups, potage as a broader term for thickened soups, crème and bisque as dairy- or shellfish-based creams, and cold soups such as gazpacho or vichyssoise.

Cultural usage varies by region; many languages have equivalents: sopa in Spanish, zuppa in Italian, sopa in Portuguese; in French cooking, soupe is a common course or starter. Soups are valued for nourishment, variety, and seasonality, and are widely produced commercially as canned or packaged foods.