soupes

Soupe, plural soupes, is a broad category in culinary terminology. In French cuisine the term covers a wide range of dishes in which a flavorful liquid is enriched with solid ingredients such as vegetables, meat, seafood, legumes, or grains. In English-language cooking, soupe may be used to refer to French-inspired soups or to traditional dishes themselves.

Preparation typically involves simmering the chosen ingredients in stock or water to extract flavor. The base may be clarified to produce consommé, or thickened with puréed vegetables, starch, or cream to create potages, creams, or bisques. Textures range from clear broths to chunky soups and smooth purées.

In French culinary tradition, notable forms include soupe à l'oignon (onion soup), soupe de poisson (fish soup), and a variety of vegetable potages. Regional soups emphasize local ingredients and techniques, while broader culinary contexts adapt the concept with regional produce around the world.

Serving and garnishes vary; hot soups are common, though several cold soups such as vichyssoise or gazpacho are well known. Soupe recipes function as starters, main-course components, or light meals and are valued for seasonality, nutrition, and comfort.

Storage and nutrition: homemade soupes refrigerate for several days or freeze for longer storage.