soups

Soups are dishes primarily composed of a liquid base—usually stock, broth, or water—combined with edible solids such as vegetables, meat, legumes, or grains. They can be served hot or cold and range from light, clear broths to thick, hearty bowls. In many cuisines, soup functions as a starter, a main dish, or a nourishing meal on its own, depending on ingredients and portion size.

Classification typically divides soups into clear and thick types. Clear soups include broth and consommé, where the liquid remains transparent after clarification. Thick soups rely on ingredients or starch to create body, such as cream-based soups, puréed blends, chowders, or bisques. Cold soups, such as gazpacho or vichyssoise, use chilled ingredients and are popular in warm weather.

Preparation centers on extracting flavor from ingredients through simmering. A stock or broth forms the base, often made by simmering bones, meat, or vegetables with aromatics. Vegetables may be portioned as a mirepoix or soffritto. Thickening methods include roux, starch, purees, or dairy. Regional varieties reflect local produce and techniques, for example minestrone, miso soup, bouillabaisse, or lentil soups.

Historically, soups appear in many early cuisines as economical, versatile dishes. The word soup derives from Old French soupe, related to suppa, bread soaked in broth. Over time, soups evolved into a global pantry staple, with countless regional recipes adapting ingredients and textures to local tastes and seasons.

Nutrition and storage: home-made soups can be nutrient-dense and lower in sodium than canned varieties when prepared without added salt. They should be refrigerated promptly and consumed within a few days, or frozen for longer storage. Reheat until steaming hot before serving.