List of soups

List of Soups

Alternative names
Type	Soup
Course	Appetizer, Main course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot or cold
Main ingredients	Various
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

A soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Types of Soups

Soups can be classified into two main groups: clear soups and thick soups.

Clear Soups

Clear soups are made without the addition of any thickening agents. They are transparent and include:

• Bouillon: A simple, clear soup made from simmered meat, fish, or vegetables.
• Consommé: A clarified broth, rich in flavor, made by simmering stock with egg whites to remove fat and sediment.

Thick Soups

Thick soups are opaque and may be thickened by a variety of methods:

• Bisque: A smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
• Cream soup: A soup prepared by adding cream to a purée of vegetables, meat, or fish.
• Chowder: A rich, chunky soup often containing fish, clams, or corn, thickened with milk or cream.
• Potage: A thick soup, stew, or porridge, in some cases, made by boiling vegetables, grains, and meat together.

List of Notable Soups

International Soups

• Borscht: A beet soup of Ukrainian origin, served hot or cold, often with sour cream.
• Gazpacho: A cold Spanish soup made from tomatoes, peppers, and other vegetables.
• Minestrone: An Italian soup made with vegetables, often with the addition of pasta or rice.
• Miso soup: A traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.
• Tom Yum: A hot and sour Thai soup, usually cooked with shrimp.

Regional Soups

• Clam chowder: A New England soup made with clams, potatoes, onions, and milk or cream.
• French onion soup: A French soup based on beef stock and onions, often served gratinéed with croutons and cheese.
• Gumbo: A Louisiana Creole dish, a stew or soup that consists primarily of a strong-flavored stock, meat or shellfish, a thickener, and the "Holy Trinity" of vegetables—celery, bell peppers, and onions.

Nutritional Aspects

Soups can be a nutritious part of a balanced diet. They are often low in calories and can be a good source of vitamins and minerals, depending on the ingredients used. However, some soups, particularly those that are cream-based, can be high in fat and sodium.

Culinary Techniques

The preparation of soup involves several culinary techniques, including:

• Simmering: Cooking ingredients gently in liquid just below the boiling point.
• Puréeing: Blending ingredients to create a smooth texture.
• Clarifying: Removing impurities to create a clear broth, often using egg whites.

Also see

• Stew
• Broth
• Stock (food)
• List of stews