The word soup comes from the French word “Soupe” which was derived from the Latin word “Suppa” (bread soaked in broth). The origin of soup dates to 6000 BC.
A soup is a flavourful and nutritious liquid food that plays an important role in the menu. It can be served as an appetizer to stimulate one’s appetite for heavier foods or served as a second course after hors d’oeuvres. The base of soups is derived from meat, poultry, fish or vegetables, but no matter what their final ingredients are, the soup is based on the stock used.
Soups can be divided into two types – thick and thin soups. This is further classified into various categories – Passed, Unpassed, Cold and International Soup based on the texture of the soups or a national soup from a particular country.
Thin soups
It is a clear liquid food that is prepared without a thickening agent and can be served plain or garnished with a variety of vegetables and meats. Thin soups can be full of bold and distinct flavours and doesn’t taste watery. It can be further classified into passed and unpassed soup such as consommé, bouillon or broth.
Passed soup – Consommé
Made by adding a mixture of ground meats with vegetables like carrots, celery, onions and tomatoes and egg whites into the broth. It offers a wide range of nutritional benefits while keeping your digestive systems clear, making it a popular food when you’re feeling under the weather. Consommé can be served hot or cold.
Unpassed soup – Broth or Bouillon
A common clear soup, it comes in a variety of flavours like chicken, beef, vegetables or mushroom. Bouillon can also come in powdered form such as stock cubes. Broth or bouillon are made from bones, meat, fish and vegetables that have been simmered long enough where the gelatin thickens, creating a flavourful stock.
Thick soups
Thick soups are thickened using corn starch, cream, vegetables, gelatins or other ingredients. The texture of the soup depends on how you thicken the soup. Here are the types of thick soups.
Bisque
A creamy thick soup that consists of shellfish puree and then thickened with rice or cream. Expensive to prepare and rich in taste, the flavour is usually enhanced with wine or brandy. Bisque is considered a luxury soup and best served for dinner.
Cream
They are prepared with a puree of vegetables, poultry, fish or meat and thickened with bechamel sauce or a cream finish.
Velouté
A French word which means velvety, it describes the texture and appearance of the soup. To achieve the velvety finish in a velouté, the liaison of egg yolks and cream is added just before serving.
Chowders
Originating from America, chowders are chunky hearty soups made from fish or shellfish, thickened with potato and finished with cream or milk.
Puree
Puree soups are made by simmering high-starched vegetables like potatoes or pumpkin in stock and then pureeing the soup.
Cold soups
Popular in countries where the weather can get scorching at times, they are refreshing yet filling. Cold soups are served cold but not chilled as chilling can dull the flavours and aroma of the soup. It can be a thick or thin soup. Some examples of cold soups are gazpacho, vichyssoise or naengmyeon.
International soups
As soup has been part of many cultures for centuries, different countries have their own version of soups. International soups are soups that originate from different places or locality like French onion soup from France, minestrone from Italy or Mulligatawny from India.
What’s your favourite type of soup? Do you prefer thick or thin soup, creamy or clear?
FAQs
Soups can be divided into two types – thick and thin soups. This is further classified into various categories – Passed, Unpassed, Cold and International Soup based on the texture of the soups or a national soup from a particular country.
What are the 4 classifications of soup? ›
There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.
What is the classification of cream soup? ›
A cream soup is a passed thick soup. It may be vegetable based or even meat based; but most commonly vegetables are used to prepare cream soups. In classical recipes it is thickened with béchamel and finished with cream. Examples include cream of tomato, cream of mushroom, cream of chicken, etc.
What are the 7 categories of soup? ›
Types of Soup Classifications
- Broth soups.
- Consommes.
- Cream Soups.
- Veloute-based soups.
- Puree soups.
- Bisques.
- Chowders.
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, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Can soups be divided into four classes? ›
Soups are flavored liquid foods served at the beginning of a meal. They are categorized as clear soups like broths and consommé, thick soups like purees and veloutes, cold soups, and international soups from different regions.
What is a creamy soup called? ›
These days, however, rice is more commonly used for thickening, and the name 'bisque' is often used in a broader sense to describe any thick, smooth soup that is made with cream added either during or after cooking.
What is a purée soup? ›
Puréed soups are a lot like classical sauces in the sense that they consist of a liquid plus a thickener. The liquid is usually broth, stock, or milk, and the thickener is roux, which is a combination of butter and flour. With puréed soups, the liquid is broth or stock, and the thickener is the vegetables themselves.
What is cream classification? ›
Creams are semi-solid emulsions of oil and water. They are divided into two types: oil-in-water (O/W) creams which are composed of small droplets of oil dispersed in a continuous water phase, and water-in-oil (W/O) creams which are composed of small droplets of water dispersed in a continuous oily phase.
What are the 4 components of soup? ›
At its most basic, soup is four components: a base, a thickener, a liquid, and a main ingredient. The liquid and main ingredient can be thought of as the essence: add 3 parts liquid to 2 parts main ingredient, and it's soup.
SOUP GROUP. You invite a few friends over for an evening of soup and bread. A few weeks later, another friend hosts. And so on. That's it!
How do you categorize soup? ›
Soups can be divided into two types – thick and thin soups. This is further classified into various categories – Passed, Unpassed, Cold and International Soup based on the texture of the soups or a national soup from a particular country.
How is soup defined? ›
1. : a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food. 2. : something (such as a heavy fog or nitroglycerine) having or suggesting the consistency or nutrient qualities of soup.
What is the legal definition of soup? ›
Related Definitions
Soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients.
What is the 4th principle in preparing soup? ›
2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.
What are the 4 thick soups? ›
B. Thick Soups:
- Puree: Puree soups are thick soups made by cooking and then pureeing vegetables or ingredients used in the soup. ...
- Velouté: A velouté is a thick soup, which is thickened with a blond roux, passed and finished with a liaison. ...
- Cream: A cream soup is a passed thick soup. ...
- Bisque: ...
- Chowder:
A popular soup in Asian cuisines, this is called ABC soup because it is super easy to prepare—as simple as ABC. The other reason for the name is that it's filled with vitamins A, B, and C. The combination of carrots, potatoes, and tomatoes add to the healthy soup, while the chicken ensures it's full of flavor.
