Soup

Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of containers about 5,000 years ago, so soups presumably were little-known before that time.

Commercial soup

Commercial soup became popular with the invention of canning in the 19th century.

Related Topics:
Canning - 19th century

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Dessert soups

• Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
• Oshiruko, a Japanese azuki bean soup

Fruit soups

Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold soups served when fruit was in season during hot weather. Some like Norwegian 'frukt suppe' may be served hot and rely on dried fruit such as raisins and prunes and so could be made in any season. Fruit soups may include milk, sweet or savoury dumplings, spices, or alcoholic beverages like brandy or champagne.

Related Topics:
Norwegian - Raisin - Prune - Spice - Alcoholic beverage

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Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

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• Winter melon soup is a Chinese dish that is not particularly sweet, as this melon is low in natural sugars.
• Sour soup (fish soup) is a Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.

Asian soups

A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups.

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• Miso soup is a light broth containing miso. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions.
• Pho is a Vietnamese staple noodle soup
• Ramen is a Japanese noodle soup that comes in several varieties
• Saimin is Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
• Thukpa is Tibetan noodle soup, that is more or less the staple (along with Butter Tea and Tsampa)
• Udon soup has thick, soft noodles in a light broth. There are many varieties with different noodles and toppings.

Traditional regional soups

• Avgolemono - A Greek chicken soup with lemon and egg
• Borscht - A beet soup from Eastern Europe
• Bouillabaisse - A fish soup from Marseille (Southern France)
• Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago
• Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland
• Fanesca - A traditional cod soup from Ecuador
• Gazpacho - A cold vegetable soup from Spain
• Lentil soup -
• Minestrone - An Italian vegetable soup
• Mulligatawny Soup - An Anglo-Indian curried soup
• Scotch Broth
• Snert - A thick pea soup, eaten in the Netherlands as a winter dish
• Solyanka - A cabbage soup from Russia
• Tarator - A Bulgarian cold soup made from yogurt and cucumbers
• Waterzooi - A Belgian fish soup
• Caldo verde - A Portuguese minced cabbage soup