Soup - Definiton and Classfication
- findyournotes
- Apr 24
- 3 min read
Updated: 6 days ago
What Is Soup?
Soup is a primarily liquid food, typically served warm or hot (though some varieties are enjoyed cold), created by combining ingredients such as meat, fish, vegetables, legumes, or grains with a liquid base like water, stock, milk, or broth. The preparation often involves simmering these components to extract flavors, resulting in a harmonious and nourishing dish
The popularity of soups today may be due to increased nutrition consciousness, due to a desire for simpler lighter meals, or due to an increased appreciation of how appetizing and satisfying soup can be. Whatever the reason, the emphasize the importance of soup making skills. Soup, according to a dictionary, is a liquid food derived from meat, poultry, fish or vegetable or a combination of them.

Classification of Soup
Thin Soups
Delicate and flavorful liquids that awaken the appetite.
Thin soups are clear, flavorful, and nutritious liquids prepared without the use of thickening agents. Typically light in consistency, these soups are often served as appetizers to stimulate the appetite before a main course. Thin soups are primarily divided into two categories:
Passed Soups: Strained to remove all solid particles, resulting in a clear and refined liquid.
Unpassed Soups: Contain visible ingredients such as vegetables, grains, or meats, adding texture and heartiness.
1. Passed Soups
These are refined, crystal-clear soups that have been strained or filtered for a smooth and elegant presentation.
Examples:
Consommé: A clarified, richly flavored amber-hued broth.
Strained Vegetable Broth: A delicate soup made by simmering vegetables and straining the solids.
2. Unpassed Soups
Unpassed soups retain their solid ingredients, giving them a more rustic, nourishing character.
Examples:
Bouillon: Clear soup with visible bits of meat or vegetables, known for its strong flavor.
Broth: Slightly cloudy soup with meat, vegetables, and sometimes grains like barley or rice.
Chicken Broth: Light and aromatic soup made with chicken, vegetables, and herbs.
Scotch Broth: Traditional Scottish soup featuring mutton, barley, and root vegetables.
Petite Marmite: A classic French soup with tender chunks of meat and vegetables.
Thick Soups
Rich, hearty, and deeply satisfying with a creamy or chunky texture.
Thick soups have a denser consistency achieved through puréed ingredients, roux, cream, or other thickening agents. These soups are robust and are often served as a main dish or a hearty appetizer.
Types of Thick Soups:
1. Purée Soups
Made by blending starchy vegetables like potatoes, pumpkins, or lentils—naturally thick without additional agents.
Examples:
Pea Soup
Potato SoupTip: Garnish with croutons for a contrasting texture.
2. Cream Soups
These begin with a purée and are finished with béchamel or cream for a velvety mouthfeel.
Examples:
Cream of Tomato Soup
Cream of Mushroom Soup
Cream of Green Peas
3. Velouté Soups
Prepared by combining stock with a light roux, often enriched with a liaison of cream and egg yolks for added smoothness.
Examples:
Chicken Velouté
Almond Velouté
Celery Velouté
Velouté Potato Soup with Herb Croutons
4. Bisques
Luxurious soups made from puréed shellfish, thickened with rice or cream, often finished with wine for depth.
Examples:
Crab Bisque
Lobster Bisque
Snail Bisque
5. Chowders
Originating in America, these chunky soups are thickened with potatoes and often include milk, seafood, bacon, and vegetables.
Examples:
Manhattan Clam Chowder
New England Clam Chowder
Cold Soups
A refreshing twist on tradition, perfect for warm weather.
Cold soups are served chilled or at room temperature and are ideal for summer dining. They can be either thick or thin and may be passed or unpassed. While not a separate traditional classification, they are recognized for their unique service style.
Cold soups are generally thickened using purées, starches, or gelatin and are presented in chilled bowls to retain their cool freshness.
Popular Cold Soups:
Ajoblanco (Spain): Made with bread, almonds, garlic, and olive oil.
Gazpacho (Spain): A zesty mix of tomatoes, cucumbers, bell peppers, and olive oil.
Vichyssoise (France): Puréed leeks, onions, potatoes, cream, and chicken stock.
Naengmyeon (Korea): Cold buckwheat noodle soup in chilled meat broth.
Okroshka (Russia): Raw vegetables in a light kefir or kvass base.
International Soups
Global flavors in a bowl—each soup tells a cultural story.
International soups reflect the culinary heritage and regional ingredients of their countries. These soups may be thick or thin, hot or cold, and are cherished worldwide for their authenticity and flavor.
Famous International Soups and Their Origins:
Name of the Soup | Country of Origin | |
1 | Minestrone | Italy |
2 | Green Turtle Soup | England |
3 | French Onion Soup | France |
4 | Petite Marmite | France |
5 | Scotch Broth | Scotland |
6 | Cock-a-Leekie | Scotland |
7 | Mulligatawny | South India |
8 | Borscht Polonaise | Poland |
9 | Olla-Podrida | Spain |
10 | Gazpacho (Cold Soup) | Spain |
11 | Manhattan Clam Chowder | USA |
12 | Hoche-Pot Flamanda | Belgium |
13 | Camaro | Brazil |
14 | Leberknödel | Germany |
15 | Paprika Soup | Hungary |
16 | Bouillabaisse | France |
17 | Creole Soup | New Orleans (USA) |
Soup - Definiton and Classfication
Soup - Definiton and Classfication
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