List of soups

A list of different types of soup/stew.

Table of contents

1 Broths (stocks, Bouillons)

1.1 Consommés
1.2 Pottages
1.3 Other Broths

2 Chowders
3 Clear
4 Cream

4.4 Bisques

5 Pureed

5.5 Coulis

6 Stews
7 Miso
8 Cold (chilled)
9 Not Organized Yet
10 Related Topics

Broths (stocks, Bouillons)

strained liquid from cooking things in water

Consommés

clarified meat or fish broth

Pottages

broths heavy with chicken, noodles, or vegetables

Gumbo

Other Broths

Scotch Broth - (Scottish?) mutton, barley and various vegetables

Chowders

thick soups usually containing seafood and potatoes, milk and cream

Clear

Cream

thickened with a white sauce

Bisques

heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.

Pureed

Coulis

originally meat juices, now thick purees

Stews

large chunks of meat or vegetables left in the liquid

Miso

(Japanese) fish stock soup, with seasonal vegetables

Cold (chilled)

Some soups are only served cold, and other soups can optionally be served cold

Vichyssoise - (French) creamy potato and leek soup, served with chives

Gazpacho (gaspacho) - (Spanish) chopped tomato and vegetable soup

Not Organized Yet

Bouillabaisse -
Cioppino - (Italian) fish stew with tomatoes and a variety of fish and shellfish
Pepper Pot -
Posole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
Minestrone - (Italian) vegetable soup
Mulligan Stew - made with whatever is on-hand

Related Topics

Soup