This is a list of notable soups. Soups have been made since ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a . A common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.
A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are a dairy based soup. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing some type of starch.
Coulis were originally meat juices, and now are thick purées.
Some soups are served only cold, and other soups can optionally be served cold.
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