Different Styles of Soups

Broth soups rely on some sort of stock (water with vegetables, spices, legumes, or meats cooked in it until the nutrients have all transferred into the boiling liquid). Often broth is composed of only liquids, as the ingredients are pureed to give the soup a smooth, creamy texture. Examples of broth-based soups are chicken-noodle, gazpacho, and egg-drop.

Cream soups involve cream or milk mixed with a broth or by itself to form the base, with vegetables, spices, and proteins added in. Cream soups are also often served pureed. Examples of cream-based soups include vichyssoise, chowders, and bisque.

Beyond these broad definitions, soups vary greatly depending on the region, season, or chef. Many soups are usually served warm, including most dishes which have meat as an ingredient. However, some soups, such as borscht or gazpacho, are traditionally served cold. Fruit soups are also common, particularly as desserts, and can be made from almost any fruits and served hot or cold.

Each region of the world tends to have its own distinctive recipes for traditional soups, which are dependent upon the local palate and the crops or livestock produced there. The easiest way to decide what recipe to use is to note what ingredients are available in your area, as the freshest raw ingredients will always make the best-tasting dishes. No matter what vegetables, meats, dairy products, spices, or legumes are to be found nearby, there is surely a great soup recipe waiting to be tried, whether the cook is adventurous or simply looking for something to feed the family tonight.