From Broth to Bisque: The Ultimate Guide to Different Types of Soup

Broth-Based SoupsA broth-based soup is made by simmering meat, vegetables, or grains in water to create a flavorful liquid base. Common examples include chicken noodle, vegetable soup, and beef barley.

Cream SoupsCream soups are rich and smooth, typically made with a base of milk or cream. They often start with a roux (a mixture of flour and butter) to thicken the soup.

BisqueBisques are a special type of creamy soup made from shellfish like lobster, shrimp, or crab. The defining characteristic of a bisque is the rich, smooth texture that comes from puréeing the shellfish and often adding cream for richness.

ChowderChowders are thick, hearty soups that typically include potatoes, vegetables, and meat or seafood. They have a chunky texture and are often based in a cream or milk base, with New England clam chowder being one of the most famous.

Pureed SoupsThese soups are smooth and creamy in texture, made by blending the ingredients to a purée. Pureed soups can be made from a variety of ingredients, including vegetables (like carrot or butternut squash) and legumes (such as lentils).

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StewsThough technically not always categorized as soups, stews are similar in that they feature a rich, thick broth with chunks of meat and vegetables. Stews have a longer cooking time, allowing the ingredients to break down and release their flavors.

Cold SoupsSome soups are served chilled, offering a refreshing option during warmer months. Cold soups often focus on raw ingredients blended together for a fresh, bright flavor.

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