A “soup” can be labeled one of the following:
Bisque is a rich, thick, smooth soup that’s often made with shellfish, such as lobster, crab, or shrimp. Broth or Stock is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. While normally used as an ingredient in other soups, it can be enjoyed as a light course on its own. Bouillon (pronounced bool-yaan) is basically the same as broth, but the term refers to commercial dehydrated products sold as granules or cubes. Chowder is a thick, chunky soup. Traditionally, chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese are also popular. Consommé (pronounced con-som-AY) is a strong, flavorful meat or fish broth that has been clarified. Chili is short for chili con carne, which translates to “chili pepper with meat.” It is a stew with a base usually consisting of beans, tomatoes, chili peppers or powder, and meat. Gazpacho is a (usually) spicy soup made from raw vegetables or fruits and served chilled. Stews are composed of larger cuts of meat and/or vegetables that are simmered in cooking liquid over a longer amount of time. Because there’s less liquid here than a traditional brothy soup, some don’t consider stews to be a soup.
Now that you’ve got all these soup definitions down, you can curb your craving by whipping up a creamy butternut squash bisque or hearty beef stew for your next meal.
