Soups are one of the most universal dishes around the world, with each country's community giving their own spin on what they can add to the dish. Making soup does not require a high skill level; in fact, it is an elementary level dish and having basic knowledge of cooking will do. And the recipes are relatively simple as well; preparing stock, boiling broth, and thickening the soup are all methods that are included which can all be easily learnt when it comes down to it.
However, what is surely harder to wrap your head around are the specialty soups that exist in a distinct classification of soups called national soup. A prime example of specialty soups is goulash or black chicken herbal soup, which require a unique style of cooking and an array of specialty ingredients which might not be readily available in your nearest grocer. But this all comes to show - from mushroom soup, tomato soup, or miso soup - just how many types of soups are out there? And what are their different categories?
So whether you are a soup lover or a cook who is trying to experiment in differing soup variations, we have you covered. Here is a list of all the different classifications of soup to sate your curiosity.
Main Soup Categories
There are four main categories of soups, and they are:
- Thick Soups
- Thin Soups
- Cold Soups
- National Soups
Under these four categories, there are seven classifications of soups, all of which might sound more familiar to you. We will break it down in sections so it will be easier for you to follow, starting with cold soups.
Thick Soups
This is a classification of soup that is distinguished by the thick consistency of the soup, usually thanks to the use of thickening agents. This category has five types of soup, and they are as follows:
Cream
Cream soups can be made with either by vegetables or meat, but most of the time, it is vegetables that are used. In traditional recipes, béchamel and cream are used to thicken and finish the dish. Modern trends, on the other hand, avoid using béchamel sauce for health reasons and to preserve the delicate flavours of the veggies. Some of the more well-known examples of cream soups are cream of mushroom and cream of chicken.
Puree
Puree soups are thick soups created by cooking and then pureeing the soup's vegetables or components. Lentil soup and potato soup are prime examples of puree soups.
Chowder
Chowders are a chunky type of thick soup that is usually made from seafood. Usually thickened with cream or milk, they originate from the United States with the most classical version of it named as the Manhattan chowder!
Bisque
Bisques are similar to chowders except they are based on shellfishes and garnished with the diced versions of the main ingredient. Sometimes it is thickened with rice. A good example of this is a lobster bisque.
Velouté
A velouté is a thick soup that is thickened with a blond roux, then completed with a liaison. They might be made using vegetables or chicken stock. Velouté has a smooth and velvety feel and gets its name from the French word for velvety. A good example is chicken velouté.
Thin Soups
Compared to thick soups, thin soups are those that do not use thickening agents. This may make them seem watery at first, but they actually pack a punch of flavour. The following are the two classifications of thin soups:
Broths
Broths are unthickened stock-based soups with cut vegetables that are usually garnished with parsley. They have a variety of flavours such as beef, chicken, turkey, and even mushrooms. They are also known bouillion, which is a widely-associated French term for it.
Consommé
Consommé is also similar to broths in regards to how it is made, however, it differs through the addition of clarifying the broth with egg whites. It is made with the addition of ground meats, mirepoix and tomatoes as well.
These seven make up the popular types of soups, however, there are two more variations that you should know as well.
Cold Soups
Cold soups are typically soups that are best served cold. Though it might not be the first type of soup that comes to mind, it is actually quite popular in certain cultures, especially of those seated nearer to the equator. The coldness of the soup makes it a refreshing starter in all that heat!
One of the well-known examples of cold soups are vichyssoise, which is a soup of French origin, and gazpacho, which originates from Spain.
National Soups
National soups are those that are native to the hundreds of cultures across the globe - such as the Hungarian Goulash or the Chinese black chicken herbal soup. Others examples include green turtle soup from England, as well as French onion soup. And there are many more examples out there. The only limit is your imagination!
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