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Questions tagged [soup]

A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.

Soup- or broth-making is a slow, moist-heat method extracting into liquid flavor from solids (typically proteins and vegetables). The resulting flavorful liquid may be served with the solids the flavor was extracted from (possible puréed), fresh solids may be added, or in some cases, there may be no solids at all. In any case, the intent is for the liquid to be the primary flavor component.

This contrasts with stew, where the solids are the primary flavor component. For details on the differences, refer to the question, Difference between soup and stew.

Related:

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What is the meaning of "cream of X" in a soup?

I have often had "cream of tomato" or "cream of mushroom" soup. But I still have no idea how the recipe or preparation differs from "normal" soup. What is the difference? Is it a specific ingredient or a specific process? I tried a few searches…
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When turning instant soup into liquid soup, how can I optimise dissolution?

At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir. However, I often find that the powdered soup has a bunch of wet powder…
Nzall
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Why did my chowder turn out watery?

I made sausage and corn chowder the other day. I added both corn starch and Knorr's instant leek soup as thickeners. It simmered over the stove for 25 mins. I thought it may have been too thick, but I resisted the urge to add any more liquids. I let…
Chi Leung
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How can I stop my soups sticking to the bottom of the pot?

I like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several hours in a large pot. How can I avoid this?
AnnanFay
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Fix a bad vegetable soup

I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any ideas on what I can do to fix it now? I don't want all this to go to waste... I…
cmcculloh
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What is the fastest way to cool hot soup?

I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I would like to know if there are better methods/techniques out there.
Shrey Aryan
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Leaving the lid open in a soup

I've heard from some that soups should be left with the lid slightly ajar when still left on the stove (heat off) because the soup can spoil when the lid is left completely closed, so you need to 'air' it out by leaving it slightly ajar. Is this a…
Trogdor
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Split Pea Soup, but peas aren't dissolving

I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure to soak the peas overnight before cooking them.…
Ziv
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Is cereal a soup?

Just curious, no other answer seems to be specific. I'm not looking for a discussion here, just an answer and an explanation.
LucyMarieJ
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What order should I add ingredients when making soup?

I am a student with no cooking experience and a very low budget. The former forces me to cook as cheap as possible and I think soups in general are the most cost efficient meals out there, since they can be cooked in large amounts and stored for a…
steakexchange
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How to add missing garlic flavor to cooked soup

I forgot to add garlic at the beginning of a soup recipe. (I usually add it to hot olive oil and remove when slightly browned before adding any vegetables or meats.. it gives a great flavor which is now missing from my soup.) I thought about adding…
mdegges
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Too much sugar in soup -- how to make it less cloying?

I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given the 2/3 of a cup ketchup, which was Heinz, the…
tamouse
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What exactly is a chowder?

Are there other names which mean essentially the same thing. If there is a univeral process that goes into the making of a chowder that distinguishes a chowder, what is it? Are there some sorts of food produce conducive to "chowdering" and others…
lex
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Why does my minestrone soup end up with so little liquid?

I have been attempting to make minestrone soup recently and I find that by the time I finish cooking it, the "liquid to bits" ratio is not particularly good and there is not enough liquid to really call the dish a soup. Is it ok to reduce the…
Princess Fi
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What's the key to making thick soups?

I looove soups, but I mainly eat vegetables and I do not use any store-bought spice mixes or "stocks". I also do not eat dairy for other reasons. And I also do not fry things. I remember my grandma making nice, thick soups, ones that are not so…
Jack
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