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A list of different types of soup/stew.

Contents 1 Broths (stocks, bouillons) 1.1 Consommés 1.2 Noodle Soups 1.3 Potages 1.4 Other Broths 2 Bisques 3 Chowders 4 Clear 5 Cream 6 Pureed 6.1 Coulis 7 Stews 8 Miso 9 Cold (chilled) 10 Dessert Soups 11 Not Organized Yet 12 See also

Strained liquid from cooking things in water

Clarified meat or fish broth

• Stock
• Rosol

• Ramen, Japanese fresh or dried noodles in broth
• Fuhn, Chinese rice noodles in broth, usually beef, chicken or custom broth
• Mian, Chinese egg noodles in broth, usually beef, chicken or custom broth
• Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
• Pho, Vietnamese staple noodle soup

Broths heavy with chicken, noodles, or vegetables

• Gumbo
• Mulligatawny

• Avgolemono - Greek soup made of lemon juice, rice, and egg yolk
• Bourou-Bourou - A vegetable & pasta soup from the island of Corfu, Greece
• Chicken noodle soup: Broth with pieces of chicken and noodles
• French onion soup: Broth made with onions and beef. Often topped with croutons and cheese.
• Psarosoupa - A Greek fish soup. There are various versions of it and could be made with a variety of fish types.
• Scotch Broth: mutton, barley and various vegetables

Heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.

• Lobster bisque
• Crab bisque
• Tomato bisque
• Chestnut bisque
• Squash bisque

Thick soups usually containing seafood and potatoes, milk and cream

• Clam chowder
• Corn chowder
• Chupe

• Stock

Thickened with a white sauce. Although they can be consumed on their own, they often come in condensed form and can be used to create a variety of meat and pasta dishes.

• Cream of tomato soup
• Cream of mushroom soup
• Cream of broccoli soup
• Cream of celery soup
• Cream of chicken soup
• Cream of potato soup

Originally meat juices, now thick purees

Large chunks of meat or vegetables left in the liquid

• Kimchi jjigae - (Korean) kimchi stew
• Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
• Fasolada - Traditional Greek bean soup
• Fish soup - (Hungarian halászlé)
• Mulligan Stew - made with whatever is to hand
• Patsás - A Greek tripe soup
• Revithia - A Greek chickpea soup
• Trahana soup, from Greece

Miso soup (Japanese) fish stock soup, with seasonal vegetables

Some soups are served only cold, and other soups can optionally be served cold

• Vichyssoise - (French) creamy potato and leek soup, served with chives
• Gazpacho - (Spanish) pureed tomato and vegetable soup

• Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.

• Beer soup - (European) medieval breakfast soup poured over bread
• Biersuppe - (German) beer soup
• Borscht - (Slavic) beet soup
• Bouillabaisse - (French) fish soup
• Cioppino - (Italian) fish stew with tomatoes and a variety of fish and shellfish
• Pepper pot -
• Pozole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro
• Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
• Minestrone - (Italian) vegetable soup
• Cazuela - (Southamerican) and (Spanish) soup, composed of a clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. It combines native and introduced ingredients.

• Soup