Soup is a replenishing, aromatized and complete meal. Soups play a very important role on the menu and are served as an appetizer to stimulate the appetite for the rest of the heavier foods to follow. Soups are served as a second course after the serving of hors d’oeuvres. If hors d’oeuvres is not served, then the soups are served as a first course.
According to the dictionary, Soup is a liquid food derived from meat, poultry, fish, or vegetables; most of these soups, no matter what their final ingredients may be, are completely based on Stock. Thus, the quality of the soup depends on the quality of the Stock used to prepare the soup.
This is just a definition, and there is no hard-fast rule that every preparation has to be in the same way each time; what matters most is the techniques, ingredients and of course, the taste.
- Bisque is a rich, thick, smooth soup 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-yarn) is 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. Bone Broth has a wide range of the best beef bone broth in Melbourne.
- Chilli is short for chilli con Carne, which translates to “chilli pepper with meat.” It is a stew with a base usually consisting of beans, tomatoes, chilli 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.
16 Types of Soup You Should Know How to Make
What happens when the thermostat starts to dip, and your stomach starts to growl? Soup. But let’s be honest, the offerings from your local take-out joint and the cans at the grocery store can never compare to a steaming bowl of homemade stuff. That’s why we highly suggest you learn a thing or two about these popular types of soup so you can take matters into your own hands and cook up a restorative broth at home. We promise your meal will be souper. (Sorry, we had to.
Chicken Noodle Soup
Chicken soup has been around since time immemorial, and cultures worldwide have their version of this classic comfort food. When it comes to classic American chicken soup, though, you can typically count on a steaming bowl full of a homemade chicken stock flavoured with celery, carrots, noodles and chicken. (Note: The poached egg, as seen above, is an optional add-on—but it does make more an extra decadent dish.)
Italian Wedding Soup
Fun fact: Italian wedding soup has nothing to do with matrimony, and it isn’t served at Italian weddings—it’s just a poor translation of minestra marital. Marital does mean married, but in this instance, it’s referring to a different type of union—namely the marriage of flavours. That said, the combination of savoury pork meatballs and bitter greens in this hearty dish does indeed taste like true love.
Minestrone has been around for hundreds of years, but the recipe for this Italian soup isn’t set in stone. In fact, by definition, minestrone is simply a vegetable medley made using whatever produce one has on hand. Celery, tomatoes, garlic, onions and carrots often comprise the base of the soup, while additional ingredients (like beans and greens) can be added depending on whatever is fresh and abundant. Bottom line: No matter how you do up your minestrone, you’ll be treated to a satisfying and healthy meal.
Lentils are believed to be the first legume ever cultivated, so it’s no surprise that lentil soups and stews have a rich history. (These little gems even make an appearance in the Old Testament.) Lentil soup is popular throughout the Middle East (the legume’s birthplace), Europe and Latin America—and various recipes will reflect the culture from which they came. The possibilities are endless with this soup: Hearty lentils stand up well to a huge variety of seasonings (curry powder! Cumin! Thyme!) and pair beautifully with a host of other ingredients, from bacon to tomatoes.
Another classic comfort food, tomato soup, became an American household staple when a chemist working at Campbell’s came up with the idea to condense the stuff back in 1897. And while we have no problem reaching for a can now and then, you can’t beat snuggling up with a homemade bowl of sweet and silky tomato soup (preferably served with a side of grilled cheese). Bone Broth has a wide range of chicken bone broth in Melbourne.
New England Clam Chowder
New England clam chowder was first introduced to the region in the 18th century. The pros from What’s Cooking America tell us that its popularity in American cuisine has not diminished since. Rich, thick and creamy, this chowder comes together with copious amounts of milk or cream, plus salt pork (i.e., bacon), celery, potatoes, onion and, of course, tender clams. This indulgent meal is traditionally served with oyster crackers which can be used for dipping or as a garnish.
French Onion Soup
Onion soups have been around for ages as a poor man’s meal, but it was thanks to the restaurants of the famed Les Halles market in Paris that this peasant food got its luxe makeover in the form of a gratin, and we’re oh-so grateful. A gooey, bubbling layer of Gruyère cheese adorns this rich, amber broth of beef stock and caramelized onions—a combination that can only be described as délicieuse.
Chicken Tortilla Soup
The origins of this traditional Mexican soup (sopa de tortilla in Spanish) are unclear. Still, it is believed to hail from Mexico City and features all the favourite flavours of the region. Chicken stock meets sweet roasted tomatoes, onion, garlic and chiles to make the base of this satisfying dish, to which chicken meat, beans, corn and crunchy fried tortilla are also added. The result? A heartwarming and filling bowl of deliciousness.
Butternut Squash Soup
A seasonal staple in the fall, roasted butternut squash puree is thinned out with chicken stock to make this smooth, savoury soup. Other seasonal ingredients (apples and root vegetables) are often roasted and whipped up along with the squash for an even bigger flavour. Note: The soup pictured above is completely vegan, but meat-lovers can feel free to garnish their bowl with crispy bacon for a pleasantly salty finish.
Beef And Barley Soup
This traditional Scottish soup (also known as Scotch broth) boasts a hearty combination of barley, root vegetables and slow-cooking stew meat like beef or lamb chuck (or beef short rib, for a fancy twist). Cook it low and slow for meltingly tender meat, chewy barley and a light but flavorful broth that will make you swoon.
Sometimes you want to dip your spoon into something truly rich and creamy. Enter corn chowder: This American favourite consists of corn as the main ingredient and base, along with celery, cream and (you guessed it) butter. The finished product is silky and decadent—like a casserole, you can slurp.
Chicken And Rice Soup
This one’s as comforting as chicken noodle soup, sans the gluten. Chicken and rice soup follow the same basic formula—a mirepoix of celery, carrots and onion, swimming alongside the chicken in a light but flavorful chicken broth. The key difference is that this adaptation of the classic replaces pasta with rice for a healthier and more flavorful result (but only if you opt for brown or wild rice).
Split Pea Soup
Peas and ham are, well, two peas in a pod—which is why you can reliably find them commingling in a bowl of split pea soup. Unfortunately, this soup, often portrayed as unappetizing cafeteria fare, has gotten a bad rap. Admittedly, the split pea is not the most glamorous legume. Still, we’re happy to report that the prejudice against split pea soup is baseless: When prepared properly (i.e., with a mirepoix and plenty of fresh herbs), this comfort food is far from bland and boasts a hearty texture similar to lentil soup.
This Mediterranean gem hails from the Provencal city of Marseilles—a feast of fresh-caught fish, which simmer in a complex and fragrant broth. This soup’s rich fish stock base is taken to the next level when sweet tomato teams up with aromatic heavy-hitters like garlic, fennel, thyme, and saffron. The result is a seafood masterpiece worthy of an encore.
Cream Of Mushroom Soup
Mushrooms are a weirdly divisive ingredient—but for those who delight in their umami character and satisfyingly meaty texture, cream of mushroom soup is a cold-weather menu must-have. Cream of mushroom soup gets its luxurious silky character from cream and roux (an equal ratio of flour and butter that thickens things up), and its deep flavour from roasted mushrooms, onion, garlic and thyme. Note: Don’t confuse the homemade kind with the canned casserole ingredient because they are worlds apart.
This Japanese dish begins with dashi—a stock made from kelp, anchovies, mushrooms and dried, fermented skipjack tuna (katsuobushi) that plays a major role in Japanese cuisine. When you give the delicate, umami-driven broth known as dashi an extra flavour boost with miso (i.e., fermented soybean paste), you’ve got miso soup. Tofu and seaweed are commonly added to this light, savoury soup—but you can always beef it up with soba noodles and mushrooms, as pictured here, for a more substantial bowl.
What Is Bone Broth, And How Can It Help?
In its most basic form, bone broth is made by combining the bones, connective tissues, and any other unused part of an animal with aromatics like onions and garlic into a large pot of boiling water. The amount of time you cook your broth varies, with some die-hard bone broth fans letting their pot boil for several days to infuse the broth with flavour.
The idea behind consuming bone broth is that the minerals, nutrients, amino acids, and collagen stored inside animal bones can offer many health benefits. However, rather than augmenting your diet in such a way that enables you to consume all of these beneficial substances, a bone broth fasts simultaneously allows you to rid your body of foods that can cause inflammation and absorb the goodness found in the broth.
Always check with your physician before attempting any fast because individuals with certain medical conditions can jeopardise themselves. Fasting itself is not dangerous, but it needs to be done with careful consideration. Bone broth fasts are typically done over a period of three to four days, with several quarts of liquid being consumed each day.
Specific Benefits Of A Bone Broth Fast
The improvement you’ll see in your health after just a few days of a bone broth fast will be astounding, and it might make you wonder why you didn’t try it sooner! Aside from the general absorption of nutrients, here’s what you can expect from the process:
Healing a leaky gut
One of the primary nutrients found in bone broth is collagen, which is essential in holding our body together. Often thought of for its use in the beauty industry, collagen is found in our teeth, muscles, and tendons. Animal bones are rich in collagen, and by boiling them and drinking the broth, you’re essentially injecting your body with a huge dose of this miracle material.
How does that help your gut? Collagen is known for its anti-inflammatory properties and has been shown to help repair the lining of your intestinal wall. IBS, digestion issues, and stomach ulcers can all benefit from a bone broth fast.
Getting a better night’s sleep
Among the many amino acids found in bone broth, one in particular that sparks people’s attention is glycine. While there are various chemicals responsible for helping you get restful sleep each night, glycine is one of the important ones. Studies have found that individuals who consume glycine end up sleeping more consistently and can keep exhausted at bay throughout the day. We have a wide range of bone broth benefits at Bone Broth.
You’ll look younger.
Rather than run the risk of sounding like a beauty ad that makes false promises, this benefit of a bone broth fast can be seen on the faces of those who have gone through it. As discussed above, collagen is plentiful in bones and the resulting bone broth, and as we age, the collagen in our skin and faces begins to break down.
By ingesting large amounts of collagen through a bone broth fast, you’ll notice softer and more supple skin. In addition, with the continued integration of bone broth into one’s diet, the appearance of fine lines and wrinkles tend to fade as well.
Increased detoxification of the body
Since bone broth is high in glycine, it encourages your body to produce glutathione, an incredibly powerful anti-oxidant. It’s generally reused and recycled by our bodies, but if a poor diet or other health conditions are present, it can become scarce and can’t detoxify our bodies properly.
By supplementing your diet with bone broth while simultaneously ridding your body of foods that could create inflammation, you’re giving glutathione the best possible environment to thrive and do its magic.
Preservation of muscle
Along with glycine, another potent amino acid found in bone broth can help fight off a potential downside of fasting. Proline is a key building block for muscle building and is essential to the daily repair and health of our muscles and tendons.
Depending on your body composition at the beginning of your bone broth fast, you might see some weight loss occur. However, that doesn’t mean that the few pounds you lost were fat, as studies have shown that individuals can lose muscle mass while fasting. Thankfully, a bone broth fast contains key amino acids to help prevent this from happening.
Replenishing your electrolytes
Bone broth is chock full of minerals that many people don’t consume with an average diet. Specifically, calcium, sodium, potassium, and magnesium top the list when it comes to lacking, and the nutrients in bone broth can replenish these minerals.
On a larger level, a lack of these compounds can lead to imbalances that contribute to fatigue, brain fog, and moodiness. So instead of downing a sports drink after an intense workout, bone broth might be a better way to go, and consuming only this liquid for several days will certainly provide enough minerals to restore your body’s balance.
Boosting your good gut
Research has shown repeatedly that one of the largest keys to our health and immunity to diseases has to do with our gut health. By consuming bone broth and absorbing its dense nutrients, it works to bolster the good bacteria in our digestive system.
Called probiotics, these bacteria can help fend off conditions like IBS, Crohn’s, and leaky gut. The impact of a bone broth fast not only means that you’re boosting your probiotic levels, but you’re temporarily ridding your system of foods that are contributing to inflammatory conditions.