Soup is a kind of food that is prepared by joining element like meat and vegetables with stock, juice, water or another liquid. Hot soups are increasingly designated by simmering solid elements in liquids until the flavor is gathered, forming a broth. Cold soups are also predominant, but not as general because hot soups are much more superior.

Traditionally, soups are privileged into two wide groups: clear soups and thick soups. The well known French grading of clear soups are bouillon and consommé. Thick soups are graded relying upon the type of thickening agent applied: freshes are vegetable soups thickened with starches; bisques are prepared from puréed mussels or vegetables condensed with cream; cream soups may be condensed with béchame l sauce; and veloutés are condensed with eggs, butter and cream. Other ingredients generally used to thicken soups and broths involve rice, flour and grains.

Types of soup:
Fruit soups: Fruit soups are service rabid or cold relying on the recipe. Many receipes are for cold soups service when fruit is in season between hot weather. Some, like Norwegian fruktsuppe, may be service rabid and depend on dried fruit, like raisins and prunes and so could be prepared in any season. Fruit soups may exclude milk or cream, sweet or savoury dumplings, spices, or ingestion drinks, like brandy or champagne. Cherry soup is made with table wine and/or port.
Cold soups: Cold soups are a individual difference on the established soup, wherein the temperature when serviced is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray.