Soup#Dessert

{{Infobox food

| name = Soup

| image = File:Asparagus_soup_(spargelsuppe).jpg

| caption = Asparagus soup

| main_ingredient = Liquid, meat or vegetables

| variations = Clear soup, thick soup

| calories =

| other =

}}

[[French onion soup|thumb]]

Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque, consommé, potage and many more.

The consistency of soups varies from thin to thick: some soups are light and delicate; others are so substantial that they verge on being stews. Although most soups are savoury, sweet soups are familiar in some parts of Europe.

Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of all continents and have been served at the grandest of banquets as well as in the poorest peasant homes. Some soups from Asia have become familiar in the west, but others remain almost entirely exclusive to their region of origin.

Name

The term soup, or words like it, can be found in many languages. Similar terms include the Italian {{lang|it|zuppa}}, the German {{lang|de|Suppe}}, the Danish {{lang|da|suppe}} the Russian {{lang|ru|суп}} (pronounced "soup"), the Spanish {{lang|es|sopa}} and the Polish {{lang|pl|zupa}}. Other terms embraced by "soup" include broth, bisque, consommé, potage and many more.

According to the lexicographer John Ayto, "the etymological idea underlying the word soup is that of 'soaking'". In his 2012 The Diner's Dictionary Ayto writes that the word dates back to an unrecorded post-classical Latin verb {{lang|la|suppare}} – "to soak", which was derived from the prehistoric Germanic root "sup–", which also produced the English "sup" and "supper". The term passed into Old French as {{lang|fr|soupe}}, meaning a piece of bread soaked in liquid" and, by extension, "broth poured on to bread".Ayto, p. 344 The ancient conjunction of bread and soup still exists not only in the croutons often served with soup, and the slice of baguette and Gruyère floating on traditional French onion soup, but also in bread-based soups including the German {{lang|de|Schwarzbrotsuppe}} (black bread soup), the Russian {{lang|ru|Okroshka}} and the Italian {{lang|it|pappa al pomodoro}} (tomato pulp).Clarkson, pp. 90–91 The {{lang|fr|Dictionnaire de l'Académie française}} records the term "{{lang|fr|soupe}}" in French use from the twelfth century but adds that it is probably earlier.[https://www.dictionnaire-academie.fr/article/A9S2286 "soupe"], {{lang|fr|Dictionnaire de l'Académie française}}. Retrieved 14 June 2025 The Oxford English Dictionary records the use of the word in English in the fourteenth century: "Soppen nim wyn & sucre & make me an stronge soupe",{{cite OED|soup}} but the first known cookery book in English, The Forme of Cury, {{circa|1390}}, refers to several "broths", but not to soups.Clarkson, pp. 26–27

The Oxford Companion to Food (OCF) comments that soups can stray, "over what is necessarily an imprecisely demarcated frontier", into the realm of stews. The Companion adds that this tendency is noticeable among fish soups such as bouillabaisse. The Hungarian goulash is regarded by many as a stew but by others, particularly in Hungary, as a soup ({{lang|hu|Gulyás}}).Bickel, p. 426; and Grigson, p. 308 The food writer Harold McGee contrasts soups with sauces in On Food and Cooking, commenting that they can be so similar that soups may only be distinguished as less intensely flavoured, permitting them to be "eaten as a food in themselves, not an accent."McGee, p. 581

History

=Prehistory=

The cooking of soup or something akin can be dated back to the Upper Palaeolithic period.{{Cite journal | last1 = Wu | first1 = X. | last2 = Zhang | first2 = C. | last3 = Goldberg | first3 = P. | last4 = Cohen | first4 = D. | last5 = Pan | first5 = Y. | last6 = Arpin | first6 = T. | last7 = Bar-Yosef | first7 = O. | doi = 10.1126/science.1218643 | title = Early Pottery at 20,000 Years Ago in Xianrendong Cave, China | journal = Science | volume = 336 | issue = 6089 | pages = 1696–1700 | year = 2012 | pmid = 22745428| bibcode = 2012Sci...336.1696W | s2cid = 37666548 }}{{Cite web |url=https://paleoanthro.org/media/journal/content/PA20150054.pdf |title=When Did Humans Learn to Boil? |last=Speth |first=John D. |date=5 September 2014 |website=Paleoanthropology Society |access-date=30 December 2022 |archive-date=7 October 2022 |archive-url=https://web.archive.org/web/20221007085335/https://paleoanthro.org/media/journal/content/PA20150054.pdf |url-status=live }} Small boiling pits are present on the Gravettian site Pavlov VI.{{Cite journal |last=Svoboda |first=Jiří A. |date=30 December 2007 |title=The Gravettian on the Middle Danube |url=https://journals.openedition.org/paleo/607 |journal=PALEO. Revue d'archéologie préhistorique |language=en |issue=19 |pages=203–220 |doi=10.4000/paleo.607 |issn=1145-3370 |access-date=30 December 2022 |archive-date=30 December 2022 |archive-url=https://web.archive.org/web/20221230165050/https://journals.openedition.org/paleo/607 |url-status=live |doi-access=free }} Some archaeologists conjecture that early humans employed hides and watertight baskets to boil liquids.{{Cite journal |last=Nelson |first=Kit |date=1 June 2010 |title=Environment, cooking strategies and containers |url=https://www.sciencedirect.com/science/article/pii/S0278416510000152 |journal=Journal of Anthropological Archaeology |language=en |volume=29 |issue=2 |pages=238–247 |doi=10.1016/j.jaa.2010.02.004 |issn=0278-4165|url-access=subscription }}

=Ancient times and later=

In 1988 the food writer M. F. K. Fisher commented, "It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it. It is almost as hard to find any recorded menu, ancient or modern, without one or both".Fisher, p. 34 In her 2010 work Soup: A Global History, Janet Clarkson writes that the ancient Romans had a great variety of soups. {{lang|la|De re coquinaria}} (On the Subject of Cooking), a collection of Roman recipes compiled in the fourth or fifth century from earlier manuscripts gives details of numerous ingredients, mostly vegetable.Clarkson, p. 26

File:Bartolomeo2 restored.jpeg

After the fall of the Roman Empire soups continued to feature in European and Arab cuisines. Clarkson writes that the earliest known German cookery book, {{lang|de|Ein Buch von guter Spise}} (A Book of Good Food) published in about 1345, includes recipes for many soups, including one made with beer and caraway seeds, another with leeks, almond milk and rice meal, others with carrots and almond milk or goose cooked in broth with garlic and saffron. The early fifteenth-century French book {{lang|fr|Du fait de Cuisine}} (From the Kitchen) has many recipes for potages and "sops" including several regional variants.Clarkson, p. 27

During the seventeenth century the soup itself, rather than the "sops" it contained, became seen as the most important element of the dish.Tannahill, p. 237 One of the most famous cookery books of its time was Robert May's The Accomplisht Cook (1660). Clarkson comments that about a fifth of May's recipes are for soups of one kind or another.Clarkson, p. 29

In the eighteenth century, meals at grand European tables were still served in the style that had persisted since the Middle Ages, with successive courses of three or four dishes placed on the table simultaneously and then replaced by three or more contrasting dishes.Clarkson, p. 30 Soup was typically part of the first course. Exceptionally, at particularly grand dinners, a first course might consist of four different soups, succeeded by four dishes of fish and then four of meat.{{refn|For a dinner given by the Prince Regent in 1817, Antonin Carême served a first course of {{lang|fr|Potage à la Monglas, Garbure aux choux, Potage d'orge perlée à la Crécy}} and {{lang|fr|Potage de poisons à la russe}} (respectively, a brown cream soup with foie gras and truffles, rustic vegetable broth with cabbage, a delicate purée of pearl barley and carrots, and Russian style fish soup).Tannahill, pp. 298–299|group=n}} In the early nineteenth century a new style of dining became fashionable in Europe and elsewhere: {{lang|fr|service à la russe}} – Russian-style service: dishes were served one at a time, usually beginning with soup.

=Asia=

In Asian countries soup became a familiar breakfast dish, but has not, according to Clarkson, done so in the west.Clarkson, pp. 107–108{{refn|Nevertheless, the creator of vichyssoise, Louis Diat recalled in his memoirs, published in 1961: "Casting about one day for a new cold soup, I remembered how {{lang|fr|maman}} used to cool our breakfast soup, on a warm morning, by adding cold milk to it. A cup of cream, an extra straining, and a sprinkle of chives, et voila, I had my new soup. I named my version of {{lang|fr|maman's}} soup after Vichy, the famous spa located not twenty miles from our Bourbonnais home, as a tribute to the fine cooking of the region".Diat, p. 59|group=n}} In China and Japan, soup came to have a different place in meals. As in the west, there was a distinction between thick and thin soups, but the latter would often be treated as a beverage, to be drunk from the bowl rather than eaten with a spoon. In Japan miso soup became the best known of the thick type, with many variations on the basic theme of dashi, a stock made from kombu (edible seaweed) and dried fermented tuna, with miso (fermented soy bean) paste. Clarkson writes, "Miso soup is the traditional breakfast soup in the ordinary home, and the traditional end to a formal banquet".Clarkson, p. 106 In China, soups wholly unknown in the west were developed, including bird's nest and shark's fin soups.Clarkson, pp. 106–107 Snake soup continues to be an iconic tradition in Cantonese culture, and that of Hong Kong.Landry Yuan, Félix et al. "Conservation and Cultural Intersections within Hong Kong’s Snake Soup Industry", Oryx 57.1 (2023), p. 40 In China, rat soup is considered equal to oxtail soup.Davidson, p. 654

Indian cuisine includes {{lang|in|rasam}} (sometimes called pepper-water), a thin, spicy soup, typically made with lentils, tomatoes, and seasonings including tamarind, pepper, and chillies.{{cite OED|rasam}} In Thai cuisine {{lang|th|gaeng chud}} are soups: the most popular are {{lang|th|tom yum kung}} made with prawns and {{lang|th|tom khaa gai}} made from galangal, chicken and coconut milk.Davidson, p. 791 {{lang|vi|Pho}} is a Vietnamese soup, usually made from beef stock and spices with noodles and thinly sliced beef or chicken added.{{cite OED|pho}} In Filipino cookery {{lang|fi|sinigang}} is a soup made with meat, shrimp, or fish and flavoured with a sour ingredient such as tamarind or guava;{{cite OED|sinigang}} also from the Philippines is {{lang|fi|caldereta}}, a goat soup.Davidson, p. 342 The soups of Indonesia include {{lang|id|soto ayam}} (chicken), {{lang|id|sop udang}} (shrimp with rice vermicelli) and {{lang|id|soto dengan keptiting}} (crab).Anderson, pp. 18–20 and 24 {{lang|dv|Garudiya}} is a soup served in the Maldives, with chunks of tuna in it.Davidson, p. 472

Two soups from Armenia are a cucumber and yoghurt soup called {{lang|am|jajik}}, and {{lang|am|bozbash}}, containing lamb and fruit;Davidson, p. 35 {{lang|az|dyushbara}} is a dumpling soup from Azerbaijan;Davidson, p. 44 Tibetan cooking includes tsamsuk, made from grains, butter, soya and cheese.Davidson, p. 808

=Europe and the Americas=

File:William-Adolphe Bouguereau (1825-1905) - Soup (1865).jpg , 1865)]]

In the OCF Alan Davidson writes that although soup is now typically served as the first of several courses in western menus, in many places around the world substantial soups have historically been an entire meal for poorer people, particularly in rural areas. Many Russian peasants subsisted on rye bread and soup made from pickled cabbage.Tannahill, p. 251 Charitable soup-kitchens preparing soup and supplying it to the needy, either free or at a very low charge,{{cite OED|soup-kitchen}} were known in the Middle East in the sixteenth century. From the late eighteenth century, soup-kitchens (in German {{lang|de|Suppenküche}}, in French, {{lang|fr|soupes populaires}}) were set up in Germany, England and France and elsewhere. In the 1840s the chef Alexis Soyer established a soup-kitchen in the East End of London to feed Huguenot silk weavers impoverished by cheap imports.Cowen, pp. 120–121 During the Irish famine, which began in 1845, he set up a kitchen in Dublin capable of feeding a thousand people an hour.Ray, Elizabeth. [https://doi.org/10.1093/ref:odnb/26076 "Soyer, Alexis Benoît (1810–1858)"], Oxford Dictionary of National Biography, Oxford University Press, 2011. {{ODNBsub}} In the United States soup-kitchens were set up in the 1870s. During the Great Depression, Al Capone established and sponsored a soup-kitchen in Chicago.Clarkson, p, 57

From the sixteenth century onwards, Paris was known for its street vendors selling soup,{{refn|In 1765, according to Prosper Montagné's Larousse Gastronomique, a Parisian entrepreneur opened a shop specialising in soups. This prompted the use of the modern word restaurant to refer to eating establishments.Montagné, p. 764|group=n}} and in mid-nineteenth-century Paris, Les Halles, the large food market, became known for its stalls selling onion soup with a substantial topping of grated cheese, put under a grill and served {{lang|fr|au gratin}}.[https://www.leparisien.fr/week-end/degustation-la-soupe-a-l-oignon-bonne-a-en-pleurer-21-01-2015-4466103.php " Dégustation : la soupe à l'oignon, bonne à en pleurer!"], Le Parisien, 21 January 2015. Retrieved 27 August 2023 According to one writer, the classic {{lang|fr|gratinée des Halles}} transcended class distinctions:

{{blockindent|The soup became both the breakfast of the {{lang|fr|forts des Halles}} – the workers responsible for transporting the goods – as well as a hangover remedy for the party people leaving the cabarets of Paris late at night to go to the only district really nocturnal in Paris.[https://worldinparis.com/french-onion-soup "French Onion Soup"], World in Paris, 2016. Retrieved 27 August 2023|}}

The many cuisines of Europe have a wide range of soups. Among the soups of Italy are {{lang|it|minestrone}}, {{lang|it|zuppa pavese}} and {{lang|it|straciatella}}, respectively a vegetable broth, consommé with poached eggs, and a meat broth with eggs and cheese.David (1987), pp. 53 and 58–61 From Belgium there are {{lang|fr|potage liégeois}} – a pea and bean soup – and soupe tchantches, a vegetable soup with fine vermicelli and milk.Davidson, p. 71 Bulgarian cuisine includes {{lang|bg|tarator}}, a cold yoghurt and cucumber soupDavidson, p. 783 Dutch soups include {{lang|nl|erwtensoep}} – a split pea soup – and {{lang|nl|bruinebonensoep}}, a brown bean soup eaten with rye bread and bacon.Davidson, p. 264 A soup from the Faeroe Islands is {{lang|fo|raskjøt}}, made with dried mutton.Davidson, p. 286 {{lang|de|Erbensuppe mit Schweinsohren}}, is a German split pea soup with pig's ear.Davidson, p. 265 {{lang|lv|Zivju supa}}, a Latvian fish soup incorporates whole pieces of cooked fish with potato;Davidson, p. 445 The Finnish kesäkeitto is a light summer soup of seasonal vegetables cooked in milk and water;Bonekamp, p. 27 the Swedish {{lang|sv|köttsoppa}} is a meat and vegetable soup;Bonekamp, p. 25 the Norwegian {{lang|no|blomkålspuré}} is cauliflower soup with egg yolks and cream. {{lang|lu|Gehdck}}, from Luxembourg, is made with pork offal, and finished with prunes soaked in local white wine.Davidson, p. 464

File:Caldo verde, Cajamarca 02.jpg|alt=a bowl of green coloured soup]]

Maltese soups include {{lang|mt|soppa tal-armla}} ("widow's soup"), made with green and white vegetables and garnished with a poached egg and cheese, and {{lang|mt|aljotta}} a light fish soup flavoured with garlic and marjoram.Davidson, p. 473 two soups from Poland are {{lang|pl|chlodnik}}, a crayfish and beetroot soup, served chilledDavidson, p. 175 and {{lang|pl|grochowka}}, yellow-pea soup with barley.Davidson, p. 615 Portuguese soups include {{lang|pt|canja}} (chicken) and {{lang|pt|caldo verde}} (potato and cabbage).Davidson, p. 702 Cullen skink (smoked haddock soup)Davidson, p. 233 and nettle soupDavidson, p. 531 are of Scottish origin. A Welsh soup, cawl, is typically made with lamb or beef together with vegetables including potatoes, swedes and carrots.{{cite OED|cawl}} Slovenian cuisine includes {{lang|sl|juha}}, a meat and vegetable soup.Davidson, p. 726 Russian soups include {{lang|ru|schi}} (cabbage soup), {{lang|ru|solyanka}} (vegetable soup with meat or fish), {{lang|ru|rassolnik}} (pickled cucumber soup), and {{lang|ru|ukha}} (fish soup).{{cite OED|schi}}; {{cite OED|solyanka}}; {{cite OED|rassolnik}}; {{cite OED|ukha}}

Soups from the Americas include a spiny lobster soup from Belize.Davidson, p. 151 Cajun crayfish bisque,Davidson, p. 122 and gumbo, a hearty soup (or stew) traditionally made from meat or shellfish with tomatoes, vegetables, herbs, and spices, thickened with okra.{{cite OED|gumbo}} In the Caribbean and Latin America sancocho is a thick soup typically consisting of meat, tubers, and other vegetables.{{cite OED|scancocho}} {{lang|br|Callalloo}} soups are found in the West Indies and Brazil;Davidson, p. 125 {{lang|co|ajiaco Santaferenio}} is a Colombian avocado soup),Davidson, p. 204 and Mexico has a black bean soup.Davidson, p. 371 Honduras and the US both have a tripe soup, the former called {{lang|es|mondongo}} and the latter pepper pot soup.Davidson, pp. 151 and 596 The clam chowder of New England has entered the international culinary repertoire.Saulnier, p. 51

=Other cuisines=

Arab {{lang|ar|shorba}} typically contains meat and oats;Davidson, p. 32 Egyptian food includes {{lang|ar|melokhia}} soup.Davidson, p. 257 An Iranian summer soup, {{lang|fa|mast-o khiar}}, is made with yoghurt, cucumber, and mint.Davidson, p. 403 The Moroccan {{lang|ar|harira}} contains chickpeas, meat and rice.Davidson, p. 515 Turkish {{lang|tr|kelle-paça}} is made from the meat from animal heads and feet.Davidson, p. 294 In Nigeria, according to Davidson, "soupy stews or stewlike soups" are popular. He gives as examples {{lang|yo|egusi}} soup, often made with offal, palm oil, carob, lemon basil, and egusi powder, and various okra soups. He adds that in Nigeria soup made from goat is "so important that it is usually served at the most important functions".Davidson, p. 842 Australasian soups include toheroa (clam) soup from New Zealand,Davidson, p. 533 and the Australian wallabi-tail soup.Davidson, p. 40

Modern times

In the western cuisine of the twentieth and twenty-first centuries there have been and are numerous soups. Auguste Escoffier divided them into two main types:

Clear soups, which include plain and garnished consommés
Thick soups, which comprise the purées, veloutés, and creams

He added, "A third class, which is independent of either of the above, in that it forms part of plain, household cookery, embraces vegetable soups and garbures or gratinéd soups. But in important dinners – by this I mean rich dinners – only the first two classes are recognised".Escoffier, p. 197

File:Homemade minestrone.jpg|alt=plate of brightly multi-coloured vegetable soup, with pasta]]

Louis Saulnier's {{lang|fr|Le Répertoire de la cuisine}}, first published in 1914, contains six pages of details of {{lang|fr|potages}} (clear soups), two pages on {{lang|fr|soupes}} (moistened with water, milk or thin white stock), eight pages on {{lang|fr|veloutés}} (soups thickened with egg yolks) and {{lang|fr|crèmes}} (thickened with double cream),Saulnier, pp. 33–50 as well as a further three pages on fifty-three {{lang|fr|"Potages étrangers"}} – foreign soups – including borscht from Russia, clam chowder from the United States, cock-a-leekie from Scotland, minestrone from Italy, mock turtle from England, and mulligatawny from British India.Saulnier, pp. 50–53

The French distinction between clear and thick soups is echoed in other languages: in German {{lang|de|Klare Suppen}} and {{lang|de|Gebundene Suppen}}; in Italian {{lang|it|Brodi}} and {{lang|it|Zuppe}}; and in Spanish {{lang|es|Sopas claras}} and {{lang|es|Sopas spessas}}.Bickel, p. 59 Many soups are fundamentally the same in the cuisines of various countries, with minor local variations. Oxtail soup, a familiar item in British and American cooking, is one of several oxtail soups from round the world, including one from Sichuan, others from Austria ({{lang|de|Ochsenschleppsuppe}}), Jamaica, and the French {{lang|fr|potage bergére}}, oxtail consommé thickened with tapioca, garnished with asparagus and diced mushrooms.Davidson, p. 562; Hess and Hess, p. 14; Scala Quinn, p. 61; and Saulnier, p. 33

Elizabeth David comments in French Provincial Cooking (1960), "No doubt because the tin and the package have become so universal, people are astonished by the true flavours of a well-balanced home-made soup and demand more helpings if only to make sure that their noses and palates are not deceiving them".David (2008), p. 136 In their Mastering the Art of French Cooking (1961), Simone Beck, Louisette Bertholle and Julia Child write:

{{blockindent|a good home-made soup in these days of the tin opener is almost a unique and always a satisfying experience. Most soups are uncomplicated to make, and the major portion of them can be prepared several hours before serving.Beck et al, p. 35}}

Cold soups

File:Dicey gazpacho.jpg|alt=bowl of brightly coloured vegetable soup]]

Cold soups are a particular variation on the traditional soup. Two well-known chilled soups are the Franco-American vichyssoise and the Spanish gazpacho. The Oxford English Dictionary defines the former as "A soup made with potatoes, leeks, and cream, usually served chilled", and the latter as "A cold Spanish vegetable soup consisting of onions, cucumbers, pimentos, etc., chopped very small with bread and put into a bowl of oil, vinegar, and water".{{cite OED|vichyssoise}};{{cite OED|gazpacho}}

Sweet soups

Fruit soups are well known in Germany and Nordic countries. Although they may sometimes be served at the beginning of a meal they are sweet dishes. Davidson instances {{lang|da|rødgrød}}, also known as {{lang|de|rote Grütze}}, a red berry soup popular in Denmark, other parts of Scandinavia and Germany, sitruunakeitto, a creamy lemon soup from Finland, and the Middle Eastern khoshab, made with dried fruits. Other fruits used to make sweet soups include apples, blueberries, cherries, gooseberries, rhubarb and rose-hips.Davidson, p. 323

Sour soups

Davidson mentions a category, "sour soups", important in northern, eastern and central Europe. Some have a fermented beer base or use Sauerkraut, others are soured with vinegar, pickled beetroot, lemon or yoghurt. Examples include {{lang|fi|sinisang}} (above), {{lang|tr|chorba}}, a meat and vegetable soup found in many coutries of eastern Europe, north Africa and Asia,Davidson, p. 736 and {{lang|id|sop ikan pedas}}, a fish soup from Indonesia.Anderson, p. 23

Portable, tinned and dried soups

File:Joseph Campbell Company (3093577454).jpg

Food preservation has, in Clarkson's phrase, "always been a preoccupation of the human animal",Clarkson, p. 67 allowing food to be kept for long periods. In her Domestic Cookery (1806), Maria Rundell gave a recipe for "Portable Soup – a very useful thing"Rundell, pp. 101–102 – highly concentrated meat stock that set to a solid consistency: for a bowl of soup it was only necessary to dissolve some in hot water.Tannahill, p. 229 By the beginning of the nineteenth century the Royal Navy had been victualling its ships with portable soup for some years.Clarkson, p. 70 Recipes were published under many names; Clarkson lists "veal glew", "cake soup", "cake gravey", "broth cakes", "solid soop", "portmanteau pottage", "pocket soup", "carry soup and "soop always in readiness".Clarkson, p. 68

In 1810 an English inventor called Peter Durand was granted a patent for the first tin can for soup. The first commercial canning factory opened in England in 1813; it had a capacity of only six cans an hour; each can was cut by hand, filled and the lid soldered on individually.Clarkson, p. 81 With advances in technology the canning of food had expanded by the end of the century and companies such as Heinz were promoting their soups as gourmet products indistinguishable from home-made versions.Clarkson, p. 83 In 1897 Heinz's rival Campbell's introduced condensed canned soups, to be diluted with water to produce double the volume.{{refn|To sell condensed soup at low prices, Campbell's management drove down costs by automating production as much as possible and applying anti-union policies against the workforce.Stanger, Howard R. "Condensed Capitalism: Campbell Soup and the Pursuit of Cheap Production in the Twentieth Century". Business History Review 85.2 (2011), p. 419|group=n}} The first five soups in Campbell's range were tomato, chicken, oxtail, consommé, and vegetable.Genovese, p. 174 According to the food historian Reay Tannahill, tomato soup did not become popular in the US or Britain until then.Tannahill, p. 207

Drying is one of the oldest methods of preserving food, and in the nineteenth century Soyer praised commercially dried vegetables as a good ingredient of soldiers' soup during the Crimean War.Clarkson, p. 76 Dried soups remained in military use into the 1950s, but it was not until the mid-twentieth century that manufacturers began extensively marketing them for domestic use. The Good Nutrition Guide (2008) commented, "Although many types of processed soup have been criticised for their salt levels, packet soups are by far the worst".Edwardes, p. 234 Subsequently, some manufacturers have experimented with reduced-salt packet soups. A trial in France in 2012 found that reducing salt in chicken noodle soup by more than thirty per cent did not affect consumers' liking for the product.Willems, Astrid A. et al. "Effects of Salt Labelling and Repeated In-Home Consumption on Long-Term Liking of Reduced-Salt Soups", Public Health Nutrition 17.5 (2014), p. 1130

Gallery

Image:Tom Yum Soup.JPG|Tom yum

File:Saigon_style_chicken_phở.jpg|Chicken phở

File:Seafood chowder.jpg|Seafood chowder

File:Borscht with bread.jpg|Borscht

File:Okroshka, Russian okroshka, Rostov-on-Don, Russia.jpg|Okroshka

File:Vegetable beef barley soup.jpg|Vegetable beef barley soup

File:Chicken Noodle Soup.jpg|Chicken pasta soup

File:Tomato soup and grilled cheese.JPG|Chunky tomato soup

File:Pea-soup-with-tortilla.jpg|A thick pea soup garnished with a tortilla accent

File:Crème d'asperge à la truffe.jpg|Cream of asparagus soup

File:Reindeer cheese soup.jpg|Cheese soup

File:Algerian_Food_(12).jpg| Algerian soup

Notes, references and sources

=Notes=

=References=

=Sources=

{{cite book | last= Anderson| first= Susan| title=Indonesian Flavors | year=1995 | location=Berkeley | publisher=Frog |url=https://archive.org/details/indonesianflavor0000ande/page/n3/mode/2up |url-access = registration| isbn=1-883319-28-5 }}
{{cite book | last= Ayto| first= John | title= The Diner's Dictionary: Word Origins of Food & Drink|edition=second| year= 2012| location= Oxford| publisher= Oxford University Press|url=https://archive.org/details/dinersdictionary0000ayto/page/344/mode/2up|url-access=registration| isbn= 978-0-19-174443-3}}
{{cite book | last = Beck | first = Simone |authorlink=Simone Beck| author2 = Louisette Bertholle | author3 = Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | orig-date = 1961 | location = London | publisher = Particular | isbn = 978-0-241-95339-6 }}
{{Cite book|last = Bickel|first = Walter|title = Hering's Dictionary of Classical and Modern Cookery|date = 1989|location = London|edition = eleventh|publisher = Virtue|isbn = 978-3-8057-0307-9 }}
{{cite book | last= Bonekamp| first= Gunnevi| title= Scandinavian Cooking| year=1973 | location=New York | publisher=Drake |url=https://archive.org/details/scandinaviancook00bone/page/26/mode/2up |url-access = registration| oclc= 1036846656}}
{{cite book | last= Clarkson| first= Janet| title= Soup: A Global History| year= 2010| location= London| publisher= Reaktion|url=https://archive.org/details/soupglobalhistor0000clar/page/n5/mode/2up|url-access=registration| isbn= 978-1-86-189890-6}}
{{cite book | last = Cowen| first = Ruth| title =Relish: The Extraordinary Life of Alexis Soyer, Victorian Celebrity Chef | location =London | publisher = Weidenfeld and Nicolson | date =2006 | url=https://archive.org/details/relishextraordin0000cowe| isbn =978-0-297-64562-7 }}
{{cite book | last=David|first=Elizabeth|authorlink=Elizabeth David|title=Italian Food | year=1987 |orig-year=1954 | location=London | publisher=Penguin | isbn=978-0-14-046841-0 }}
{{cite book | last = David | first = Elizabeth | title = French Provincial Cooking | date = 2008 | orig-date = 1960 | location = London | publisher = Folio Society | oclc = 809349711}}
{{Cite Book | last=Davidson | first=Alan |authorlink=Alan Davidson (food writer)| title= The Oxford Companion to Food| year=1999 | location=Oxford | publisher=Oxford University Press | isbn=978-0-19-211579-9 }}
{{cite book | last = Diat | first = Louis |authorlink=Louis Diat| title = Gourmet's Basic French Cookbook: Techniques of French Cuisine | publisher = Gourmet Books | date = 1979 | orig-date = 1961 | location = New York | url=https://archive.org/details/gourmets0000loui/page/n5/mode/2up| oclc=1246316969 }}
{{cite book | last= Edwardes| first= Sarah| title= The Good Nutrition Guide| year= 2008| location= London| publisher= Ethical Marketing Group| url=https://archive.org/details/goodnutritiongui0000edwa|url-access=registration|isbn= 978-0-95-529072-5 }}
{{cite book | last=Escoffier | first=Auguste|authorlink=Auguste Escoffier | title=A Guide to Modern Cookery | year=1907 | location=London | publisher=Heinemann |url= https://archive.org/details/cu31924000610117/page/196/mode/2up| oclc = 1097154246}}
{{cite book | last= Fisher| first= M. F. K.|authorlink=M. F. K. Fisher| title= Dubious Honors| year= 1988| location= San Francisco| publisher= North Point Press|url=https://archive.org/details/dubioushonors00fish|url-access=registration|oclc= 17926657}}
{{cite book | last= Genovese | first= Peter | title= New Jersey Curiosities | year= 2007| location= Guilford | publisher= Globe Pequot Press |url= https://archive.org/details/newjerseycuriosi0000geno/page/172/mode/2up|url-access = registration| isbn=978-0-76-274112-0 }}
{{cite book | last= Grigson| first= Sophie|authorlink=Sophie Grigson| title= The Soup Book| year= 2009| location= London| publisher= Dorling Kindersley|url=https://archive.org/details/soupbook0000unse/page/348/mode/2up|url-access=registration| isbn=

978-1-40-534785-3}}

{{cite book | last=Hess | first=Olga|author2=Adolf Franz Hess | title=Wiener Küche | year=1977 |lang=German| location=Vienna | publisher= Deuticke |url=https://archive.org/details/wienerkuchesamml0000hess/page/14/mode/2up |url-access = registration| isbn=3-70-054406-5 }}
{{cite book | last=McGee | first= Harold | author-link=Harold McGee | title=On Food and Cooking | year=2004 | edition=2nd | location=New York | publisher= Scribner | isbn=1-4165-5637-0}}
{{cite book | last= Montagné| first= Prosper|authorlink=Prosper Montagné| title= The New Larousse Gastronomique | year= 1977| location= London| publisher= Hamlyn| isbn= 978-0-60-036545-7}}
{{cite book | last= Rundell | first= Maria|authorlink=Maria Rundell | title= A New System of Domestic Cookery| year= 1806| location= London| publisher= John Murray |url= https://archive.org/details/b21526321/page/100/mode/2up|oclc= 970770908}}
{{cite book | last = Saulnier | first = Louis |authorlink=Louis Saulnier (writer)| title = Le répertoire de la cuisine | edition = fourteenth | date = 1978 | orig-date = 1914 | location = London | publisher = Jaeggi | oclc = 1086737491}}
{{cite book | last= Scala Quinn | first= Lucinda | title= Lucinda's Authentic Jamaican Kitchen| year=2006 | location= Hoboken | publisher= Wiley |url= https://archive.org/details/lucindasauthenti0000scal/page/n9/mode/2up? |url-access = registration| isbn= 978-0-47-174935-6}}
{{cite book | last =Tannahill | first =Reay |authorlink=Reay Tannahill| title =Food in History | date =2002 | location =London | publisher = Hodder| isbn =0-7472-6796-0 }}