Different flavoured stocks can be used as a base to make a large variety of soups. Almost any of the vast range of fresh vegetables and dried pulses (peas and beans) can be added to soups. Grains, pasta and many herbs and spices can also be used.

Classification of Soup:

Basically, soups can be divided into two basic categories

1. Clear or unthickened soups
2. Thick Soups.

Most of these soups, no matter what their final ingredients may be, are based on Stock. Thus, the quality of the soup depends on stock-making skills.

Clear Soups

Clear soups are all based on a clear, unthickened broth or stock. They may be served Plain or garnished with a variety of vegetables and meats.

1. Broth and bouillon are two terms used in many ways. In general, they both refer to Simple, clear soups without solid ingredients. We have already defined broth as a flavorful liquid obtained from the simmering of meats and/or vegetables. E.g. Scotch Broth
2. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.
3. Consommé is a rich, flavorful stock or broth that has been clarified to make it perfectly Clear and transparent. A well-made consommé is one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavours, strength, and body make it a perfect starter for an elegant dinner.

 Broths:
The broth is a savoury liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone but is most commonly used to prepare other dishes such as soups, gravies, and sauces.

Consommé:
Consommé is a type of clear soup made from richly flavoured stock or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment.

Thick Soups

Unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as a roux or by puréeing one or more of their ingredients to provide a heavier consistency.

1. Cream soups are soups that are thickened with roux, beurremanié, liaison, or other added thickening agents, plus milk and/or cream. They are similar to velouté and béchamel sauces—in fact, they may be made by diluting and flavouring either of these two leading sauces. Cream soups are usually named after their major ingredient, such as cream of Chicken or cream of asparagus.
2. Purées are soups that are naturally thickened by puréeing one or more of their ingredients. They are not as smooth and creamy as cream soups. Purées are normally based on starchy ingredients. They may be made from dried legumes (such as split pea soup) or from fresh vegetables with a starchy ingredient Such as potatoes or rice added. Purées may or may not contain milk or Cream. E.g. puree de lentils
3. Bisques are thickened soups made from shellfish. They are usually prepared like Cream soups and are almost always finished with cream. The term bisque is sometimes used on menus for a variety of vegetable soups. In these cases, it is really a marketing term rather than a technical term, so it is impossible to give a definition that covers all uses.
4. Volute is a thick soup, which is thickened with a blond roux, prepared in the same way as a veloute sauce and Liaison is added.

Cream Soup:
Mushrooms and/or mushroom Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then broth is added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods.

Purées Soup:
Pureed soups or Potages purées are soups that are thickened by pureeing their main ingredients. The main ingredients for most pureed soups are pulses, vegetables or potatoes. Those ingredients define the type, taste and thickness of the soup.

Cold Soup:
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.

Velouté Soup:
The term Velouté is from the French adjectival form of velour, meaning velvet. In preparing a veloutésoupe, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux.

Some International Soup

1. Minestrone Soup (Italy): Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
2. French Onion Soup: soup (French: soup à l’oignon]) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top or a large piece of bread.

Convenience Soups

Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavours of instant soups exist. Commercial instant soups are usually dried or dehydrated or canned.

Commonly used garnishes for soups:

• Croutons dice or other shapes made from bread, toast, or pastry.
• Cereals, rice, or barley.
• Cheese balls or grated parmesan are served with croutons on one side.
• Cream unsweetened whipped cream or sour cream.
• Meats are usually small dice or juliennes.
• Pasta noodles, spaghetti, and other pasta products such as star letters, cornets, etc.
• Vegetables cut in various sizes, shapes- juliennes, round slices, dices of spring vegetables