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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. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and thick soups.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.Cold soups are a particular variation on the traditional soup, wherein the temperature when served 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. An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain. Another example is mool naeng myun which is a Korean cold beef broth.
A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. Many traditional East Asian soups are typically broths, "clear soups", or starch thickened soups.
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