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• Soups are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma. A well-prepared soup always makes a memorable impression. Soups offer a full array of flavoring ingredients and garnishing opportunities. Soups also allow the use of trimmings and leftover creatively. 
• Clear Soups are soups based on a clear, unthickened broth or stock.They may be served plain or garnished with a variety of vegetables and meats. They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. Broths can be used as a liquid in preparing soups. A good quality broth should be clear, aromatic and rich-tasting with a very evident flavor of the major ingredient. 
• Broth and bouillon simple clear soup without solid ingredients 
• Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry. 
• Consommé – rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent 
• Thick Soups are soups that are thickened to provide a heavier consistency. Thick soup is a cream soup based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk thickened with roux. But some thick soups are velouté sauce-based, stock thickened with roux. A velouté sauce base is usually finished with a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back in the soup. Cream soups may be served hot or cold. 
• Cream soups – are soups thickened with roux, beurre manie, liaison or other thickening agents, plus milk, or cream 
• Purees – vegetable soup thickened with starch 
• Bisques – are thickened soups made from shellfish 
• Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes 
• Veloutés – soup thickened with egg, butter and cream. 
• Dessert soup 

  • Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold. 

  • Osheriku – a Japanese asuki bean soup. 

  • Tonge sui – a Chinese soup. 
• Fruit soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne 
• Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below temperature 
• Asian soup is a traditional soup which is typical broth, clear soup, orstarch thickened soup 
• Other thickening agents for soup 

  1. rice
  2. flour 
  3. grain 
  4. cornstarch 
• Ingredients of Soups  -meat (chicken, beef, pork, lamb, fish), salt, pepper, onion, vegetables (carrots, string beans, turnips, garlic, water, tomatoes, mushrooms, celery, leak), eggs, cornstarch, butter, seasoning (MSG, convenience products), cream, granishes (slices of lemon, egg, shredded vegetables, pimiento strips) 
• Starting with cold water. Most protein, vitamins and minerals dissolve in cold water. Part of the flavor comes from these components. Using hot water would lessen the flavor and nutritive content of stock 
• Cutting vegetables to appropriate size for the type of stock. The size of cut helps the maximum flavor to be extracted 
• Select your protein based: Beef, Chicken, Pork and Fish. All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white stock 
• Simmering. Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients 
• Skimming. Keep the stock clear. The scum on top of stocks contains impurities.