Soup is a primarily liquid food, generally served warm, but maybe cold, that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases, there may not be a clear distinction between the two.

Soup recipes can make easily at home, including hearty chowders, vegetarian varieties, classic chicken noodle, and more. Thick soups are classified depending upon the type of thickening agent used. Purées are vegetable soups thickened with starch. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains. Many popular soups also include pumpkin, carrots, and potatoes.

Other types of soup include fruit easy soups, dessert soups, pulse soups like split pea, cold soups and other styles. Canned soup can be prepared by simply heating in a pan, rather than cooking anything. It can be made on the stovetop or in the microwave. Such soups can be used as a base for homemade soups, with the consumer adding anything from a few vegetables to eggs, meat, cream or pasta. Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added.

In French cuisine, soup is often served before other dishes in a meal. It is also used as the main dish. A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. 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. Fruit soups are prepared using fruit as a primary ingredient and may be served warm or cold depending on the recipe.

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