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It may seem rather silly to define soup, since it’s so elementary. But, how about gazpacho, bouillabaisse, or bisque? What’s the difference between a soup and a stew, or consommé and bouillon? Below is a reference glossary of classic and regional variations on the soup and stew theme. Click any item below to expand or collapse its definition.

Bisque

A thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place of seafood.

Billy Bi (Billi-bi)

A French soup made with mussels, onions, wine, cream, and seasonings. The classic recipe strains the mussels to leave a smooth soup, but the mussels are often left in as an added bonus today.

Bird’s Nest Soup

A traditional Chinese delicacy made from the edible saliva nests of swiftlets. The nests are difficult to harvest and are prized for their unique texture.

Borscht

A soup from Russia and Poland made with fresh beets, assorted vegetables, and sometimes meat or meat stock. Usually garnished with a dollop of sour cream and served hot or cold.

Bouillabaisse

A Provençal seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and aromatic herbs.

Bouillon

A clear, seasoned broth made by simmering vegetables, poultry, meat, or fish in water.

Bourride

A Mediterranean fish soup with garlic, onions, orange peel, and sometimes saffron, thickened with egg yolks and flavored with garlic mayonnaise (aioli).

Broth

A flavorful liquid resulting from simmering vegetables, meat, or fish in water; used interchangeably with “bouillon.”

Brunswick Stew

A hearty meat and onion stew originating in Brunswick County, Virginia. Traditional versions used squirrel; modern versions use chicken, pork, or rabbit along with okra, lima beans, tomatoes, and corn.

Burgoo

A thick stew featuring mixed meats (such as pork, beef, lamb, and poultry) and assorted vegetables (potatoes, cabbage, corn, lima beans, and okra), originating as a community stew in Kentucky.

Callaloo

A Caribbean soup made with callaloo leaves (taro root greens or amaranth), coconut milk, okra, yams, and chiles.

Chowder

A thick, chunky soup typically made with seafood or vegetables (like corn), often featuring dairy or a tomato base and cracked crackers or salt pork.

Cioppino

An Italian-American seafood stew originating in San Francisco, made with tomatoes, wine, and a variety of fish and shellfish.

Consommé

A crystal-clear, refined soup made from richly flavored meat or fish broth that has been clarified using egg whites.

Coulis

Originally referring to reduced cooking juices from roasted meats or shellfish purées, it modernly denotes any thick puréed vegetable or fruit sauce/soup.

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Court-Bouillon

A quickly prepared, aromatic broth made of water, mirepoix, bouquet garni, and acid (wine, vinegar, or citrus), primarily used as a poaching liquid for fish.

Fumet

A concentrated stock, especially made from fish bones or mushrooms, reduced down to enrich other sauces and braises.

Gazpacho

A Spanish cold soup made from puréed ripe tomatoes, peppers, cucumbers, garlic, breadcrumbs, olive oil, and vinegar; can also be prepared chunky.

Menudo

A traditional Mexican soup made with beef tripe, calf’s feet, hominy, and dried red chiles, often garnished with lime, oregano, and onions.

Minestrone

A thick Italian soup made with mixed seasonal vegetables, beans (such as cannellini), and short pasta or rice in a savory broth.

Mulligan Stew

An informal, improvised stew made using whatever meats, roots, and vegetables are available on hand.

Mulligatawny

An Anglo-Indian soup characterized by a spiced curry broth, meat or lentils, vegetables, and sometimes apples, rice, or a splash of coconut cream.

Irish Stew

A slow-cooked, hearty stew traditionally composed of lamb or mutton, potatoes, onions, and carrots in a rich, simple broth.

Pepper Pot

A heavily seasoned, peppery soup containing meat or tripe, vegetables, and savory broth (commonly associated with Philadelphia or Caribbean variations).

Posole (Pozole)

A traditional Mexican broth stew made with hominy, pork or chicken, garlic, and dried chiles, garnished tableside with cabbage, radishes, oregano, and lime.

Potage

A classic category of French soup, usually puréed to a velvety consistency and enriched with cream, butter, or egg yolks.

Scotch Broth

A traditional Scottish soup made with mutton or lamb stock, pearl barley, root vegetables (turnip, rutabaga, carrots), and split peas.

Soup

A primarily liquid dish prepared by cooking vegetables, meat, poultry, seafood, or grains in water, stock, or milk.

Stew

A dish of solid food ingredients simmered slowly in a minimal amount of liquid, producing a thick sauce formed by the reduced broth and natural juices.

Stock

A strained, unseasoned cooking base created by slowly simmering bones, aromatics, and vegetables in water to extract gelatin and deep flavor.

Vichyssoise

A chilled, velvety puréed soup made of leeks, onions, potatoes, cream, and chicken stock, traditionally finished with minced chives.

Won Ton Soup

A classic Chinese soup featuring delicate wheat dumplings filled with seasoned pork, shrimp, or vegetables, served in a seasoned, clear broth with scallions.

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