Clear soups are divided into broth soups and consommés. Broth soups contain vegetables, starches and meats in a flavorful broth, while consommés are perfectly transparent soups made by clarifying stock. Thick soups are divided into puree soups, cream soups, bisque soups, and chowders depending on whether they are thickened with a puree, starch-based thickeners, or a combination of both. Specialty soups include cold soups like gazpacho, vichyssoise, and borscht.