Soups are classified based on their stock, consistency, flavor, and appearance. There are three main types of soups: clear soups made from broth or stock without additions; thick soups that are thicker in consistency due to starch or cream thickeners; and other soups like dessert soups made from fruits, cold soups served at cool temperatures, or Asian soups featuring traditional broths and ingredients.

1. SOUPS

2. SOUPS
 Soups are based on stocks added with other ingredients for variety
of flavor, consistency, appearance and aroma.
Classifications of Soups:
• Clear/thin Soups
• Thick Soups
• Other types of Soups

3. 1. Clear Soup
 They are soups based on a clear, unthicken
broth or stock.
Example of Clear Soup:
o Broth/Bouillon is a flavorful liquid obtained from the simmering of
meats and vegetables broth or bouillon = are both simple clear soups
without solid ingredients.

4. o Clear Vegetable Soup the vegetable clear soup is a type of clear
soup that uses vegetable broth with vegetables as a garnish.
o Consommé is a rich and flavorful broth that has been clarified with
the raft to make it very clear.
2. Thick Soup
 Are soups that are thickened to provide a heavier
consistency.

5. Example of Thick Soup:
o Purees – vegetable soup thickened with starch.
o Bisques – are thickened soups made from shellfish.
o Chowders – are hearty soups made from fish, shellfish
or vegetables usually contain milk and potatoes.
o Veloutes – soup thickened with egg, butter and cream.

6. OTHER SOUPS:
3. 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

7. 5.. Fruit Soup can be served hot or cold depending
on the recipe where dried fruits are used like raisins
and prunes.
6. Cold Soup is variations on the traditional soup
wherein the temperature when served is kept at or
below temperature
7. Asian Soup is a traditional soup which is typical
broth, clear soup, or starch thickened soup.