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This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purées. While soups are usually heated, some soups are served only cold and other soups can optionally be served cold. Soups Unsorted See also References Further reading Patronite, Rob; Raisfeld, Robin (13 December 2009). "The Hot List: Fifty of the city's tastiest soups". New York. Retrieved 23 July 2014. Rumble, Victoria R (2009) Soup Through the Ages: A Culinary History With Period Recipes McFarland. ISBN 9780786439614. External links Media related to Soups at Wikimedia Commons. Discover the Tom Raimbault popular books. Find the top 100 most popular Tom Raimbault books.