soup
Word family
- soupyadjectiveB2
- soup kitchennounB1
- soup spoonnounB1
Synonym discussion
Sense: noun/1
While all four words refer to cooked liquid dishes, they differ in thickness, ingredients, and cultural associations. Broth is the thinnest — a clear, strained liquid from simmering meat or vegetables, often used as a base for other dishes. Stew is much thicker, with chunky pieces of meat and vegetables cooked slowly in a small amount of liquid; it is eaten as a main course rather than a starter. Chowder is a thick, creamy soup from North America, typically containing seafood (clam chowder) or corn, with milk or cream as a base. Bisque is a smooth, rich, creamy soup originally made from shellfish (lobster, crab), now also used for vegetable purées. For everyday meals, broth is lighter than soup, stew is heartier, chowder is creamier, and bisque is the most refined and expensive.
Common collocations
Etymology
The word soup entered English from French 'soupe' in the 1600s, originally meaning bread soaked in broth. The French term came from Late Latin 'suppa' (bread soaked in broth), which in turn came from a Proto-Germanic root '*supô' meaning broth or liquid food. The original idea was not the liquid itself but the bread that soaked it up. Over time, the meaning shifted to refer to the liquid part, and the bread-on-top association faded.