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A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.

A vegetable and barley soup tradionally served in Italy. Orzetto will often consist of barley, onions, garlic, herbs, and a variety of vegetables simmered into a hearty food dish....

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.

A lidded earthware pot, used for making soup that is higher than it is wide. The clay material that the pot is made from affects the flavor of the soup.

A French phrase meaning ''of the day'' and is commonly used on menus. For example, soup of the day would be ''soup du jour''.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

Very thin egg noodles, which are available in various widths. Wonton noodles are generally used in soups.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

Refers to pasta that is shaped like tiny letters. They are most often used in soups and are very popular with children.

Tiny rings of pasta. Anellini is a smaller version of anelli pasta. It is used in various soups and is also suitable for salads.