| A | B |
|---|
| bisque | Traditionally based on crustaceans and shares characteristics with both purees and cream soups |
| Clear vegetable soup | Based on a clear broth or stock with the vegetables cut into an appropriate and uniform size |
| gumbo | Made with a dark roux, okra, and/or gumbo file |
| consomme | Strong crystal clear broth or stock that has been clarified |
| puree | Somewhat thick and course soup based on dried peas, lentils, beans, or other starchy vegetables |
| cream soup | Bechamel or veloute based soup, finished with cream or a liaison |
| garbure | Thick vegetable soup, usually containing beans, cabbage, and or potatoes |
| broth | Rich, flavorful soup based on meats prepared with water or stock |
| gazpacho | Chilled soup based on raw vegetables |
| minestrone | Vegetable soup, usually containing pasta or beans |
| chowder | Thick soup made from a variety of ingredients but usually containing potatoes |
| vichyssoise | Cold potato leek soup |
| miso soup | Prepared with a dashi stock |
