Broth vs. Soup: What's the Difference?
Table of Contents
Main Difference
The main difference between Broth and Soup is that the Broth is a liquid food preparation and Soup is a primarily liquid food.
Broth
Broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Commercially prepared liquid broths are available, typically for chicken broth, beef broth, fish broth, and vegetable broth. In North America, dehydrated meat stock in the form of tablets is called a bouillon cube. Industrially produced bouillon cubes were commercialized under the brand name Maggi in 1908, and by Oxo in 1910. Using commercially prepared broths saves home and professional cooks time in the kitchen.
By 2013, broth labeled as “bone broth” became popularized as a health food trend or fad in certain parts of the United States.
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Broth (noun)
Water in which food (meat or vegetable etc) has been boiled.
“bouillon|liquor|pot liquor|stock”
Broth (noun)
A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
Soup (noun)
Any of various dishes commonly made by combining liquids, such as water or stock with other ingredients, such as meat and vegetables, that contribute flavor and texture.
“Pho is a traditional Vietnamese soup.”
Soup (noun)
A serving of such a dish, typically in a bowl.
Soup (noun)
Any mixture or substance suggestive of soup consistency.
Soup (noun)
The liquid part of such a dish; the broth.
Soup (noun)
Thick fog or cloud (also pea soup).
Soup (noun)
Nitroglycerin or gelignite, especially when used for safe-cracking.
Soup (noun)
Dope (illicit drug, used for making horses run faster or to change their personality).
Soup (noun)
Processing chemicals into which film is dipped, such as developer.
Soup (noun)
Liquid or gelatinous substrate, especially the mixture of organic compounds that is believe to have played a role in the origin of life on Earth.
“primordial soup”
Soup (noun)
An unfortunate situation; trouble, problems (a fix, a mess); chaos.
Soup (noun)
alternative form of sup
Soup (verb)
To feed: to provide with soup or a meal.
Soup (verb)
To develop (film) in a (chemical) developing solution.
Soup (verb)
alternative form of sup
Soup (verb)
To sup or swallow.
Soup (verb)
To breathe out; to draw out.
Soup (verb)
To sweep.
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