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1. Other types of soup include fruit easy soups, dessert soups, pulse soups like split pea, cold soups and other styles.
2. Fruit soups are prepared using fruit as a primary ingredient and may be served warm or cold depending on the recipe.
3. Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature.
4. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains.
5. Soup is a primarily liquid food, generally served warm, but maybe cold, that is made by combining ingredients of meat or vegetables with stock, or water.
6. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
7. In summer, sweet cold soups can form part of a dessert tray.
8. Such soups can be used as a base for homemade soups, with the consumer adding anything from a few vegetables to eggs, meat, cream or pasta.
9. A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups.
10. Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added.
11. Thick soups are classified depending upon the type of thickening agent used.
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