5 Types of Thick Soup in Culinary Knowledge

Soup Knowledge: Thick Soup

What is Thick Soup?

• Thick soups are classified depending upon the type of thickening agent used and the main ingredient
• Types of thickening agents are roux, beurre manie, liaison, slurry, or starchy vegetables.
• The main ingredients such as crustacean (bisque), vegetables (cream soup), starchy vegetables ( puree soup, meat, and poultry (veloute soup), potato, and seafood (chowder).

Thick Soup

Read: Types of Breakfast

5 Types of Thick Soup

1. Cream Soup
2. Puree Soup
3. Bisque 
4. Chowder Soup
5. Veloute Soup

1. Cream Soup

• Thickened with a roux, beurre manie, liaison, or other thickeners plus, cream, light cream, half, and a half or milk as a key ingredient.
• The main item is often a vegetable
• The main ingredient is often puréed
• Don’t confuse with puréed soups
• Very smooth
• Very creamy
• Named after the main ingredient in the soup.
• Cream of ________.
• E.g. Cream of broccoli soup, Cream of mushroom soup, Cream of asparagus soup, etc.

Cream of Baked Potato Soup

Read: Types of Bread

The Famous of Cream Soup

1. Cream of Broccoli Soup
2. Cream of Roasted Red Bell Pepper Soup
3. Cream of Mushroom Soup
4. Cream of Asparagus Soup
5. Cream of Baked Potato Soup
6. Cream of Corn Soup
7. Cream of Dubarry (Cauliflower Soup)
8. Cream of Carrot Soup
9. Cream of Roasted Tomato Soup 

Cream of Tomato Soup

Read: Compound Butter

2. Puree Soup

• Similar to cream soups
• Puree Soup is thickened by pureeing one or more of the vegetables such as carrots, potato, sweet potato, parsnip, or other starchy vegetables. 
• Potage is the French term for a thick creamy puree soup, creamy soup 
• Generally starchy vegetables as main ingredients
• The main ingredient is puréed
• I.e. Legumes, potatoes, sweet potatoes, pumpkin, parsnip, carrot, etc.
• No thickeners
• Generally not strained
• More rustic appearance than cream soup
• cream or milk as an additional ingredient

Puree of Pumpkin Soup

Read: Cooking Method, Deep-Frying Method

The Famous Puree Soup

1. Puree of Pumpkin Soup
2. Puree of Roasted Sweet Potato Soup
3. Puree of Potato Soup.
4. Puree of Cauliflower Soup
5. Puree of Carrot Soup
6. Puree of Butternut Squash
7. Puree of Parsnip Soup
8. Puree of Green Peas Soup

Puree of Green Peas Soup

Read: Mayonnaise Derivatives

3. Bisque

• Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
• Traditionally based on crustaceans
• Similar characteristics of cream soups
• Thickening agents are rice (classically), rice flour, or roux
• Often finished with Sherry Wine and garnished with diced meat of the main ingredient

Lobster Bisque

Read: Fresh Pasta

The Famous Bisque

1. Lobster Bisque
2. Shrimp Bisque
3. Crab Bisque
4. Crayfish Bisque

Crayfish Bisque

Read: Types of Mother Sauces

4. Chowder

• Soup made with fish, shellfish, and or vegetables.
• Generally, contain onions and potatoes  
• Usually contain milk or cream
• Proteins and/or vegetable-based
• Creamy or clear
• Pork product often added for flavor
• Heavy on the garnish
• Hearty soups
• Variations of chowder can be seafood or vegetable
• The famous chowder soup is New England Clam Chowder serve with Saltine Cracker or Oysters cracker

New England Clam Chowder

Read: Classification Salad

5. Velouté Soup

• The base of a velouté soup consists of velouté sauce, being of vegetable, poultry, game, or fish, plus a puree of the main ingredient. 
• Finish with the liaison (mixture egg yolk and cream)

The Fomous Veloute Soup

• Veloute Agnes Sorel (Chicken Veloute with Mushrooms): Chicken veloute + Julienne mushroom + Julienne Chicken + Julienne beef ox tongue + Liaison.
• Veloute Bagration Maigre (Fish Veloute with Mushrooms): Fish Veloute + Julienne of sole, Quenelles of white fish  + Crayfish  + Liaison

Veloute Agnes Sorel
(Chicken Mushroom Veloute Cream Soup)

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