Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of soup is as below...

Broth :: Broth (n.) Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup..

Stocked :: Stock (n.) A liquid or jelly containing the juices and soluble parts of meat, and certain vegetables, etc., extracted by cooking; -- used in making soup, gravy, etc..

Dumpling :: Dumpling (n.) A roundish mass of dough boiled in soup, or as a sort of pudding; often, a cover of paste inclosing an apple or other fruit, and boiled or baked; as, an apple dumpling..

Soup :: Soup (v. t.) To sup or swallow.

Ladle :: Ladle (v. t.) To take up and convey in a ladle; to dip with, or as with, a ladle; as, to ladle out soup; to ladle oatmeal into a kettle..

Gumbo :: Gumbo (n.) A soup thickened with the mucilaginous pods of the okra; okra soup.

Tapioca :: Tapioca (n.) A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava..

Thyme :: Thyme (n.) Any plant of the labiate genus Thymus. The garden thyme (Thymus vulgaris) is a warm, pungent aromatic, much used to give a relish to seasoning and soups..

Soup :: Soup (n.) A liquid food of many kinds, usually made by boiling meat and vegetables, or either of them, in water, -- commonly seasoned or flavored; strong broth..

Bisque :: Bisque (n.) A white soup made of crayfish.

Rich :: Rich (superl.) Abounding in agreeable or nutritive qualities; -- especially applied to articles of food or drink which are high-seasoned or abound in oleaginous ingredients, or are sweet, luscious, and high-flavored; as, a rich dish; rich cream or soup; rich pastry; rich wine or fruit..

Consomme :: Consomme (n.) A clear soup or bouillion boiled down so as to be very rich.

Souple :: Souple (n.) That part of a flail which strikes the grain.

Osmazome :: Osmazome (n.) A substance formerly supposed to give to soup and broth their characteristic odor, and probably consisting of one or several of the class of nitrogenous substances which are called extractives..

Puree :: Puree (n.) A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated..

Bird''s-nest :: Bird's-nest (n.) The nest of a small swallow (Collocalia nidifica and several allied species), of China and the neighboring countries, which is mixed with soups..

Roux :: Roux (n.) A thickening, made of flour, for soups and gravies..

Soup :: Soup (v. t.) To sweep. See Sweep, and Swoop..

Bouillon :: Bouillon (n.) A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth..

Bouilli :: Bouilli (n.) Boiled or stewed meat; beef boiled with vegetables in water from which its gravy is to be made; beef from which bouillon or soup has been made.

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