A liquid dish typically made by combining meat, vegetables, or legumes with stock or water. It is usually served warm and can range from thin broths to thick, hearty mixtures.
From Old French 'soupe,' originally meaning a slice of bread soaked in broth or wine. This came from a Germanic root meaning 'to soak.' The meaning evolved from the soaked bread itself to the liquid it was soaked in, eventually becoming our modern understanding of soup.
Originally, 'soup' referred to the piece of bread that was soaked in broth, not the broth itself! The liquid was just the vehicle for softening the bread, but eventually the liquid became more important than the bread, and the word shifted meaning completely.
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