Home›Soups and Broths›All Soups and BrothsBrowse ByAll Soups and BrothsReference and ClassificationVerifiedDishes served primarily as a liquid or semi-liquid course, whether a clear broth or a thick vegetable soup. Belongs here: Borscht, Egusi Soup, Gazpacho, Minestrone, Miso Soup, Pho, Tom Yum. Does not belong here: a noodle dish served in broth where the noodle rather than the broth is the defining element, such as Ramen, grouped under noodle and dumpling dishes instead.FactsAll Soups and BrothsSourcesComments (0)Reader Challenges (0)FactsComparisonEra of EmergenceWell-attested10,000 BCE 1All Soups and BrothsFilter Results141 entriesDish FamilyAllAustralian and New Zealand Soups (2)Base Broths and Stocks (2)East Asian Soups (14)European Soups (49)Latin American and Caribbean Soups (13)Middle Eastern and North African Soups (8)North American Soups (6)Soup Types and Instant Soups (4)Soups Defined by a Principal Ingredient (6)South Asian Soups (4)Southeast Asian Soups (16)Sub-Saharan African Soups (17)CuisineAllAlgerian Cuisine (2)American Cuisine (4)Armenian Cuisine (3)Ashkenazi Jewish Cuisine (1)Australian Cuisine (1)Brazilian Cuisine (2)British Cuisine (3)Burmese Cuisine (1)Cameroonian Cuisine (1)Caribbean Cuisine (3)Chinese Cuisine (3)Colombian Cuisine (4)Cuban Cuisine 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Soup - WikipediaSoup, Etymology and history section, Upper Palaeolithic datingQuote, Soup, Etymology and history section, Upper Palaeolithic datingThe making of soup or something akin has been dated by some writers back to the Upper Palaeolithic (between 50,000 and 12,000 years ago).View the SourceComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.