|1.||a liquid food made by boiling or simmering meat, fish, vegetables, etc, usually served hot at the beginning of a meal|
|2.||informal a photographic developer|
|3.||informal See also peasouper anything resembling soup in appearance or consistency, esp thick fog|
|4.||a slang name for nitroglycerine|
|5.||informal in the soup in trouble or difficulties|
|[C17: from Old French soupe, from Late Latin suppa, of Germanic origin; compare Middle High German suppe, Old Norse soppa soup]|
liquid food prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock, milk, or some other liquid medium. The cooking of soup is as ancient as the devising of vessels to hold liquid; before the development of pots that could withstand the direct heat of a fire, soups were cooked by dropping hot stones into the liquid. The long cooking of soup enabled nourishment to be drawn from meagre quantities of fish and meat too bony or tough to be otherwise utilized.
Learn more about soup with a free trial on Britannica.com.