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Broth, cream or soup: which is the best solution for warming up?

Broth, cream or soup: which is the best solution for warming up?

Broth, cream or soup: which is the best solution for warming up?

I love the endless presentation possibilities of this type of dish perfect for the coldest days; understand the differences!

Just a cool breeze blowing through the window makes you want to eat some soup, right? It’s only worth answering those who are part of the “soup is dinner, yes!” team. I love the endless possibilities of presenting this type of dish, both in the way it is made and in the composition of the ingredients.

Have you ever stopped to think about the difference between each type?


For example, what exactly is soup? In addition to being a general classification for this type of food richer in water, it is also a way of cooking food, which is reflected in the final result.

Soup is basically the union of different categories of food cut and cooked in water and served with this broth. So simple…

For example: the famous onion soup, which in my opinion is one of the best recipes! At the base of the recipe we use a good broth that contains essentially onion and aromatic herbs and is completed with bread.

I’m leaving the recipe here because I know you’ll like it!

Onion soup


  • 1 kg thinly sliced ​​onion (5 large onions)
  • 75 g of butter
  • 2 tablespoons of wheat flour
  • 200 ml of dry white wine
  • 1.5L Chicken Broth
  • thyme
  • Bay leaf
  • Shallot
  • Parsley
  • Salt and pepper
  • Gruyere cheese
  • Sliced ​​Italian Bread

Way of doing:

In a large pan, start browning the onion in the butter. Baste and fry during the process to prevent it from burning. This will ensure it browns evenly. Once the onion is caramelized, add the wheat flour and brown for another 3 minutes. Add the white wine, stir and then the chicken stock. Season with salt and black pepper to taste. Assemble a sachet of epices with the aromatic herbs and add them to the soup for flavor. Bring to the boil and stir occasionally. In an oven-safe ceramic bowl, place the soup, the slice of bread and the grated Gruyere cheese. Place in the oven to brown and serve.


Chicken soup

But what about broth? Is it only used as a base for other recipes? Yes and no! Broth can be made with animal proteins, carcasses, vegetables, legumes and greens. When we use broth to prepare other dishes, we filter it and use only the liquid. This is also considered a “stock”. But when we talk about vegetable broth or chicken soup, for example, we serve liquids and solids in visible pieces and with a certain size standard. The flavors are endless.


Gazpacho with prawns

Cream, as the name suggests, is the union of solids and liquids blended until they become a cream. To give it more consistency and a velvety touch you can add fresh cream, potatoes or even a milk-based béchamel. They are excellent served with bread and rusks. Another way to serve cream is in the form of gazpacho, which is the cold version of this type of soup.

Source: Terra

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