soup

French onion soup|thumb

AI overview

I don't have sufficient context to write an accurate overview of soup based only on "French onion soup|thumb." This appears to be a partial image caption or wiki markup rather than substantive information about soup itself. To provide an accurate, factual overview, I would need more complete information about soup's definition, composition, and significance.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Soup
Food.image: File:Asparagus_soup_(spargelsuppe).jpg
Food.caption: Asparagus soup
Food.main_ingredient: Liquid, meat or vegetables
Food.variations: Clear soup, thick soup

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 6,480 products

cNutri-Score

4NOVA · Ultra-processed food

Energy: 102 kcal
Fat: 2.8 g
— of which saturates: 1 g
Carbohydrates: 14.9 g
— of which sugars: 2.9 g
Fibre: 1.7 g
Protein: 4.2 g
Salt: 3.46 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Image: Vegetable beef barley soup.jpg

Show 2 more facts

Commons category: Soups
hashtag: soup

Sources (4)

via Wikidata · CC0

~26 min read

Article

22 sections

Contents

Name
History
Prehistory
Ancient times and later
Soup for the poor
Regional cuisines
Asia
Europe
Africa
The Americas and Australasia
Classification
Cold soups
Sweet soups
Sour soups
Portable, tinned and dried soups
Literature, screen and stage
Gallery
Notes, references and sources
Notes
References
Sources
See also

French onion soup|thumb

Soup is a primarily liquid food, generally served warm or hotthough it is sometimes served chilledmade by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.