Is It Soup or Stew? Here’s How to Know the Difference

As the temperatures drop and the craving for warm, comforting meals sets in, the great debate begins: What’s the difference between soup and stew? While both are beloved cold-weather staples, they each have distinct characteristics that set them apart. Understanding these differences can help you choose the right dish for your next cozy meal.

What Defines a Soup?

At its core, soup is a liquid-based dish, often made with broth or stock, and can include vegetables, grains, or proteins. The defining feature of soup is its high liquid content, which allows it to be sipped or spooned with ease.

How Soup Is Made:

• A flavorful base is created using homemade or store-bought stock.

• Vegetables, meats, grains, or pasta are added to the simmering liquid.

• The ingredients cook together, blending flavors into a cohesive dish.

Examples of classic soups:

• Chicken noodle soup

• Tomato soup

• Miso soup

• Matzo ball soup

What Makes a Stew a Stew?

Stew, on the other hand, is heartier and thicker, with a higher ratio of solids to liquid. Instead of being built around a broth, stews start with the meat and vegetables as the focus, and just enough liquid is added to cook and tenderize them. The result is a thicker, more gravy-like consistency compared to the broth of a soup.

How Stew Is Made:

• Meat and vegetables are seared first, then simmered in a small amount of liquid.

• The slow cooking process breaks down tough cuts of meat, creating a rich texture.

• The sauce thickens naturally as starches from vegetables and proteins are released.

Examples of classic stews:

• Beef stew

• Chili

• Gumbo

• Coq au vin

The Key Difference: Liquid Ratio

The easiest way to tell if a dish is a soup or a stew? Look at the liquid content. If the broth is the star, it’s a soup. If the ingredients dominate and the liquid is minimal and thickened, it’s a stew.

Fun fact: Letting a soup simmer long enough can naturally reduce its liquid content, transforming it into a stew-like consistency.

But What About Chowder?

Chowder is a cream-based soup, often featuring seafood, potatoes, and a rich, velvety texture. Unlike broth-based soups, chowders are thicker and heartier, but they don’t quite reach the gravy-like consistency of a stew.

Popular chowders include:

• New England clam chowder (cream-based)

• Manhattan clam chowder (tomato-based)

• Corn chowder

Traditionally, chowder was thickened with crushed crackers rather than flour or cornstarch, giving it a uniquely rich texture.

Tips for Making the Best Soup or Stew

1. Use broth or stock–Cooking with flavored liquid instead of water creates a richer, deeper taste.

2. Don’t skimp on aromatics–Ingredients like onions, garlic, and herbs set the foundation for both soups and stews.

3. Slow and steady wins the race–Letting ingredients simmer allows the flavors to fully develop and meld together.

4. Choose the right pot–A large, heavy-bottomed pot or Dutch oven is ideal for slow-cooked stews, while a standard soup pot works well for brothy soups.

The Takeaway

While soup and stew share similarities, the main difference lies in the amount of liquid and the cooking method. Whether you’re craving a light, broth-based dish or a thick, hearty meal, both options provide warmth and comfort during colder months.

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