Difference Between Soup and Stew
The main difference is liquid-to-solid ratio. Soup has more liquid - ingredients swim in broth. Stew has less liquid - ingredients are barely covered and create a thicker consistency. Stews typically cook longer with larger chunks of meat and vegetables, while soups can be quick or slow-cooked.
Key Takeaways
- Soup is primarily a liquid-based dish where broth is the star and ingredients are relatively small pieces that float in the liquid.
- Chili and gumbo blur the line and may be called either soup or stew depending on thickness.
- Bisques and chowders are thick soups, not stews, because they are primarily liquid.
Explanation
Soup is primarily a liquid-based dish where broth is the star and ingredients are relatively small pieces that float in the liquid. You eat soup with a spoon, sipping the broth. Soups can be thin and light or blended smooth.
Stew is heartier with chunky pieces of meat and vegetables that are barely covered by thickened liquid. The extended cooking and reduced liquid create a sauce-like consistency. You need a fork or the side of a spoon to eat stew pieces.
Cooking methods often differ. Stews traditionally simmer for hours, tenderizing tough cuts of meat. Soups can be quick (vegetable soup) or slow (bone broth). Both can be made on stovetop, in slow cookers, or in pressure cookers.
Things to Know
- Chili and gumbo blur the line and may be called either soup or stew depending on thickness.
- Bisques and chowders are thick soups, not stews, because they are primarily liquid.
- Ragù is like an Italian stew that becomes a sauce, further blurring categories.