National Soup Month

The history of soup can be traced back to ancient times, with evidence of early human societies using basic ingredients such as water, grains, and vegetables to make a simple stew-like soup. Ancient Egyptians, Greeks, and Romans are known to have made soups, often as a way to stretch limited ingredients to feed more people. They used a variety of ingredients such as vegetables, legumes, and grains, and sometimes added meat or fish. In medieval Europe, soups were considered a staple food, and were often served to the poor as a cheap and easy way to provide sustenance. They were made with ingredients such as grains, vegetables, and sometimes meat, and were often thickened with bread or porridge. During the 18th and 19th centuries, soups became more refined and were served as a first course in upper-class households. French cuisine, in particular, developed a wide range of soups, often with complex preparation methods and a variety of ingredients. With the industrialization and the development of canning and freezing techniques in the 20th century, soup became more widely available and could be easily stored and transported. Today, soups are enjoyed all over the world, with many different varieties and styles, reflecting different cultural and regional influences.