Soup vs. Stew — What's the Difference?

Soup is a primarily liquid food, usually served warm or hot, made by combining ingredients such as meat, vegetables, and stock, water, or another liquid. It can range from clear broths to thick, creamy concoctions, and is often used as a starter or a light meal. Stew, on the other hand, is a dish of meat and vegetables cooked slowly in liquid until the ingredients are very soft and the liquid is thickened, often served as a hearty main course.

The cooking method for soup often involves simmering the ingredients to extract flavor and achieve a desired liquid consistency. Stews, whereas, require a longer cooking time at a lower temperature, allowing the flavors to meld together and the liquid to reduce, resulting in a thicker, more flavorful sauce that coats the solid ingredients.

Soups can be made quickly, with many recipes designed for convenience and speed, making them suitable for a light meal or as part of a multi-course meal. Stews, however, are typically more time-consuming due to the slow cooking process, which develops depth and richness in flavor, making them filling enough to serve as the main dish.

The ingredient ratio in soups leans heavily towards the liquid component, which can include broths, stocks, water, or cream. In contrast, stews have a higher proportion of solid ingredients, such as meat and vegetables, with just enough liquid to cover them, which thickens during the cooking process.

While both soups and stews can be versatile and include a wide variety of ingredients, soups are generally considered lighter fare, whereas stews are viewed as more substantial and comforting, especially in colder weather.