Article by Renata Haidle | Photos by Jamie Blotske

What do a medieval peasant, a Roman emperor, and a modern-day foodie have in common? A shared appreciation for one of the simplest dishes known to mankind: the humble soup. While there is no definitive historical record of the exact moment soup was invented, it has been a part of the human diet for thousands of years. As soon as our ancestors discovered fire, cooking was born, and there was a good chance that soup followed shortly after. Archaeologists have found evidence of rudimentary tools used for preparing food in water dating as far back as the Stone Age. The advent of pottery revolutionized cooking and storage, allowing for the preparation of broths and stews with greater efficiency. According to historians, the Egyptians preferred soups containing lentils and vegetables, while the Roman Empire cuisine featured a wide array of soups, ranging from simple vegetable broths to more elaborate creations with meat and seafood. Centuries later, in Medieval Europe, soup was a nutritional staple, often made with grains, vegetables, and sometimes meat.

NUTRITIOUS NOODLES

In modern times, the evolution of soup around the globe followed the cultural landscape. In Asia, noodle soups became iconic. Japan perfected miso soup and ramen, Vietnam created the aromatic pho, and China developed rich, broth- based noodle dishes like beef noodle soup and wonton soup. Curry laksa, a spicy noodle soup from Malaysia, became popular across Southeast Asia. Indian cuisine combined local, readily available spices like curry powder, cumin, and coriander with chicken, lentils, vegetables, and sometimes fruit like apples to create the richly flavorful mulligatawny.

MAKING USE OF VEGETABLES

European countries developed specific versions of soup using whichever local ingredients were abundant. Russia and Ukraine became famous for borscht, a vibrant beet soup containing vegetables and sometimes meat, which could be served hot or cold. The Italians popularized minestrone, a hearty vegetable soup with beans, pasta, and various vegetables like carrots, celery, and zucchini. The warm and comforting French onion soup, made with caramelized onions, beef broth, and croutons topped with melted cheese, became a symbol of French cuisine (and later was adopted in the United States as a crowd favorite). Neighboring Spain gifted their signature soup, gazpacho - a cold and refreshing dish made with tomatoes, cucumbers, peppers, and other vegetables, especially popular in the hot summer. Goulash originated in kitchens throughout Eastern and Central Europe and originated in Hungary. It has become a beloved dish in several regional countries, each adding its own variations. The original Hungarian goulash (or gulyás) is a hearty stew made with beef, onions, and other vegetables, spiced with paprika, cumin, and bay leaf, and often served with bread or potatoes. The recipes in countries like Austria, Slovakia, the Czech Republic, and Poland can differ, sometimes featuring pork or other meats and various seasonings like caraway seeds or sour cream.

ENTERING MAINSTREAM

With the advent of restaurants in Paris in the 18th century, soup became a mainstay on menus everywhere, and the dish's appeal was great for the masses. The word ‘restaurant’ originates from the French ‘restaurer,’ meaning to restore oneself. The first restaurants were focused on serving one main dish: the ‘bouillon.' This was a slow- simmered bone broth called ‘bouillon restaurant,’ which means restorative broth.

AN AMERICAN SOUP STORY

In North America, the intersection of Indigenous traditional foods and European cooking methods brought over by the Pilgrims led to the blending of flavors and techniques, influencing the development of early colonial cooking. That included soups and stews adapted to local ingredients like corn, beans, squash, and native game. In the late 1800s, a chemist at the Joseph A. Campbell Preserve Company (later Campbell Soup Company) developed a method to condense soup by removing half the water content. This innovation reduced the cost of production, storage, and shipping, making soup more affordable and accessible to a broader audience in the United States. Before this breakthrough, soup was primarily homemade or served in upscale establishments. Both Campbell and rival H.J. Heinz fought for a share of this growing food market. Ultimately, canned soup emerged as the real winner, becoming a pantry staple in most American households. Adding to its cultural significance, Andy Warhol’s iconic series of thirty-two pop art paintings featuring Campbell’s soup cans elevated the humble pantry item to an American cultural icon, blending art with everyday life.

CROSSING CULTURES

Thanks to globalization and social media, we can enjoy a wide variety of soups from all over the world right in our

kitchens. With countless recipes uploaded and shared online daily, anyone with an internet connection can follow simple instructions to recreate silky, fragrant pho, rich minestrone, or fiery curry laksa at home. Influencers and home cooks alike are experimenting with new flavors and ingredient combinations, elevating soup to a culinary art form.

A NOD TO WELLNESS

The health-conscious turn to soup for dietary reasons. When homemade and packed with whole, fresh ingredients, its nutritional benefits are undeniable. Vegetable soups provide vitamins, minerals, and fiber. Adding meat brings essential protein into the diet, and many recipes add at least one source of fat for energy. Moreover, soup is a cozy and satisfying meal, perfect for warming up on cold days or soothing a sore throat.

Soup is a beloved dish worldwide because of its versatility, nutritional value, and comforting nature. Whether it's velvety ginger carrot soup on a cold winter day or refreshing gazpacho on a hot summer evening, soup continues to satisfy our taste buds. Whether ladled into a humble mug or served in a fine porcelain bowl, soup is, and always will be, a hug in edible form.

Originally printed in the February 2025 issue of Simply Local Magazine

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