As a starter, side, or main meal, soup showcases flavors from cultures around the
world. While it is most often served hot, some varieties — such as gazpacho and vichyssoise
— are traditionally enjoyed chilled. To expose Americans to the many varieties of
soup, The Campbell Company designated January as National Soup Month in 1984.
“Soup is often an economical and practical means of nutrition, often combining starches, proteins, and veggies within a single bowl,” said Susan Griffin, MS, RD, director of Wellness & Sustainability. “It is a quintessential comfort food, offering hydration and potentially affording an array of vitamins and minerals.”
Griffin notes, however, that not all soups are created equal. Many can be high in sodium, and cream-based soups may contain significant amounts of saturated fat. To help balance these concerns, she recommends choosing broth-based options when possible and being mindful of low-sodium choices throughout the rest of the day. Selecting soups that include high-quality protein along with fiber-rich vegetables can also help promote satiety and keep you feeling fuller longer.
While often grouped together, soups differ from similar stews, chowders, and bisques:
- Stews use less liquid, simmer longer, and feature larger pieces of solid ingredients.
- Chowders are typically creamy, contain large chunks of ingredients, and often include seafood.
- Bisques resemble chowders but are pureed and traditionally include wine and cream.
At Cougar Woods and Moody Towers dining commons, guests can enjoy two soup selections — usually one containing meat and one vegetarian — during regular lunch and dinner service. Plus, guests wearing 50 percent or more Cougar Red on Fridays can enjoy the special Red Friday promotional rate at either dining commons — a great way to celebrate National Soup Month in style!