Soups are generally light and diluted, while bisques are a type of soup that are thick, creamy and often made from puréed shellfish. Soups are usually made by mixing ingredients such as meat and vegetables with stock, juice or water. Originated in France, bisques are smooth and creamy soups, usually made from a filtered broth of crustaceans, such as crayfish, lobster, crab or shrimp.
Soups are classified into clear soups and thick soups. Clear soups are categorized into bouillons and consommés, while thick soups are categorized into purées and bisques. Flour, grains, lentils, eggs and rice are commonly used to thicken soup. Soup is usually served as a starter before a meal.
In bisques, the shellfish are sautéed moderately in their shells, stewed in wine and aromatic ingredients, strained and finally cream is added. Originally, the shells of the crustaceans were ground to a fine paste and added to the bisque to enhance its thickness. Nowadays, chefs usually garnish their bisques with flaked meat to add color and texture.
Canned soup is a modern food, which can be prepared by heating the soup in a microwave or a pan. Canned soups are usually marketed as "ready to eat", which means water does not have to be added to the soup before consumption. Three of the most popular canned soups in America are Campbell's Tomato, Cream of Mushroom and Chicken Noodle Soup.