The Difference Between Soup and Stew Is Subtle—Learn What Sets These Comfort Dishes Apart

Soups and stews are comfort foods in many cultures. From soothing wonton soup to hearty Texas red chili and robust beef bourguignon, we crave these dishes, especially as the weather turns cooler. But what makes something a stew rather than a soup? Both are liquid-based dishes that are served in bowls, so it’s easy to confuse them. You can eat soup with a spoon, but some stews can be eaten with a spoon, too. At what point does a chunky soup become a stew, or a finely textured stew end up being a soup? We asked experts to explain the differences and similarities between these popular dishes.

What Is a Stew? 

The dictionary defines stew as "a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan," but by that definition many classic soups such as split pea soup with ham or Vietnamese pho would be considered stews. Classic stews include bouillabaisse, a fish stew from Provence, gumbo from Louisiana and hominy-based pozole verde from Mexico. Rowena Scherer, chef and author of A Taste of the World: Celebrating Global Flavors says, "Stews have thicker consistency with richer, almost gravy-like, liquid that was reduced from the longer cooking process."

What Is a Soup? 

Likewise, the dictionary definition of soup—"a liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water"—is rather vague. The French stew pot au feu would be a soup by this definition, and avgolemono, the Greek soup made from slowly simmered rice and broth thickened with egg and flavored with lemon, would not be a soup. Colleen Worthington, bakery owner and author of Kneaders Bakery & Café: A Celebration of Our Best Recipes and Memories, says, "Soup can be completely liquified or can have chunks of meat and vegetables fully submerged in liquid. Usually, soups cook for a shorter time than stews and so are faster to make."

How Stew and Soup Are Different

Amount of Liquid

A key difference is in the amount of liquid used in each. "Soup is full of broth, juice, or water (liquid), and stew has less liquid and more vegetables and meat, but enough liquid to make the stew enjoyable and very satisfying," says Worthington. "Stew needs to have just enough liquid to simmer the other ingredients and always contains solid ingredients. The liquid has been cooked long enough (slow and low) to thicken it or has a thickening agent added."

Heartiness

Another difference is that stew can be served over potatoes, rice, or polenta to make a satisfying meal rather than in a bowl like soup. Also, "Soups are often served as a starter or lighter lunch whereas stews are usually served as a main course and are hearty dishes," says Scherer.

Temperature and Texture

Many famous soups such as gazpacho, borscht, and vichyssoise are served cold, whereas no stews are served cold. Similarly, soups are sometimes puréed, while stews are not.

The Similarities

Both soup and stew are comfort foods served in a bowl. Kat Ashmore, chef, recipe developer, and author of the upcoming cookbook Big Bites, says, "Soups and stews have a lot in common; they often rely on the same foundational ingredients cooked in some kind of broth or liquid."

There is definitely an overlap between soups and stews. Does a thick soup become a stew? Is a more liquid stew a soup? We think not—but agree that either type of dish guarantees cozy comfort.