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Soup

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105 entries

FRONTWORDBACKDEFINITION
—PHONST[n. PHOS] [Wiktionary - Sense 1] A Vietnamese soup with a beef base, typically served with rice noodles and optionally beef or chicken.
—BISKS[n. -S] · bisque «a thick soup» / ----- { bisk bisque § bisks bisques § bisk bisque bisques § bisk bisque }
—BOWLS[v. -ED, -ING°, -S] [Wiktionary - Sense 1] A roughly hemispherical container used to hold, mix or present food, such as salad, fruit or soup, or other items.
—BREEDS[n. -S] · broth «a thin clear soup» / ----- { bree brie broo § brees bries broos }
—MAKIS[n. -S] [Wiktionary - Sense 3] Chinese Filipino thick soup of pork tenderloin, without noodles
—MISOS[n. -SOS] [Wiktionary - Sense 1] A thick paste made by fermentation of soybeans with the mold Aspergillus oryzae, used in making soups and sauces.
—ORZOS[n. -ZOS] [Wiktionary - Sense 1] A form of pasta the size and shape of grains of rice or barley; often used in soups.
—PHOS—[n. PHOS] [Wiktionary - Sense 1] A Vietnamese soup with a beef base, typically served with rice noodles and optionally beef or chicken.
—SOUPSY[v. -ED, -ING, -S] [Wiktionary - Sense 4] Any mixture or substance suggestive of soup consistency.
—STEWSY[v. -ED, -ING, -S] · to cook by boiling slowly - STEWABLE [a.] (=stewable)
—BISKS—[n. -S] · bisque «a thick soup» / ----- { bisk bisque § bisks bisques § bisk bisque bisques § bisk bisque }
—BREES—[n. -S] · broth «a thin clear soup» / ----- { bree brie broo § brees bries broos }
—BROTHSY[n. -S] [Wiktionary - Sense 2] A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
—DASHIS[n. -S] [Wiktionary - Sense 1] A type of soup or cooking stock, often made from kelp.
—GRUELS[v. -ELED or -ELLED, -ELING° or -ELLING°, -ELS] · to disable by hard work
—RAMEN—[n. RAMEN] [Wiktionary - Sense 1] Soup noodles of wheat, with various ingredients (Japanese-Chinese style).
—SCHAVS[n. -S] · a chilled soup
—SOUPS—[v. -ED, -ING, -S] [Wiktionary - Sense 1] plural of soup
—SOUPY—[a. SOUPIER, SOUPIEST] [Wiktionary - Sense 1] Resembling soup; creamy.
—THYMESY[n. -S] [Wiktionary - Sense 1] Any plant of the labiate genus Thymus, such as garden thyme (Thymus vulgaris), a warm, pungent aromatic, that is much used to give a relish to seasoning and soups.
—WORTS—[n. -S] [Wiktionary - Sense 1] A soup or stew made with worts (“vegetables”) and other ingredients such as meat.
—ZUPPAS[n. -S] [Wiktionary - Sense 1] Any of various Italian soups.
—BIRRIAS[n. -S] A Mexican~ dish of stewed meat (usually goat, beef or lamb
—BISQUES[n. -S] [Wiktionary - Sense 1] A thick creamy soup made from fish, shellfish, meat or vegetables.
—BORSCHT[n. -ES] · borscht «a beet soup» / ----- { borsch borscht borsht § borsches borschts borshts }
—BORSHTS[n. -S] · borscht «a beet soup» / ----- { borsch borscht borsht § borsches borschts borshts }
—BREWIS—[n. BREWISES] · broth «a thin clear soup»
—BROTHS—[n. -S] [Wiktionary - Sense 2] A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
—BROTHY—[a.] · resembling broth «a thin clear soup»
—CONGEEDS[v. -GEED, -GEEING, -GEES] [Wiktionary - Sense 11] A type of thick rice porridge or soup, sometimes prepared with vegetables and/or meat.
—IMARETS[n. -S] [Wiktionary - Sense 1] An Ottoman soup kitchen built between the fourteenth and nineteenth centuries, often part of a larger complex or waqf.
—MENUDOS[n. -DOS] [Wiktionary - Sense 1] A traditional Mexican soup made with tripe and chili peppers.
—NOODLEDS[v. -DLED, -DLING°, -DLES] [Wiktionary - Sense 1] A string or flat strip of pasta or other dough, usually cooked (at least initially) by boiling, and served in soup or in a dry form mixed with a sauce and other ingredients.
—POSOLES[n. -S] · a thick soup made of pork, corn, garlic, and chili / ----- { posole pozole § posoles pozoles }
—POTAGES[n. -S] [Wiktionary - Sense 1] A thick soup, especially a creamy one.
—POZOLES[n. -S] [Wiktionary - Sense 1] A traditional Mexican soup, made from hominy, pork, chilli and other ingredients.
—SAIMINS[n. -S] [Wiktionary - Sense 1] A Hawaiian noodle soup garnished with green onions.
—SAMBARS[n. -S] [Wiktionary - Sense 2] A food preparation common in southern India and Sri Lanka, made of vegetables and lentils (usually pigeon peas, also called toor dal) in a spicy tamarind and lentil flour soup base.
—SCHAVS—[n. -S] · a chilled soup
—SIPPETS[n. -S] [Wiktionary - Sense 1] A small piece of something, especially a piece of toast or fried bean eaten with soup or gravy.
—SOUPED—[v. -ED, -ING, -S] [Wiktionary - Sense 2] In trouble or in difficulty. (Compare in the soup.)
—SUBGUMS[n. -S] [Wiktionary - Sense 1] A Cantonese dish consisting of mixed meat and vegetables, often in combination with noodles, rice, or soup.
—SUPPERS[n. -S] · an evening meal
—TUREENS[n. -S] [Wiktionary - Sense 1] A broad, deep serving dish used for serving soup or stew.
SWARMERS[n. -S] [Wiktionary - Sense 2] Something that warms (something else) by providing some small amount of heat, such as a hot water bottle or a soup.
—ZUPPAS—[n. -S] [Wiktionary - Sense 1] Any of various Italian soups.
—BISQUES—[n. -S] [Wiktionary - Sense 1] A thick creamy soup made from fish, shellfish, meat or vegetables.
—BORSCHTS[n. -S] [Wiktionary - Sense 1] A beetroot soup that can be served hot or cold, usually with sour cream, called borsch in its countries of origin.
—BORSHTS—[n. -S] · borscht «a beet soup» / ----- { borsch borscht borsht § borsches borschts borshts }
—CHOWDERS[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—KNAIDELS[n. KNAIDLACH or KNAIDELS] · a type of dumpling «a ball of dough cooked with stew or soup» / ----- { knaidel kneidel kneidlach § knaidels knaidlach kneidels }
—KNEIDELS[n. KNEIDLACH or KNEIDELS] · knaidel «a type of dumpling «a ball of dough cooked with stew or soup»» / ----- { knaidel kneidel kneidlach § knaidels knaidlach kneidels }
—MARMITES[n. -S] · a large soup kettle
—PASTINAS[n. -S] [Wiktionary - Sense 1] A small piece of pasta used in soups etc.
—POSOLES—[n. -S] · a thick soup made of pork, corn, garlic, and chili / ----- { posole pozole § posoles pozoles }
—POTAGES—[n. -S] [Wiktionary - Sense 1] A thick soup, especially a creamy one.
—POTTAGES[n. -S] [Wiktionary - Sense 1] A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
—POZOLES—[n. -S] [Wiktionary - Sense 1] A traditional Mexican soup, made from hominy, pork, chilli and other ingredients.
—SAIMINS—[n. -S] [Wiktionary - Sense 1] A Hawaiian noodle soup garnished with green onions.
—SOUPING—[v. -ED, -ING, -S] [Wiktionary - Sense 1] present participle and gerund of soup
—BORSCHES—[n. -ES] · borscht «a beet soup» / ----- { borsch borscht borsht § borsches borschts borshts }
—BORSCHTS—[n. -S] [Wiktionary - Sense 1] A beetroot soup that can be served hot or cold, usually with sour cream, called borsch in its countries of origin.
—BOUILLONS[n. -S] · a clear broth
—BREWISES—[n. BREWISES] · broth «a thin clear soup»
—CALLALOOS[n. -LOOS] [Wiktionary - Sense 2] spicy soup or stew made from such leaves.
—CALLALOUS[n. -S] · callaloo «a crabmeat soup» / ----- { callaloo callalou § callaloos callalous }
—CHOWDERS—[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—CONSOMMES[n. -S] · a clear soup
—DUMPLINGS[n. -S] · a ball of dough cooked with stew or soup
—GAZPACHOS[n. -CHOS] [Wiktionary - Sense 1] A cold soup of Spanish origin, made with olive oil, vinegar, bread and raw vegetables such as tomatoes, garlic, onion, cucumber and sweet peppers.
—KNAIDELS—[n. KNAIDLACH or KNAIDELS] · a type of dumpling «a ball of dough cooked with stew or soup» / ----- { knaidel kneidel kneidlach § knaidels knaidlach kneidels }
—KNEIDELS—[n. KNEIDLACH or KNEIDELS] · knaidel «a type of dumpling «a ball of dough cooked with stew or soup»» / ----- { knaidel kneidel kneidlach § knaidels knaidlach kneidels }
—KREPLACH—[n. KREPLACH] [Wiktionary - Sense 1] Small dumplings of Eastern European origin, filled with meat or cheese and served usually in soup.
—MACARONICS[n. -NIS or -NIES] [Wiktionary - Sense 1] A type of pasta in the form of short tubes, typically boiled and served in soup, with a sauce, or in melted cheese; a dish of this.
—MARMITES—[n. -S] · a large soup kettle
—PORRIDGES[n. -S] [Wiktionary - Sense 5] A type of thick soup or stew, especially thickened with barley.
—POTTAGES—[n. -S] [Wiktionary - Sense 1] A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
—RUBABOOS—[n. -BOOS] · a type of soup / ----- { rubaboo rubbaboo § rubaboos rubbaboos }
—RUBBABOOS[n. -BOOS] · rubaboo «a type of soup» / ----- { rubaboo rubbaboo § rubaboos rubbaboos }
—SOUPLESS—[a.] [Wiktionary - Sense 1] Without soup.
—SOUPLIKE—[a.] [Wiktionary - Sense 1] Resembling soup; soupy.
—STOCKPOTS[n. -S] [Wiktionary - Sense 1] A large pot, such as is used for making stock or for cooking large amounts of soup.
—CALLALOOS—[n. -LOOS] [Wiktionary - Sense 2] spicy soup or stew made from such leaves.
—CALLALOUS—[n. -S] · callaloo «a crabmeat soup» / ----- { callaloo callalou § callaloos callalous }
—CHOWDERED—[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—CONSOMMES—[n. -S] · a clear soup
—DUMPLINGS—[n. -S] · a ball of dough cooked with stew or soup
—GAZPACHOS—[n. -CHOS] [Wiktionary - Sense 1] A cold soup of Spanish origin, made with olive oil, vinegar, bread and raw vegetables such as tomatoes, garlic, onion, cucumber and sweet peppers.
—KNAIDLACH—[n. KNAIDLACH or KNAIDELS] · a type of dumpling «a ball of dough cooked with stew or soup» / ----- { knaidel kneidel kneidlach § knaidels knaidlach kneidels }
—KNEIDLACH—[n. KNEIDLACH or KNEIDELS] · knaidel «a type of dumpling «a ball of dough cooked with stew or soup»» / ----- { knaidel kneidel kneidlach § knaidels knaidlach kneidels }
—RUBBABOOS—[n. -BOOS] · rubaboo «a type of soup» / ----- { rubaboo rubbaboo § rubaboos rubbaboos }
—SOUPSPOONS[n. -S] [Wiktionary - Sense 1] A spoon for eating soup, typically smaller than a tablespoon and larger than a dessert spoon, characterised by having a round bowl rather than the usual oval bowl of other types of spoon.
—AVGOLEMONOS[n. -NOS] [Wiktionary - Sense 1] Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
—CHOWDERING—[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—HOLLOWWARES[n. -S] [Wiktionary - Sense 1] Items such as sugar bowls, creamers, coffee pots, teapots, soup tureens, etc. (but not flatware) intended to accompany the pottery on a table.
—MINESTRONES[n. -S] [Wiktionary - Sense 1] Any of many thick Italian vegetable soups.
—SOUPSPOONS—[n. -S] [Wiktionary - Sense 1] A spoon for eating soup, typically smaller than a tablespoon and larger than a dessert spoon, characterised by having a round bowl rather than the usual oval bowl of other types of spoon.
—TORTELLINIS[n. -S] [Wiktionary - Sense 1] A kind of small, ring-shaped pasta, stuffed with meat, cheese, etc; and eaten with a sauce or in a soup.
—AVGOLEMONOS—[n. -NOS] [Wiktionary - Sense 1] Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
—MINESTRONES—[n. -S] [Wiktionary - Sense 1] Any of many thick Italian vegetable soups.
—VICHYSSOISES[n. -S] [Wiktionary - Sense 1] A thick, creamy soup made from potato, leeks, onions, and chicken stock, and normally served cold.
—MULLIGATAWNY—[n. -NIES] [Wiktionary - Sense 1] An Indian soup having a meat base and curry seasoning.
—VICHYSSOISES—[n. -S] [Wiktionary - Sense 1] A thick, creamy soup made from potato, leeks, onions, and chicken stock, and normally served cold.
—BOUILLABAISSES[n. -S] [Wiktionary - Sense 1] A type of fish soup or stew from Provence, France.
—BOUILLABAISSES—[n. -S] [Wiktionary - Sense 1] A type of fish soup or stew from Provence, France.

105 entries

Copyright © 2026 Mitch Bayersdorfer  ·  AGPL-3.0  ·  Thanks to Joe Petree for his definitions for these lists.  ·  Detailed Attributions