Types of thickened soups:

1. Cream of mushroom soup
2. Clam chowder
3. Potato soup
4. Broccoli cheddar soup
5. Tomato bisque
6. Split pea soup
7. Corn chowder
8. Chicken and dumplings
9. Beef stew
10. Lentil soup

- Puréed soups: These soups are made by blending cooked vegetables, meats, or seafood until they are smooth and creamy. They can be made with a variety of ingredients, and can be served hot or cold.
- Cream soups: These soups are made by thickening a broth or stock with a dairy product, such as milk, cream, or yogurt. They have a smooth, velvety texture and can be made with a variety of ingredients.
- Bisque soups: These soups are made by puréeing cooked shellfish or vegetables with a cream or broth base. They have a rich, creamy texture and are often served with a garnish of whipped cream or fresh herbs.
- Chowder soups: These soups are made with a broth or stock that is thickened with flour, cornmeal, or potatoes. They often contain seafood, vegetables, and/or meat, and are typically served with oyster crackers or bread.
- Stews: These soups are made with a broth or stock that is thickened with vegetables, meat, and/or beans. They are typically slow-cooked and have a hearty, flavorful texture.