List of French soups and stews

A traditional bouillabaisse from Marseille, France, with the fish served separately after the soup

This is a list of French soups and stews. French cuisine consists of cooking traditions and practices from France, famous for rich tastes and subtle nuances with a long and rich history.

Butter lettuce soup with croutons

French soups and stews

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

• Bisque
• Bouillabaisse – a stew of mixed Mediterranean fish, tomatoes, and herbs
• Consommé
• French onion soup
• Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
• Lettuce soup
• Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.
• Potée
• Ragout
  • Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
• Ratatouille – a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic
• Tourin – a type of French garlic soup
• Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".

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  Lobster bisque

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  Garbure

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  Tourin

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  Vichyssoise

See also

• List of soups
• List of stews