Indian soups have become an important part in the list of Indian meal. Soups have a wide variety depending on the spices and vegetables used. A number of veg and non veg soups are in the list of favourites of the Indians.

The Sanskrit word for soups is ‘Rasam’, literally translated, it means broth. Rasam, a highly seasoned lentil broth, is a Southern delicacy. It is either mixed with rice and eaten, or drunk in cups as a soup. It is the most popular soup in India today. There are innumerable variations, but this version from the State of Mysore is the finest by far. Rasam is traditionally made with lentils (toovar or arhar dal) to give the broth a thick, creamy, almost gelatinous texture.

Apart from using dals as the main ingredient, vegetables or some contrast can also be created by using the ingredients once used by the Mughals. As India has developed the cooking techniques of different ancient dynasties, a number of cooking styles has been incorporated into Indian cooking. Soups are generally added as the second course and are one of the main parts of South Indian menu. A number of ways are there to prepare soups. Sometimes the soups are taken with plain rice and in some parts of India these go simultaneously with various curries for side dish. The soups are considered as good appetizers. The soups are made with such a delicate cooking sense that they are relished individually.

Indian soups have a wide variety of veg and non veg soups. Soups like Mysore Spicy Lentil Broth, Spinach Soup, Cucumber Mung Bean Soup, Green Pea Soup, Hot Sour Soup, Mix Vegetable Soup, Mushroom Soup, Spinach Soup, Tomato Soup, Potato Soup, Basil and Badam Soup, Curry Soup etc. are some of the well known and preferred soups among the Indians.