The Great Soup Divide: Stirring The Pot
The air crisps up and suddenly everyone’s got an opinion about soup. It’s that time again—soup season—and while most people can agree on one thing (it’s the best season), the great soup debates are officially bubbling over.
Ask someone you know, “is cereal a soup?“
Half the room tilts their heads, the other half pretends not to be personally offended. One person mutters something about “milk-based soup” 🤣 – another refuses to make eye contact and starts humming. Suddenly, your quiet dinner has turned into a philosophy seminar. Coworkers turn against each other. Welcome to the great soup divide—where ladles are drawn and wars are waged. (Well, not really but you never know!)
The Cereal Question That Started It All
Here’s where things get interesting — because structurally speaking cereal checks every box. Solid ingredients suspended in liquid, eaten from a bowl with a spoon. I thought that was soup 101.
So why does a cold bowl of milk and grains suddenly become controversial?
Rice and milk soups exist in Puerto Rico. Many cream of barley soups originated from Persia. Italian rice and milk soup dating back to the 1800’s. All grain plus milk, all genuinely recognized as soup across their respective culinary traditions. If those count, cereal’s structurally identical makeup becomes harder to dismiss on merit alone. (Plus, a lot of work went into making those delicious fortified grains!)
The counterargument usually comes down to this: cooking matters. Most soups require heat, and the kind of flavor-building that happens when ingredients meld together. Cereal skips that ceremony entirely—you just pour and eat. So maybe that’s the real divide?
Some people draw the line at intent. Others at temperature. A few stubborn folks still insist soup must be hot, warm at minimum, which—let’s be honest—is just gatekeeping. We accept gazpacho and vichyssoise as cold soups without question – and gazpacho doesn’t take any heat whatsoever to make.
Simmer Down or Soup Up
At The Soup Aisle, we believe people’s soup-pinions say a lot about them. Some of us are thick‑and‑hearty loyalists—the kind who believe a soup should stand on its own, no sides required. Others lean toward minimalist broths or puréed soups. Then there are the free spirits who treat every bowl like a chance to experiment, tossing in a dash of things until it feels just right. That’s not our style.
I guess that’s what makes soup beautiful: there’s no right way to love it. Soup is the great equalizer. Some people love it for making Pantry Raid Soup. Or call it what you will – wherever you’re from, people know those soups by unique names.
Fridge Forage Soup
Freezer Soup
Leftover Soup
Clean-Slate Soup
Kitchen Sink Soup 🤮
Surprise Soup 🤢
Scraps Soup 😬
A nice, warm bowl of soup softens sharp opinions and reminds us that good food is meant to be shared. (Preferably with someone who doesn’t judge you too much!)
Where Do You Land?
The cereal debate is just the tip of the bowl. The real question is about how we define the things we love – and whether those definitions even matter. Is a soup defined by what’s in it, or how it’s made? Or why you made it?
(Luckily, this is a soup blog and we’re not about to philosophize whether a hotdog is a sandwich.)
Whether you’re debating the philosophical nature of cereal, or just need something warm to carry you through the cold, we have so many comforting choices for you.
The Soup Aisle 