Progresso broccoli cheese soup

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In traditional French cuisine, soups are classified into two main groups: clear soups and thick progresso broccoli cheese soup. The established French classifications of clear soups are bouillon and consommé.

Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles. The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record. Small boiling pits are present on the Gravettian site Pavlov VI. France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion.