National Homemade Soup Day

The story

Soup’s story begins long before fancy restaurants and viral recipes—20,000 BC, to be exact. Archaeologists uncovered ancient pottery in Xianrendong Cave, China, showing that early humans boiled water using hot rocks.

Their “pots” were often animal hides or pits lined with leaves, simmering plants and meat into the first soups—simple, nourishing, and essential for survival.

Neanderthals boiled bones to extract nutrients, preventing protein poisoning. Over time, soup evolved from a survival tool to a culinary staple. The word “soup” comes from the French soupe, which stems from the Latin suppa, meaning “bread soaked in broth.” In medieval Europe, soup was often served over toasted bread, a tradition still seen in French onion soup.

The 14th century introduced the soup spoon, thanks to Renaissance fashion—stiff neck ruffs made drinking from bowls impractical. By the 18th century, Parisian vendors sold restoratifs, nutrient-rich broths believed to heal the body. These “restoratives” inspired the first restaurants, where refined consommés and bisques took center stage.

The 19th and 20th centuries brought convenience. Campbell’s introduced condensed soup in 1897, and Japan revolutionized quick meals with instant ramen in 1958. Yet, nothing rivals a homemade pot simmering with fresh ingredients and nostalgia.