Wine with Soup
Soups can be broadly classified into two categories, clear, thin soups like consommé, and thick soups which can be smooth or chunky, depending on whether the ingredients are pureed or not. They are usually served hot, but can come cold as in the case of Gazpacho or Vichyssoise.
Most soups have intense flavours, so you need to consider the seasonings. Again look to the countries from which the soups originate to help you with your options. It’s worthwhile giving your choice some thought; otherwise there can be just too much liquid!
Tomato
Tomato soup can be difficult to match because tomatoes contain a high level of acidity, giving them a tangy quality. As tomatoes ripen they become sweeter and their flavours become richer when roasted. Tomato-based soups have gutsy and earthy flavours so avoid anything too tannic and full-bodied as these will make the soup taste flat; go for young and fruity, light to medium-bodied wines with high acidity like Pinot Noir, Grenache/Garnacha, or Beaujolais. And of course look to Italy as they know a thing or two about tomatoes and you really are spoiled for choice - try a Barbera, Dolcetto, Chainti or Valpolicella - Valpolicella's dominant grape is Corvina, so look for single varietal Corvina, or other wines that include this variety in their blends like Bardolino. The same goes for Sangiovese, the Chianti grape. Fruity dry rosés made from any of the aforementioned grape varieties can also work well. For whites choose crisp and vibrant wines with a herbal element, like Verdejo or Sauvignon Blanc. And look to Italy again for a Soave, Falanghina, Verdicchio, Pecorino or Vermentino.
Gazpacho
For Spain’s chilled savory soup based on tomato, take a tip from its country of origin, the Spanish accompany it with a Fino or Manzanilla Sherry. Not a Sherry fan? Try an Albariño or Verdejo - there are some lovely examples to try from Galicia and Rueda respectively, or an unoaked white Rioja. Sauvignon Blanc and fruity Spanish rosés are also good options.
Butternut Squash and Pumkin
Creamy, autumnal and deeply satisfying with a certain earthiness combined with sweetness about them.
Creamy textured soups go well with New World Chardonnays that have seen some oak. In fact this is a good match with many soups that have been made with cream. For an alternative to Chardonnay, try an oaked Chenin Blanc, aromatic Viognier or Pinot Gris. Gewürztraminer and off-dry Rieslings are also good choices because they compliment and enhance the natural sweetness of these vegetables. White wines generally pair better here, but If you prefer a red, then something fruity and light to medium-bodied with low tannin, like Pinot Noir, Beaujolais or Barbera will endorse the earthy flavours.
Onion and Leek
These vegetables have an inherent sweetness and pair very well with opulent Rieslings, Pinot Gris or Pinot Blancs from Alsace.
Classic French onion soup, made with caramelized onions and beef stock, topped with toasted bread covered with melted cheese is rich and flavourful. It partners well with Beaujolais and red Côte du Rhône, or Viognier and lightly oaked Chardonnay for white choices.
Hot creamy potato and leek soups, and Vichyssoise - France's cold version of leek and potato soup are more subtle and delicate in flavour than onion. They are great with un-oaked Chardonnay, white Côtes du Rhône, Grüner Veltliner and crisp Sauvignon Blancs.
Mushroom
Earthy, with deep meaty umami flavours and a velvety texture, mushroom soups are lovely with Burgundy, either red [Pinot Noir] or white [Chardonnay]. Or try Burgundy look a likes from the New World.
Asparagus
Asparagus has a unique flavour - grassy, but slightly sweet and earthy. Asparagus soups are elegant and silky in texture and can be served hot or cold. Light unoaked whites are best, and avoid heavy, full-bodied wines that can easily overwhelm the delicate flavours of this vegetable. Zesty Sauvignon Blanc is the go-to choice, or try a bright Vermentino, Picpoul or vibrant Pinot Grigio from Northern Italy [not an opulent Pinot Gris from Alsace!] They are very fond of asparagus in Germany and Austria, so try a nice dry Riesling or Grüner Veltliner too.
Beetroot
Red wines tend to pair better with the earthy-sweet flavours of beetroot. Borscht is probably the most well known soup made from beetroot - try Dolcetto, Pinot Noir or Pinot Noir equivalents, likes Blaufränkisch. Beetroot-based soups are popular in Eastern European countries, so try red wines from these regions, like Georgian Saperavi, Hungarian Kadarka, North Macedonian Kratosija, Slovenian Vranec, Croatian Teran or Armenian Areni or Karmrahyut - these are all guaranteed to be talking points!
Watercress
With its peppery undertones and slight bitterness, crisp dry whites are the answer. Italy have some lovely options - try Soave, Gavi or the intriguing Lugana wines from Lombardy. Dry Rieslings, Sauvignon Blancs and white Burgundy's are also good options.
Consommé
These are thin, richly flavoured clear soups. The word means “completed” or “concentrated” in French and they are brimming with meaty savouriness. The classic pairing with consommés are dry fortified wines - try a dry Madeira or an Amontillado Sherry. Light, dry whites, liked Sauvignon Blanc or unoaked Chardonnays work well with tomato consommé.
Bouillabaisse
This traditional fish soup from Marseilles containing a plethora of different types of fish and seafood, is served all over the Mediterranean. Wines with high acidity to cut through the richness and balance the tomato, herbs and punchy garlic in the dish are your friend. Sauvignon Blanc and Vermentino are good options, as are rosés and Provence, the home of this dish, has dozens of choices. For a white wine look to the Rhône for a white blend - try a white Côte du Rhône, Saint-Joseph, Crozes Hermitage, Lirac, Luberon or push the boat out with a gloriously aromatic Hermitage or Châteauneuf-du-Pape. It's low tannin Pinot Noir, Beaujolais and anything made from Gamay [the Beaujolais grape] for a red.
Bisques
These smooth, creamy seafood creations, made from luxury seafood like lobster and crab have velvety textures with tremendous depth and layers of flavour. They require full bodied white wines like buttery white Burgundies or similar Chardonnays from the New World. Pinot Gris and Viognier will fit the bill too. Champagne [especially Blanc de Blancs] is also a good choice with the opulent ingredients of these soups, and sherry fans can try a Fino or Amontillado.
Chowders
Rich and creamy chowders can come in seafood, meat and vegetable variations. They are hearty, containing chunks of the aforementioned fish, meat and vegetables, but although they are hearty in texture - they are delicate in flavour. Vibrant fruity whites like Sauvignon Blanc, Pinot Grigio and Riesling are good with chowders, and Chardonnay that has seen some oak is always a winner because they pair with the cream ingredient of the dish beautifully. Light low tannin red wines like Pinot Noir and Beaujolais, or a rosé made from Pinot Noir or Gamay will not overpower the subtle flavours of these satisfyingly creamy concoctions.