Which category of soups is typically thickened with a roux and dairy?

• A. Cream soups
• B. Clear soups
• C. Cold soups
• D. Bouillon soups

Answer: (D)

Cream soups rely on a roux thickening base and dairy to achieve their signature rich, velvety texture. A roux—the fat and flour cooked together—provides the starch that thickens the liquid as you add stock or milk. Then finishing with dairy such as milk or cream not only adds creaminess but also lightens the color and smooths the mouthfeel, giving that quintessential creamy soup character. This method contrasts with clear soups, which stay thin and translucent because they’re not thickened; cold soups that are often puréed or chilled without a roux; and bouillon soups, which are essentially clear broths without thickening. So the category that fits thickening with a roux and dairy is the cream soups.