Thick? Stoup (ala Rachael Ray)? Brothy? Full of ingredients or just broth? Favorite kind?
My soup eating has definitely increased now that winter is here. I like my soup preferably made from scratch (my Mom instilled those standards in me from childhood as there was always homemade soup simmering on the stove).... although I'm not going to lie.........sometimes I make do with Campbell's tomato soup (and lots of pepper) in a pinch.
I'll go first - my fav is a tie between Potato and Leek/Bacon and my Mom's Borscht...and I like mine more on the stoup side. If my soup is too brothy, bring out the crushed crackers!
How about you?