From French soupe 'bread soaked in broth,' from Proto-Germanic *supō — originally the bread, not the liquid.
A liquid dish made by cooking meat, vegetables, or other ingredients in stock or water.
From French soupe 'soup, broth,' from Late Latin suppa 'bread soaked in broth,' from Proto-Germanic *supō, related to Old English sūpan 'to sip, sup.' Originally meant the bread soaked in broth, not the broth itself — the liquid was called 'broth' or 'pottage.' The modern sense is from the 17th century. Key roots: *sew(b)- (Proto-Indo-European: "to take liquid, suck, sip").