Aromatics, such as onions, garlic, carrots and celery. I put herbs, spices and finishing splashes of lemon juice or vinegar in this category, too.

Liquid, usually broth, wine, juice or dairy, but water and nondairy milks can also be the liquid in a soup.

“The stuff,” the main attraction, be it tomatoes, beans, vegetables, greens, noodles, rice, dumplings or meat. “Whatever goes into the liquid is probably what will end up in the name of the soup.”

Texture, or the ingredients that can change the final texture of the soup. Think cream, cheese, yogurt and other dairy — but also beans and potatoes when smashed or pureed into the liquid.