Soup has been eaten by many for thousands of years. Traditionally, soups are classified into clear soups and thick soups. Broth is liquid soup typically consisting of either water or an already flavored stock. Thickening soups can be sorted into different classifications. Today a great variety of commercial soup in canned and inexpensive instant dried soup meals are available on the market. Nevertheless, in response to concern over the health effects of excessive salt intake, some soup manufacturers have introduced reduced-salt versions of popular soups.
Reference: www.bhg.com/recipes/how-to/cooking-techniques/thickening-soups, Soup vs. Stew: Difference in details,The Journal Gazette,Campbell, Wikipedia