Main Difference

The main difference between Cereal and Soup is that the Cereal is a grass of which the fruits are used as grain, or the fruits themselves and Soup is a primarily liquid food.

• Cereal

  A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from other plant families, such as buckwheat (Polygonaceae), quinoa (Amaranthaceae) and chia (Lamiaceae), are referred to as pseudocereals.

  In their natural, unprocessed, whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran, and germ, the remaining endosperm is mostly carbohydrate. In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial.

  The word cereal is derived from Ceres, the Roman goddess of harvest and agriculture.

• Soup

  Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

  In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.

  Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

• Cereal (noun)

  A type of grass (such as wheat, rice or oats) cultivated for its edible grains.

• Cereal (noun)

  The grains of such a grass.

• Cereal (noun)

  Breakfast cereal.

  “Would you like some cereal?”

  “Which cereal would you like for breakfast?”

• Soup (noun)

  Any of various dishes commonly made by combining liquids, such as water or stock with other ingredients, such as meat and vegetables, that contribute flavor and texture.

  “Pho is a traditional Vietnamese soup.”

• Soup (noun)

  A serving of such a dish, typically in a bowl.

• Soup (noun)

  Any mixture or substance suggestive of soup consistency.

• Soup (noun)

  The liquid part of such a dish; the broth.

• Soup (noun)

  Thick fog or cloud (also pea soup).

• Soup (noun)

  Nitroglycerin or gelignite, especially when used for safe-cracking.

• Soup (noun)

  Dope (illicit drug, used for making horses run faster or to change their personality).

• Soup (noun)

  Processing chemicals into which film is dipped, such as developer.

• Soup (noun)

  Liquid or gelatinous substrate, especially the mixture of organic compounds that is believe to have played a role in the origin of life on Earth.

  “primordial soup”

• Soup (noun)

  An unfortunate situation; trouble, problems (a fix, a mess); chaos.

• Soup (noun)

  alternative form of sup

• Soup (verb)

  To feed: to provide with soup or a meal.

• Soup (verb)

  To develop (film) in a (chemical) developing solution.

• Soup (verb)

  alternative form of sup

• Soup (verb)

  To sup or swallow.

• Soup (verb)

  To breathe out; to draw out.

• Soup (verb)

  To sweep.

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