The soup’s main ingredients and seasonings are key when it comes to selecting a wine. There's a world of difference between a consommé with added ingredients, a cream of mushroom soup and a hot and spicy Thai soup. Therefore, the wines selected to go with them will also taste very different.
As a rule, wine is not drunk with soup. This is because the soup itself is a liquid food and wine is more enjoyable when consumed with solid food.
However, if you do want wine to accompany your soup, as when combining wine with other foods the intensity of the wine should be matched with the soup. The tip of combining local wines and soups applies here too.
Sweet/exotic soups (coconut milk)
Exotic soups such as Tom Kha Gai (coconut milk, lemongrass, lime, chilli), Mulligatawny (curry), Tom Yam (ginger, tamarind, shallots, lemongrass, coriander) are often hot and enriched with coconut milk. Heat and wine must be combined with extreme caution. Because of this, wine is only recommended with milder exotic soups.
A lighter, fruit-laden wine should be chosen, ideally with a strong aroma, such as a Riesling from the Moselle, a Muscat from Valais, a rosé from the New World or a light Pinot noir.
Clear soups (consommés)
Clear soups are easier to pair because they are based on a vegetable or meat broth. Clear soups with added ingredients can be accompanied by heavier wines than those without. Generally speaking, lighter, aromatic wines go with clear soups, such as non-barrique Sauvignon blanc and white wines from northern Italy or Valais.
Hearty soups can also be eaten as a main course, in which case it's worth giving wine a try with it. Wine goes better with hearty soups, as these are often more solid than liquid, two examples being goulash or barley soup.
Generally speaking, medium-bodied white and red wines such as Chardonnay from Burgundy or the New World, Rioja, Pinot noir and Swiss red wine work well. Meat soups can also be accompanied by barrique-aged wines.