Brits have spoken. Cream of Chicken has overtaken Cream of Tomato as the nation’s number one soup, according to new research.
The survey revealed that 45% favour the creamy chicken classic, nudging tomato into second place at 39%. Beef and vegetable (32%), roast chicken and vegetable (31%) and winter vegetable (27%) complete the top five.
The findings come as the nights draw in and 1 October is named the date when most of us tuck into our first soup of the season.
A spokesperson for Crosse & Blackwell said: “With almost half of the popular vote – Cream of Chicken is our favourite soup. Whether you’re Cream of Tomato, Beef and Vegetable or Cream of Chicken – these findings echo what we’ve always known – that Brits cherish the comfort and quality of a perfectly crafted bowl of soup, especially when the weather gets cold.”
Soup habits across the country show how deeply it’s woven into our routines. Almost half of Brits eat it for dinner, with 27% treating it as the main course while 33% see it only as a starter.
When it comes to serving, most stick with tradition: 91% want it in a bowl. But 18% prefer sipping from a mug and 6% carry it to work in a flask.
Bread and butter remains the top partner (48%), with cheese toasties (37%), garlic bread (12%) and BLTs (11%) close behind. Some go off-piste. Almost 9% dunk sausage rolls, while 6% reach for a buttered crumpet.
Comfort is central to soup’s appeal. A quarter find it soothing, 37% call it the best cure for wet weather and 36% swear by it for colds. For 20%, it’s also the ultimate budget meal.
The survey also revealed a few quirks. Nearly 63% don’t know the difference between a dessert spoon and a soup one. Temperature divides us too: 16% want their soup tepid at 49 degrees, while almost 9% prefer it scorching at 89 degrees. And etiquette is up for debate: 21% scoop the spoon towards them, 15% push it away, and 8% admit to slurping.
Soup development chef Ben Jones offered a few tips for getting the best from your bowl. He commented: “Soup is best enjoyed at a temperature of 60-65 degrees Celsius – warm enough to unleash its aroma and full depth of flavour but not scalding.”
He also advised using bread and butter as the perfect partner, scooping away from you to avoid spills, and warming bowls before serving to keep the soup cosy from first spoonful to last.
From garnish tricks to soup-and-wine pairings, Jones’s guidance reflects one truth: whether you’re a traditionalist or an experimenter, soup remains one of Britain’s favourite ways to face the cold.
