soops
/sups/
soups is pronounced soops (/sups/). Soups refers to the plural of the meal liquid typically containing vegetables, meat, or fish, served hot. It denotes various broths or flavored liquids consumed as a starter or main course, and can also appear in phrases like “soup of the day.” The term emphasizes the liquid portion of a dish and is commonly used in everyday cooking and dining discussions.
Soups refers to the plural of the meal liquid typically containing vegetables, meat, or fish, served hot. It denotes various broths or flavored liquids consumed as a starter or main course, and can also appear in phrases like “soup of the day.” The term emphasizes the liquid portion of a dish and is commonly used in everyday cooking and dining discussions.
"I made three different soups for the dinner party: tomato, carrot-ginger, and chicken noodle."
"We ordered bowls of hot soups to warm up after the chilly hike."
"She brought a tin of soup, but added extra seasoning for more depth."
Pronounce it as /suːps/ in US and UK, with the long /uː/ vowel and a final /ps/ cluster. Start with a rounded lips position for the /uː/ and then release quickly into /p/ followed by /s/. The /p/ is unreleased in many casual pronunciations, but in careful speech you’ll hear a crisp release into /s/. The main tip is keeping lip rounding, then a brief stop before the sibilant. Audio reference: you can compare with words like 'loops' or 'groups' for the /uː/ vowel and final /ps/ cluster.
Common mistakes include dropping the final /s/ and turning /ps/ into /p/ or /s/ only. Another error is mispronouncing the /uː/ as a shorter /u/ or a more lax /oʊ/ in rapid speech. To fix: hold the /uː/ longer, ensure there is a brief stop before the /p/ and a crisp release into /s/. Practice with minimal pairs like soups vs. soups (silent s) and soups vs. soups (as a hypothetical stress shift). Focus on the /p/ release into /s/ so the /ps/ cluster is audible.
In US and UK, /suːps/ and /səʊps/ are standard, with the main difference being the vowel length and rounding: US tends to hold the /uː/ more tightly and UK can have a slightly more open /əʊ/ in some dialects. Australian English often shows a centralizing tendency but generally keeps a clear /uː/ quality; the /p/ and /s/ are compact with little aspiration difference. The rhoticity doesn’t affect this word as it’s non-rhotic in most accents but the vowel quality varies. Overall, expect /suːps/ (US) and /səʊps/ (UK) with AU near /suːps/ but possibly shorter diphthongal shift.
The challenge is the final consonant cluster /ps/ after a long vowel, which requires a quick transition from a voiced vowel to a voiceless consonant cluster without a vowel in between. Many speakers insert a linking vowel or lose one of the sounds. Mastery requires practicing the short, explosive /p/ release into /s/ while maintaining the length of /uː/ and avoiding flapping or vowel reduction in careful speech. Pay attention to tongue position and lip rounding throughout the sequence.
The word is a good test of handling a long vowel followed by a consonant cluster without a vowel between. The unique aspect is coordinating the lips and tongue to execute a precise /p/ release immediately into /s/. You’ll also notice a potential vowel shortening in rapid speech, which can blur the /uː/ quality. Keeping the mouth rounded through the /uː/ and then snapping into the /ps/ cluster clarity makes the pronunciation accurate. The challenge is balancing vowel length with a quick consonant cluster.
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US vs UK vs AU: • US: /suːps/ with a pure long /uː/ and a tighter /ps/ cluster; rhoticity not shown here, but overall vowel length is maintained in careful speech. • UK: /səʊps/ in many dialects; the /əʊ/ diphthong can be realized with a slightly more centralized /ə/ in some accents; maintain non-rhoticity. • AU: often /suːps/ with a similar long /uː/ but vowel quality can shift toward a more centralized or slightly fronted /uː/ depending on region; keep a crisp /ps/ release.
Soups comes from the Old French word soupe, which referred to a bread-soaked or liquid-based meal, and from the Vulgar Latin suppa, meaning bread or soaked bread. The English adoption progressed in Middle English with “soupe” or “soup,” initially describing a liquid dish to be poured over bread. By the 15th century, the term broadened to include any hot broth containing ingredients and simmered flavors. The word retained a strong culinary focus across centuries, as spices, vegetables, and meat were increasingly combined into liquid-based dishes. The plural form soups appeared in English to indicate multiple varieties or servings of liquid dishes, analogous to other countable food items. Its semantic expansion parallels the development of the modern concept of “soup” as a distinct course with countless regional varieties, from rustic broths to refined consommés. First known usage in English texts appears in late medieval cooking records, aligning with the era’s growing appetite for diverse, prepared broths rather than single-ingredient broths. Over time, “soup” became a staple in households, restaurants, and culinary literature worldwide, reinforcing its ubiquity in everyday language and cooking discourse.
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Words that rhyme with "soups"
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