10 soups most folks don’t like as a child

Children are notoriously picky eaters, and when it comes to soups, certain varieties are often met with reluctance. Childhood taste preferences are influenced by factors like texture, flavor intensity, and unfamiliar ingredients. While some soups become lifelong favorites, others are typically shunned by young taste buds. This article explores ten soups that most folks don’t usually enjoy as children but often grow to appreciate as their palates mature.

Borscht, a vibrant beetroot soup popular in Eastern European cuisine, is often rejected by children. The strong earthy flavor of beets and the unusual bright red color can be off-putting to young eaters. Additionally, the tangy taste from added vinegar or lemon juice doesn’t easily appeal to sweet-loving palates. However, as people grow older, they often learn to appreciate the complex flavors and nutritional benefits of this hearty soup.

Lentil soup, rich in protein and fiber, is a staple in many households. However, its thick, grainy texture and sometimes bland taste make it a tough sell for children. Often perceived as ‘gritty’ or ‘mushy,’ lentil soup doesn’t offer the immediate appeal that creamier or sweeter soups do. Despite this initial aversion, many adults come to love lentil soup for its health benefits and adaptability in various recipes.

Split pea soup, with its green, somewhat murky appearance, is another contender for soups most children avoid. The thick, often chunky, consistency combined with the distinct taste of peas can be unappealing to young palates. The inclusion of ham or bacon might entice some children but often isn’t enough to overcome the initial visual and textural hurdles.

Tomato soup is a classic comfort food, especially when paired with a grilled cheese sandwich. However, on its own, it can be too acidic and tangy for children. The smooth, creamy texture might appeal to some, but others find the sharp tomato flavor overwhelming. Despite their initial resistance, many people grow to love tomato soup’s versatility and comforting nature.

Oxtail soup is a rich, flavorful dish made by simmering oxtail and vegetables for hours. Its deep, meaty taste and gelatinous texture from the marrow can be too intense for children. The unfamiliarity of eating tail meat also adds to the aversion. As adults, people often appreciate oxtail soup for its depth of flavor and heartwarming quality, especially in colder weather.

Miso soup, a staple of Japanese cuisine, is often too unfamiliar for children accustomed to more conventional flavors. The combination of fermented soybean paste (miso), seaweed, and tofu presents a unique taste and texture profile that many young eaters find off-putting. However, as people grow more adventurous with their culinary experiences, miso soup becomes a beloved comfort food appreciated for its savory umami flavor.

Mulligatawny soup, hailing from Indian cuisine, combines a variety of spices that can result in a flavor profile too complex for young palates. The inclusion of ingredients like curry powder, apples, and chicken or lamb can be a surprising mix for children. Over time, many come to enjoy the spicy warmth and aromatic quality of mulligatawny soup as their tastes evolve and become more adventurous.

Gazpacho, a cold Spanish soup made from blended vegetables, including tomatoes, cucumbers, and peppers, is often a non-starter for children. The concept of cold soup feels counterintuitive to many, and the raw vegetable flavor can be off-putting. However, adults often appreciate gazpacho for its refreshing qualities, especially during hot summer months, and its health benefits from the raw ingredients.

Clam chowder, whether New England-style (creamy) or Manhattan-style (tomato-based), is frequently rejected by children due to its strong seafood flavor. The briny taste of clams and the often chewy texture are not universally appealing to young eaters. Over time, though, people grow to enjoy the rich, hearty nature of clam chowder and its comforting, warming effect.

French onion soup, topped with melted cheese and crusty bread, seems like it would be a hit. However, the strong, sweet flavor of caramelized onions and the rich, beefy broth can be overwhelming for children. The gooey texture of the cheese and bread can also be off-putting. Many come to appreciate French onion soup’s delicious complexity and comforting qualities as their taste preferences evolve.

As children grow, their taste buds mature and their willingness to try new foods expands. Many of the soups that were once disliked become favorites as adults appreciate their unique flavors and nutritional benefits. This journey from picky eating to adventurous dining is a natural part of growing up, leading to a richer and more diverse culinary experience.