| POROUS | Spongy soup or brew (6) |
| BERROW | Shore angling beach between Brean and Burnham (*or brew) (6) |
| BORROWER | Blend or brew or fictional small family member? (8) |
| ERY | Ending for bean or brew |
| ORATE | Say one's piece or brew tea (5) |
| TOMATO | Lycopene-rich fruit that can be sun-dried, oven-roasted or blended for soup or sauce (6) |
| TURTLE | A tortoise-like marine chelonian named by English sailors; said terrapin's flesh, used for soup; or, an old name for a species of dove, symbolic of devoted or true love (6) |
| SIPPET | From "sop", an old word for a morsel of bread or toast to be dipped in gravy/soup or used as a garnish (6) |
| TEA | Name, ultimately derived from the Chinese character e representing "plant, people, tree, wood", of the camellia-derived hot beverage or brew "cha", enjoyed by billions of people worldwide (3) |
| OXTAIL | Soup or stew made from a cow's rear appendage (6) |
| PANADA | Based on Latin for "bread", a variety of thick bread soup or roux (6) |
| INACAN | How soup or soda is often sold |
| POTAGE | Thick soup or stew |
| COURSE | Soup or dessert |
| POTATO | Kind of soup or salad |
| DUJOUR | French phrase meaning "of the day", sometimes used on a menu to highlight a restaurant's daily soup or special (2,4) |
| ANELLI | Pasta whose name means 'rings', typically eaten in soups or salads (6) |
| GUMBO | A chiefly US word for the plant okra or its mucilaginous "witches' fingers"; soup or stew thickened with said elongated green seeds; mud or clayey soil; or, a fruit conserve (5) |
| CHIFFONADE | French culinary term for a "crumpled" preparation of ribboned or shredded herbs or leafy vegetables as a garnish for soup or salad (10) |
| BREADANDBUTTER | Usual accompaniment for soup or pudding? (5,3,6) |
