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On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.
: A Cookbook of Delcious Cold Dishes, June Crosby and Ruth Conrad Bateman [Gramercy Publishing Company: New York] 1968 (p.New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato..all variations on the same theme.Soups were easily digested and were prescribed for invalids since ancient times.It was named for his hometown, Vichy, France, and was, of course, simply an elegant version of a popular French county potage made of leeks and potatoes.In like manner, we've found that many of the lovely shellfish bisques, the creamy vegetable and chicken soups so beloved by the great chers, are equally good, or better, served cold.
Canned and dehydrated soups were available in the 19th century.