Been sick lately and all I want to eat is soup - is there anything better than a bowl of tomato soup? ! Goddam sublime…

Whats yr soups tips/recommendations/recipes?

Pho is just the thing when it's cold out. Has to be scalding hot, though.

I'm Jewish on my mother's side. Her mother made me matzo ball soup when I was little. I haven't had it in years. There is a really good barbecue restaurant here in Austin that also has a Jewish style deli. They started serving matzo ball soup made with smoked chicken, and I haven't stopped thinking about it since I read about it. Meaning, I have not tried it yet. I hope I'm not getting my hopes too high, but I've never been more looking forward to trying a dish.

Also, soup rules. Everyone needs to know how to make a few soups.

We're vegetarian (well pescatarian but not hardcore enough to fuck with fish in a soup). Sots of different soup in a blender, or immersion blender soups.

Favorites:
Butternut squash
Carrot curry
Cream of cauliflower
And the biggest gut bomb: broccoli cheese soup which we often serve with beer bread (a soda bread with beer in it)

The latest edition of The Joy of Cooking has a harissa, chickpea, and spinach soup recipe that is really great and easy to make. Served over couscous.

We make tortilla soup regularly. This recipe is pretty much the same. Easy to omit the chicken and use vegetable broth to make it vegetarian.

Jesus, too many. Off the top of my head:

Matzoh Ball
Gazpacho
Tomato (w/ grilled cheese, of course)
Tom Ka Ga
Hot & Sour
Pho
Potato Leek
[French] Onion
Tortilla
Pozole (Sundays only)
Chicken Noodle
[My grandmothers] Beef & Barley
Mole de Olla
Consomme (con birria)

Gumbo, seafood soups, and cold soups like cereal and milk

losthighway wrote: Mon Mar 16, 2026 8:10 pm We're vegetarian (well pescatarian but not hardcore enough to fuck with fish in a soup). Sots of different soup in a blender, or immersion blender soups.

Favorites:
Butternut squash
Carrot curry
Cream of cauliflower
And the biggest gut bomb: broccoli cheese soup which we often serve with beer bread (a soda bread with beer in it)

Salmon chowder -lohikeitto rules and is easy to make!

One recipe I found online: https://food52.com/recipes/73800-lohike ... almon-soup

I would leave the leek out of it and add some garlic (not much, few cloves) and yellow onion to it, but I'm sure leek is okay. They add dill to every fish food here and I'm so done with that, but it does make it taste authentic.

brephophagist wrote: Mon Mar 16, 2026 10:37 pm The latest edition of The Joy of Cooking has a harissa, chickpea, and spinach soup recipe that is really great and easy to make. Served over couscous.

We make tortilla soup regularly. This recipe is pretty much the same. Easy to omit the chicken and use vegetable broth to make it vegetarian.

That tortilla soup looks damn fine - will be making

We had a we're-all-gonna-die-level warm winter here along Colorado's front range, so there never really was a soup season. I did make mulligatawny for the first time in January. I had made turkey stock with the Thanksgiving turkey and got to use it in the soup and it was totally great. One tip I've picked up is toasting and grinding whole spices if you've got the time/energy (esp on a weeknight). I'm also a big fan of mixing the spices with a little water to make a thick slurry, then adding that to the pot for a minute before adding the liquid.

Butternut squash soup is a favorite, especially if you add parsnip and apple and brown butter with sage. I totally get keeping that frozen diced butter squash from Costco around; prepping a fresh one can be murder on someone with onset arthritis.

Does Manhattan clam chowder still exist?