OMG this was GOOD!! What is it with me and Japanese-style instant corn soup??

This was unexpectedly flavorful! Drank every last drop.

Would’ve been vegan had it not been for the last minute sprinkle of 🥓😬

This heat is the worst and this soup offers a temporary if not tasty salve. 🥒🍋

One of my favorite soups. So good on a cool rainy day.

BRIEF: “Get four 6 oz. cups of our best-selling chowders: New England Clam Chowder, Seafood Bisque, Smoked Salmon Chowder, Crab & Oyster Chowder. Sorry, no substitutions.” But the guy at the counter gladly let me substitute 1 cup with their special: Lobster & Crab! At 1 o’clock: Seafood Bisque “Delectable medley of Pacific Cod, Northwest Salmon, Bay Shrimp, flavored with fresh basil, and simmered in a creamy tomato-based broth.” At 4 o’clock: New England Clam Chowder “Meaty clams flavored with bacon, cream, and a secret blend of herbs and spices. Inducted into the Great Chowder Cook-Off Hall of Fame.” At 7 o’clock: Lobster & Crab Bisque Special of the day. I didn’t have time to snap a picture of their ingredients but it had corn niblets in it which was nice. At 10 o’clock: Seared Scallop Chowder Sweet, tender scallops seared in the kettle, served in a creamy broth, perfectly flavored with dill and lime juice. SOOT’S TAKE: My favorite was the New England Clam (perfectly balanced, full-bodied and smoky) while my least favorite was the Seafood Bisque.

One of the better hot & sours I’ve had in recent times.

Because I had matzo balls because I had matzo crackers because I had an excuse to make them and in the end, because I’ve come down with a cold and feel I could benefit from some Jewish penicillin anyway. This is liquid gold.

Part of MILK THE COW'S BASTILLE DAY MENU. Served with Marcel Petite Comte baked bread. This was good.

My favorite thing at MOS BURGER!!

The pistachios and herb oil were just the icing on top of an already flavorful soup. I still can’t believe it’s vegan.

My first time cooking and pureeing tortilla chips into a soup and it imparted great texture and corn flavor to a delicious soup.

Tastier than it looks.

A comforting kongaripan with whole-grain croutons @ $1 to soothe early hunger pangs.

hot and sour soup of river prawn and termite mushrooms

First time making borscht. First time trying Ukrainian cooking, or at least a nod to their tradition of sour soups; and also my first time making soup using sourdough bread. It’s hearty. It’s wholesome. It’s rich and it’s satisfying. Enough for it to be its own meal. For the rest of the week anyway.

Aromatic and inviting, minus the former sea creatures inside it. Of note was the young coconut flesh that I scooped and enjoyed for the first time as a soup ingredient.

Been wanting to try making this for a while and today it finally happened. Had meant to strain the soup but it was almost like squeezing water from a stone. So I dumped the puréed bits right back to ensure this soup would feed enough of us. Great with Bread Ahead’s freshly-baked grissini.

It's personal.

Roasted Kumara | Pumpkin | Cauliflower| French Lentils | Onions | Ginger | Garlic | Balsamic Vinegar | Honey | Butter | Marmite | Cream | Milk | Cream Cheese | Salt | Sugar | Grape Must Extract | Spices The soup was delicious: creamy, cheesy, and wholesome, combining two of my favorite vegetarian ingredients: sweet potato and pumpkin. Definitely worth putting on the regular menu! @foodiefoodie you’d love this!

An adaption of TK’s by Amanda Hesser. This one’s completely from scratch (even the stock, y’all)! But so worth it!

A rich blend of butternut squash and pumpkin simmered in a vegetable broth honey, apple juice, cinnamon and a hint of curry, then finished with sweet cream and topped with roasted and salted pumpkin seeds. 

The requisite miso soup.

A must try and apparently the recipe has been improved. I liked it and appreciated the generous serving of corn kernels in the soup.

Double boiled and set to “revive, boost energy, enhance concentration...” and get this, “reverse aging.”

It would’ve been a one-pot deal but for my: 1. Lack of a cauldron to accommodate all squash and sundry (it was a lot)! 2. Preference for as smooth a soup as one could get out of pureeing a lot of cooked plant material and stock, so I ditched the immersion blender for my unwieldy but trusty standing soup blender. Anyway, it was still relatively low maintenance as far as soup prep went and it made for a hearty meal with homemade sourdough.

Claypot Coconut Tom Yum Soup Special

If a loaded baked potato were soup…

Made to go with the jalapeño-cheddar-mozza sour. I would include roasted red bell pepper in the name as it is very prominent in the soup’s flavor profile.