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5 Best Winter Soups

Photo by Kevin O'Riley

Nothing says winter like a warm bowl of hearty soup. And some days, Campbell’s just doesn’t cut it. Vegetables, rich broth, lots of cream: Whatever your criteria, there’s a soup bound to fill and warm you up. So if you’re looking for a steaming bowl of comfort food or a super-quick lunch, you’re in luck.

1. Sweet potato soup

Cost: $3.95 for a cup, $6.95 for a bowl.
Where to get it: Mille’s Turn of the Century Café
Why we love it: This creamy, thick soup is one of Mille’s bestsellers. Chipotle peppers add a little heat to the soup, and it’s topped with fried crispy strings and plenty of cilantro for added freshness. And for no extra charge, get the soup served in a hearty bread bowl.

2. Mushroom Sage Cream Soup

Cost: $3.75 for a cup, $4.25 for a bowl
Where to get it: Gallery Bistro
Why we love it: With all of the soup’s on Gallery Bistro’s menu—Thai coconut curry, roasted duck and veggie, potato and leek bisque—the simple mushroom sage is the clear winner. The soup has been on the menu since the restaurant opened more than 12 years ago.

3. Deli tomato soup

Cost: $3.09 for a cup, $4.59 for a bowl
Where to get it: Nearly Famous Deli
Why we love it: The deli tomato soup at Nearly Famous may be vegetarian, but it’s as filling as they come. The tomatoes, celery and onions are coarsely chopped, and the soup isn’t pureed, so it has giant chunks to please veggie-lovers. It’s low-fat and a little spicy because of two kinds of peppers and, we’ve been told, a few key secret ingredients.

4. Swamp Chili

Cost: $5.99 for a small bowl, $9.99 for a big bowl
Where to get it: Fusion Bar & Grill
Why we love it: Swamp Chili at Fusion is brimming with seafood: blue crab, crawfish tails, scallops, shrimp, catfish and even gator tail, with some peppers, carrots and celery thrown in for good measure. And it doesn’t seem too hot... until five bites later when your mouth starts to burn.

5. White bean and rosemary soup

Cost: $4 for a bowl; $3.50 for a cup
Where to get it: Tea Bar & Bites
Why we love it: The chefs puree the white beans, which gives the soup its thick consistency that’s similar to a cream-based soup. The rosemary gives the soup a bite of freshness, and the garlic and onions give the soup a little kick.