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Soup Up Bethesda
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Hot New Soups for Cold Weather Days

Presenting Eater's Soup Heat Map.

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Winter is coming, but, luckily, soups for the season are here. A robustly flavored soup can come to the aid of diners who are cold, hungry or short on time.

Here is Eater's Soup Heat Map, a quick-yet-inclusive introduction to the current seasonal soup universe in D.C. This map offers a mix of soups from new restaurants and new menu additions at reliable restaurants.

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Note: Restaurants on this map are listed geographically.
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Bayou Bakery, Coffee Bar & Eatery

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Consisting of a dark roux, chives, Andouille sausage, chicken and onions, the restaurant's gumbo is a Bayou Bakery staple that can be found at both locations, including the new Capitol Hill addition.

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Boundary Road Restaurant

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Boundary Road's new spicy squash soup is made with a combination of squash and pumpkin from the Earth ‘N’ Eats co-op. The crops vary in types, from orange kabocha to fairy tale pumpkins. For the soup, the pumpkin and squash are roasted, seasoned with cumin, coriander, salt and pepper. The heat comes from peppers and the soup is topped with crème fraiche and toasted walnuts.

Estadio

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Estadio's Butternut Squash Soup is a sweeter soup. It is made by roasting butternut squash and flavoring it with Tabasco, olive oil and cream. For a little texture, the chef adds toasted pumpkin seeds, or pepitas.

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L'Hommage Bistro

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In this bistro's Soupe de Tomate Provencale, garlic, onions and tomatoes are stewed together with white wine, pureed with heavy cream and poured over fresh basil and comté cheese. Brioche croutons are thrown on top for extra crunch.

Sally's Middle Name

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Sally's Middle Name's Bok Choy in a Bacon and Shiitake Mushroom Broth is locally sourced with shiitake mushrooms and bok choy from Virginia. The seasonal soup is flavored with ginger, scallions and broth made from house-cured bacon.

Official

Soup Up

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Free of dairy, oil, butter and added salt, the red bean soup and all Soup Up soups naturally highlight their ingredients. The soup is made with Central American small red beans, fresh herbs and spices, carrots, potatoes and a bit of freshly grated coconut.

The Dabney

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The Root Vegetable Chowder at The Dabney is stuffed with potatoes, turnips, rutabaga, carrots, radish and onion. It is served with house-made ciabatta.

The Riggsby

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Crème of celeriac is a seasonal highlight of the menu at The Riggsby, new to Dupont. The celeriac, a root vegetable also known as turnip-rooted celery or knob celery, is pureed into a creamy soup and accented with diced pear and spiced maple syrup.

The Source by Wolfgang Puck

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Tableside wonton soup is new to The Source's revamped menu. The pork and shrimp dumplings in this soup sit in a 20-hour broth with two poached eggs. It is served tableside via cart, broth poured over the dumplings.

Thip Khao

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Kao Lau Harng Ngu, a braised oxtail stew, is made by slowly simmering the oxtail, vegetables and spices in a fennel broth. It is served with jaew, an acidic sauce that complements the richness of the oxtail.

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Bayou Bakery, Coffee Bar & Eatery

Official

Consisting of a dark roux, chives, Andouille sausage, chicken and onions, the restaurant's gumbo is a Bayou Bakery staple that can be found at both locations, including the new Capitol Hill addition.

Official

Boundary Road Restaurant

Boundary Road's new spicy squash soup is made with a combination of squash and pumpkin from the Earth ‘N’ Eats co-op. The crops vary in types, from orange kabocha to fairy tale pumpkins. For the soup, the pumpkin and squash are roasted, seasoned with cumin, coriander, salt and pepper. The heat comes from peppers and the soup is topped with crème fraiche and toasted walnuts.

Estadio

Official

Estadio's Butternut Squash Soup is a sweeter soup. It is made by roasting butternut squash and flavoring it with Tabasco, olive oil and cream. For a little texture, the chef adds toasted pumpkin seeds, or pepitas.

Official

L'Hommage Bistro

In this bistro's Soupe de Tomate Provencale, garlic, onions and tomatoes are stewed together with white wine, pureed with heavy cream and poured over fresh basil and comté cheese. Brioche croutons are thrown on top for extra crunch.

Sally's Middle Name

Official

Sally's Middle Name's Bok Choy in a Bacon and Shiitake Mushroom Broth is locally sourced with shiitake mushrooms and bok choy from Virginia. The seasonal soup is flavored with ginger, scallions and broth made from house-cured bacon.

Official

Soup Up

Free of dairy, oil, butter and added salt, the red bean soup and all Soup Up soups naturally highlight their ingredients. The soup is made with Central American small red beans, fresh herbs and spices, carrots, potatoes and a bit of freshly grated coconut.

The Dabney

The Root Vegetable Chowder at The Dabney is stuffed with potatoes, turnips, rutabaga, carrots, radish and onion. It is served with house-made ciabatta.

The Riggsby

Crème of celeriac is a seasonal highlight of the menu at The Riggsby, new to Dupont. The celeriac, a root vegetable also known as turnip-rooted celery or knob celery, is pureed into a creamy soup and accented with diced pear and spiced maple syrup.

The Source by Wolfgang Puck

Tableside wonton soup is new to The Source's revamped menu. The pork and shrimp dumplings in this soup sit in a 20-hour broth with two poached eggs. It is served tableside via cart, broth poured over the dumplings.

Thip Khao

Kao Lau Harng Ngu, a braised oxtail stew, is made by slowly simmering the oxtail, vegetables and spices in a fennel broth. It is served with jaew, an acidic sauce that complements the richness of the oxtail.

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