clock menu more-arrow no yes mobile
More Maps

12 Winter-Ready Cocktails to Try Right Now in D.C.

Where to Eat Brazilian Food Around D.C.

D.C.’s Most Festive Holiday Pop-Ups

More in Washington DC See more maps
Soup Up Bethesda
Soup Up Bethesda
Facebook

Hot New Soups for Cold Weather Days

Presenting Eater's Soup Heat Map.

by Octavia Silva
2 comments / new
View as Map
Soup Up Bethesda
| Facebook
by Octavia Silva
2 comments / new

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.

Read More
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Bayou Bakery, Coffee Bar & Eatery

Copy Link

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.

901 Pennsylvania Ave SE, Washington, D.C. 20003
Official

Boundary Road Restaurant

Copy Link

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.

414 H St NE, Washington, D.C. 20002-4336
(202) 450-3265
(202) 450-3265
Facebook

Also featured in:

Estadio

Copy Link

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.

1520 14th St NW, Washington, D.C. 20002
(202) 319-1404
(202) 319-1404
Official

Also featured in:

L'Hommage Bistro

Copy Link

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.

450 K St NW, Washington, D.C. 20001
(202) 791-0916
(202) 791-0916
R. Lopez

Also featured in:

Sally's Middle Name

Copy Link

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.

1320 H St NE, Washington, D.C. 20002
(202) 750-6529
(202) 750-6529
Official

Soup Up

Copy Link

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.

5001 Wilson Ln, Bethesda, MD 20814
(301) 986-4744
(301) 986-4744
Facebook

Also featured in:

The Dabney

Copy Link

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

122 Blagden Alley NW, Washington, D.C.
(202) 450-1015
(202) 450-1015
R. Lopez

Also featured in:

The Riggsby

Copy Link

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.

1731 New Hampshire Ave NW, Washington, D.C. 20009
(202) 787-1500
(202) 787-1500
R. Lopez

Also featured in:

The Source by Wolfgang Puck

Copy Link

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.

575 Pennsylvania Ave NW, Washington, D.C. 20565
(202) 637-6100
(202) 637-6100
R. Lopez

Also featured in:

Thip Khao

Copy Link

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.

3462 14th St NW, Washington, D.C. 20010
R. Lopez

Also featured in:

More in Maps

Loading comments...

© 2023 Vox Media, Inc. All rights reserved.
Link copied to the clipboard.

Bayou Bakery, Coffee Bar & Eatery

901 Pennsylvania Ave SE, Washington, D.C. 20003

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.

901 Pennsylvania Ave SE, Washington, D.C. 20003
Official

Boundary Road Restaurant

414 H St NE, Washington, D.C. 20002-4336

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.

414 H St NE, Washington, D.C. 20002-4336
(202) 450-3265
(202) 450-3265
Facebook

Estadio

1520 14th St NW, Washington, D.C. 20002

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.

1520 14th St NW, Washington, D.C. 20002
(202) 319-1404
(202) 319-1404
Official

L'Hommage Bistro

450 K St NW, Washington, D.C. 20001

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.

450 K St NW, Washington, D.C. 20001
(202) 791-0916
(202) 791-0916
R. Lopez

Sally's Middle Name

1320 H St NE, Washington, D.C. 20002

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.

1320 H St NE, Washington, D.C. 20002
(202) 750-6529
(202) 750-6529
Official

Soup Up

5001 Wilson Ln, Bethesda, MD 20814

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.

5001 Wilson Ln, Bethesda, MD 20814
(301) 986-4744
(301) 986-4744
Facebook

The Dabney

122 Blagden Alley NW, Washington, D.C.

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

122 Blagden Alley NW, Washington, D.C.
(202) 450-1015
(202) 450-1015
R. Lopez

The Riggsby

1731 New Hampshire Ave NW, Washington, D.C. 20009

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.

1731 New Hampshire Ave NW, Washington, D.C. 20009
(202) 787-1500
(202) 787-1500
R. Lopez

The Source by Wolfgang Puck

575 Pennsylvania Ave NW, Washington, D.C. 20565

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.

575 Pennsylvania Ave NW, Washington, D.C. 20565
(202) 637-6100
(202) 637-6100
R. Lopez

Thip Khao

3462 14th St NW, Washington, D.C. 20010

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.

3462 14th St NW, Washington, D.C. 20010
R. Lopez

Related Maps