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Soup Up Bethesda
Soup Up Bethesda
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Hot New Soups for Cold Weather Days

Presenting Eater's Soup Heat Map.

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Soup Up Bethesda
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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.

1. Bayou Bakery, Coffee Bar & Eatery

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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.
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2. Boundary Road Restaurant

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

3. Sally's Middle Name

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

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

5. L'Hommage Bistro

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

6. Soup Up

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

7. The Dabney

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

8. The Riggsby

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

9. The Source by Wolfgang Puck

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

10. Thip Khao

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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.

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1. Bayou Bakery, Coffee Bar & Eatery

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

2. 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

3. Sally's Middle Name

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

4. Estadio

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

5. 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

6. 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

7. 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.

8. 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

9. 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

10. 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

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