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Honey-spiced butternut squash soup at Centrolina.
Centrolina

Must-Try Soups Around D.C. This Winter

Where to spot slurp-worthy bowls all over town

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Honey-spiced butternut squash soup at Centrolina.
| Centrolina

January is full-blown soup season around D.C., and a mix of fine-dining and affordable establishments offer comforting creations to help combat snowy conditions outside.

Some soups play a significant role on fancy tasting menus, while other liquid delights are available for takeout, delivery, and a la carte orders. Warming seasonal soups currently star lots of shellfish, squash, and cheesy components. Union Market is currently home to a Soup For You pop-up stall dedicated to the wintertime classic.

Here are 15 spoon-worthy bowls to devour right now around D.C.

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Cauliflower soup at Quadrant

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The cozy Ritz-Carlton lounge from Seven Reasons Group (Imperfecto, Quadrant, The Saga, JOY, Surreal) serves a gorgeously creamy cauliflower soup fit for winter, topped with homemade truffle croutons and Comte cheese ($22). The seasonal selection also includes French onion and chicken noodle soups.

Afghan soups at Lapis

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The Popal Group chef Shamim Popal (Lapis, Lapop, Lutèce, Pascual) put a trio of Afghan soups on the Adams Morgan menu this winter. Try the Aush (rice noodles, kidney beans and ground beef), the Nask (yellow lentils, potatoes, celery and carrots), or a chicken variety loaded with potatoes, carrots, turnips, and dill.

New soups dropped this winter at Lapis.
Lapis

Butternut squash velouté at 2941 Restaurant

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​Executive chef Bertrand Chemel is exceptional at soups, and his latest seasonal creation loops in lemongrass, apple compote, and kaffir lime-coconut foam ($21). His five-course January tasting menu ($120) includes a broccoli variety topped with Robiolina cheese foam and luxe winter black truffles.

Ramen at Bantam King

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Part of Daikaya Group’s ramen empire, this cheery Chinatown staple uniquely relies on paitan stock — its version of chicken noodle soup — to deliver a comforting bowl packed with pulled chicken, greens, onion, chili threads, sweet corn, and naruto. The broth-based brand mastered takeout and delivery during the pandemic with seamless heat-and-eat assembly.

Butternut squash soup at Centrolina

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Five-time James Beard nominee Amy Brandwein offers a seasonal “zuppa” on her rotating four- course menus that celebrate northern Italian cuisine. The current soup is a honey-spiced butternut squash soup with amaretti and chives ($14).

Seasonal soup at Centrolina.
Centrolina

Matzoh ball soup at Parkway Deli & Restaurant

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Around since 1963, the Silver Spring institution continues to draw regulars for its famous, golden-colored matzoh ball soup. The affordable top seller (starting at $6.99) starts with a rich chicken stock, joined by tender chicken pieces, onions, celery, carrots, egg noodles, and matzoh balls bobbing inside.

Parkway Deli is known for its matzo ball soup.
 Parkway Deli/official photo

Avgolemono soup at Balos Estiatorio

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Dupont’s dreamy Greek newcomer that just added lunch serves a spot-on rendition of the Mediterranean county’s avgolemono soup ($12) featuring chicken, lemon, and rice.

Cream of crab soup at Parlour Victoria

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Five-time Food Network champ and seafood-loving chef Brandon Sumblin combines jumbo lump Maryland crab with cream and sherry in a cup ($9) or bowl ($15).

Parlour Victoria cream of crab soup.
Charlotte Thomsen/Atlas Restaurant Group

Gumbo at RT’s Restaurant

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The New Orleans-leaning restaurant delivers on its hearty “Death” by Gumbo — a shellfish lover’s dream bursting with shrimp, oysters, crab meat, and crawfish tails — joined by andouille sausage over rice ($25).

Death by Gumbo at RT’s.
RT’s/Facebook

Bloody Mary tomato bisque at St. Regis

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The luxe hotel bar near the White House sends out a lush tomato bisque ($17), made with the same homemade mix that goes into its destination Bloody Mary (piquillo peppers, horseradish, and celery).

The Bloody Mary tomato bisque at St. Regis.
Tierney Plumb/Eater DC

Wonton soup at Full Kee

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The Chinese food stalwart on H Street NE delivers  when it comes to its wonton soup in small or large sizes. Order online.

Nasime Japanese Restaurant

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A destination-worthy tasting menu restaurant, Nasime’s six-course lineup ($95) changes with the seasons and typically includes a must-try traditional soup.

To-go soups at CMB at Home

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Chef Matt Baker sends out a slew of soups from his to-go catering outfit out of downtown’s Eaton hotel. One-quart containers starting at $12 include butternut squash, white bean and kale, and the same Tex-Mex chicken tortilla soup he learned to make growing up in Houston. Sit and stay at his lobby-level restaurant Michele’s for a fabulous French onion soup.

Shredded chicken, carrots, celery, dill, and elbow macaroni.
CMB at Home

Lobster bisque at Hank’s Oyster Bar

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The luscious lobster bisque ($13) is a year-round attraction at Jamie Leeds’ local seafood empire, with locations at the Wharf, Dupont, and Alexandria.

Pho House

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This relative newcomer in Shaw does the Vietnamese soup justice, each engineered with a deliciously tangy broth. There’s nearly 20 types to choose from, priced around $14 a bowl with all the accoutrements. Try the meaty combo brimming with sliced eye round steak, well-done brisket, soft tendon, meatball and tripe.

Cauliflower soup at Quadrant

The cozy Ritz-Carlton lounge from Seven Reasons Group (Imperfecto, Quadrant, The Saga, JOY, Surreal) serves a gorgeously creamy cauliflower soup fit for winter, topped with homemade truffle croutons and Comte cheese ($22). The seasonal selection also includes French onion and chicken noodle soups.

Afghan soups at Lapis

The Popal Group chef Shamim Popal (Lapis, Lapop, Lutèce, Pascual) put a trio of Afghan soups on the Adams Morgan menu this winter. Try the Aush (rice noodles, kidney beans and ground beef), the Nask (yellow lentils, potatoes, celery and carrots), or a chicken variety loaded with potatoes, carrots, turnips, and dill.

New soups dropped this winter at Lapis.
Lapis

Butternut squash velouté at 2941 Restaurant

​Executive chef Bertrand Chemel is exceptional at soups, and his latest seasonal creation loops in lemongrass, apple compote, and kaffir lime-coconut foam ($21). His five-course January tasting menu ($120) includes a broccoli variety topped with Robiolina cheese foam and luxe winter black truffles.

Ramen at Bantam King

Part of Daikaya Group’s ramen empire, this cheery Chinatown staple uniquely relies on paitan stock — its version of chicken noodle soup — to deliver a comforting bowl packed with pulled chicken, greens, onion, chili threads, sweet corn, and naruto. The broth-based brand mastered takeout and delivery during the pandemic with seamless heat-and-eat assembly.

Butternut squash soup at Centrolina

Five-time James Beard nominee Amy Brandwein offers a seasonal “zuppa” on her rotating four- course menus that celebrate northern Italian cuisine. The current soup is a honey-spiced butternut squash soup with amaretti and chives ($14).

Seasonal soup at Centrolina.
Centrolina

Matzoh ball soup at Parkway Deli & Restaurant

Around since 1963, the Silver Spring institution continues to draw regulars for its famous, golden-colored matzoh ball soup. The affordable top seller (starting at $6.99) starts with a rich chicken stock, joined by tender chicken pieces, onions, celery, carrots, egg noodles, and matzoh balls bobbing inside.

Parkway Deli is known for its matzo ball soup.
 Parkway Deli/official photo

Avgolemono soup at Balos Estiatorio

Dupont’s dreamy Greek newcomer that just added lunch serves a spot-on rendition of the Mediterranean county’s avgolemono soup ($12) featuring chicken, lemon, and rice.

Cream of crab soup at Parlour Victoria

Five-time Food Network champ and seafood-loving chef Brandon Sumblin combines jumbo lump Maryland crab with cream and sherry in a cup ($9) or bowl ($15).

Parlour Victoria cream of crab soup.
Charlotte Thomsen/Atlas Restaurant Group

Gumbo at RT’s Restaurant

The New Orleans-leaning restaurant delivers on its hearty “Death” by Gumbo — a shellfish lover’s dream bursting with shrimp, oysters, crab meat, and crawfish tails — joined by andouille sausage over rice ($25).

Death by Gumbo at RT’s.
RT’s/Facebook

Bloody Mary tomato bisque at St. Regis

The luxe hotel bar near the White House sends out a lush tomato bisque ($17), made with the same homemade mix that goes into its destination Bloody Mary (piquillo peppers, horseradish, and celery).

The Bloody Mary tomato bisque at St. Regis.
Tierney Plumb/Eater DC

Wonton soup at Full Kee

The Chinese food stalwart on H Street NE delivers  when it comes to its wonton soup in small or large sizes. Order online.

Nasime Japanese Restaurant

A destination-worthy tasting menu restaurant, Nasime’s six-course lineup ($95) changes with the seasons and typically includes a must-try traditional soup.

To-go soups at CMB at Home

Chef Matt Baker sends out a slew of soups from his to-go catering outfit out of downtown’s Eaton hotel. One-quart containers starting at $12 include butternut squash, white bean and kale, and the same Tex-Mex chicken tortilla soup he learned to make growing up in Houston. Sit and stay at his lobby-level restaurant Michele’s for a fabulous French onion soup.

Shredded chicken, carrots, celery, dill, and elbow macaroni.
CMB at Home

Lobster bisque at Hank’s Oyster Bar

The luscious lobster bisque ($13) is a year-round attraction at Jamie Leeds’ local seafood empire, with locations at the Wharf, Dupont, and Alexandria.

Pho House

This relative newcomer in Shaw does the Vietnamese soup justice, each engineered with a deliciously tangy broth. There’s nearly 20 types to choose from, priced around $14 a bowl with all the accoutrements. Try the meaty combo brimming with sliced eye round steak, well-done brisket, soft tendon, meatball and tripe.

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