Some Like It Hot: It’s Cold Out There…We Like Soup

It’s officially frigid in the DMV, but we’ve got the perfect excuse to embrace the chill—it’s National Soup Month. What better way to warm up than with a bowl of your favorite comforting classic or maybe something a little adventurous? Area restaurants are ladling out all kinds of delicious options to keep you cozy, from rich, creamy bisques to hearty broths brimming with flavor. Whether you're craving a soul-warming chicken noodle or a globally inspired pho or ramen, the local dining scene has your next bowl ready and waiting. Of course, the team at TheListAreYouOnIt.com has a round up of favorite bowls at area places you can find below and also our own Nycci Nellis loves to keep her Le Creuset on the stove all winter long. She shares what’s currently simmering in her kitchen as well:

From Nycci Nellis:

The minute I feel the winter chill, I lug out my trusty 9-quart Le Creuset and keep it busy on my stove until the jonquils start popping up in my backyard. My soup season always begins with a triple batch of chicken stock—it’s such a versatile base. From my grandmother’s classic chicken noodle or matzo ball soup to a bright and tangy Greek Avgolemono, or even a flavorful noodle bowl with aromatics, fish sauce, and soy, chicken stock enriches everything.

Over the last few weeks, my stove has been working overtime with batches of my hint-of-a-kick tomato soup (so good with open-faced melty three-cheese bread), a hearty minestrone, and that beloved noodle bowl. But when it’s this cold—like really cold—I crave something extra rib-sticking, like my Italian Farro & White Bean Soup. I always make a triple batch of it, too, so I have some tucked away in the freezer for those nights when I’m not out and don’t have time to cook.

Italian Farro & white Bean Soup

-Make a Mirepoix of 1large onion, 2 celery stalks and 2 carrots

-In the aforementioned Le Crueset or heavy bottom pot, saute in 2 tablespoons of olive oil.

-Season with salt and pepper and cook down on low heat for a good 10-15 minutes

-Add 1 tablespoon of minced garlic, 1 cup of farro, 1-2 cans of white beans (I use whatever I have on hand: navy beans, great northern beans, cannellini beans, etc), 1 32 oz can of fire roasted dice tomatoes and 6ish cups of stock.

-If you have on hand you can throw in a Parmesan rind or two.

-Bring to a boil and let simmer for about an hour. Farro and beans should be tender. If you want a soupier soup add more stock or water.

-Add a couple handfuls of spinach, chopped parsley, basil and any other soft herbs you like. Season with salt & pepper and simmer until wilted.

Ladle into bowl. Top as you like: squeeze a little lemon juice, dot with your favorite hot sauce, add a dallop of sour cream and add lots of freshly shaved parmesan. 

Find more soup here: 

- All Set Restaurant - Classic New England clam chowder, served with Old Bay crackers 
- Anju - Kimchi Jjigae, pork belly stew with aged kimchi 
- Augie's Mussel House -  Pesto mussel pot, with cherry tomato, white wine, cream, onion, and house made pesto
- Balos - Avgolemono, the traditional Greek chicken soup, with lemon, rice 
- Bluejacket - Grilled cheese with tomato soup, featuring NY sharp yellow & mild white cheddar, smoked tomato jam, sourdough loaf, and tomato soup for dipping 
- Brasserie Liberte: Creamy chestnut soup, topped with crispy prosciutto  
- Centrolina - Roasted tomato soup with calabrian chili, thyme, crispy eggplant 
- Chaplin’s -  Chaplin A.S.S., with asian spicy sour, chicken chashu, scallions, lemongrass, coconut milk, red chili, cilantro in chicken broth chaplinsdc.com
- Corso Italian - Creamy tomato soup, made with san Marzano tomatoes, Peroni, basil and ricotta 
- King Street Oyster Bar -  King Street gumbo, with chicken, shrimp, and andouille sausage 
- L’Avant-Garde - French onion soup gratinée made with 3 types of onions, a rich, winey broth and most importantly, topped with a generous portion of gruyere, appenzeller and comté cheese (Cheese Pull Alert) 
- Lapis - Nask is a combination of yellow lentils, celery, carrots, potatoes & cilantro .lapisdc.com  
- Makan - Curry mee, a noodle soup with egg and glass noodles, chicken sausage, tofu, pickled greens, and sambal in a creamy coconut broth 
- Mandu - Dduk mandu guk (rice cake dumpling soup) made of beef broth, beef & pork mandu, rice cakes   
- Nobu - Spicy seafood soup features seafood and is prepared in the style of Chef Nobu, which has both Japanese and Peruvian influences. 
- Prescription Chicken: Spicy Hangover soup, broth made with ginger, jalapeno, turmeric, and fennel to help settle you and sweat it out, plus the pulled chicken, egg noodles, and sauteed veggies. 
- Saint James - Callaloo soup, pureed spinach, chilies, coconut milk, topped with crab meat 
- Tony & Joe’s - Boston clam chowder, with bacon and potatoes