Food

Winter Survival Idea: Soup Group

liz libre's home

Do you ever get the winter blues? The trees are bare, the wind is cold and the sun sets at 4:30 p.m. Winter! It’s hard not to feel a little out of sorts. (Meanwhile, this comic always makes me laugh.) To boost spirits, my friend Liz came up with a brilliant idea…

soup group

SOUP GROUP. You invite a few friends over for an evening of soup and bread. A few weeks later, another friend hosts. And so on. That’s it!

liz libre's kitchen

The first one was at Liz’s apartment. She invited five women over for a pot of ribollita. It felt so good to just cozy up, talk about our days, and eat soup. And soup group is more casual than a regular dinner party because there aren’t multiple courses or any fancy trappings. You’re basically expected to show up in sweats.

tomato bread soup

So, now I’m curious: What soups do you like? This tomato and bread soup has only five ingredients.

chicken soup

On Emily Henderson‘s recommendation, I made this lemon-y chicken vegetable soup last Sunday. The flavors were bright and delicious.

zucchini soup

And Alex has whipped up this recipe many times. It tastes like it has a gallon of cream, even though it’s mostly zucchini. SO good with a baguette and chunk of gruyere on the side.

This winter, I’ve been making soup for our family, too, because it’s such a bang-for-your-buck way to cook. If you double the recipe, you’ll get multiple lunches and dinners. As Emily said, “soup is the salad you don’t have to make again and again.”

What soups do you recommend? Please share! I also like this 15-minute gem.

P.S. Five winter blues antidotes, and Liz’s full home tour, if you’d like to see.

    • Joanna Goddard says...

      these look so good! i’m a sucker for anything with parmesan.

  1. I never knew the meaning of Winter Blues until I moved from the UK to New Zealand a decade ago. Winter is in Summer! No Christmas or New year to get you through! Truly I have never believed more vehemently that the Northern hemisphere is the right hemisphere for seasons (sorry, Southies). I’ll never get used to it.

  2. Amanda Villaveces says...

    We host an open house potluck brunch the 2nd Sunday of every month Nov-Mar. It’s an opportunity for our friends to stay connected during the cold winter months. We all look forward to it, two hours of mingling, snacking and just having fun.

    As hosts we keep it simple to – We make one dish, buy some champagne for mimosas and the rest is up to our friends. We also tidy, but don’t deep clean because hey these people love us and accept us flaws and all (right?!).

  3. Sarah says...

    Where is Alex and the boys when you have a soup party with other lady friends and you host?

    • Joanna Goddard says...

      the ladies don’t come over until 7:30pm, so alex is finishing putting the boys to bed at that point, and then alex went for a long walk and got a slice of pizza. then he came home and read in our bedroom. so everyone has a chill night! :)

    • Sarah says...

      So glad you asked this question! When I host girls’ nights, I never want to kick my husband out but I’m never sure what others do! I’ve started a rotating Sunday night gathering with some friends— we were all wanting to be more creative, so we get together about once a month and work on our own various projects (watercolor, sketching, pastels) and drink wine and eat pie. Best cure for winter blues! And I really appreciate something to do with my hands while we chat.

  4. Nadine says...

    What a yummy idea. I went to a soup party once where we ate out of mugs that the hosts made us take home, because they didn’t want them anymore!

  5. C. says...

    I am loving all the ideas and recipes in these comments!
    Soup parties are a great idea! Once I caught on to the super casual approach I never wanted to go back.
    A few days before Christmas every year I invite family over for a soup and sandwich lunch. This year we had cauliflower soup and grilled Reuben sandwiches, along with all the accessories: pickles, chips, olives, followed by coffee and cookies. Everybody wore jeans and sweatpants, everybody was relaxed. Nobody was tired and grumpy. It was nice!
    PS: your friend Liz has beautiful tile in her kitchen, and I love her sweater.

  6. Agnes says...

    I have a chicken soup that is pretty basic but with 3 special ingredients that make it amazing… you get your standard noodles, chicken broth, salt/pepper, carrot/onion/celery base, and cubed chicken. I mean, do it your way. BUT you then add a chopped into small cubes parsnip, and a BIG handful of chopped parsley and another BIG handful of chopped dill near the end. It gets rave reviews!! I sometimes add a bit of lemon juice too.

  7. Natalie says...

    My husband’s family taught me to make “tortilla soup”, a recipe his aunt learned while living in Mexico. Basically you boil a whole chicken for an hour, with onions, carrots and celery then remove the chicken and vegetables and add rehydrated and puréed ancho chilies plus the juice of several limes to the stock! Season to taste then add the meat from the boiled chicken. You serve over a bowl filled with diced tomatoes and avocados, cilantro, finely chopped lettuce (I know that sounds weird but it’s so good!), grated cheese and homemade tortilla chips. You can top with a dollop of sour cream and squeeze more fresh lime juice.

    To make the homemade tortilla chips, slice long strips out of corn tortillas and pan fry in canola or peanut oil and salt generously when they are browned.

    It’s a beautiful dark red broth from the chilies and so delicious!

    • C. says...

      I love squeezing fresh lime juice into soup -it makes the taste so brilliant.

  8. Lindsay says...

    I feel like I’m not consuming soup right. I don’t tend to go for it because it doesn’t fill me up and I don’t want to eat bread with it (Keto diet).

    • Nikki says...

      I put so much baby bok choy and kale and spinach in mine. They add very little flavor or taste to the soup, but they make it so hearty and like I’m eating a salad.

    • Christie says...

      Maybe try some heavier ingredients? I use cannelini beans, potato or shredded chicken when I want to feel full.

  9. Cara says...

    I’ve done this with a group of friends for a decade. It has all the best parts of a dinner party (good conversation, wine, enjoying friends’ cooking) with none of the stress.

    Related: A few years ago, a close friend and I started getting our kids together every Monday for dinner. We take turns hosting, and usually have an incredibly easy meal — cheese, crackers, a Trader Joe’s frozen pizza, some kind of fruit (grapes, apple slices) and a bottle of cheap prosecco. We’re both in busy stages of life, and our dedicated dinner night gives us a set time to talk about Big Important Things, cute things our kids are doing, minor annoyances, dream home improvements, etc. Doing this on Mondays makes it feel like we’re all getting a bonus weekend night. I appreciate the chance hang with one a longtime BFF after jumping back into the work week, my son is adamant that Monday is his very favorite day because he gets to play with his friends, and I love, love, LOVE that our kids have become so close. Highly recommend.

  10. Joana says...

    This is fantastic! Soup is a big part of the culture in Portugal, normal weekday dinners in all families I know are often just soup (everyone always has homemade soup in their fridges!) and my grandfather ate soup all his life twice a day till he passed away at 93… Actually when McDonald’s first opened in my hometown 20years ago or so they also had soup – I guess they figured out that the only way to attract locals was to offer a little bit of what is a normal meal for them! Soup is the best!

  11. Erica says...

    Soup is my absolute favorite thing – does anyone have a container they love for transporting/heating soup at work? Some say a thermos, but I don’t love having to bring a bowl too (we only have a microwave), and I’m trying to avoid plastic. Anyone have a glass/ceramic container they love that doesn’t leak?

    • Rebecca says...

      This isn’t a fancy answer but I just use the wide mouth 16 oz. mason jars.

    • Anna says...

      It’s metal, not glass, but I really love the HydroFlask food container! It’s the perfect size for soup :)

    • Jenneth says...

      Mason jars! You just take the lid off to reheat. They are also good for ramen-type soups where you pack all of the ingredients in the jar and all you have to do is add boiling water when you’re ready to eat.

    • Krista says...

      I send soup in glass snapware containers for my husband to eat at work, and they seal really well.

  12. Lia says...

    One of my all-time favorite soups is the Garlic Soup from Lottie + Doof (http://www.lottieanddoof.com/2012/01/garlic-soup/). It sounds so simple with just garlic, onions and thyme as the star ingredients. But squeeze a little lemon over right before you eat it and this soup SINGS. Plus, it’s one of the cheapest recipes in my toolbox because it’s all pantry staples. I’ve made it for countless friends and every single one has asked for the recipe.

  13. Maywyn5 says...

    Fantastic thing to do.

    In 2 quart sauce pan,
    Saute using corn oil, add in intervals of a minute or two: diced red pepper, then add a chopped leek, then add diced celery, then curly parsley, and lastly one large carrot coined, shredded or both; garlic powder, sea salt, and Rosemary to taste. Stir so nice and hot before covering in hot water. Add can rinsed black beans. Simmer until carrots are soft. Great with garlic bread.

  14. I love soup, and I make tons of it. I like that I can throw everything into a pot (or crockpot) and go off to play with my kids, and then suddenly dinner is ready! The only thing is, it reminds me if this line from Juno:

    Juno – “What about Katrina Devort? You could totally go out with Katrina Devort.”

    Bleeker – “I don’t like Katrina, she smells like soup. I mean have you ever smelt her? And her whole house smells like soup!”

    Every time I make soup for dinner, at some point in the evening my husband always says “our house smells like Katrina Devort’s house!” It happened just last night!

    • Joanna Goddard says...

      hahahaha and so i married an axe murderer!

      Tony: Charlie, every time you meet a nice girl that you can get close to, you come up with some paranoid reason why you should break up with her.
      Charlie: That’s not true. I broke up with those girls for very good reasons.
      Tony: Oh really.
      Charlie: Yes!
      Tony: Really. What about Jill?
      Charlie: She was in the mafia.
      Tony: She was in the mafia.
      Charlie: Yes, the Cosanostra. The whole time we went out she didn’t tell me what she did for a living.
      Tony: Charlie she was unemployed! She didn’t have a job!
      Charlie: Ah, that’s just the perfect cover now isn’t it?
      Tony: All right, all right. What about Pam?
      Charlie: (Thinks for a minute) She smelled like soup.
      Tony: What does that mean?
      Charlie: She smelled exactly like beef vegetable soup!

    • Brooke says...

      Haha, these two quotes are hilarious!! In my family, when someone makes the perfect movie reference to an ordinary situation, we say “1000 points!!” (In the British voice of the original host of Whose Line Is It Anyway) or now sometimes “1000 points to Gryffindor”.

  15. Patrice says...

    A million years ago I did a semester in Florence and fell in love with soup. A couple of years later I came across this cookbook in a bargain bin and picked it up. Do not be fooled by the mid-90s amatuer cover – it is the real deal and I have made so many great soups from it over the years:

    https://www.amazon.com/Garlicky-Soul-Satisfying-More-Than-Minestrone-Italian-Cookbook/dp/0761101470/ref=sr_1_6?ie=UTF8&qid=1547145345&sr=8-6&keywords=the+italian+soup+book

  16. Lindsey says...

    Can chili count as a soup? :) Last night I made this one from Gaby’s cookbook:

    https://whatsgabycooking.com/black-bean-sweet-potato-chili/

    The only difference is that in the cookbook she adds a pound of ground turkey. Holy cow, it is insanely delicious, and it makes a ton. I made homemade cornbread to go with it (surprisingly easy and fast!), and it made so much, we’re bringing it over to a friend’s house tonight for dinner.

    God, I love soup.

    • Claire says...

      This is the very best chili!

  17. Becs says...

    Soup is brilliant in its coziness and one-pot ease! It’s my absolute favorite for winter.
    At our kids’ small school, parents take turns bringing Friday lunch to the teachers, and it can be a challenge with various dietary restrictions. But soup always wins! I love Oh She Glows’ vegan Soul-Soothing African Peanut Stew. (Well, okay, it has peanuts, but thankfully most of today’s adults have missed the peanut allergy train.) One teacher wrote a thank-you note describing this soup as “delicious, the likes of which my tastebuds have never experienced!” Haha!

  18. Lisa says...

    I love soup! I usually make a ramen-style soup with loads of veggies and a soft boiled egg, spinach soup (also with an egg..) or a minced meat/white cabbage/tomatoey soup that I think originally comes from the north of Sweden (maybe Lapland even). Served with a nice slice of bread with butter and cheese.

  19. Hillary says...

    I swear we make soup at least once a week as soon as fall hits! Our favorite, kid-approved recipe is Paula Deen’s Taco Soup. Pretty much everything is canned, so it’s easy to have the ingredients on hand to throw in the crockpot. It’s definitely not the healthiest soup, but it tastes perfect every time!

  20. Robin says...

    My 84 year old grandma is in a Soup Group, so I’ve always associated it with octogenarians, not hip young mothers, haha. They each make a little bit of soup and bring it over to the hosts house to heat up. It’s a soup potluck.

  21. diana k, says...

    Soups can be tedious but my favorite by far is butternut squash. Bake one in the oven with a single carrot, and a small onion, all cut up and seasoned with mostly salt, coriander, and thyme, but you can add some cinnamon for warmth. Puree all of it, I use a handheld puree-er, adding water if it gets too thick. Garnish with a baby dollop of goat cheese and a sprig of chives cause presentation is EVERYTHING.

    • Lynn says...

      Coriander and thyme, hmmmm. Will try! I always do ginger and mustard seed.

    • Kate says...

      I make something similar! Here’s mine (but I will definitely be trying your spice blend soon!):
      Butternut squash, chopped up
      1 onion, diced
      as many carrots as I want to get rid of
      smash some garlic in there
      season with my favorite McCormick’s Hot Madras Curry or whatever else is handy
      one can of garbanzo beans for extra protein
      one carton of broth, S&P to taste
      Instant Pot that all for like, 10 minutes, and when it’s done add some coconut milk and blend all together with my immersion blender! Yummiest breakfast, lunch, or dinner!

    • Abesha1 says...

      Sage and ginger! And blend in silken tofu for creamy protein.

  22. Sarah says...

    One of the lines in my match.com profile is “I love cooking, especially giant pots of soup”. That’s how much I love making soup! I love it because I don’t have to follow a recipe – just throw some onions and garlic and carrots in a pot, add some other veg and beans and broth and spices and good stuff, and you’ve got soup. And even though I live alone, I always make a HUGE pot that ends up being at least 8 servings. I freeze most of it, and that way I always have a go-to lunch for when I don’t feel like making my lunch.

  23. LindyO says...

    What a timely post. Worked late yesterday with no plan for dinner. On the train home, I was reading a Smitten Kitchen post for cabbage soup. Then Amateur Gourmet’s post made the same soup.

    The recipe is for Cozy Cabbage Soup from Six Seasons, a cookbook I learned about from this site, which I happen to own and adore. Very simple ingredients that totally work together. Josh McFadden is brilliant.

    Served the soup with easy-peasy popovers on the side. It was a hit. Absolutely delish! Actually, added some leftover roast chicken to hubby’s bowl.

    p.s. Different posts were saying even people who are not cabbage fans enjoyed this comforting soup.

  24. Emily R Hylden says...

    omigosh! we did this!! Inspired by y’all’s post on the all girls spontaneous dinner party (Amy brings her famous salad, Sally picks up wine, etc), we held a SOUP GROUP (and called it that!) in November and December last year! It was so lovely.

  25. Lisa says...

    My sister makes a baked potato soup to die for! (You make croutons out of the potato skins!!) Made it for my book club and they all went crazy…

    • Kath. says...

      Please share the recipe! Sounds delicious.

    • Nikki says...

      Recipe?! This is my favorite soup and my go to meal for people who I deliver food for :)

    • Bonnie says...

      Oooohhh, add me to this list of requestors for that baked potato soup recipe. I’m intrigued with the “croutons from skins” tidbit. My cheesy baked potato soup is much more ordinary.

      A fave of mine is tomato soup with tiny grilled cheese sandwiches floating as “croutons” from French bread = fun and delish.

  26. Jessica Melindy says...

    The table setting is lovely. I see that there are napkins, but what is next to them? They look like placemats except tied up?

    • june says...

      I think those are folded totes – perhaps gifts?

  27. Charli says...

    Plus it RHYMES! SOUP GROUP!

  28. Carrie says...

    I love soup but my husband isn’t a fan, so I just stockpile it in the freezer for nights when he’s traveling for work. Lately, I’ve been loving the soups in Ottolenghi’s Simple. The pumpkin, saffron, and orange soup tastes like a big bowl of sunshine. It looks like it too. It’s the perfect soup for chasing away winter blues.

    • Erica says...

      My husband also isn’t a fan. He says it’s “pointless” because he says soup is a beverage and you don’t want a beverage for a meal. ::eye roll::

      I know, I’m not sure how we ended up together either. But more soup for me!

  29. dan says...

    soup happens every single week in our house. I take many creative licenses with soup, its just not finicky (like baking) and builds my culinary confidence. I have been totally improvising lately…
    But a standby:
    This is SUCH a good one: https://www.thekitchn.com/recipe-chicken-lentil-soup-214900
    I have probably made it a million times and people always ask for the recipe.

    But the real secret is a high powered blender which makes anything I make taste like pure cream and butter, but is really just vegetables.

    • Connie says...

      LOVE this soup!! I lean to making more vegetarian soups, but this is wonderful!! I use olive oil instead of bacon fat, and use rotisserie chicke. It’s about time for me to pick up a rotisserie chicken, and this soup will be one of the things that I’ll make with it.

  30. Jessica O'Malley says...

    I stopped at the store on my way home and stocked up for soup-making. Made the lemon chicken soup for lunch today. Can’t wait!
    All I want to do is soup-a-soup-soup-soup!

  31. Rachel Coleman says...

    Soup might be my favorite thing about winter…besides pine scented candles and sweatpants. I make a giant pot of soup most Sundays and then bring some to work each day for lunch.* The joke among my colleagues is that my office always smells like soup, ha. (Sorry, afternoon patients.) Here’s a family favorite: saute a chopped onion in butter or olive oil, then add a few sage leaves. Once those are browned, add a peeled and chopped up butternut squash. Saute again, then add enough stock or broth to cover the squash. Bring this to a boil, then add rinds of your favorite hard cheese. (I use really good Parmesean–when you finish the cheese, you can freeze the rinds in ziplocks until you’re ready to make the soup. ) Cover and simmer until the squash is soft, remove the rinds and blend until smooth. Season with salt and pepper and you’re done! So tasty, everyone in my family loves it…even the baby and the toddler!

    *Pro tip: If you jump on the soup for lunch bandwagon, make sure you invest in good tupperware. Over the summer the borscht I brought for lunch spilled during my commute, leaking through my lunch bag and all over my white pants. (Insert mortified looking emoji.) Not a great look, especially at the office.

  32. Megan says...

    This may sound so basic of us, but my husband and I invited friends over for soup last winter and we picked up Panera bread bowls to serve them in! We made three different soups — though truthfully, everyone’s favorite was the simple “healthififed” broccoli cheddar. It was so easy! Panera even cut the sourdough bread just right.

    Emailing my neighbors-turned-friends now to set up a soup group! :)

  33. Cynthia says...

    Soups are a go-to at our house. My husband loves to cook, and this weekend is making pozole, a traditional Mexican soup. We are supposed to have snow.

  34. Marcy K says...

    A few years ago 3 friends and I started a soup club. We take turns making a giant batch of soup for all 4 families and deliver it on Sunday or Monday. It’s a bit of work to make that much soup when it’s my week, but for 3 weeks each month, delicious soup is delivered to my door with some fresh bread. It’s amazing how wonderful it feels to have a meal provided and to be able to share favorite family recipes!

  35. Sophie says...

    Liz’s sweater is adorable! Do you know who makes it?

    • Meghan says...

      I second this!!!

  36. Nira says...

    I’m Vietnamese and in some Asian culture we do hot pot or lẩu in Vietnam with friends and family. For hot pot we have a large shimmering soup stock on a portable stove top that we gather around. On the side we have various ingredients to put into our hot pot (noodles, vegetables, meat/seafood/tofu, dipping sauces of your choices etc). We eat and cook the ingredients in the hot pot fondue style.

    • Anna says...

      One of my favorite types of dinners :)

  37. RC says...

    We are all about pasta e ceci: evoo with sautéed garlic, salt, few red pepper flakes, and a hunk of tomato paste. Throw in a half cup of ditalini or other tiny pasta, a can of chickpeas or cannellini beans, 2 cups of water. Boil till done and top with parm.

  38. Tara says...

    My Aunt Mary’s…comfort in a bowl!
    Meatball Soup
    Soup:
    5 chicken bouillon cubes
    2 quarts water
    4 carrots, peeled and sliced
    2 celery stalks peeled and sliced
    1 large onion diced

    Meatballs:
    one lb chopped meat
    2 eggs
    salt & pepper
    parsley
    parmesan cheese

    Put all ingredients in pot (not meatballs yet!) Bring to boil. Mix meatballs and add to pot after boiling. Then take out some of the carrots, puree and add back to pot. Boil macaroni separately and place in bowl before adding soup when serving.

  39. Ellen says...

    For a while my team at work was doing what we called “soup day Tuesdays”. There’s a really great soup place near the office that’s JUST far enough away from our office to be a bother, so we never went. On Tuesdays, one person would take orders, collect money, and journey to collect the soup orders for our team of eight people. We’d all throw in an extra dollar so that person’s soup was covered for the week. It seems like such a small thing but we’d all get so excited for Tuesdays!

  40. Allyson says...

    My mother in law got an Instant-Pot for Christmas and has been making all kinds of great soups, super fast. I know everyone under the sun has been raving about Instant-Pots and they may become cupboard clutter before long but for now I am enjoying the delicious benefits.

  41. Erin Droese says...

    Love this! Some of my girlfriends do something similar year round – except we call it wine club. We have about 14-16 girls. We meet up every other week and each gal gets 2 weeks. The first week she has everyone over at her place for a meal (usually something easy like pasts, taco bar, casseroles, etc.) and *lots* of wine! Then 2 weeks later that same gal gets to pick a restaurant/bar for us to go out and try. We are in Raleigh, NC and the food/wine/beer scene is just booming. So there’s usually a new place that we are all eager to try! It’s often enough where if you can’t go, you don’t feel like you’re missing out too much because you’ll see everyone the next time. And enough girls where there’s always a good group that shows up!

    • Abby says...

      I love this idea! And I live in Durham! Thanks for sharing, may have to steal it!

  42. Lauren E. says...

    I freaking love soup. Now I just need to find enough friends to join me in this. :)

  43. AD says...

    Our go-to is the NYT’s spicy eggplant & peanut stew: https://cooking.nytimes.com/recipes/1017949-spicy-peanut-stew-with-ginger-and-tomato

    This fall our neighborhood pals created a monthly “Sh*tty Dinner Party” when we noticed we weren’t seeing each other as much. Kids/partners are included so the childcare issue doesn’t become an excuse. And there are strict hosting rules to lessen the burden: (1) You can’t clean (2) You’re encouraged to serve a version of noodles/jar pasta sauce/bagged salad (now using Rao’s from Jenny’s pasta taste test challenge) and (3) Guests have to bring their own stuff for picky eaters.

    There are usually about 5-10 families. And yes, it’s chaotic and messy but I always leave feeling grateful for the time we spent time together and SUPER relieved I didn’t have to make dinner.

    • Kate says...

      This. Is. Brilliant. Except my husband would insist on cleaning because he’s so picky and wants our house to be like his parent’s fancy house and I’m like “we don’t have a cleaning lady, babe….” and the house I grew up in was clean but more cluttered than he’s used to. I’m still going to try to make this happen though!

    • Joanna S. says...

      I LOVE THIS. Love it so much I’m shouting.

    • AD says...

      Ha, Kate – I get it. I’m sure most of us tidy up, but we try to hold fast to keeping it real and true to the “sh*tty” brand. Plus, then folks don’t feel as bad when Kid X/Y/Z dumps red-sauce noodles everywhere.

  44. Laura says...

    I like big, bold flavors (I’m always the one dumping condiments on everything) and sometimes soups lack that for me. I’ve learned that I’m twice as likely to eat soup if it has a spicy component (even just added hot sauce) or a sour element (vinegar, citrus juice etc). One of my favorite’s is the The Kitchn- it’s a version of hot and sour soup with brown rice, cabbage and a million limes.

    • diana k. says...

      YUM

  45. Alison says...

    I love this idea! What a perfect winter ladies night! I get the winter blues for sure, this seems like a great way to mix it up but stay cozy :)
    Also- I love your friends aesthetic- in her home and her personal style.

  46. This is a wonderful idea and I love soup. I’m not a huge fan of winter, so getting together with friends and having soup sounds like a great way to lift our spirits! My favorite soup was my Gramma’s vegetable soup and it was best having a bowl of soup together while we watched the Golden Girls reruns. :)

  47. deannagabriel says...

    I loooove this idea! I’m a big soup fan, myself. Lately, I’ve been really into this one from Smitten Kitchen: https://smittenkitchen.com/2008/02/greens-orzo-meatball-soup/

    I tend towards swiss chard and turkey meatballs that I season generously with pesto! Super delicious and easy. Also, homemade rustic tomato soup is THE BEST. Sauteed onion, garlic, a couple cans of tomatoes (fire roasted are a favorite), chicken broth. Puree with immersion blender, season with pesto, and boom! Definitely better than anything out of a can or carton.

  48. katie says...

    I’d say about every three weeks, I make this cabbage soup on Sunday: https://www.simplyrecipes.com/recipes/cabbage_soup/

    I add in a 1/2 lb of ground turkey breast or thigh for some protein. I usually freeze some and eat the rest for lunch that week. It’s about 5 – 6 servings. Delicious and healthy!

    I absolutely love keeping single serving homemade soups in the freezer. They’re perfect to pull out for lunch or dinner on busy travel weeks.

  49. I’m so curious – what are the rust and white flowered fabrics folded up at each place setting? Gosh I love her table. It’s looks so effortlessly chic.

    Getting on this lemony-chicken train tonight because I have a feeling this recipe is about to take over the internet between Emily and CoJ’s seal of approval!

  50. Michelle says...

    Reacting to the headline, not the content: Am I the only one who loves winter?? I feel like I survive summer. But man, what else makes you feel more awake (more alive?) than a bite of cold air? More hopeful than the smell of snow in the air? And winter gives me all the excuses to be the homebody I am – yes to soup! And big cozy blankets, and mugs of hot beverages, and slowing down and staying in with my favorite people!

    • Joanna Goddard says...

      This is so poetic! Makes me like winter a touch more :)

    • b says...

      You’re not alone. I love winter. There’s something magical in the air after it snows. I love the snow-covered mountains and the cloudy days. I can always tell when snow is coming (a la Lorelei Gilmore). I get SAD in the summer, whereas most people get it in the winter.

    • Louisa says...

      Me too! I’m already noticing the days getting longer and I’m so bummed! I love dark mornings – I get back from the gym and it’s still dark while I sip my coffee and start my day. Give me soup by the fire over a cookout any day. I love sweaters. We got a foot of snow in our mountains on Monday but today it’s 50 degrees and I’m like, “No no no! Not yet!”

    • Claire says...

      You’re not the only one, I feel the same! Beautifully put.

    • Emma says...

      YES! I was talking about this last night – there’s a real pleasure in being cozy and warm and hunkering down during the long nights.

    • Lindsey says...

      I love winter! As a Wisconsin/Minnesota transplant to California, I had to get used to 50 degree winters. I miss snow and mittens. Summer is hard for me, too. But you put this so eloquently! Truly, few things are better, or more invigorating than a walk outside in the winter, all bundled up!

    • Clare says...

      I adore winter, especially January, and definitely struggle with summer more. I love starting the day in the quiet darkness, and nothing makes me feel more badass than going for a run in temperatures that force the majority of people indoors (and it’s great for my mental health, too). I love books, puzzles, warm foods and beverages, dark and cozy evenings with lots of candles lit, etc., etc., etc. Since moving from Wisconsin to the mid-Atlantic region, I’ve actually struggled the most with September because in my mind that’s supposed to be the start of autumn, but here the 90-degree days drag on and on to the end of the month .

    • Maire says...

      Another winter lover here! I especially love the quiet of January. Holiday crazy is over, and there is time to slowly catch up with friends and focus on keeping on track with your 2019 goals.

    • Jesse says...

      Girl. I hear you. I try to soak up as much winterness as possible because I know I’m going to spend at least 4 months avoiding sunburn, pulling the blackout curtains shut tight, and blasting the AC. I love the short days because it reminds me to go outside to soak up whatever sunlight is available. I love dressing for the chilliest of days and being cognizant of the wind chill. I love the long nights where I can give into my introverted self and read a novel in one sitting.

      Honestly, I’m glad someone out there understands. (And I write this as I overhear one of my coworkers complaining about January.)

    • another Claire says...

      Yes, I love it too.

    • Erica says...

      I feel better, am less anxious, and sleep well in winter! Even when people complain about it getting dark early – I don’t mind it! I feel like I get a full day AND a full evening to enjoy! Summer makes me anxious and I always feel obligated to DO things, or like I’m missing out, but I cannot deal with the heat! I feel trapped in stale A/C, I sleep terribly, and I don’t even want to eat. I wish I could live between 45-65 degrees at all times. :)

    • Margaret Forsey says...

      Wow, I am so happy to see some other winter lovers here! I feel like I have reverse seasonal affective disorder…….summer is beautiful, but I find it very hard. I love winter because I love going to bed early and being cosy. I love how in the evenings it feels perfectly okay to hunker down with a book or film and some soup or tea…..whereas in the summer there is more pressure to be out doing things. I feel sad when the days start getting longer! So you are not the only winter lover!

    • Emily R says...

      I don’t mind slowing down and staying. In, but how do you deal with winter skin and hair? My skin hurts and is cracking it’s so dry. And I walk almost a mile to work before and after my train ride. 20 degrees hurts my face and sometimes it’s so cold I get an ice cream headache from being outside. Sometimes I think winter lovers drive cars and have skin that’s magical.

    • I’ve never heard anyone express the same feelings I have about winter! I feel like I can finally take a deep breath and relax when summer is over – and when I tell other this, I get a “you’re insane” response. Glad winters here and dred the upcoming months when it’ll eventually slip away.

    • molly says...

      Same!! Summer is a challenge for me (ugh, the heat!) – but as a homebody introvert extraordinaire, I loooove winter & the coziness that it brings! xo

  51. Alex says...

    The college where I work has a lovely weekly lunch group called Recoup + Soup where there is a 30-minute sitting meditation and a vegetarian soup. It is always a nice break from the day!

    • Meredith says...

      This is amazing, and I’m instituting this in our household!

  52. Marisa says...

    I love this post too! Although I could have much to say on the soup topic, as it’s one of my favorite Winter meals, I am too distracted by the beautiful tiles in her kitchen!! :) Any chance they’re available to buy still?

    • Joanna Goddard says...

      I’ll ask her!

    • Joanna Goddard says...

      They’re by Popham Design! Xo

    • Marisa says...

      Thanks so much! So nice of you to find this out for me! It’s a side effect of your posts that you get asked about other things in your photo! This tile company is super cool, and I found another style that I like, so I don’t have to “copy” Liz :)

      Now, I can answer to soup!! I make a minestrone type soup, but instead of putting potatoes or pasta, I finish it with a big handful of spinach and some grated parmesan. My son requests it every time he comes home!
      Recipe: Brown about a pound of steak tips, diced, in a large dutch oven.
      Set aside. Then, dice one large onion, 2 carrots, 2 stalks of celery and saute with 1/4 c. of olive oil for about 15 minutes, until the vegetables are totally wilted, but not browned. Add 2 cloves of garlic, and cook for another minute. Then, puree in a food processor with a can of San Marzano tomatoes. Return to pot and simmer for 20 minutes. Add salt and pepper. Add one container of beef bone broth and put in the oven at 200 degrees for about 2 hours. I like the flavor the oven imparts on the soup instead of using the stove top. Take out of oven, add a bag of baby spinach and a can of cannellini beans and simmer on stove for a few minutes. Serve with grated parmesan.

  53. Amy Burt says...

    Great post! May I ask who makes that beautiful oven? Love the simplicity!

  54. love those candle holders and kitchen walls with bluish shade..

    love the tomato and bread soup.. any special recipe do you have?

  55. Natasha says...

    Love this idea! This isn’t as healthy haha but I’ll often have my girlfriends over for wine and cheese on a weeknight. It’s so easy, I’ll just chill some wine and throw some nice cheeses on a board, some baguette, grapes, crackers, chorizo, olives, hummus, nuts, peanut m&ms, whatever’s in the fridge, and call it dinner. We just sit around on my sofa and drink wine and graze all evening. I love it because there’s zero cooking involved and I can just relax and enjoy the evening.

    • Joanna Goddard says...

      How wonderful! Love that peanut M&Ms are included :)

  56. I LIVED for the monthly Soup & Games Night at Hope & Olive in Greenfield, MA. It seemed like everyone in town would come for free soup & bread, and to play board games. It was by donation, and every month, a different charity was the beneficiary. Nothing better than hot soup, good bread and friends!

  57. Jo says...

    I have been meaning to do this since your last post on potluck dinner parties, but right after reading this (at 7am!) I made a new whatsapp group called SOUP GROUP and invited 4-5 friends to join, and invite a few others if they wish. I’ll host the first one. SO excited about this! Sometimes we just need a little push, so thanks for that…

    • Joanna Goddard says...

      Yay!!! This makes me happy.

  58. Meghan says...

    My old workplace used to do soup Fridays. One person would be assigned a Friday and make a big batch of soup for everyone. An hour before lunch, they would put it on to simmer (our lunchroom had a stove), and then we would sit down and eat together. It was a wonderful way the end the week – everyone would be forced to leave their desk and socialize, and the best part (in my opinion) was that you didn’t have to worry about packing a lunch on Thursday night!

  59. Lisa says...

    There’s a soup chain in London called Nusa Kitchen, and there soups are incredible. My favourite of all time is lemony chickpea which tastes like hot hummus, in the best way. They also serve the soups with rice, which makes them filling.

    One I like to make is loosely based on a soup that I had at a place called Scheckter’s Raw; an incredible vegan restaurant in Cape Town. I make a base using leeks and turmeric, then courgette, petit pois and spinach. Once cooked you blend with coconut milk and fresh mint. It’s sooooo good. The mint makes it taste light, it has tons of vegetables and it’s vegan

  60. Nora says...

    I love this idea! Can you tell us where Liz’s lovely candlesticks are from?

  61. Trish says...

    I count 8 ingredients in the tomato soup.

    • Joanna Goddard says...

      Oh I don’t count olive oil, salt and pepper. Xoxo

  62. Greta says...

    I want to see more of Liz’s home! I love that tile backsplash and her Lostine candleholders are amazing. Please share a tour!

  63. Mullica says...

    My old coworker introduced me to these soup mixes from Arizona from a total mom and pop shop called Coyote Country. I stock up on the spicy tortilla. You can’t go wrong. Keep some canned tomatoes, beans, and chicken (yes I went there) on hand to add whenever you want and it is literally the best thing ever.

    I bought some of their other soups to try.

    https://www.coyotecountry.com/coyote-soups.cfm

  64. allison says...

    Soup is the best, especially when it’s from an easy back-pocket recipe.

    Creamy quinoa soup: sauteed onion, carrots, zucchini, and spinach, chicken or veggie broth, cooked quinoa, and a glug of heavy cream… all of it heavily seasoned with salt and pepper.

    Cheater egg flower soup: beaten egg stirred into creamed corn heated with broth, seasoned with lots of white pepper and topped with slivered green onion tops.

    White bean soup: sauteed leeks and carrots, canned white beans gently mashed with broth, topped with sage leaves fried in butter.

    Simplest borscht: beets, carrots, celery, and cabbage all sauteed in flavorful olive oil, broth, salt, and pepper, sometimes blended and sometimes not, finished with sour cream.

    Sick day soup: small russet or yukon gold potato, a de-seeded jalapeno pepper, two or three cloves of garlic, and amazing broth, all cooked til soft and blended, topped with flaky salt.

    • Amanda says...

      Copying this into a word document and printing it to keep forever. These all sound delicious!!!

  65. Owl says...

    Soup group…. what a Lovely idea! I bet that’ll become a thing! The thing I love about soups is that you don’t even need a recipe sometimes – they are a such great way to reinvent your leftovers! Yesterday, I added a simple broth and extra broccoli to some leftover spaghetti with Alfredo sauce, and we had some really tasty soup for supper! A few slices of buttered bread and yum!

    • caroline says...

      Agreed! Made this the other night and it was DEFINITELY worth the hype / cult following. SO GOOD.

    • Nikki says...

      YES! I’ve been living off this soup this summer. I add heaping heaping handfuls of baby bok choy, like literally two bags from trader joes. It is literally the best winter lunch.

  66. Jessica says...

    How do you juggle soup group or other lady nights with everyone’s kids bath and bedtimes? Mine is a toddler, but at that stage where if he takes a nap he’s not going to sleep until later, and it’s *kinda* ok if I take a night away from reading books – but it’s not easy for him to have no mom time before bed. My closest lady friends all have kids about the same age/stage, or just a bit older – which means that they stay up, but still want mom. Anyhow, how do you manage it?

    • Joanna Goddard says...

      Hmm good question! I’m not sure I could have done this when the boys were littler. Now we start Soup Group at 7:30 and Alex finishes putting them to bed. And the other dads put their kids to bed so my friends can come over. Hope this helps!

    • Clare says...

      I’m in a group that meets monthly on Thursday nights, and we’ve been meeting since our kids (now in early elementary) were babies. Some had their partner do bedtime, and some, whose husbands traveled often for work, get a babysitter for the night. It’s not something everyone can do, but we realized that we had to prioritize this self-care part of our lives, since it was so restorative of us to gather together, away from kids. My kids got used to having just dad put them to bed, even when they were toddlers and in that mommy phase. I have two boys, so they call it “guys night” to make it special :)

  67. Amy says...

    ‘Soup is a salad you don’t have to make again and again’. Wow. Just wow!

  68. Liz says...

    Deborah Madison has a cookbook of just vegetarian soups, and in it is a gem of a soup called passato. One of my favorite foods. Highly recommend tracking this book down at your local library! The colorful lentil soup in the same book is also fantastic.

  69. My favourite soup of all time is this one, some months it seems I make it every week! I’ve tried changing it up, adding more veggies, using rice instead of gnocchi, or coconut milk to make it dairy free. It’s so versatile!
    https://www.gimmesomeoven.com/easy-zuppa-toscana-recipe/

  70. Heidi says...

    Smitten Kitchen – sausage, lentil and kale soup. We used to do soup night once a week in the winter, alternating houses each week. Everyone would bring a bowl and spoon so the host household was not stuck doing dishes at the end of the night.

  71. Loren says...

    I have been making carrot soup from a recipe by Edward Espe Brown of Tassajara cooking for years. Sweat a large onion in butter with a big pinch of thyme, salt, pepper, and a tablespoon full of nutritional yeast. Add four or five chopped carrots, and cook for about ten minutes. Add some water and a big bunch of chopped parsley and cook until the carrots are very soft. Use an immersion blender to buzz it smooth, then add the zest and juice of an orange. Let it sit for about half an hour on the back of the stove, then add a big splash of cream or half and half. You can strain it but I never bother.

    • These comments are beyond great, as always! I just made the soup on the cover of the January issue of Food&Wine: it’s called rocket soup, and it looks (and sounds) like it is going to taste way too healthy and boring but it is AMAZING (https://www.foodandwine.com/recipes/rocket-soup-shorbat-jarjir). We couldn’t stop eating it, and I’m planning to make it again and again. It’s basically a ton of arugula + spinach with chicken broth, all pureed. You add just one potato for creaminess and there’s turmeric, nutmeg, and allspice! I topped it with crispy mushrooms :) — and on mine, I add nutritional yeast. Sidebar: If anyone hasn’t yet discovered the magic that is nutritional yeast, start now. Preferably on top of popcorn!

  72. lauren says...

    Giada de Laurentiis’s Winter Minestrone (with Field Roast Italian sausage subbed in for the meat, as we’re vegetarian) is a regular here, but my all-time favorite Meal in a Pot for Friends is Karol Lu’s I Love You But I’ve Chosen Chili, as a righteous and diabolical pot of chili is the very best way to show friends love when the days are short. (We don’t make it much these days because I made it every week a few winters ago and my husband broke under the strain, the weakling. I’d eat it every day if I could get away with it.) I would argue that chili is superior to soup, as you don’t even need bread to make it a party: the chips, dairy, and veg accompaniments you can offer are a full meal in and of themselves. Furthermore, ingesting capsaicin causes the brain to release endorphins; it is LITERALLY an antidote to seasonal affective disorder.

    • Lisa says...

      Similar to the chili party, baked potato party. Baked potatoes and then provide lots of toppings like cheese, baked beans, tuna, salads or chili <- spot the British person

    • Joanna Goddard says...

      Yum!!!

  73. TARA says...

    Tuscan soup…hearty and freezes well!

    Sauté 1 diced onion, 1 diced carrot, 1 stalk celery in 2 Tbs olive oil. Add 2 cloves garlic, half tsp red pepper flakes, 1 tsp thyme, salt and pepper. Sauté one min. Add 1 can drained cannellini beans and half bag spinach or kale. Stir to wilt. Add 6 cups chicken broth and 2/3 cup pearly couscous. Cook 20 min. Delish!

  74. Kathy Farrell says...

    I made the lemon-y chicken soup tonight. Fantastic! Will add it to my collection of favorite soup recipes., Thanks!

  75. Emily says...

    Where are those amazing candle holders from? Side note: I have started lighting tall, taper candles in formal candlesticks in my living room every night after dinner. It makes evenings seem magical. :)

    • Joanna Goddard says...

      Thanks!! And I’ll ask her — it was from Etsy I think!

    • Connie says...

      Delicious soup!

  76. Emma says...

    Since soup freezes well and lasts a while you can also hold a different kind of “soup group” by having a few friends each bring a few containers of soup the next time you gather – so you make and duct up one big meal and you go home with 3 or 4 different meals to eat through the week that your friends lovingly made (anything to break the monotony of winter right?)

    • Sarah says...

      I have a small group that does this. We call it a ‘soup swap.’ One person hosts, but all guests bring enough frozen soups to hand out to the group (including the host). So we do four couples (+ three kids) and all guests bring 4 or 5 frozen double servings of soup to pass among themselves (basically, a big stock pot’s worth of soup). This prevents that horrible experience of making a delicious soup but then getting sick of it three days later when you’re still eating leftovers.

      Pro-tip: cream-based soups are great for guests, since they don’t freeze well.

    • Maiz says...

      Oi, Naked!

  77. Julie says...

    I was so happy to see this post. My friends and I have been getting together for our version of Soup Group (yep, we called it that too!) since our kids were all in preschool together – they’re in high school now. Our Soup Group is slightly different in that we make a batch large enough to be dinner for everyone’s family the next night + if we happen to know anyone sick, or who just had surgery, or had a death in the family, we make enough for their family too and deliver to them. We don’t actually have the soup for dinner on Soup Group nights but rather we all bring a variety of cheese, nuts, olives, etc and assemble a huge snack platter. So we’ll drink wine and eat snacks while we divide up tasks and work together to make the enormous stock pot full of soup.

    We have some group favorites for sure! Just last week we made the most requested soup: Barefoot Contessa’s Italian Wedding Soup.

    Loved reading your post!

    • Joanna Goddard says...

      Wow, I really love your approach!

    • agnes says...

      I love that! Winters are terrible and I was thinking of starting a tradition of Soup Group but calling it: “la soupe au caillou” Stone soup ; so we boil water with a stone that my son collected and ask every one to bring a vegetable and we cook it together. Friends bring the veggies and we put the bread, cream, cheese, etc. I LOVE it when everybody cooks together and things happen rather than being seated. Happy New year every one!
      (Favorite soup would be: coral lentils, potatoe, onion, coconut milk, curcuma, cream…)

  78. Lora says...

    Lentil soup with Moroccan spices, all day everyday, with cream biscuits on the side. I make it so often that my family jokes that’s what they’ll eat when they visit me. And they often aren’t wrong.

  79. Erin says...

    We recently started a Soup Club with a few friends with very similar “rules” (a.k.a. very few guidelines). We decided to have each host(ess) offer two soups, and to try to come up with a dorky theme (i.e. tomato and potato) or more high concept ones (chicken noodle soup + chicken posole to protest Trump’s anti-immigrant racism). Great fun, and helps generate a cozy, wintry feeling even here in L.A.

  80. Nanne says...

    this reminds me of a winter gathering a group of my older friends used to have. It had a cute name, cannot remember it, but we just called it the Soup Party.

    It was basically an afternoon open house party. One person would host, the rest of the group would bring a slow cooker of soup with bread or crackers as sides and all would invite their friends to drop in. It was fun, easy and a nice chance to relax and catch up with everyone plus get out of the house.
    (i may have posted this twice, apologies if so)

  81. what a wonderful idea…i love soup, specially vegetable creams, thanks, i will share that with my friends this next winter!

  82. Jodi says...

    Hungarian Mushroom soup from the Moosewood cookbook!

  83. I used to host a soup social once a month to local mums in Carroll Gardens for almost 5 years 2010-15. Working mums and stay at home mums. It was so much fun and really gave all that attended a sense of community and support. Hope yours give you as much pleasure. Beth

  84. Lana says...

    I love this! We eat so many soups during the winter (my favs are homemade minestrone, split pea, ginger carrot, cauliflower…basically I’ve nevee met a soup I didn’t like!).

  85. Sarah says...

    I’m deeply relieved to see this soup post isn’t echoing Emily’s recommendation to ONLY eat soup, which completely buys into diet culture, the thin ideal, and disordered eating. I’ve appreciated Cup of Jo’s notable lack of New Year’s “health” posts that are really about restrictive eating and “good” or “bad” foods. This was a great read I recently stumbled across that put to words some of the feelings I’ve had about all the food and eating posts that went up around January 1st:

    https://christyharrison.com/blog/the-wellness-diet?fbclid=IwAR0_mmV6TGqZPkQvo2h1fbsxAKSDuoQTaVvmdozcGgXhS6qocGP6NNGcjsg

    There is freedom and empowerment to be found when we learn to trust our bodies again, rather than using a restrictive, rule-based approach to food (as championed by Emily in her post).

    • Chelsea says...

      You would love following MindfulCounseling on Instagram, if you don’t already. Tiffany Roe is the bomb.

    • Elisabeth says...

      I agree! I am equal parts fascinated and frustrated by the religious-type language that seems to surround food these days (and the related assumptions we make about people based on their perceived health because of their size).

      On soup: Joanna, I love the tomato soup you posted here last (?) year! Especially the second day and when paired with King Arthur Flour’s lazy sourdough bread recipe. The best for a cold winter day!

    • Morgan says...

      Thanks for posting this! I was so bummed by Emily Henderson’s post (and the triggering tones of disordered eating and restrictive dieting) when I read it on the weekend, so I was a little sad to see it referenced/praised on CoJ. But this low pressure dinner club does sound lovely and I’m glad to see soup referenced in a healthy way… as just another easy and satisfying food and not as an obsession with thinness.

    • michaela says...

      Yikes, I just read the EH post, and the language is definitely problematic. Especially this quote: “You feel like a good person when you cook like this.” I don’t need my soup (or any food) to have morality ascribed to it, thanks. Thank you, Sarah, for sharing Christy Harrison’s post!

  86. Katie G. says...

    I’ve been on a soup train this winter! My most recent favorite is a sweet potato lentil soup (recipe from Cookie and Kate), and I’m also obsessed with the red lentil dal from Moosewood.

  87. Nanne Cutler says...

    this reminds of an annual winter gathering a group of my older friends would have every year. they had a cute name for it, can’t remember it, but we always called it the Soup Party.

    It was basically an open house party, the group took turns hosting it, all hostesses would bring a slow cooker of soup with a side of bread or crackers and invite all of their friends to drop by just to hang out and visit/eat soup. it was an afternoon long event and was very casual, easy and just a lot of fun.

  88. Sayuri says...

    This post made me think of the great cookbook I got a few years ago. The idea comes from a group of busy moms who wanted to help share the meal prep load, and it has some great recipes and ideas for storing/delivering or immediately enjoying soups and other meals for sharing… https://www.goodreads.com/book/show/22125177-the-soup-club-cookbook

  89. Robin says...

    Such a great idea! Sadly, my kids aren’t really on board with soup. They love miso soup, at least (drinking out of the bowl is big) but that’s not really a make in giant batches hearty winter filler. For the parental units, we’ve been making a brothier version of Heidi Swanson’s harira (2x spices and water, no flour – https://www.thewednesdaychef.com/the_wednesday_chef/2015/11/heidi-swansons-harira.html). It’s super easy, just onion/garlic/ginger/celery/spices/lentils/canned tomatoes and chickpeas, lots of lemon at the end. Plus, secret ingredient, a double handful of chopped dates I add with the lentils (Heidi adds them later but I usually just have super dry cooking dates on hand). Cheap, delicious, and makes a ton for the freezer! The recipe also calls for cilantro, which I usually skip (though it’s delicious) and use parsley,chard, kale – whatever I have on hand. SO good.

  90. Christine says...

    Such a wonderful idea! I have so many favorite soups, but my top 3 are: parsnip soup (parsnip, stock, and a couple of potatoes), pumpkin beer (the beer takes it to another level), and Austrian garlic soup (tons of garlic, stock, and cream with croutons)

  91. Mimi says...

    I’m not normally a big chicken noodle fan, but I love making it homemade with Trader Joe’s Lemon Pepper Pappardale Pasta!

  92. Sasha L says...

    I make soup with my preschool children once a week for our lunch. It’s their favorite meal. We do some kind of variation each week but it’s always the same technique: onion, garlic, celery, carrots saute in olive oil. Add in potatoes, sweet potatoes, tomatoes of choice. Add in barley and lentils. Maybe some garbanzos or navy beans or kidney beans. Add soup stock, bay leaves, a little salt (my stock is pretty salty) and cook for 18 minutes in pressure cooker. You can add peas or greens or cooked ALPHABET PASTA (you will win lunch if you do that) after it’s cooked if you like. It’s so delicious. We have with sourdough bread that we bake.

  93. Anne says...

    Garlic Soup. You can use this James Beard recipe, but to be honest, I usually just heat up however much smashed (not minced) garlic in a good amount of olive oil over low heat until the garlic gets kind of melted. Ten minutes maybe. Do not let it brown. Then pour chicken stock over top. Heat it up. Add salt and white pepper to taste. Put a nice crostini in a bowl, ladle the soup on top, and enjoy!

    Here’s the James Beard recipe for when you’re not as lazy:
    http://www.foodrepublic.com/recipes/james-beards-garlic-soup-recipe/

  94. Mandy says...

    I love making soup, the ultimate feel good dinner party! Great idea!

  95. Ingrid says...

    This week I’ve been looking forward to a bowl of African Peanut stew from “oh she glows”. I made a pot on the weekend and while my kids enjoy it, I selfishly have taken it all to work for lunch. It’s attracted a lot of attention, because it looks so healthy and smells devine.

  96. Annie says...

    Love this idea! Reminds me of another fun hosting idea: a friend used to host “wine, chocolate, and poetry” nights. She’d have wine and nice chocolate bars/chocolatey desserts out, and everyone would bring a favorite poem to share. She’d light lots of candles and we would sit enjoying the sweets, wine, and words – it was really lovely.

    • agnes says...

      love that! Love those comments!

  97. michaela says...

    Bon Appetit’s Chicken Soup with Charred Cabbage sounds a bit odd, but it’s become a favorite in my house (and my husband isn’t usually a big soup fan.) The recipe as written has you simmer a rotisserie chicken carcass to make the broth, which is a nice way to use up leftovers if you have them, but I’ve also just used boxed chicken broth, simmered with some dried shiitakes. I was surprised that charring the cabbage brought out a wonderful caramel-y depth of flavor that I didn’t know cabbage could have!

  98. Love soup and love this idea!

    At home I often make batches of vegetable soup based on whatever veg in the fridge is starting to look a little tired but also love Jamie oliver’s Parsnip and ginger soup; matzo ball soup (of course!) and, on a slightly more unusual theme for parsnips, once had Parsnip, Apple and cinnamon soup at an incredible restaurant in London that I am always trying to recreate, any recommendations on best recipes out there would be gratefully received :)

    I also love making a batch of the easiest challah bread rolls to go with soup – melted butter and hot bread makes any standard soup feel like a treat. This is the recipe I use, if anyone is interested!

    https://themumandthemom.com/2017/06/16/grandmothers-matzo-ball-soup-and-a-challah-bread-recipe/

    Wow never imagined I’d be so passionate about soup ;)

    Hx

  99. Suko says...

    In Japan, “nabe (literally means, cooking pot, pronounced, nah-beh)” is the go-to dish of the winter, both when eating out and cooking at home. It’s essentially a “throw in whatever vegetable and meat you want in a large pot and cook it on the dining table” style cuisine.

    So easy and cosy, although there’s always one person surrounding the pot who is super technical about when to put in / turn over / stir certain ingredients, and there’s a specific term for such person: nabe bugyo, or pot magistrate :D

    PS: Google image “japanese nabe cuisine” to get a visual idea of a typical nabe :)

  100. Carly says...

    I love this idea! My 68 year old mom has a soup group also! They have a book of soup recipes. They select a recipe from it at random with their eyes closed and that’s the next soup that is made (and like you, they take turns hosting and cooking). And in the summer they have a pumpkin growing contest 😂

  101. STEPHANIE O'NEILL says...

    Yummm. And now I’m hungry.

  102. Meg says...

    Bon Appetit’s chicken and rice soup with green chiles and ginger!

  103. sarah says...

    Spicy carrot soup (we adjust the spice level for spice adverse kids and add in when it is served)

    8-10 large carrots, peeled and chopped coarsely
    1 onion, chopped
    3 cloves garlic, peeled
    1 14-ounce can coconut milk
    1 1/2 cups chicken or veggie broth
    1/4 cup peanut butter
    1 tablespoon red curry paste

    visit https://pinchofyum.com/carrot-soup to see the process. It always gets rave reviews and it is so super easy.

  104. Steph says...

    Lately I’ve made HungerMama’s sweet potato chili and creamy chicken soup with rice and they are both so good!!

  105. Alissa says...

    My recent favorite is Alison Roman’s Spiced Chickpea Stew With Coconut and Turmeric soup. I’m not part of a soup group but my husband requested Soup Sundays a few years ago and now it’s a must once a week 3/4 of the year.

  106. jeannie says...

    great idea! lentil soup is great and also vegetarian chili with toppings. So comforting!

  107. Hilary says...

    Ah I LOVE this and love soup! A few favorites (that all freezer super well!):

    – Sally’s Baking Addiction creamy chicken noodle
    – Two Peas and Their Pod chicken pot pie soup
    – Gimme Some Oven rosemary chicken noodle
    – Ambitious Kitchen’s turkey chili
    – 100 Days of Real Food chicken chili (for white chicken chili)
    – Pioneer Woman’s chicken chili (for red chicken chili)

    Anyone have a good corn chowder they recommend? I haven’t found my “go to” recipe!

  108. Robin says...

    The best thing I ever did in my career was get a group of my best coworkers together for a soup group, only for lunch at work. One of us would make a crock pot of soup and bring it in every Thursday. Another person would bring a bagged salad, and someone else would bring good chocolate, bread, or chips and salsa. It ends up that you make the soup once a month, but there’s something about cooking for others that brings everyone together.

  109. Emily says...

    Heading to soup supper in a few minutes! We go every month from October through March (sometimes April if it’s still cold and snowy). It’s always hosted by the same family, but everyone rotates bringing soup, bread or pie. There are usually 20+ people in attendance and a wide range of ages (my 2 year old up to an 85+ year old). It’s such a great community and always a good time. It makes a world of difference in the Midwest winters to look forward to soup and pie once a month with friends!

  110. Lia says...

    I love soup. And leftover soup IS THE BEST.

    I make a pasta fagioli soup passed down from my dad (born in Italy). It is an excellent pantry meal. Saute onion and garlic in evoo. Add broth, cans of great northern and pinto beans, ditalini pasta and some crushed tomatoes or tomato paste. Adjust salt and pepper and add other seasonings (oregano and basil) as desired. Top with fresh grated pecorino Romano or parmegianno. This is my comfort food!!!!

  111. Gimme some oven’s lemony lentil soup is one of my favorites!

    Rachel | rachelstriving.com

  112. Siheme Sebaa says...

    Hello,
    In winter, I love soup. My favorites are chickpea spicy soup (North African recipe) and a curry lentil carrot soup . Soup are easy to make and are so comforting!

  113. Abbie says...

    This is my dream. I live in Florida where summer is our winter, and it’s way too hot for soup 95% of the year. I miss the need to warm up. I love a good Italian pasta soup, a squash soup, but growing up in Massachusetts a good chowdah will always be my favorite.

  114. Melissa A. says...

    Her sweater makes me so happy! Where is it from?

    • Joanna Goddard says...

      I’ll ask!

    • Joanna Goddard says...

      @casitadewendy on Instagram!

  115. wendy says...

    This is very nice but what are the wrapped up taupe-with-white cloths at each place setting? I see a napkin already so what is that other thing?

    • Joanna Goddard says...

      Oh yes! My friend Liz has a children’s bedding brand that also makes totes so she was giving us each one before the holidays: https://www.lewisishome.com/collections/totes

  116. Dani says...

    Garbonzo Soup is a staple for my family. Quick, just a few ingredients, easy to scale up/down, and my kids love it.

    Sauté a few cloves garlic in olive oil until it starts to brown. Add 2 cans undrained Garbonso beans, 1 or more tablespoons dried oregano and some salt/pepper (red pepper optional). Bring to low boil and simmer 10 minutes. Blend until smooth. Add juice from 1-2 lemons (to your preference, I like a lot). Salt/pepper. Serve with generous heap of feta on top. Enjoy!

  117. Jess says...

    Love this idea!
    It’s so easy to make delicious, healthy soup (ie a can of cannellini beans instead of potatoes is just as creamy, but more nutritious, in puréed soups)
    I’m currently into a simple yet flavorful (vegan) pea, spinach soup. Sauté one onion, 3 cloves garlic..then add 3 cups vegetable broth, one can cannellini beans, 2 cups peas (frozen are great), several handfuls is spinach and blend with immersion blender. Add salt and pepper to taste. So yum!

  118. Kelcey says...

    We’ve been eating a ton of soups lately. I make a big batch and then freeze half (just two of us!) then I have a ready made dinner for a few weeks away!

    Years ago I read a blog post (I can’t even remember where now) about Soup Swap, and it is TOTALLY GENIUS. Invite at least 6 people, everyone brings 6 quarts of frozen soup in jars or ziploc containers, and you go home with 6 new soups with the accompanying recipes. My mom now hosts a soup swap most years in January, and it usually results in 15-25 different soups AND a great party.

  119. Molly says...

    Love that you and your friends make such an effort to get together. Making time is hard especially with kids, so good for y’all for making it a priority in such low key ways. Trying to build a friend group like this but it’s harder than I once thought! Just curious…do the husbands scatter when they come over for soup? Or do they join?

    • Joanna Goddard says...

      The husbands scatter :) Alex finished putting the boys to bed tonight, then went for a long walk and got a piece of pizza and then came home and went to our room to read. Nice night for him too in it’s own way! :)

  120. Angela says...

    I just made smitten kitchens latest soup – cabbage Farro. I couldn’t believe how good it was and so simple to make! Highly recommend – the lemon is key!!!

  121. Christina says...

    I love this! I imagine Soup Group is made infinitely easier with the advent of Instant Pot – now you don’t have to rush home from work 2+ hours before people arrive! Chop veg the night before and store in water in your fridge (do onions and garlic in the moment, though). Surprised to not see Alison Roman’s The Stew among the links… it’s the most instagrammable soup of the moment (and so delicious and so easy and vegan and gluten free and dairy free MY GOD IS THERE ANYONE WHO CAN’T EAT THIS STEW?)

    • Amy says...

      Came here to say the same! :D I served this over the holidays spooned over basmati and it satisfied everyone from my carnivorous Texan husband to my vegan sister. I added potatoes for extra heartiness, and put the chickpeas that were set aside into the toaster oven over low to get a crunchier texture by the end!

    • Christina says...

      Amy – mind blown! Toaster oven is such a great idea. I put my leftovers over rice the next day because I didn’t have quite enough to suit my appetite :)

  122. Catherine says...

    Gahhhh!! This put the biggest smile on my face.

    My 89-year-old grandma has been a part of a Soup Group for decades and I’ve always thought it was the cutest damn thing I’ve ever heard of. Of course it never crossed my mind to start one myself. Thank you!

  123. Helen says...

    Love the soup group idea! Low key, casual and so comforting.

    Where is Liz’s fantastic and cozy sweater from?

    • Joanna Goddard says...

      Just emailed to ask! Xo

    • Joanna Goddard says...

      Her sweater is from @casitadewendy on Instagram!

    • Helen says...

      Thank you so much for asking!

  124. Anne says...

    We are cooking our way through Bon appetit’s feel good food plan, and they have a recipe for feel better chicken and rice soup that is amazing. Really simple and easy to prepare. I’ll definitely make it again, especially if I’m battling a cold.

  125. Carly says...

    I’m hosting a soup swap this weekend, as has become January tradition. Everyone brings 6 quarts of soup and everyone goes home with six different quarts. It is a small miracle to open the freezer to find soup when you just can’t make another dinner. I highly recommend this party idea!

  126. Veronica says...

    My friend gave me a cookbook called Louisiana Tastes in it there is a recipe for French Market soup. This soup is the best! Look the cookbook up in the library. It is spicy so I cut the cayenne in half but just writing this comment is making me want to go make it. Serve with fresh cornbread. Yum!

  127. Sandra says...

    I love this! (Although I am a vegetarian so that makes things like this kind of hard…I’d probably have to BYO a veggie soup, which kind of takes the whole communal aspect out of it.) I’ve also heard of a soup exchange….kind of like a cookie exchange. Everyone brings a pot of soup, you eat, then you split up the leftovers to take home.

  128. Robin says...

    I don’t have a recipe, but I think this is based off something from a Moosewood cookbook. I make a pot of brown rice (short grain), then sauté up zucchini, peas, kale with lots of garlic in a soup pot (which is the best pot, somehow). Then add stock, then the rice (it’s best with day old rice), lastly basil. I top it with parmesan cheese. Sometimes I add homemade croutons or white beans. It starts to get risotto-y as it simmers so you may need to add more stock.

  129. Briana says...

    Make ‘The Stew’ from the New York Times food section. You won’t be sorry. Chick peas and coconut milk and turmeric…. it was delicious! I added a shredded rotisserie chicken, but you can eat it totally vegetarian and it is spectacular.
    The NYTimes also has a recipe for black bean soup that is a lot of bang for your buck! Super flavorful with not too many steps or ingredients.

  130. CB says...

    Kale and white bean soup with sausage!

    Slice 1lb of andouille or kielbasa sausage. Brown it in a heavy pot. Pour in 8 cups of broth, 2T oregano, 1 can petite diced tomatoes, and 1 can white beans. Bring to a boil, then simmer for 20 min until beans are tender. Add in kale about 2 min prior to serving! Voila. Super easy and forgiving. I am always surprised at how much I like it because I don’t typically like tomatoes or kale, especially not in soup.

    • BF says...

      ok CB, I owe you one! I saw this comment last night as I was filling out my online grocery delivery order and got everything you listed. Made this soup in a jiffy tonight (while the kids yelled/played), and it was delicious. I ended up with lots of extra kale, so tossed the extra with olive oil and seasoned salt / roasted at 450 in the oven for 15 min and it became a delightful crispy/salty garnish. Almost a crouton! Added some crusty French bread. My family and I thank you, and CoJ!!! The internet is magical. XO.