Collection of the Month: Soups

January  9, 2015

Every month, we're picking a new collections theme. Gather together recipes, ingredients, tools, and tips, and at the end of the month, we’ll pick our favorite, most inspiring collection. Share yours in the comments; the winner will get a $100 gift card to our Provisions shop.  

Today: Cold winter days beg for steaming bowls of soup, and we want to see your best ideas.

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We're estimating that it's roughly negative 10 degrees outside in New York City. We want warm, hearty, comforting food. We want soup.

We'll be eating a lot of soup in the coming weeks to combat the deep chill outside, and some inspiration is welcome on the topic. Do you crave brothy, rich chicken noodle soup? Will you be making spicy lentil stew, or a sweet, silky carrot bisque


Show us your ideas! Make a collection full of everything you need for winter soups: the bowls and spoons you'll serve them in, the recipes you've saved, and the articles you'll look to for reference along the way. We'll give a $100 gift card to our Provisions shop to the collection that has the best mix of tips, tools, and inspiration.

Get collecting! Save your favorite articles, recipes, and products to a new collection all about winter soups and share the link to that collection in the comments below. We’ll pick a winner on January 31st. 

Photos by James Ransom

See what other Food52 readers are saying.

  • Mrs Beryl Patmore
    Mrs Beryl Patmore
  • JBD
  • Stephanie
  • EmFraiche
  • sabrinafair84
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.


Mrs B. January 28, 2015
The name of my collection says it all: Soups to Comfort, Surprise and Delight. A bit more than just soups, as you'll see. I suppose I could have named it, "Soups and Their Friends."
JBD January 25, 2015
I'm fortunate that the bulk of my winters are spent in Los Angeles, where the weather is warm and sunny, and ramen is king. Morning, noon or night, as long as the weather is cold enough (or the air conditioning high enough) I'll sink my chopsticks into a spicy bowl of ramen.

Still, on Los Angeles's occasional rainy days (and we're looking for more, if you know a guy) there is nothing more comforting than a mug of hot soup- be it creamy or brothy, spicy or soothing, vegetarian or deliciously meaty. Just be sure to include a crusty hunk of bread slathered with butter. The best part about soup, between a large mug and substantial piece of bread, you won't need a spoon at all!

When the weather clears up, I'll wrap myself up in a blanket and head down to the beach with a thermos of something hot:
Stephanie January 16, 2015
As Shakespeare said, "That which we call a rose. By any other name would smell as sweet." Sopa, zuppe, soup...whatever you call it, it's winter perfection.
EmFraiche January 12, 2015
sabrinafair84 January 11, 2015
Nice contest!
cookinginvictoria January 11, 2015
I always look forward to (winter) soup season! So fun to see everyone's collections. Here's mine:
Kelly K. January 10, 2015
Darlene January 10, 2015
What a great contest! I certainly found many recipes to add to future dinner rotations.
Here is my entry:
PieceOfLayerCake January 10, 2015
pamelalee January 10, 2015
This Christmas I gave my daughter and girlfriends a collection of twenty of my favorite soup recipes.
onetinyspark January 10, 2015
Elica M. January 10, 2015
Elica M. January 10, 2015
INGREDIENTS : 600-700 g broccoli , about 2 liters of water , 1 vegetable or chicken cube 2 tablespoons butter 1 tablespoon flour .
200-300 g budding bread , 1 egg , a bunch of parsley , 2 tablespoons Parmesan cheese , a little nutmeg .
PREPARATION : Boil the water with dice and add the washed and separated flowers broccoli and cook 8-10 minutes . Drain and keep the broth .
Especially in the one-pot melt 1 tablespoon butter and 1 tablespoon of flour and a little bit when it turns golden pour 2 -3 ounces of soup . Stir rapidly with a whisk without leaving clumps .
Grind into a puree of broccoli but leave a few flowers .Pire pour in the broth and the remaining part of the broth and boil briefly . Add salt and pepper to taste .
Dumplings : soaked bread drain well and stir with these ingredients
so wet palms form balls .Boil the soup over low heat - about 5 min .
sexyLAMBCHOPx January 9, 2015
One of the best reasons to embrace winter - soup!
Andrea M. January 9, 2015
Roasted cauliflower soup with truffle oil at:
mrslarkin January 9, 2015
What a fun thing! Here's mine:
Judith R. January 9, 2015

1 ¼ c navy or pea beans
½ smoked or country ham hock
2 large cloves garlic
2 large stalks celery
1 medium onion
1 large potato
1 large carrot
2 or 3 dried red peppers, whole
6 to 7 cups water
Salt and freshly ground black pepper to taste

Soak beans in water to cover overnight. In the morning drain the beans and return to their soaking bowl or pan. Chop the garlic, celery, onion, potato, and carrot in the food processor and stir into the drained beans. Place the ham hock in the crock-pot, cover with the bean and vegetable mixture, add the dried red peppers, and then 6 to 7 cups of water. Cover the crock-pot and cook on low for 10 to 12 hours. Shortly before serving, remove the ham hock, separate the meat from the fat and bones, cut up the meat and return to the crock-pot. Taste for seasoning and add salt and freshly ground black pepper if necessary.
Note: this can be cooked on the top of the stove instead of the crock-pot, but the crock-pot is far easier and you don’t have to worry about the soup sticking to the bottom of the pan. Instead of the dried red peppers, you can use fresh thyme and/or a bay leaf. But we like the zip provided by the dried red peppers.
Cate January 9, 2015
I love making a pot of soup on Sunday to have for lunch at work all week long. Soup can make any cubicle cozy!
aargersi January 9, 2015
Soup is one of the FEW good things about winter. That and roasted chickens. And sweaters. And baking. OK maybe it's not ALL bad!
dee January 9, 2015
I save and freeze asparagus ends then add to my chicken or vegetable stock the last 5 minutes of simmering. Asparagus adds depth and no one can ever guess the secret ingredient!
ChefJune January 9, 2015
I usually make Asparagus Soup with my asparagus ends. There's no secret ingredient!