Photography by Kevin A. Roberts
Asador del Sur: Lobster Bique
Lobster bisque can be a a godsend or a disappointment (too salty, too thick, not lobster-y enough). At Asador del Sur, co-owner Maria Giamportone makes the stock using whole lobsters (including the tomalley); thickens it with rice (not flour); adds tarragon, brandy, and half and half; then adds chunks of lobster meat. It’s no wonder her husband, Daniel, who has sampled bisque across the world, says it is the best he’s ever had. 7322 Manchester.
Courtesy Union Loafers
Union Loafers: Chicken & Rice Soup
Unions Loafers wears a lot of hats and looks good in every one of them. It's a bakery, pizzeria, and café, which offers a chicken and rice soup, with the pasture-raised poultry from Buttonwood Farm in California, Missouri. The recipe includes rice, carrots, and celery, with a splash of schmaltz and lemon juice. "Our aim with this soup is to deliver clean, straightforward, and intensely chicken-y soup,” says Union Loafers owner Ted Wilson. 1629 Tower Grove, 314-833-6111.
Courtesy Ashleigh McCann
Fountain on Locust: Dill Pickle Soup
We always thought the Fountain got its name from the specialty cocktail and ice cream bar, but after seeing that it has 52 house-made soups on rotation, we’re starting to suspect that the moniker has more than one meaning. Perhaps the most famous soup is the signature Polish Dill Pickle Soup, created by founder Joy Grdnic from a secret family recipe. "When she retired and we took over the restaurant last fall, the most common question we heard was 'Will you keep Joy's dill pickle soup?’” says owner Danni Eickenhorst. "We wouldn't dream of taking it off the menu!" 3027 Locust, 314-535-7800.
Courtesy Commonwealth
Commonwealth: Creamed Beetroot Soup
A cold soup signals a menu with some elegance, and Commonwealth's creamed beetroot soup can be ordered hot or cold, depending on your preference (or the weather). "The inspiration behind it was to take a traditional European favorite and enhance it a bit,” says executive chef Scottie Corrigan. "I wanted to maintain that comfort level for European travelers that pass through St Louis while also introducing a European staple to locals and other domestic tourists." 634 N. Grand, 314-405-3399.
Courtesy Nudo House
Nudo House: Beef Pho
"It's the classic go-to," co-owner Qui Tran says of Nudo House's pho beef. The broth in the gluten-free soup is simmered for 20 hours before being served with cuts of rare flank steak, onion, cilantro, Thai basil, jalapeño, citrus, and bean sprouts. 11423 Olive, 314-274-8046; 6105-A Delmar, 314-370-6970.
Courtesy Candace Lohmann
Schlafly Bottleworks - Beer Cheese Soup
Many pubs have a beer cheese soup on the menu, but very few can say that they brew the beer themselves. Using its own Hefeweizen, Schlafly marries an unfiltered wheat ale with pepperjack and white cheddar cheeses for a slightly spicy vegetarian union. 7260 Southwest, 314-241-7337.
Courtesy Russell's
Russell’s in Fenton: Chicken Pot Pie Soup
Russell’s Cafe offers a chicken pot pie soup that uses all of the chicken and veggies you might expect in the classic dish but without the crust. If you’re worried about missing out on the extra carbs, the soup comes with a homemade biscuit. The soup is served every Wednesday at the Fenton location and occasionally at the Macklind Ave. cafe. As for dessert? Take home a piece of owner Russell Ping's signature gooey butter cake with shortbread crust. 951 Brookwood, 636-343-8900; 5400 Murdoch, 314-553-9994.
Courtesy Hwy 61 Roadhouse
Highway 61 Roadhouse: Chicken and Sausage Gumbo
If you need a little help to clear up the sinuses, a reliable remedy is a meal with some Louisiana-style flair. The spicy chicken and sausage gumbo from Highway 61 Roadhouse will open up your airways. It also offers a shrimp and crawfish éttoufée, in case you’re looking for a little more heft. 34 S. Old Orchard, 314-968-0061.
Courtesy Lion's Choice
Lion’s Choice: Tomato Soup
If you want hot, tasty soup without having to leave your car, why not just go stop at the drive-through of St. Louis' very own fast-food chain? It recently brought back the broccoli and cheddar soup and debuted a creamy tomato soup that's so good, you might be tempted to dunk your roast beef sandwich in it. Multiple locations.
Courtesy King & I
King & I: Tom Kha
In this version of the Thai staple, a coconut milk broth comes loaded with lemongrass, kaffir leaves, chilies, galangal, mushrooms, lime juice, cilantro, and whatever protein you want. This hot soup will replenish your soul like a spiritual oasis in the cold desert of winter. 3157 S. Grand, 314-771-1777.
Courtesy Soul Soup Stl
Soul Soup Stl: Weekly Specials
The newish pop-up kitchen only offers pickup orders, and you have to reserve a time slot in advance. The menu also changes weekly and is posted on Facebook and Instagram. To give you an idea of what's offered, a previous soup was called “I Love You From My Head To-Ma-Toes” (pictured at right), which was made with fire roasted tomato, garlic, cream, oregano, parmesan, pesto-infused mozzarella, asiago crisps, and basil.
Courtesy SqWire's
SqWires: Baked Onion Soup
SqWire's crowd-pleasing baked onion soup has been on its menu for more than 20 years—and for good reason. It's slow-cooked with yellow onions, beef stock, sherry, and thyme, and it's topped with generous amounts of cheese. The Lafayette Square restaurant also offers a second soup of the day that rotates daily, both of which are available with a half sandwich– and–soup combo. 1415 S. 18th, 314-865-3522.
Courtesy Crushed Red
Crushed Red: Mushroom Brie Bisque
The soup lineup changes based on the day of the week, though the Monday/Thursday mushroom brie bisque is particularly noteworthy. “It’s a fan favorite,” says owner Chris LaRocca. “When we infused the brie to the mushroom soup, it really elevated it and gave it a far creamier texture.” Multiple locations.
Courtesy Companion
Companion Café: Roasted Red Pepper
Both Companion locations (in Ladue and Maryland Heights) offer four flavorful soups daily. The roasted red pepper soup is a top seller and includes cream and a hint of smoked paprika to round out the rest of the zesty spices in the dish. The bakery recommends pairing the soup with its signature cornbread (though you might also opt for the crusty French roll). 9781 Clayton, 314-218-2280; 2331 Schuetz, 314-627-5262.
Courtesy Ramen Tei
Ramen Tei: Shoyu Ramen
No self-respecting soup list would exclude ramen, especially one from award-winning chef Nick Bognar. Ramen Tei only has four bowls on its menu, including the Shoyu Ramen. With a white soy and chicken broth, the soup includes a smoky affair of chicken, shiitake, and menma, as well as whatever you prefer from a list of sides and add-ons. 14025 Manchester, 636-386-8999.
Courtesy Dado's Cafe
Dado’s Café: Avgolemono
Dado’s is widely known for its gyros, but the Avgolemono soup is among its best dishes. A hot creamy chicken and rice soup with a backnote of lemon, it’s perfect for the brutal, unrelenting cold of winter—or a 110-degree day in August. 5425 Hampton, 314-224-5588.
Courtesy J. Pollack Photography
Chao Baan: Gaeng Som
At this Thai restaurant in the eastern end of The Grove, one of the top-selling dishes during the winter months is this aromatic, spicy, flavorful soup, made with fried white fish and papaya simmered in a turmeric and chili broth. 4087 Chouteau, 314-925-8250.
Courtesy Sister Cities Cajun
Sister Cities Cajun: Seafood Gumbo
Co-owner Travis Parfait has been making gumbo a long time— and his seafood gumbo takes a long time to make (four hours and then some). He starts with a Cajun-style roux that gets as thick as peanut butter and adds the trinity, plus shrimp, scallops, crawfish, clams, and whitefish. Double down with the Dirty Chick, smoked chicken on a bed of dirty rice smothered in that gumbo. 3550 S. Broadway, 314-405-0447.
Courtesy Spencer Pernikoff
Fork & Stix: Khao Soi
A popular street food in Northern Thailand, Khao Soi is so addictive, it's almost impossible to visit this East Loop gem and not order it. Egg noodles, red onion, pickled greens, fresh herb garnish, and a choice of tofu, chicken, or beef is added to a deeply flavorful curry and coconut milk broth. If you forget what it looks like while at Fork & Stix, just look around—there's likely a bowl on nearly every table. 549 Rosedale, 314-863-5572.
Photography courtesy of Peel
Peel Wood Fired Pizza: Smoked Tomato Bisque
At Peel, its two everyday soups are anything but, so flip a coin to choose. Clearly homemade, the smooth-as silk Wild Mushroom is made with cremini, shitake, and oyster mushrooms, and the thick and lusty Smoked Tomato Bisque comes topped with croutons, parmesan threads, and basil. Available in a cup or bowl, you'll find them hiding on the menu under "Add Ons & Sides." Multiple locations.
