Inspired by traditions throughout the South, five soups that will warm you right up
TIPS
- Why is soup always better the next day? An overnight stint in the fridge gives flavors time to meld and lets starches thicken.
- Add a good pinch of salt once you start to sauté the aromatics, then adjust for salt at the end of cooking. Too heavy-handed? Add more stock or water.
- Avoid hot soup explosions:
- If you’re using a blender, always puree soups in batches.

A less spicy riff on a Mexican posole, we skip the traditional pork in favor of chicken. Be generous with the black pepper for a little zip.

Sweet potatoes and peanuts have each sustained many a Southerner throughout history. Together, they get along swimmingly in this smooth take on a West African peanut stew.

Cornbread is a natural partner to our Latin-inspired braise. Leftovers? Serve them over a bowl of grits and top with a poached egg for a hearty breakfast.

Potato, Andouille, and Kale Soup
Based on caldo verde—the Portuguese potato and kale classic—this soup gets a Cajun kick with the addition of andouille.

The South has long had an affinity for curry (see: country captain). Here, we pair it with vegetable of moment, cauliflower, in a silky puree. (And bonus: it’s vegan.)
share
trending content
-
Streetcar 82: A Good Sign
-
A Day Trip to Anastasia Island
by TLP's Partners -
Riverside City Charm in Covington
by Erin Byers Murray -
Plan a Fall Homecoming to Brookhaven
by TLP's Partners -
Dining Out: Asheville’s Table
More From At the Table
-
10 Pie Recipes for Autumn Baking
-
Turmeric and Buttermilk
-
While They’re Ripe: Tomatoes
-
Miel Takes Sourcing Seafood Seriously
-
Getting Saucy: 10 Homemade Sauces