Food & Drink

The 10 Best Soups in Chicago

It’s getting steamy up in here

chicago’s best soups!

Give winter the middle finger and drown yourself in the city’s best broths and stews.

1. Chupe at Tanta (pictured). If cioppino got a passport and traveled south to Peru, the result would be this dish. The quasi surf-and-turf treat combines prawns with earthy potatoes and aji panca, an aromatic Peruvian red chili.

2. Pozole rojo at Parson’s Chicken & Fish. Take your taste buds south of the border with one of the headiest, most soul-soothing bowls around. Braised pork mingles with pickled cabbage, hominy, creme fraiche, toothsome tortillas, and a poached egg in zesty red chili broth.

3. La ribollita at Piccolo Sogno. Chef Tony Priolo derives inspiration for this olio, a sort of soupy bread pudding with robust winter vegetables and tomatoes, from Da Delfina restaurant in Artimino, Italy.

4. Goat chili at Little Goat. We would expect nothing less than chili brimming with succulent goat meat at this dope diner. But one with a mountain of cheddar and “pizza poofs?” You slay us, Stephanie Izard.

5. Logan poser ramen at Yusho. Ramen has come a long way, from dorm room stashes to haute Logan Square restaurants. Case in point: this savory stew, complete with hen egg and a crispy pig’s tail skewer.


6. Matzo ball soup at Dillman’s (pictured). Tuck into fist-size balls of supple matzo, set sail in mirepoix-enriched broth.

7. Pho at Le Colonial. Speaking of Asian soups, it doesn’t get any lovelier than this one. The Vietnamese staple gets the Gold Coast treatment with luscious oxtail, beef tenderloin slivers, rice noodles, and pristine herbs.

8. New England clam chowder at New England Seafood Company. Like a little black dress, chowder is best in its classic form — with cream and clams aplenty.

9. Gumbo ya-ya at Big Jones. Historical accuracy is the name of the game at Southern staple Big Jones. Chef Paul Fehribach’s dark, pungent dish, made with a traditional Cajun roux and studded with andouille, chicken, and tender Arkansas rice, is the only proof you need.

10. Minestrone at J. Rocco Italian Table & Bar. What tomato soup is to America, minestrone is to Italy. Chef Steve Chiappetti simmers crushed tomatoes with cannelloni beans, prosciutto, and Swiss chard for his version of the comfort food favorite.

Photos: Courtesy of Tanta; Kari Skaflen Photography / Courtesy of Dillman’s

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