The Best Winter Soups in New England

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Nothing fights the winter chill like a steaming bowl of hot soup. We’ve put together a list of some of our favorite recipes for the best winter soups in New England. These are not only filling, they’re also guaranteed to warm you up after coming in from the cold. Get out the stockpot and feed a crowd, or freeze a batch for later. Soup’s on!

Clam Chowder

Clam Chowder

Easy to adapt for any diet and full of bright tomato flavor, Minestrone makes the grade, and might even taste better on the second day.

A New England classic. Whether you like yours thick or thin, a bowl of Clam Chowder is perhaps the most Yankee way to warm up.

Onion lovers rejoice! A fragrant, steaming crock of French Onion soup, topped with a crusty baguette dripping with melted Gruyere cheese, is an irresistible winter warmer.

The very definition of a thick, hearty stew. Mom’s recipe is always best, but we think our spicy version is also a winner.

They don’t call Ruth O’Donnell’s Portuguese Kale Soup “Portuguese Penicillin” for nothing! This hearty, nutritious favorite will take away the chills and help you fight that winter bug.

Those are our picks — tell us which hearty soup, stew or chowder is your favorite!

  • New England Clam Chowder has got to be the definitive soup for this highly cultured region. I’ve got a tip for you: next time take a parsnip and grate it down to a powder just as if it was Parmesan cheese ~ put that into your soup and it greatly enhances the flavor. I guarantee it!

  • New England Clam Chowder for sure. I eat a lot of soup, but always come back to this.


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