As the colder weather sets in, so does the urge to enjoy warm and comforting meals. Soup season is upon us and there’s nothing quite like enjoying a meal full of comfort—especially this year. From chowders to bisques, these restaurants are serving up creative soup dishes to warm you up.
—Beachwood at the Dunes in Sea Isle City is welcoming chowders onto their seasonal menu, packed with immense flavor and fresh seafood. Their corn and crab chowder is loaded with fresh crab meat, corn, poblano pepper, coconut milk and saffron, topped with two delicious crab claws to enjoy before you dig in. With a thick and creamy base, their clam chowder is packed with potatoes, bacon and chopped clams, with a side of oyster crackers to give your soup a crunchy texture in every bite.
Beachwood at the Dunes, 8600 Landis Avenue, Sea Isle City; 609-263-3627
—Following suit with another corn based dish, chef Woo of Bloom in Verona is transforming vegetables into flavor packed soups. Made with organic corn, their creamy corn soup is a yellow bowl bursting with sweet flavors—perfect for the chillier weather. If corn isn’t your style (although it will be with this dish), try the creamy wild mushroom soup topped with crispy baby portabellas. These soups are the ultimate comfort food, creating a wave of bliss in every bite.
Bloom, 648 Bloomfield Avenue, Verona; 973-433-7256
—Also using the mushroom to its full power is Jockey Hollow Bar & Kitchen in Morristown. AJ Capella has been serving as executive chef at Jockey Hollow for over a year now, and has spent his time creating new and inventive dishes. Their mushroom bisque is made from duxelle, a finely chopped mixture of mushrooms, onions, herbs and spices, as well as pickled beech mushrooms. Served with brioche bread and thick and creamy crème fraîche, this bisque creates a rich, earthy flavor.
Jockey Hollow Bar & Kitchen, 110 South St, Morristown; 973-644-3180
—Café Chameleon in Bloomingdale is using fall’s favorite vegetable to craft a comforting soup perfect for the colder weather. Chef Bryan Gregg crafts his butternut squash soup to perfection using a brown butter that enhances the soup with a rich and nutty flavor. Also made with apples, Benton’s ham and anise, Gregg’s version of this autumnal classic will have you wishing for more all fall and winter long.
Café Chameleon, 60 Main Street, Bloomingdale; 973-850-6969
—With a menu that emphasizes seasonal ingredients, The Meeting House in Princeton’s take on butternut squash soup is elegant yet simple, topped with nuts to enhance the toasted flavor of the squash. Their chilled leek, pea, and potato soup is made with creamy coconut yogurt and tarragon oil—adding a bittersweet taste to this unique and flavorful fall dish.
The Meeting House, 277 Witherspoon St, Princeton; 609-436-7891
—The Pluckemin Inn in Bedminster is committed to fresh, local and seasonal ingredients, and this fall, they’re serving up a creamy cauliflower soup, topped with crispy duck confit, roasted hazelnuts, golden raisins and escarole agrodolce (your regular escarole cooked in a slightly spicy, sweet and sour sauce). Packed with an array of flavors, this vegetable based soup is a dish you can easily dive into.
The Pluckemin Inn, 10 Pluckemin Way, Bedminster; 908-658-9292