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What I’m about to say might make you angrily x out of this page, but I’ll say it anyway: To me, there is no such thing as soup season. Not because I have something against a warm, comforting bowl of minestrone or bisque (I’m not a barbarian!), but because I believe that every season is soup season. I’m drawn to a bowl of pho not just in the cooler months, but also in the scorching heat of summer, like a moth to a flame. So when I came across Shelly Westerhausen Worcel’s new cookbook, coincidentally named after my very own soup ethos, I felt truly seen.
The recipes in Every Season Is Soup Season are naturally divided into fall, winter, spring, and summer, each section highlighting the best of every period. Squash, cabbage, and root vegetables star in cozy cold-month dishes, while warmer seasons feature usual suspects like asparagus, tomatoes, and corn. You’ll also find things that require more chew than slurp—like lentil stews, hefty chowders, and of course, chili.
But what makes Worcel’s book really worth investing in is that she offers solutions to the unavoidable consequence of making soup—the leftovers. Each recipe is followed by another that transforms a bowl-and-spoon affair into something completely different. She turns black bean soup into stuffed poblano peppers, three-bean chili into cheesy empanadas, and dark chocolate s’mores soup (or a dip for berries) into rich triple chocolate rye brownies.
Who this book is for
If you love soup but are: A. bad at remembering you have leftovers in the freezer and B. easily bored by eating the same thing every day, this book is for you. And for days you don’t have the energy to transform what you made, Worcel provides tons of easy accompaniments and “soup enhancers” that add some new excitement to the same bowl of soup.
What we can’t wait to cook
Carrot-Orange-Ginger Soup and Savory Sesame-Carrot Oatmeal: I love carrot and ginger soup but to turn it into a savory oatmeal is a move I tip my hat to. Zhuzhed up with green onions, sesame oil, and a crispy fried egg, it seems like the perfect fall weekday breakfast.
Tomato-Watermelon Gazpacho and Bloody Maria With Quick-Pickled Watermelon Wedges: My love for hot soup on a hot day runs deep, but I can also appreciate a chilled gazpacho that shows off the best of summer produce. Worcel’s version features tomato and watermelon, plus some pickled jalapeños for a little kick. But truth be told, I’m more excited to turn this chilled soup into a bloody Maria, dressed up with some pickle juice, Worcestershire sauce, and rice vinegar-pickled watermelon wedges.
