The Resy Guide to New York’s Most Satisfying Soups All Year-Round — Resy | Right This Way
Updated: March 6, 2026
Who says soup goes out of season? While there’s something special about sidling up to a steamy bowl on a bone-chilling day, we’re ordering New York’s finest broths and bisques year-round.
We’ve gushed about the boroughs’ best noodle soups (don’t be shy about slurping, friends), so this guide celebrates the silky purées, brothy seafood stews, and meaty chilis we love. From neighborhood favorites in Harlem to Prospect Heights hotspots, these bowls prove that the best things in life come with a spoon. Join us on this deep dive into New York’s most remarkable soups.
Newly added: Ariari, Leland Eating and Drinking House, Maison Passerelle, and Veselka.
ARIARI
- East Village
- Korean
- $$
Karczma Polish Restaurant
- Greenpoint
- Polish
- $
Veselka (East Village)
- East Village
- Ukranian
- $$
Maison Passerelle
- Financial District
- French
- $$
Congee Village
- Lower East Side
- Chinese
- $$
Pig & Khao (UWS)
- Upper West Side
- Southeast Asian
- $$
Lupe's East L.A. Kitchen
- Soho
- Mexican
- $$
Casa Enrique
- Long Island City
- Mexican
- $
Haenyeo
- Park Slope
- Korean
- $$
Leitao
- West Village
- Portuguese
- $$
Archer & Goat
- Harlem
- New American
- $
MOKYO
- East Village
- Contemporary Korean
- $$
Greenpoint Fish & Lobster Co.
- Greenpoint
- Seafood
- $$
Pylos
- East Village
- Greek
- $$$
Mile End Delicatessen
- Boerum Hill
- Jewish American
- $
La Bonne Soupe
- Plaza District
- French
- $
DAR 525
- Williamsburg
- Middle Eastern
- $$$
Leland Eating and Drinking House
- Prospect Heights
- Mediterranean
- $
18 venues
ARIARI East Village map
Photo courtesy of Ariari
Hap-cheon pork soup
The team behind Her Name is Han and JUA know how to do comfort and flavor hand-in-hand, a skill that’s on full display at the East Village’s Ariari. We’re partial to the hap-cheon pork soup, a clear pork broth brimming with sliced pork and topped with greens, served with a hearty bowl of rice on the side. Don’t forget a glass of makgeolli.
Photo courtesy of Ariari
Karczma Polish Restaurant Greenpoint map
Pickle soup
Karczma in Greenpoint has old-school charm and a menu to match. Grab a bar stool and get your fill of the restaurant’s signature housemade pierogi. Just don’t leave without a warm bowl of ogórkowa. This sour pickle soup is savory, tangy, and finds a comfortable middle ground between a silky-smooth purée and a chunky bisque. The key? Grated dill pickles that cut through the rich broth.
Veselka (East Village) East Village map
Photo courtesy of Veselka
Borscht
One of the city’s most beloved restaurants, Veselka, is known for several things. Pierogi, of course, are top of mind for most diners, but the borscht has its own well-deserved cult following. It’s absurdly bright pink, laden with beets, and served hot or cold depending on the season. Spoon some sour cream on top and dunk in a slice of crunchy bread. Plus, you can get it at both of their locations – Veselka (Williamsburg) is now open, too. Another win for Brooklyn.
Photo courtesy of Veselka
Maison Passerelle Financial District map
Photo by Jenn Kimmel, courtesy of Maison Passerelle
Sweet potato and ripe plantain soup
Here, French cuisine marries happily with Haitian, Vietnamese, Senegalese, and more, with results well worth a visit. The coffee-rubbed steak frites and spaghetti homard with lobster draw in the crowds, but the sweet potato and plantain soup, served at lunch, is a sleeper hit. Made with cinnamon, ginger, and pickled apple, it’s both comforting and exciting in a way only Maison Passerelle can achieve. P.S. The sweet potato and peanut soup served at dinner is also not to be missed.
Photo by Jenn Kimmel, courtesy of Maison Passerelle
Congee Village Lower East Side map
Salted chicken soup in whole coconut
Congee Village in Flushing and its original location on the Lower East Side are unusually spacious by New York standards and serve up hot, reliably delicious Cantonese food tout de suite. Browse the large and well-photographed menu for inspiration, but don’t overlook the simmered chicken soup served in a whole coconut. Shards of fresh coconut dissolve into the salty broth as you eat, adding richness to a bowl brimming with soy sauce-infused chicken.
Pig & Khao (UWS) Upper West Side map
Khao soi.
Photo courtesy of Pig & Khao
Khao soi
Leah Cohen, chef and owner of Pig and Khao, brings the fun and far-from-subtle flavors of Southeast Asian street food to her Upper West Side restaurant. She unites the flavors inherited from her Filipino mother with the techniques honed under Daniel Humm at Eleven Madison Park in dishes like sinigang fried shrimp topped with sour tamarind aioli. Cohen’s khao soi, inspired by the Thai noodle dish, is at once creamy (coconut milk), spicy (turmeric and chiles), sour (pickled greens), and fresh (cilantro). Tender simmered chicken and a tangle of egg noodles — both chewy and crunchy — make a complete dish.
Khao soi.
Photo courtesy of Pig & Khao
Lupe’s East L.A. Kitchen Soho map
Chile verde
Lupe’s brings the L.A. sunshine and spirit to SoHo. With laidback vibes, a coastal color scheme, and a fantastic hot sauce lineup, the restaurant sends you straight into vacation mode. We say lean in and get yourself a house margarita and a bowl of their piquant chile verde made with sweet and tangy tomatillos and served with a fresh tortilla for dunking.
Casa Enrique Long Island City map
Pozole de mi tía
Casa Enrique in Long Island City might have a humble exterior, but inside, chef Cosme Aguilar (a James Beard nominee and Michelin Star winner) is cooking up elegant Southern Mexican food that’s far from basic. His pozole’s brick-red broth is a masterpiece of its own. Add the rich pork, fluffy hominy pearls, and a spread of fresh, snappy toppings, and you have a dish that feels like a hug.
Haenyeo Park Slope map
Sundubu
Haenyeo is named after the female free divers who harvest seafood and seaweed off the coast of Jeju Island, South Korea. Chef Jenny Kwak, who opened her first restaurant in the East Village at 19, brings Korean home cooking to Park Slope with Haenyeo. Sundubu is a spicy, brothy stew packed with jiggly silken tofu and seafood. It’s served bubbling hot in a clay pot. Kwak’s version is funky and tangy with a generous serving of shell-on littlenecks, gently poached squid, sweet shrimp, and buttery bay scallops.
Leitao West Village map
Ameijoas em caldeira.
Photo courtesy of Leitao
Ameijoas em caldeira
Leitao in the West Village might be known for its centerpiece-worthy meat presentations (a suckling pig dinner is a treat to impress out-of-town guests), but don’t miss the steaming hot clams with chorizo, salami, and ‘nduja listed as an appetizer. While not a soup by the most technical definition, if you don’t spoon up the rich tomato broth or soak a bread heel in it, you’re doing it wrong.
Ameijoas em caldeira.
Photo courtesy of Leitao
Archer & Goat Harlem map
Spicy corn & coconut soup.
Photo courtesy of Archer & Goat
Spicy corn & coconut soup
The menu at Harlem’s Archer and Goat is as nuanced and dynamic as the Ecuadorian, Puerto Rican, and Bangladeshi heritage of the family that runs it. Expect punchy Latin American and Southeast Asian flavors across the menu, including the superior corn and coconut soup. Chiles kick through the rich coconut milk broth, and corn balances the bowl with natural sweetness.
Spicy corn & coconut soup.
Photo courtesy of Archer & Goat
MOKYO East Village map
Gumbo.
Photo courtesy of Mokyo
Gumbo
Chef Kay Kyungmin Hyun helms the kitchen at Mokyo and Thursday Kitchen in the East Village. She marries the nostalgic flavors of her childhood in Busan, South Korea, with influences from her classical French training and global travels. Her gumbo has the familiar foundation of andouille and crawfish, but Korean chile gives the brothy dish its fire and funk and the nasturtium leaf garnish adds grassy bitterness to counter the heat.
Gumbo.
Photo courtesy of Mokyo
Greenpoint Fish & Lobster Co. Greenpoint map
Lobster bisque
New York isn’t bursting with New England-style seafood joints, but Greenpoint Fish & Lobster covers plenty of ground. The menu and coastal decor transport you to seaside Maine, where you wouldn’t leave without a bowl of fresh lobster bisque. This hearty bisque doesn’t skimp on meat — whether you go for a modest cup or the worth-it bowl, your soup comes topped with a small mountain of freshly steamed and buttered lobster.
Pylos East Village map
Avgolemono me sampania
Avgolemono, Greek egg and lemon soup, reaches new heights at Pylos in the East Village. Since opening in 2003, the restaurant has been serving traditional Greek cuisine in its white-plastered dining room that harkens to Santorini. While the meaty grilled octopus and showstopping pork shank lure back repeat visitors, the avgolemono me sampania is a sip of sunshine in a bowl. Eggs offer heft and silkiness to this chicken broth-based soup studded with chewy orzo.
Mile End Delicatessen Boerum Hill map
Matzo ball soup.
Photo courtesy of Mile End Deli
Matzo ball soup
Boerum Hill’s Mile End Deli serves elevated Jewish classics from a Montrealer’s perspective, including loaded poutines. The sandwich menu gets plenty of warranted attention — the Reuben is phenomenal and the spicy tuna with harissa and fried capers is one-of-a-kind. But the matzo ball soup is comfort food at its best. The unclouded broth is refined and perfectly seasoned, and the giant singular matzo ball is pillowy and flavorful.
Matzo ball soup.
Photo courtesy of Mile End Deli
La Bonne Soupe Plaza District map
French onion soup.
Photo courtesy of La Bonne Soupe
French onion soup
A restaurant by this name has big boots — or rather, bowls — to fill. And boy, are the bowls at this Midtown mainstay full. The French onion soup is a sight to behold and instantly memorable. The piping hot ramekin is sealed with a disc of freshly torched gruyere. Dig past the cheese layer to find a nest of deeply caramelized onions swimming in incredibly rich beef consommé. A slab of crusty baguette helps temper the saltiness and gives you something to sink your teeth into.
French onion soup.
Photo courtesy of La Bonne Soupe
DAR 525 Williamsburg map
Chicken soup
If you have a hankering for soul-soothing chicken soup, Dar 525’s homey but refined bowl is guaranteed to satisfy. The restaurant, with locations in Williamsburg and Bed-Stuy, offers a Mediterranean menu of fluffy dips served with fresh pita, a great selection of herb-heavy salads, and a classic chicken soup bolstered with creamy potatoes, rice, and plenty of black pepper.
Leland Eating and Drinking House Prospect Heights map
Photo by Belathée Photography, courtesy of Leland Eating and Drinking House
Chicken jook porridge
There’s a lot to love about Leland, and the year-round chicken jook porridge is extremely high on the list. It’s one of the heartiest and most comforting dishes on a menu that doesn’t lack for choices, brimming with rice, egg, ginger, and scallion, and topped with a bright-red swirl of chile oil and soy sauce. Heals all ills, in other words.
Photo by Belathée Photography, courtesy of Leland Eating and Drinking House
Lizzy Briskin is a food editor and writer, as well as a recipe developer and avid eater, based in New York City. Follow her on Instagram.
Ellie Plass is a freelance writer based in Brooklyn. Follow her on Instagram and X. Follow Resy, too.
Her Name is Han
4.7 · Korean · $$
Midtown
JUA
4.8 · Korean · $$
Flatiron District
Veselka (Williamsburg)
4.7 · Ukranian · $
Williamsburg
Veselka (Williamsburg)
4.7 · Ukranian · $
Williamsburg
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