Winter Soup Bar Featured in EMMA Magazine

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PHOTO: Michelle Herrick

Warm them up

When asked to put together a party idea by Emma Magazine, we immediately thought of a warm and cozy soup bar that could be enjoyed during the cooler months of autumn and winter. Joanna put together a menu of delicious soups and assorted breads to warm guests up. Any of these soup recipes would be delicious individually but combining them in this way allows guests to try a little of each which makes for a more interactive entertaining style. We also love that this type of arrangement allows the host to enjoy time with guests rather than fussing with a complicated menu.

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Soup Bar Decor

PHOTO: Michelle Herrick

Chalk Art

To put together this cozy setting, we selected an inspirational quote and asked our friend, chalkboard artist Brooke Lurly to design a piece to act as our backdrop. Not only do we love the design, the handmade element is perfectly charming in this vignette.

Soup and Bread Basket

PHOTO: Michelle Herrick

Shop Local

We took a shopping trip to Trouve to select from their vast selection of serving pieces and tabletop pieces. Trouve is known for their french inspired antiques, tabletop, linens and accessories, so we knew we could find something just right for our party. The other furnishings, table, chalkboard and accessories are from FOUND. You can find local shops where you can make this look your own by exploring the products below.

Bread and Decanters

PHOTO: Michelle Herrick

Bread and Placesetting

PHOTO: Michelle Herrick

Squash Soup

PHOTO: Michelle Herrick

Kale + Squash Soup
  • 1 Tbsp extra virgin olive oil
  • 1 white onion, diced
  • 3 cups vegetable stock
  • 3 cups chicken broth
  • 2 cups butternut squash, diced into ½ inch cubes
  • 4 large kale leaves, ribs removed and roughly chopped
  • salt and black pepper, to taste
  • 1 cup rice, cooked
  1. Heat the oil in a large pot, add the onions and cook until translucent. Add the vegetable stock and chicken broth and simmer on low heat for 20 minutes.
  2. Add the butternut squash and continue to simmer for 10 minutes or until the squash is slightly tender. Add the kale and cook fro 3-5 minutes. Season with salt and pepper to taste.
  3. Serve over rice. Makes 4 servings.


PHOTO: Michelle Herrick

Carrot Apple Ginger Soup
  • 2 Tbsp extra virgin olive oil
  • 2 shallots, chopped
  • 1 lb carrots, peeled and chopped
  • 1 Gala apple, peeled, cored, and chopped
  • 2 stalks celery, chopped
  • 3 tsp ginger, minced
  • 6 cups vegetable stock
  • 1 tsp orange zest
  • juice of ½ lime
  • salt and black pepper, to taste
  • chives, chopped for garnish
  1. In a large pot, heat oil to medium, add shallots and cook until translucent. Add carrots, apple, and celery and cook for 5 minutes. Add ginger and cook for 1 minute.
  2. Pour in the stock and add orange zest. Bring to a boil over high heat, reduce to a simmer and cover. Cook for 30 minutes until the carrots are tender , stirring occasionally. Add lime juice and season with salt and pepper to taste.
  3. Remove from heat and cool for 30 minutes. Transfer the mixture to a blender; blend on high speed until smooth. Pour the soup back into the pot to warm over medium heat. Serve with a sprinkle of chopped chives. Makes 8 servings.

Tomato Soup

PHOTO: Michelle Herrick


Roasted Tomato Soup
Serves: 4
  • 8 large tomatoes, cut into ¾" slices
  • 1 yellow onion, cut into ½" slices
  • 4 garlic cloves
  • olive oil
  • 2 cups vegetable broth
  • 2 sprigs basil, plus extra for garnishing
  • salt and black pepper, to taste
  1. Preheat the oven to 375 degrees F, and arrange the tomatoes, onions and garlic on a baking sheet in a single layer. Drizzle olive oil over the vegetables, and roast for 20 minutes.
  2. Add all the ingredients in a blender and blend until you achieve a smooth puree. Pour the soup into a pot to heat and season to taste. Garnish with basil and serve.

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