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Share your favorite soup recipes during National Soup Month

Did you know that January is National Soup Month? After a holiday season full of large meals and tempting sweets, a month of warm and nourishing soups sounds so appealing -- don't you think?

We asked our friends on Twitter which soup recipes they were most excited about and @sahopson shared this with us:

Of course this peaked our interest, check it out -- how delicious does this look?

soup recipes

Brazilian Fish, Shrimp and Mussel Stew from Food & Wine Magazine


After drooling over this soup on Pinterest (check it out here and follow the link for the recipe), we had soup on the brain. This next find had our tummies grumbling:

National Soup Month

Spiced Butternut Squash and Apple Soup from Martha Stewart

This  Spiced Butternut Squash and Apple Soup looked too good not to share. So we pinned it on Pinterest and shared with our hungry Twitter crowd. Turns out it was perfect timing as our friend @DianaScimone was just about to make dinner. She saw our tweet and decided to make this recipe for dinner.  How cool is that?

She officially sealed the deal on our soup cravings with her tweets. Good thing we have a whole month to drool over recipes like this and test out new soups one in our own  kitchens.

What are your favorite soup recipes? We'd love to know! Share with  us in a comment below.

And if you are on Twitter, be sure to follow our friends @sahopson and @DianaScimone because they have delicious tweets!

We'd also love to connect with you on Pinterest and Twitter -- let the recipe sharing begin!


  • Sara Hopson Says:

    Thanks for including my tweet, Tori! Loooove the National Soup Month stuff -- except that it makes my stomach grumble right about this time of day :)

  • Diana Scimone Says:

    How fun, Tori! Thanks for including me in your soup du jour post and tweets!


  • Cindy Weaver Says:

    My family loves Rotisserie Chicken Matzo Ball Soup. I make it using leftover store-bought rotisserie chicken, adding some chicken stock after I simmer and sieve the carcass and separate the meaty bits. Then I mix up some Matzo meal into balls (recipe is on the box, usually*) and simmer them in the stock for about 30 minutes and add the meaty bits at the end of the cooking. I sometimes add diced carrots to the stock early on but the family likes it fine without any added embellishments. A little egg salad sandwich on the side makes it more filling but sometimes we just have soup and call it a night.
    *To make Matzo balls from crackers - finely grind the crackers until you have two cups, more or less. Separate 3 eggs and whip the whites until stiff. Beat the yolks with a little water or cooled broth and add the matzo meal. Stir to moisten. Add the egg whites and fold them in until well incorporated. Let this sit for about 10 minutes. Shape into balls and drop into boiling stock or broth and cook for 20 to 30 minutes depending on the size of the ball.

  • Diana Scimone Says:

    BTW, I first learned about Daily Grommet when you did a nice review on Slice products and my brother, TJ Scimone. https://www.thegrommet.com/products/slice-cutting-and-craft-tools

    So we <3 Daily Grommet!

  • Tori Says:

    Cindy -- Thank you for taking the time to share your family recipe with us. It sounds delicious!

    Sara & Diana -- Thank YOU both for sharing with us and joining in the conversation. Diana, I had not put you and TJ together, full circle! Happy that your family is a part of our Grommet family.

  • sarah Says:

    Hands down, favourite soup is the root vegetable mulligatawny soup I made just last weekend that was so delicious I didn't want to share with anyone! It was spicy, it was creamy, it was filling and incredible. :) I think the recipe was from Whole Living magazine.

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