As the air cools and the leaves fall, the November edition of the Philly Soup Report invites you to pull up a chair and warm your soul with bowls of seasonal comfort and culinary creativity. Across Philadelphia and beyond, chefs are ladling out handcrafted soups that do more than just take the chill off—they tell stories, showcase regional produce, and remind us why soup is a timeless staple worth celebrating.
This month’s Philly Soup Report highlights a deliciously diverse range of offerings, from rustic classics to inventive seasonal spins. At the heart of Washington Square, Talula’s Daily rolls out a stellar lineup of soups made from scratch using local ingredients. Standouts include the robust Beef & Barley, vegan-friendly Curried Lentil, and the velvet-smooth Ginger Squash Soup that embodies fall in a bowl. Their Old-Fashioned Hearty Chicken Noodle? Pure, nostalgic perfection.
Meanwhile, over in Old City, Revolution House may have quietly dropped one of the city’s best soups with their French Onion—deeply caramelized, blanketed in melted cheese, and unapologetically comforting. Forsythia ups the ante with a gourmet Pumpkin and Sweet Potato Soup topped with lobster claw salad, house-made pumpkin seed granola, and autumn spice—an haute take on a humble favorite.
And if you fancy a bit of British Pub fare, then head over to the Dandelion in Rittenhouse Square for a bowl of Root Vegetable Soup is finished with buttermilk croutons and sharp cheddar. Also in Rittenhouse, Restaurant Aleksandar takes a refined approach to Eastern European comfort with a new Pumpkin Soup, enriched with coconut milk and topped with dehydrated pumpkin skin and toasted seeds—a cozy dish that captures fall in a spoon.
At Famous 4th Street Delicatessen, the soup menu reads like a warm hug from generations past. Choose from classic bowls like Matzoh Ball, Kreplach, Split Pea, Vegetable, Sweet & Sour Cabbage, Mushroom Barley, and Chicken Soup. For true soup lovers, the Special Soup is a must—it’s big enough to share and loaded with matzoh ball, kreplach, noodles, rice, and kasha.
Riverside dining at Keating’s Rope & Anchor brings bold, familiar flavors with a smooth Tomato Soup finished in basil cream and a silky Butternut Squash Soup. For the ultimate comfort combo, order the Ultimate Grilled Cheese stacked with smoked bacon, tomato, mozzarella, and provolone on toasted seven-grain, served with tomato soup.
At Little Walter’s, Chef Michael Brenfleck brings back Żurek, a traditional Polish sour rye soup served tableside with kielbasa, potato, and poached egg. It’s hearty, soulful, and beautifully poured.
Inside the Kimpton Hotel Palomar, Square 1682 puts a modern spin on fall soup with a Roasted Squash Soup finished with crème fraîche, crispy chicken skin, sage, and green oil. Chef Patrick Czerniak’s creation is balanced, beautiful, and soul-warming.
Urban Farmer inside The Logan Hotel embraces the season with a creamy, subtly sweet Kabocha Squash and Coconut Soup, topped with toasted pepitas and coconut yogurt. Add lump crab for an extra indulgent experience—because fall is about treating yourself.
The Philly Soup Report for November 2025: Elevated Flavors, Local Flair
The Buttery continues to champion small-batch, from-scratch cooking with a lineup that includes a velvety Potato Leek Soup topped with crispy bacon, and a savory Mushroom Soup that celebrates Kennett Square’s famed fungi. At HipCityVeg, the return of their fan-favorite Quinoa Chili is cause for celebration—a fully vegan three-bean chili with optional toppers like vegan cheddar, guac, and pepitas. It’s back as of November 1 and staying through the season.
Plough in Lancaster introduces a refined Celery Root & Crab Soup accented with apple, tarragon, and brown butter. Meanwhile, Hook & Ladder Sky Bar in Conshohocken delivers a panoramic pairing with their Wild Mushroom Soup—creamy, rustic, and perfect with a slice of warm garlic bread and a skyline sunset.
Harvest Seasonal Grill at Glen Eagle Square brings the heat with their Three Bean Turkey Chili, loaded with smoked gouda and finished with sour cream and chives. It’s a full-bodied flavor bomb that warms from the inside out.
The Philly Soup Report for November 2025: From Bisque to Broth, Bold and Beautiful Bowls
No soup roundup would be complete without a trip to Paladar Latin Kitchen, where the Creamy Corn Bisque bursts with boldness—sweet corn, warm spices, grilled shrimp, and Chihuahua cheese topped with lime crema. It’s a bowl of layered luxury that bridges comfort and flair.
And for those with a taste for indulgence, Council Oak Steaks & Seafood in Atlantic City serves up an opulent Lobster Bisque, laced with cognac crème, dill, and crowned with tender lobster meat. It’s a warm embrace of the ocean in a bowl.
To satisfy your craving for a serving of French Onion soup, visit any of the top offerings in Philly at Caribou Café, Fond, Front Street Café or The Hayes.
The Philly Soup Report for November 2025 serves as a quick guide and a celebration of what happens when culinary tradition meets creative expression. From local icons to inventive newcomers, these soups tell the story of the season—one spoonful at a time. And there are plenty of restaurants that we didn’t mention, but by all means, serve up a proper bowl. Have a choice go-to spot for your soup fix? Drop a comment below and let us know.
Stay warm. Eat hearty. Winter is coming.
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