Incoming: cold fronts. North Texas is cooling down, and Dallas is in full transition to soup mode. A hearty bowl of fragrant pho, pozole with that edge, and creamy bisques are at the forefront of our minds. And of course, we can’t discuss cold weather without mentioning chili. Classic and inventive bowls in Dallas prove that soup is not just a starter, it’s the main course.
Time honored favorites, generational recipes, and new creations round out this list of Dallas’ 12 best soups to try when the weather drops.
Bowl of Red from Billy Can Can
The chili from Billy Can Can is a hearty revival that’ll surely set you right on a cold wintery day. The bowl of red packs in Texas beef, beef bacon, longhorn cheddar, and pickled jalapeños, and is notably made sans beans, as per the standards of many Texans. Enjoy it as a cup or a bowl, but neither without an order of the cast iron cornbread to go with it. Green chilis and the hunk of Billy’s sister’s melting honey butter is this sophisticated saloon’s staple. 2386 Victory Park Ln., Dallas, billycancan.com
Bún Bò Huế from Phở Tây Đô
There are few Vietnamese restaurants in Dallas that do bún bò huế like Phở Tây Đô. Theirs is a special home cooked recipe that has a rich base filled with vermicelli noodles, beef shank, pork trotter, cilantro, basil and raw red cabbage on the side. It’s fragrant from the lemongrass, is a little on the sour side, and has a slight kick to it. If you love pho and banh mi, you’re ready to graduate to level two of Vietnamese food, starting with bún bò huế. 1403 E. Campbell Rd., Dallas
My Mother’s Gumbo from Roots Southern Table
Chef Tiffany Derry has perfected and passed down her family gumbo recipe that has become a staple at Roots Southern Table. It’s made with chicken breast and thighs, andouille sausage, blue crab, shrimp, and a generous amount of okra. When plated, it’s almost too pretty to eat with the generous helping of gumbo, a scoop of herb rice, and garnished with a standout crab claw. Some say the gumbo is not only the best in Dallas, but in all of Texas. We expect nothing less from the two-time James Beard Award finalist. 13050 Bee St., Dallas, rootssoutherntable.com
Matzo Ball Soup from Cindy’s NY Deli
The matzo ball soup from Cindy’s NY Deli is a satisfying staple that acts as a cure-all for cravings, ailments, or a mid-week slump. This beloved Jewish classic has a big, fluffy matzo ball floating in a rich and flavorful broth, and it’s served with a choice of rye bread, bagel chips, or crackers. It isn’t fancy, but it hits the spot every time. 306 S. Houston St., Dallas, cindisnydeli.com
Tortilla Soup from Fearing’s Restaurant
Watching the server at Fearing’s pour soup over layers of smoked chicken, radish, cabbage, jalapeño, white cheddar cheese, and crispy tortilla strips is nearly a rite of passage for anyone to consider themself a Dallasite. This iconic soup has been perfected and served in the same fashion for more than 40 years, and many diners go to Fearing’s specifically for this dish. It’s all the best flavors of Southwestern cuisine packed into a ceramic bowl that’s worth every one of the $17 it costs. 2121 McKinney Ave., Dallas, fearingsrestaurant.com
Creamy Crab Bisque from The Landmark Prime Rib
Prime rib may be the go-to at the Landmark, but the creamy crab bisque is its own force of nature. It’s rich in flavor and packed with ample crab meat. A sherry drizzle and dusting of chives garnish the top. Albeit steep at $17 for an intro course, it’s good enough to be an entree. 3015 Oak Lawn Ave., Dallas, thelandmarkprimerib.com
Menudo from Gonzalez Restaurant
Slow-simmered and perfectly crimson, the menudo at Gonzalez is made with beef tripe, onion garlic, potatoes, hominy and guajillo sauce, and served with your choice of house-made flour or corn tortillas. It’s a hug in a bowl with its gentle and deep heat. 416 W. Jefferson Blvd., Dallas, gonzalestexmexdallas.com
Spicy Lobster Miso from TEN Ramen
The love for TEN Ramen is ubiquitous in Dallas. This Tokyo-inspired ramen shop serves weekly specials, but its spicy lobster miso ramen from the regular menu is one of the shop’s cult favorites. The flavorbomb bowl has XO crab, pickled mustard greens (takana), fermented bamboo shoots (menma), wood ear mushrooms (kikurage), scallions, and nori. It was experimental at first, but after much success, it’s a permanent fixture on TEN’s menu. 1888 Sylvan Ave., Dallas, ten-ramen.foodjoyy.com
Champagne Brie Soup from St. Martin’s
We’re nearly convinced the bottomless bread at St. Martin’s is made specifically so that diners can get every last drop of the house signature champagne brie soup from the bottom of the bowl. It’s sinfully smooth with the perfect amount of richness. F. Scott Fitzgerald once said, “Too much of anything is bad, but too much Champagne is just right”. He had to have been talking about this soup that’s been a fixture on the menu for more than 40 years. 4223 Bryan St., Dallas, stmartinswinebistro.com
Tran’s Family Recipe Beef Pho from Cosmo’s
Vietnamese food from a dive bar? This is the real deal. Jackson Tran started as a bartender at Cosmo’s and made his way to the kitchen to dish out secret family recipes. His family is from the Mekong Delta region of Vietnam, and his mother taught him everything he knows. The cornerstone of his knowledge shines in the beef pho broth that is slow-cooked for eight hours and served with rice noodles, sliced ribeye, brisket, meatball, scallion, and the trinity: bean sprouts, cilantro and basil. 1212 Skillman St., Dallas, cosmosloungedallas.com
Pozole Rojo from Las Almas Rotas
Go to Las Almas Rotas for authentic Mexican street eats, including a killer pozole rojo. This brick red guajillo-ancho broth with tender stewed pork and robust hominy is a just-spicy-enough soup that is a cure all from a brisk wind chill or hangover. Each bite is packed with layered spices and bold flavors that are smoky and slightly sweet. Linger around to explore the restaurant’s shrine of the spirits of Mexico. 3615 Parry Ave., Dallas, lasalmasrotas.com
Marshmallow Soup from Rise
Dallasites rave about the marshmallow soup from Rise soufflé, and for good reason. It parallels a cup of steamy hot chocolate in looks, but not in flavor. A creamy tomato and carrot bisque is drizzled with pesto and topped with miniature goat cheese souffles that resemble cloud-like confections. On the side is a small twisted bread stick, but saving a piece of the complimentary bread to sop up the remnants is key. Rain or shine, hot or cold—this showstopper is a year-round delicacy. 5360 W. Lovers Ln., Dallas, risesouffle.com
