Denver’s winter has been unseasonably warm, but that’s not going to stop us from eating soup. With temperatures finally dipping, even just a little, it feels like the perfect excuse to lean into bowls that warm you from the inside out, whether it’s a rich bisque, a savory pozole, or a comforting matzo ball.
We searched for some of the best examples of classic soups, so if you’re craving something nostalgic or just downright indulgent, Denver’s soup scene delivers.
Insee Puts the Yum in Tom Yum
Insee Father Noodles House is one of the latest additions to Platte St., bringing authentic Thai street food to the corridor. Located right next door to its sister restaurant, Daughter Thai, the quick-service spot is quaintly decorated to make diners feel like they’ve stepped into co-owners Ounjit Hardacre and Dueanphen “Pom” Rungrueang’s old neighborhoods in Thailand.
The comforting, homey feel travels through the menu’s noodle and rice dishes, particularly the Khaosan Tom Yum Noodles soup. Made with small rice noodles in a delicate clear broth, the bowl is filled with ground pork, crispy pork belly, dried shrimp, pork balls, bean sprouts, Chinese broccoli, and peanuts.
For a more elevated, full-service vibe, the Tom Yum Kha soup at Daughter Thai next door is a creamy yet tangy coconut concoction made with lemongrass galangal, kaffir lime leaf, onion, tomatoes, cabbage, and mixed mushrooms, all topped with green onions and cilantro. 1700 Platte St. Suite 130, Denver, inseedenver.com
Share a Big Bowl of Beef Noodle Soup at Pig and Tiger
Throughout winter, Pig and Tiger in Five Points serves up Taiwanese beef noodle soup based on co-owner Darren Chang’s mother’s recipe. The hearty, bigger-than-your-head bowl should be shared, so bring a friend or come hungry.
The soup masterpiece starts with beef bone broth that’s cooked for 24 to 48 hours, allowing the marrow to render out from the femur bones as it simmers. The marrow gets skimmed off the top and used to make a beef tallow chili oil the chefs serve on the side so you can add an extra umami-spice kick to the dish. Tendons are also added to the broth to give it a satisfyingly gelatinous mouthfeel, and doubanjiang (chili bean paste) adds funk and pleasant sourness.
Then comes the beef. A boneless beef foreshank (a traditional cut for this dish) laced with tendon gets slow-braised in the broth until super soft. Thick noodles from local Kwan Sang Noodle House hold up to the heat and texture of the soup, resisting sogginess while adding a nice chew. Finished with pickled mustard greens, scallions, and bok choy, the dish takes nearly three days to make, and only minutes to chow down. 2200 California St., Denver, pigandtiger.com
The Perfect French Onion Soup at Le Bilboquet
Le Bilboquet delivers exactly what you want from a classic French onion soup, and then some. Served in an elegant Cherry Creek dining room, the soup features caramelized onions, a rich beefy broth, and a bubbling cap of cheese that stretches with every spoonful.
Following a renovation last year, diners can enjoy a bowl in a variety of Parisian-inspired spaces like the cozy Library room with sage green walls, antler chandelier, and beautifully curated bookshelves; or in the Lounge outfitted with a stone fireplace and leather couches. While the decor will draw you in, the soup will be the real reason you linger. 299 St. Paul St., Denver, lebilboquetdenver.com
Nola Jane’s Gumbo Channels the South in a Bowl
Gumbo is a Creole tradition that’s hard to recreate outside of Louisiana. The soup’s dark, rich roux is the cornerstone of this iconic dish, and New Orleans natives will immediately know if it’s not done right.
Nola Jane remains one of the few places in Denver to offer an authentic version of this Southern comfort soup, packed with chicken, andouille sausage, and the holy trinity, aka onion, celery, and green bell peppers. It’s all served over plain rice, or dirty rice if you want to go all in. With other Southern staples on the menu like poboys, fried okra, hushpuppies, gator, jambalaya, and catfish, you know this spot is the real deal. 1435 Market St., Denver, nolajanedenver.com
Matzo Ball Soup at Safta, But Make it Fancy
At Safta, chef Alon Shaya’s matzo ball soup elevates this humble Jewish staple to Michelin-recognized levels. While the traditional version is comforting on its own, Safta’s duck confit iteration adds an extra layer of richness and depth that feels indulgent yet familiar.
The foundation of the soup is, of course, the stock, and this recipe uses two of them.
“The duck and chicken stock is the soup itself, full-bodied, rich, and deeply soothing,” wrote chef Alon Shaya in his cookbook, An Odyssey of Food, My Journey Back to Israel. “The second stock, in which you cook the matzo balls, uses the first stock’s spent solids, a thrifty French technique called remouillage that makes the most of every ingredient.”
The result is a deeply layered bowl with rich broth and pillowy matzo balls, with the addition of duck that brings a luxurious twist to this classic cold remedy. 3330 Brighton Blvd. #201, Denver, eatwithsafta.com
Heats Things Up with Hot and Sour Soup at Ma’s Kitchen
Ma’s Kitchen Dim Sum & Noodles may be one of Colfax’s newer additions, but its hot and sour soup already feels essential. The family-owned joint focuses on authentic Cantonese and Singaporean dim sum, dumplings, noodles, and traditional small plates.
Chef and co-owner Xi Nuan Zheng trained for years with prestigious dim sum chefs in China, and that experience shows in the depth and balance of the spicy, tangy, and layered broth. Everything is made fresh in-house, from the noodles to the soup base itself. It’s the kind of hot and sour soup that resets your internal thermostat, and keeps you going back for more. 1514 York St., Denver, no website
BoHeo Pho Kitchen’s 24-Hour Bone Broth Pho
The heart of BoHeo Pho Kitchen resides in the 24-hour bone broth, which tastes unmistakably nostalgic if you’ve ever eaten legit pho. Chef-owner Chau Pham took nearly two decades to perfect his bone broth, which now forms the backbone of every bowl at BoHeo.
While there are several varieties to choose from, you can’t go wrong with the straightforward Pho Bowl, which allows diners to choose three proteins from a selection of brisket, rare steak, flank, rare beef belly, tendon, tripe, shredded chicken, fried tofu, and shrimp. There are also vegetarian versions that are just as delicious.
What makes Pham’s pho really stand out comes from the chef’s decision to individually roast all the spices rather than using premade seasoning. The result is a pleasantly mild, incredibly clean, and clear broth where anise remains the star of the show. 2553 S. Colorado Blvd #107, Denver, boheorestaurant.com
Xiquita Serves History in a Bowl Through Pozole
Xiquita’s pozole rojo comes with a side of history. The Mexican comfort dish goes back to Indigenous communities who treated pozole as a ceremonial dish rather than everyday fare.
“Long before restaurants, pozole was a communal offering of nixtamalized corn cooked with intention, opened by fire and time, and shared during rituals that honored land, ancestors, and the cycles of life,” Xiquita chef and co-owner Erasmo Casiano shared.
Casiano’s personal recipe pays homage to his mother, Santa Lucia, who first taught him how to make it years ago. He treats the maize with reverence, building the broth with pork shoulder, chiles, herbs, and, as he said, patience. The soup is finished with radishes, diced onions, cilantro and a hand-crushed Mexican oregano. 500 E. 19th Ave., Denver, xiquita.co
Lucky Noodles Makes Khao Soi With Love
Before opening a plant-filled shop off South Broadway, Lucky Noodles stood fast as a long-beloved establishment on Colfax Avenue. Much to the dismay of its loyal followers, the quaint Thai joint shuttered last January due to BRT construction on Colfax. Lucky for us, the noodle shop found a new home at 12 E. 1st Ave., and reopened the second iteration a few months later, bringing its standout khao soi with it.
Lucky Noodles’ khao soi is one of those dishes that lingers in your memory long after you’ve had it. This northern Thai curry noodle soup gets made in small batches using three types of coconut milk, resulting in a broth that’s rich without feeling heavy.
Owner Kamolrat “Ploy” Limpapath adds a signature finishing touch of roasted cilantro seeds crushed into powder and sprinkled on top, which adds depth and warmth. Combined with authentic palm sugar rather than easy-to-find white sugar, the flavors feel fully rounded and unique to Lucky Noodles. 12 E. 1st Ave., Denver, luckynoodlesthaidenver.com
Crepe Therapy’s Creative Spin on Grilled Cheese and Tomato Soup
Crepe Therapy Cafe by chef Mawa McQueen, who also helms the Michelin-recommended Mawa’s Kitchen in Aspen, has finally made its way to the Front Range. The creperie originally debuted in Snowmass and Aspen before opening an outpost in Boulder last year. The Ivory Coast-born chef was raised in Paris, France, where she found her passion for crepes. Her adoration for the delicate French staple shines through in Crepe Therapy’s array of savory and sweet selections, including a particularly interesting take on grilled cheese and tomato soup.
Of course, at Crepe Therapy, the grilled cheese comes in crepe form, stuffed with melted Gruyere and Swiss that make for an impressively satisfying cheese pull, and served alongside chef McQueen’s roasted tomato soup. It’s a creative twist on the nostalgic combo, especially tasty on a chilly day. 2273 31st St. Suite 140, Boulder, crepetherapycafe.com
Elevated Wonton Soup at MAKfam
MAKfam has earned a loyal following over the years, ever since first appearing as Meta Asian Kitchen in Avanti Denver before opening a brick-and-mortar off South Broadway. While everything should be sampled, the Fancy Wun Tu Tong soup is one of the reasons customers keep coming back.
A modern love letter to traditional Cantonese takeout, chef Kenneth Wan (who was just named a semifinalist for the 2026 James Beard Awards in the Best Chef: Mountain category) wanted to take the familiar comfort of wonton soup and create a richer, more elevated version. His take on the Chinese classic includes homemade chicken-and-shrimp wontons that float in a creamy chicken broth base, finished with a drizzle of housemade XO sauce that adds savory depth. 39 W. 1st Ave., Denver, makfam.co
Reminisce in the New England Clam Chowder at Ship Tavern
Manhattan clam chowder loyalists may want to look away. Ship Tavern’s New England clam chowder is creamy and briny, made with fresh clams and clam stock, then finished with Brunson bacon and cheddar biscuits that are perfect for dunking. A staple since 1934 inside the historic Brown Palace Hotel, the tavern’s old-school nautical theme makes it an ideal spot to linger over a cup of this coastal classic.
Introduced as part of the restaurant’s menu revamp last October, the soup joins a lineup of new additions like a raw bar, buttery lobster rolls, and updated cocktail offerings. 321 17th St., Denver, brownpalace.com
Get to Know the Real Showgirl at Ramen Star
Ramen Star takes broth seriously, very seriously. Simmered for over three days, the Tokyo-style broth provides a luxurious base for the restaurant’s 13 different ramen options. Noodles are crafted in-house using an authentic Japanese noodle press, ensuring the perfect chew in every order.
While the namesake Ramen Star bowl offers a traditional ramen in a pork and chicken broth topped with pork Chashu and pickled ginger, the restaurant also has tons of creative takes on the Japanese dish like Truffle Ramen made with a house truffle broth topped with glazed pork, caviar, and a truffle wagyu ravioli; Corn Potage Ramen with house-made corn potage broth topped with glazed pork, corn, roasted bacon, eggplant, and parmesan cheese; and Kimchi Ramen with house-made spicy broth topped with pork Chashu and Angus Soboro beef. There are also several vegetarian varieties, so everyone can enjoy the ramen magic. 4044 Tejon St., Denver, ramenstar.com
Catch Plenty of Crustaceans in 801 Chophouse’s Lobster Bisque
Typically, you don’t think of going to a steakhouse for soup, but make an exception for 801 Chophouse’s lobster bisque. Creamy and luxurious, the bisque is studded with generous chunks of lobster, making it feel less like a starter and more like the main attraction.
It’s rich without being overwhelming, and exactly what you’d hope for from this high-end classic dish. Given the restaurant is known for impeccably executed prime steaks and polished service, it’s a given the same attention to detail goes to the seafood offerings. 3000 E. 1st Ave., Denver, 801chophouse.com
Tamayo’s Chicken Tortilla Soup Transports
Tamayo’s chicken tortilla soup offers a refined take on a familiar Mexican favorite. Shredded chicken forms the hearty base, while panela cheese, avocado, tortilla strips, and a crema fresca espuma add layers of texture. It’s a great example of how world-renowned chef Richard Sandoval elevates traditional dishes while staying true to the roots.
“The story of how I learned to make this most popular of Mexican soups goes back to my father’s restaurant, Madeiras, in Acapulco,” he shared. “It was 1991, and I had recently graduated from the Culinary Institute of America in Hyde Park, New York. I was in Mexico spending my first days in the restaurant kitchen alongside Chucho, who was the chef. It was from watching him that I learned how to make the best Mexican soup I had ever had, which I now serve in my restaurants.”
Go any day and try a hearty bowl for yourself. 1400 Larimer St., Denver, tamayodenver.com
Chef Zorba Makes Greek Comfort Classic, Chicken Lemon Rice Soup
A Congress Park institution since 1979, Chef Zorba’s nailed down Greek classics, and the chicken lemon rice soup is no exception. Bright yet soothing, the soup hits that rare balance of being both refreshing and comforting.
“It’s been the cure for every cold, hangover, and bad day we’ve had,” said owner Karen LuKanic. “This is Greek comfort food at its finest, the kind of staple that’s been bringing people together for generations.”
Pair it with one of the diner’s gyros or sandwiches, or one of the eatery’s all-day breakfast offerings. 2626 E. 12th Ave., Denver, chefzorbas.com
OneFold’s Congee Proves Soup Can Also Be Breakfast
OneFold proves that soup doesn’t have to wait until lunch or dinner. Known as a beloved Denver breakfast and brunch spot with a menu that pulls from both Latin and Asian influences, the eatery’s congee, a savory rice porridge rarely seen outside of Chinese restaurants, has been refined over years into something truly special.
Made with chicken and duck broth and topped with duck confit, a poached egg, salted ginger, scallions, and chili oil, even porridge skeptics tend to become converts after one bowl. Various locations, eatonefold.com
