Don't get us wrong: hearty whole grain, bean, and creamy soups are entirely satisfying, and we don't know how we'd make it through the winter without them. But sometimes you just can't beat a slurpy, brothy soup. Throat-soothing and soul-warming, these 10 soups are a must for cold nights when you need to get a little heat into your bones. More

We love pumpkins this time of year, particularly when they're roasted and whipped into a creamy, cold-weather soup. So thankfully there are many variations on this classic Fall meal. Try pumpkin and coconut milk (a classic), but also chipotle chocolate pumpkin soup, or a spicy southwest version. All it takes is a few new ingredients and you'll be tasting pumpkin in a whole new way. More

If the title of this post makes you think we're being a little nit-picky, we beg to differ. One may think a ladle is a ladle is a ladle, but if you make a lot of soup, you know that's not true. If the ladle is too short for your pot, it sinks; if it's too long, it can be heavy or awkward. If the handle has no bend in it, it's very hard to get a clean scoop, but if it has too much bend, then it's hard to dip the ladle into a tall pot. So what to do? Consider the following tips: More

Why use porcelain facsimiles of pumpkins to serve seasonal soups when you can go right to the source and use real pumpkins? Carve a large one as a terrine or hollow out several mini pumpkins for individual serving bowls. More

Do you have a smell that so completely reminds you of a certain person, a special memory, or an exact place in time? As I stood above this bubbling pot of chicken and sausage gumbo, my childhood self was immediately transported to my late grandmother's house in Florida, where flavors of her Louisiana heritage always greeted us upon arrival.

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Want to boost your soup just a little more? We gave you our very best tip for livening-up a dull soup (it probably needs just one little ingredient), and now here are 10 more tips and ingredients for making your soup a little bit better. From Parmesan rinds to thyme stalks, these are simple additions to boost flavor and make your soup taste more satisfying. More

We've heard of beer for breakfast, but chili? The thought hadn't occurred to us, and it didn't sound too appetizing until we saw the LA Times' take on the dish. Check it out! More

Ah, Soup Week just keeps getting better and better. From vegetarian soups to bean and legume-based soups, there's a soup to suit any taste, mood, and occasion. And today we're feeling good to the grain with a few chewy, nutty soup recipes made with rice and other whole grains. Nutritious and delicious. More

At home, soup-eating is usually a casual affair, with no special rules or etiquette. But have you ever wondered about the proper way to eat soup, especially at a formal dinner or fancy restaurant? From where to rest your spoon between bites to how to politely get the last drops of soup from the bowl, we have the answers. More

My favorite kind of gathering to throw this time of year is a soup party. Hands down. It encourages a very informal mingling that I'm always drawn to far more than stuffy, plated dinner parties and it gives me a chance to flex my soup muscles and try a few new recipes. But I've found that, while casual, a soup party does take a little tending and planning. More