You’ll cheer for any (or all) of these soups on National Homemade Soup Day.
If you’ve been reading The Table for any time at all, you’re probably aware I’m always on the lookout for new inventive ideas, clever themes, and opportunities to open our home around a unique meal. So, when my office manager, Mary, suggested a change of pace from our usual catered luncheon, I was intrigued.
Typically, the first Tuesday of the month is dedicated to our sales meeting followed by a lunch generously catered by one of our sponsors. To our surprise, Mary suggested as a change of pace we pool our office cooking talents and provide the next Tuesday’s lunch “potluck-style.” Mary passed around a sign-up sheet with eight lines dedicated to providing a pot of soup and the remaining lines devoted to all the fixings. When it came my turn to sign up, a quick glance at the sheet gave me the indication this wasn’t a lunch to be missed. The roster was stacked with heavy-hitter cooks. I’m confident every office has its share of reputable cooks on staff. They’re the ones who bring in a seven-layer cake to share with the office — “just because.” Our resident cook is Lottie, and everything I’ve tasted of hers is legendary, so I was excited to see her name penned-in under soup.
On that much anticipated Tuesday morning, warm crock pots began arriving, carried in by their proud providers and filling our workspace with savory goodness. While Mary was busy locating ample electric outlets and placing bread and crackers in baskets, I picked up on a thoughtful tip. Instead of the standard-sized soup bowls placed on the buffet line, Mary had orchestrated a plethora of small four-inch bowls, so everyone could try several samplings of soup at one sitting. Sheer brilliance, as who could choose just one? Another added touch to our buffet were the matching bamboo plates set out as carrying trays, allowing space for three bowls of goodness and just enough room for bread. I don’t think our soup-themed lunch was intended to be a competition, but it soon turned into one as shared whispers coaxed, “You’ve got to try Lottie’s gnocchi soup” or “Amy’s tomato bisque is to die for.” One admirer commented from across our table, “This really is a super bowl of soup!” And that statement stuck as my theme for this month.
It just so happens National Homemade Soup Day is February 4, followed by Super Bowl LIX on February 9. So, however you choose to enjoy a great bowl of soup this month — themed, gathered, or just snuggled-in — I hope you find a new favorite in one of these “souper” recipes.

Pulled Pork and Black-Eyed Pea Soup
Makes 6 servings
Ingredients
1 c. dried black-eyed peas
1 Tbsp. salt
1 Tbsp. olive oil
1 medium onion (diced)
1 stalk celery (sliced)
2 large carrots (peeled and chopped)
3 cloves garlic (minced)
1 large poblano pepper (diced)
4 c. chicken broth (plus more as needed)
1 bay leaf
1/2 lb. smoked pulled pork
Green chiles (small can)
1 tsp. oregano
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
Directions
In a large container, add three quarts of water, peas, and salt. Soak peas at room temperature for at least eight hours. Drain and rinse well. In a large stockpot over medium heat, add oil, onion, carrots, garlic, and poblano peppers. Sauté about four minutes. Add soaked and rinsed peas to the pot with four cups of broth, or enough to cover two to three inches above ingredients, allowing the peas to absorb the liquid. Add more broth as needed. Bring to a low boil and cook for 45 minutes on a high simmer. Add the spices, pulled pork, and diced green chiles to the pot. Add more chicken broth if needed to achieve desired consistency. Salt and pepper to taste. Serve with warm cornbread.

Gnocchi and Spinach Chicken Soup
Makes 6 servings
Ingredients
1-1/2 lbs. boneless, skinless chicken
breasts (cubed)
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. olive oil
1 stalk celery (including leaves, sliced)
1 medium onion (diced)
2 carrots (peeled and diced)
3 cloves garlic (minced)
4 c. chicken broth
1 Tbsp. tomato paste
1 tsp. thyme
1 tsp. oregano
16 oz. gnocchi
2 c. half-and-half
5 oz. fresh spinach (rough chopped)
Directions
Season chicken with salt and pepper and set aside. In a large stockpot, heat the oil and sauté celery, onion, carrots, and garlic for three minutes. Add broth, tomato paste, seasonings, and bring to a low boil, then gently stir in gnocchi and chicken. Boil for three to four minutes, then reduce heat to a low simmer for 10 minutes. Stir in half-and-half and spinach, then cook for three more minutes. Serve with warm bread.
Creamy Tomato Bisque

Makes 6 servings
Ingredients
1 Tbsp. olive oil
1 Tbsp. butter
1 yellow onion (chopped)
2 cloves garlic
28 oz. can diced tomatoes
4 c. chicken broth
1 c. heavy whipping cream
Salt and pepper to taste
Garnish: sour cream, chopped parsley
Directions
In a large stockpot over medium heat, add oil, butter, onion, and garlic, and cook for about four minutes. Stir in tomatoes and broth and bring to a boil, then reduce to a simmer and cook for 15 minutes. Remove from heat and, using an immersion blender, blend until smooth. Stir in the cream, season with salt and pepper, and return to a low heat for five minutes. When served, top with sour cream and chopped parsley. Pair with grilled cheese sandwiches.
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at ournewlywedkitchen.com.
These recipes originally appeared in the February 2025 issue of HomeLife Magazine. If you decide to host a “Souper” Bowl party, check out more soup recipes, plus free “Souper” Bowl printables for your party!