One of the world’s oldest and universally approachable foods is soup. From its early simplistic origins of simmering meats and vegetables for nutrition, to being renowned as one of the most comforting meals today, soup has been a staple for almost every culture.
In Detroit, with our harsh winter conditions, leading to our own mini hibernations, soups and stews are so often the answer for warming the body and soul. Whether it’s about spending hours, working out a generations-old recipe, or just banging some stuff together from the fridge, taking time to make a soup in hopes to feel “just right” with every bite is often the way we spend our wintery days as Detroiters and Mid-Westerners.
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When out and about town for dinner, there are places in the city and metro area that are often thought about for soup favorites by so many spirited Detroiters. While some places have soups on special, there are many that will keep a certain soup on the menu every day, all year. This list reflects some restaurants that are absolutely craveable when thinking about a soup standard to the menu. For even more soup spots, go to the end of this list!
Que Hong Pho
This Vietnamese staple consisting of rice noodles, a rich yet light and aromatic broth, herbs, and usually meat is an absolute staple in Vietnamese cuisine. As a meal alone, pho is filling and has the ability to be altered with any spices, sauces, herbs, and vegetables at the table for a custom flavor that builds a uniquely comforting experience no matter the age, tastes, or cultural background. In Madison Heights, along with so many varieties of Asian cuisine, Vietnamese food has grown a destination for all Metro Detroiters to visit and dine. Of the ones that hit home, Que Hong consistently hits the top of peoples’ lists for authenticity, flavor, and value. This family-owned and operated restaurant caters to all, while never venturing away from their own traditions. With a menu full of other authentic favorites such as banh mi, rice and noodle dishes, a variety of meat dishes, and even other soups, Que Hong can quench every appetite.
However, on a wintry day, a bowl of pho should always be the first item thought for orders.
Polish Village - Dill Pickle Soup
With generations of Polish, Slavic, and Eastern European families calling the Metro Detroit area home, some food items have become so standard to Detroiters, no matter the cultural background. Growing up having been cooked for by countless PTA and Booster Club moms and dads, one child would believe that golumpki, pierogi, mostaccioli, hummus, and peach cobbler all basically come from our culture. Growing older, understanding the traditions and circumstances that led to these cuisines coming to our plates, they are all now homestyle, comforting dishes for most of us. One of those dishes, dill pickle soup, always stood out as a unique flavor, not always loved by everyone for its tanginess, but embraced by many for its ability to hug the soul during these long, blistering winters.
Preserving vegetables like fermented pickles, carrots, and potatoes with a creamy, dill broth, there are examples of a great dill pickle soup all around the Metro area. However, in the heart of Detroit’s historically Polish embraced city of Hamtramck, the example of Polish Village is unlike any other. Lost in time, Polish Village allows for an escape into another culture, full of love and food that sticks to the bones. As a wintry escape, going downstairs for a sip of soup where cellphone service is minimal is a welcomed removal from our busy technology driven days.
Korea Palace Jjigae
While soup is seen by an American palate as mostly an appetizer or side to the star of a show like a sandwich, in many other cases, soup is easily the star of its own show. When thinking of Korean food, people think of BBQ, rice dishes, rice cakes, and of course, kimchi (the constant on all Korean tables). On cold days, the vision of a boiling pot of nutrition and deep flavor for communal eating is everything needed to satiate our blanket craving souls. That’s jjigae.
At the family owned and operated Korea Palace in Sterling Heights, they have perfected recipes that not only keep locals coming back, but also visitors from Korea who make it a frequent stop when in town. The two Jjigae available are the Kimchi Jjigae (a stew consisting of kimchi, meat, firm tofu, and a deep, rich, flavorful broth with a little bit of spice), and Soon Dubu Jjigae (consisting of soft tofu, a mix of seafood, vegetables, and a lighter yet bold and spicy broth). The jjigae comes boiling in a pot when delivered to the table, but the warmth of the soup is only matched by the warmth of the loving embrace felt by the family who has called this restaurant home for 20 years.
Cedarland Lentil Soup
Rarely has a soup made an impact on the way a region eats like Cedarland. 40 years ago, when Cedarland first opened their doors, one of the three brothers who founded the business had the idea of making lentil soup and gifting it to customers as a welcome and thank you for coming in. This soup is still delivered to every patron, before every meal, as a warm embrace from the family that continues to run the restaurant today. This practice is now seen in many other Lebanese and Arabic restaurants, but its origins trace back to Cedarland.
A normal dinner at Cedarland usually consists of shawarma, hummus, fattoush, and plenty of other favorites, all accompanied by some of the most delicious garlic sauce (toum) you’ve ever tasted. However, before any of that, the lentil soup is shared, and our spirits brighten.
Mike’s Ham Split Pea and Bean
This staple that has been serving Detroit’s hardworking, factory-adjacent workforce for generations is not just known for ham sandwiches and slices of ham with eggs (see previous sandwich articles). They also (as one of their four menu items) have two creamy, thick, and hearty soups always available: the split pea, with giant pieces of ham, and made with ham stock, and the bean soup, made very similarly, but with an even fattier flavor.
Talk about tradition—first owned by the Lyle family, then sold to Mike in the 70s, and now, after Mike’s retirement, the current family who owns and operates has kept the same recipes going, and changed nothing else (except they take credit cards now). There is something so special about being able to sit and eat at the same place and with the same meals that generations before us ate. Every step in Mike’s is a walk back in time, and with every bite, a connection to our ancestors warms the heart along with the soup, adding those finishing touches of love. We’re a Ham Shop and Coney kind of town, and that’s so special.
Green Dot Stables Chicken Paprikash
When first opened, Green Dot Stables blasted onto the scene, offering a plethora of sliders, drinks, and sides, all at an extremely affordable price. As time has gone by, Green Dot Stables is still a stop for so many before a game downtown or a night out on the town. To many Detroiters, Green Dot Stables is a novelty that is usually visited when friends come in from out of town or the occasional party. That being said, no one ever talks about how delicious and downright addicting the chicken paprikash soup is!
This creamy, rosy, paprika spiced chicken dish is of Hungarian origin. Available at Green Dot Stables every day, this cup of warm soup has spaetzle-type dumplings dancing around pieces of chopped chicken, all swimming in this warm, creamy, rich, hearty stew. As a lover of spice, hot sauce is a welcomed addition for more jazz.
Mitsos Chicken Lemon Rice
This Greek, made from scratch, family run favorite located in Eastern Market is a constant unraveling of better and better food items the more the menu gets explored. From Greek sandwiches to breakfast, to meatballs, salads, and fried feta, everyone is happy with a trip to Mitsos.
A steady favorite by all, and something that will get the blood flowing is absolutely the chicken lemon rice soup. Growing up in the metro area, surrounded by Coneys all over the place, Detroiters know a good chicken lemon rice soup. It’s usually right next to chili and chicken noodle on most menus. At Mitsos, that’s the only soup available, and it’s made perfectly. Creamy, rich broth with perfectly simmered rice and shreds of fresh chicken all uniting for a bite-by-bite correction to any of the day’s issues. It can be a meal by itself as it’s always served with the house-made pita bread, or can be a filling accompaniment to any of the outstanding menu items that call our names.
Star Deli Matza Ball Soup
Any sandwich lover will walk into a deli and think to themselves, “yeah…I need this.” That is the decades-long feeling with every visit into Star Deli. Rarely does one reminisce and a smell hits them, but readers of this will likely smell Star Deli when reading just the name.
Aside from a regular haunt for sandwich lovers, when the air is chill, and the mood is comfort, matza (also spelled matzo or matzah) ball soup, also known as Jewish penicillin, is part of the order. Star Deli is able to balance a light yet firm texture in their matza ball dumpling inside of a warm, light, rich chicken broth accented with dill, parsley, and green onion. No matter your cultural background, this soup still feels cozy and familiar, and Star Deli is one of the spots that does it best.
Louisiana Creole Gumbo
An absolute legend in the greater Eastern Market food landscape is a small Creole kitchen highlighting southern favorites that will make every mother, no matter the cultural origin, ask for more. The rich, soupy stew with a super dark roux known as gumbo is served over rice so that every bite is an adventure in textures and flavor, and Louisiana Creole Gumbo has remained authentic when it comes to its recipes and flavors.
Different from jambalaya, gumbo has the broth, meat, and vegetables separate from the rice, making it more of a soup than a saucy rice dish. With a nice spice, this stew is full of cajun beef sausage, chopped chicken, steamed shrimp and onions, tomato, okra and celery, making it filling enough on its own, but you better not forget the cornbread, mac, beans, and greens for the full experience.
El Asador Steak House Creamy Poblano
When speaking about favorite places for real Mexican food, El Asador is at the top of the list. Using local ingredients to make Mexican dining favorites from scratch, Chef Luiz Garza spent his storied career in fine dining, leading him to deliver an elevated version of true Mexican cuisine in Southwest Detroit, while also making it very approachable for all. Items from steak and mussels to chiles rellenos and mole touch on every different area of Mexican favorites, as he has taken time to study the cuisine from every region.
Hitting very close to home is the smoky, earthy, creamy poblano soup that inspires a craving with every bite. While not spicy, the body needs a quick fanning and a cold beverage beyond what normal soup can do; the balance of ingredients causes the body to heat up. It’s really fun and perfect for the season! As a meal by itself or an introduction to the rest of the menu, every bite satiates the craving for savory and satisfying cuisine.
More places to visit
While this list is composed of spots that are simply craveable for having a constant soup on the menu, there are many more local establishments that should get recognition for having an always available rotating cast of delicious soups. Staples that come to mind are Ventimiglias, Sprout House, Vesper Books and Wine on Stew Saturdays, Apple Annie’s with their ten rotating soups, and Soupdive, praising the art of soup in every meal.
Obviously, there are so many more soup spots that still can be discovered. Please share your favorite spots for a warming bowl. For now, here is a list of more places that should be visited.
- Shun Ramen
- Shiromaru
- Jacoby’s
- Rose’s
- La Cuscalteca
- Lao Pot
- Le Supreme
- Wawel Royal Castle
- Lafayette Coney Chili
- Ginza Ramen
- Fly Trap Lemongrass w/thai chili broth
- Saab Sis Thai
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