Every Season Is Soup Season: 85+ Souper-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy

by Shelly Westerhausen Worcel

From the author of the bestselling Platters and Boards comes this versatile collection of 85+ go-to recipes for soups, soup fixings, and more. Plus 100 beautiful photos that will make you instantly crave a luscious bowl of soup!

Every day is a good day for soup! From broths and gazpachos to chowders and chilis, this flexible cookbook is overflowing with scrumptious soups for every season. These simple base recipes for healthy, yummy soups are easy to prepare and so satisfying. And the best part? You can riff on them endlessly with toppings and fixings—add mini meatballs, grilled cheese croutons, or a handful of grains. Or transform yesterday’s soup into an entirely new Carrot-Orange-Ginger Soup becomes a savory breakfast oatmeal; leftover Tomato-Watermelon Gazpacho makes a pitcher of Bloody Marias; French Onion Soup is reinvented as a bubbling, golden strata!

Soup lovers, healthy eaters, and busy parents and professionals will love these veggie-forward recipes that never get old and make weeknight cooking a breeze. Tips for batching and freezing soups and instructions for using an Instant Pot or a slow cooker ensure stress-free meals, with less time in the kitchen and more time at the table. With gorgeous photography and a bonus section on soup accompaniments (think breads, salads, and slaws), Every Season Is Soup Season is a one-stop-shop cookbook. Everyday soups have never been so simple—or so incredibly delicious.

MORE TASTY RECIPES FROM BELOVED Shelly Westerhausen Worcel, author of the bestselling book Platters and Boards and companion volume Tables and Spreads, delivers another dynamite, trend-forward package full of stunning photography and accessible recipes. Her soups are downright delicious, and her ideas for reinventing them couldn't be more creative. Feast your eyes on the gorgeous photography, then fill your belly with a bowlful of tasty soup!
 
GREAT With easy base recipes and tons of ideas for customizing a bowl of soup, dressing up leftovers, and repurposing them into an altogether new dish, this book is an arsenal of soup know-how and offers great value for the price. More than 85 recipes + 100 photos = tons of excellent content!

ACCESSIBLE, VEG-FORWARD More and more people are looking for ways to eat healthier and sneak more plants into their diet. This book offers a trove of vegetable-forward and plant-based recipes that work for all diets and are easy to adapt for omnivores. Instructions for using the Instant Pot, slow cooker, and stovetop make these recipes approachable for cooks of all levels.

REAL-LIFE Soup and one pot meals are the best—they're simple and inexpensive to make yet filling and comforting to eat. They also make great leftovers. This book is the perfect self-buy or gift for the cook in your life. It's certain to end up soup-stained with dogeared pages from years of love and use.

Perfect and followers of #SouptemberHome cooks of all levelsBusy professionals who enjoy leftovers for lunchBusy parents who need easy-to-customize mealsFans of Platters and Boards, Tables and Spreads, and such bestselling cookbooks as The Soup Book, Ina Garten's Modern Comfort Food, or Jamie Oliver's OneGift-givers looking for a lovely holiday or housewarming present or anytime gift for foodies

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Culinary, Food and Drink

257 pages, Kindle Edition

Published September 19, 2023

About the author

Shelly Westerhausen Worcel is also known as Shelly Westerhausen.

Reviews

[Faith · Rating 4 out of 5]

A very nice feature of this cookbook is that each of the soup recipes is followed by recipes for repurposing the soup as a new dish. All of the recipes are vegetarian (not vegan) with an option to add meat. Included are recipes for accompaniments like salads and breads, toppings and enhancers. Most of the soups take less than an hour. Alternative cooking methods are sometimes suggested (stovetop, slow cooker or pressure cooker). The recipes are grouped rather arbitrarily by season, but they do not necessarily use seasonal ingredients. The book has an index and a lot of pictures (unfortunately, they aren’t all of the recipes).

Some examples of recipes include:

Coconut Pumpkin Curry Red Lentil Stew, repurposed as a sauce over Lettuce Wraps with Cilantro-Lime Rice and Baked Tofu

Chickpea Noodle Soup with Lemon and Dill, repurposed as Egg Noodles with Chickpeas, Kale and Mascarpone

Potato and Pea Stew with Indian Spices, repurposed as Fritters with Green Apple-Mint Chutney Yogurt Sauce

Broccoli Cheddar Soup, repurposed as Baked Broccoli Cheddar Pasta

Red Cabbage Soup with Crème Fraîche and Dill, repurposed as a salad

Spring Vegetable Chowder, repurposed as potato salad

Dark Chocolate S’mores Soup, repurposed in brownies

Most of the soup recipes sound and look delicious. They inspired me to update my immersion blender. There was a little too much chattiness for me, but I think that this book will be useful.

I received a free copy of this book from the publisher.

[Susan Atherly · Rating 5 out of 5]

Lovely recipes for all seasons (and dessert). Most of the recipes use readily available, seasonal ingredients common in the Americas, Europe, North Africa, the Middle East, and Australia/New Zealand. Most don't require special equipment. Most should be within an average cook's skill and some are very simple. I really enjoyed the variety of these recipes.

Some are vegan but most are either vegetarian, contain meat, or contain seafood. Some of the vegetarian options might be adaptable to vegan (for example, substitute vegan yoghurt, sour cream or cream.)

There are a larger number that are gluten free or can be adapted (gluten free noodles, gluten free thickened like corn or arrow root starch)

[Judy · Rating 4 out of 5]

I love soup, so this title immediately grabbed my attention with the beautiful pictures of soups on the cover. Many days soup is a full meal for me. I was thinking when I picked it up that I would love to find a recipe for sausage and lentil soup, and a few others.

Description:
Every day is a good day for soup! From broths and gazpachos to chowders and chilis, this flexible cookbook is overflowing with scrumptious soups for every season. These simple base recipes for healthy, yummy soups are easy to prepare and so satisfying. And the best part? You can riff on them endlessly with toppings and fixings—add mini meatballs, grilled cheese croutons, or a handful of grains. Or transform yesterday’s soup into an entirely new Carrot-Orange-Ginger Soup becomes a savory breakfast oatmeal; leftover Tomato-Watermelon Gazpacho makes a pitcher of Bloody Marias; French Onion Soup is reinvented as a bubbling, golden strata!

Soup lovers, healthy eaters, and busy parents and professionals will love these veggie-forward recipes that never get old and make weeknight cooking a breeze. Tips for batching and freezing soups and instructions for using an Instant Pot or a slow cooker ensure stress-free meals, with less time in the kitchen and more time at the table. With gorgeous photography and a bonus section on soup accompaniments (think breads, salads, and slaws), Every Season Is Soup Season is a one-stop-shop cookbook. Everyday soups have never been so simple—or so incredibly delicious.

My thoughts:
I didn't find the soup recipes I wanted right away in this book, however I found many ideas for other soups. I didn't realize when I picked it up that all the recipes were for vegetarian soups; the book does give tips on how you can add various meats to the soup recipes, so that was good. I loved the way the book showed after each recipe how you could turn the soup into an entirely different dish for another time. There are lots of beautiful pictures, which is nice because I like to see what something looks like before I take the time to make the dish. The recipes were grouped into the seasons of the year the author felt the soup would be most appreciated. Some of the recipes seemed kind of exotic to me and sometimes I just like basic, hearty soups. This is a good book to keep in the kitchen that provides some great soup ideas.

Thanks to Chronicle Books through Netgalley for an advance copy.

[Grace · Rating 5 out of 5]

Thank you to NetGalley for providing me a free digital copy of this book in exchange for an honest review!
===
If you like soup, then I think this is the book for you! Organized by season, which is something I particularly enjoy in cookbooks and cooking, there's a great bit of variety in terms of flavor and texture. Every soup is vegetarian, but they all also offer a tip on how to add meat if that's what you'd prefer! There are also often tips on soup toppers (included at the end) that you can make to add on to the soup, particularly after day one to mix it up.

What I thought was particularly cool (and something I wish more cookbooks did!) was that after a good chunk of the recipes, there were "bonus" non-soup recipes that all used the previous soup as some component--essentially ways to use leftover soup in non-soup ways if you're somebody who can't eat the same thing multiple days in a row. And the leftover remixes were super (souper?) clever and unique, too, like Cauliflower & Gruyere Soup turning into a sort of faux Biscuits and Gravy, or Broccoli-Cheddar Soup turning into a pasta bake.

Every recipe had at least one photo, and I found the layout to be very clear and aesthetically pleasing. I also really liked that she included storage instructions at the end of the recipe, and whether the soup could be frozen well. I do most of my cooking for one, and I thought this cookbook did a great job of making recipes feel more manageable and accessible for solo cooking with the approach to leftovers here. There were also a couple of dessert recipes, which was fun and I didn't expect, but several of them sounded quite good!

If you like soup, particularly if you don't eat much meat or want more veggie options in your life, I'd definitely recommend this one!

[Ingrid · Rating 5 out of 5]

Thank you NetGalley for my copy. This book was such a surprise and joy to read!
Loved the soup enhancer and accompaniments areas. I find it so cute and real that the whole book is veg and her husband is the one giving the protein recs, and it is done in such a respectful way.

Menu ideas were brilliant! This is so much more than a cookbook. Everything does look amazing but it actually teaches you to build flavor profiles.

Fall and Winter were my faves. Fall with its yummy comfort, and Winter so very decadent.

#EverySeasonIsSoupSeason #NetGalley

[Morgan]

This one had some good ideas, and this book isn't just soup and chili recipes. I thought the smoked paprika tortilla soup was the best one. Some of the ingredients were a bit outside my typical grocery run so I don't see myself making too many of these actually.

Not my cup of tea necessarily but not a bad book - I would recommend this book anyone who wants to try a lot of different soup recipes!

[Bevany · Rating 4 out of 5]

As a soup lover, I am so excited to try some of these amazing recipes. I love the beautiful pictures of not only the food but nature. There are some great ideas on how toy can reuse leftover soup for additional meal ideas as well as some great tips on serving and saving your leftovers. The recipes are all vegetarian with tips on how to add different proteins and meats.

[Jifu · Rating 4 out of 5]

(Note: I received an advanced reader copy of this book courtesy of NetGalley)

As someone who loves making soups and stews and also primarily cooks vegetarian at home, Every Season Is Soup Season is quite literally everything that I could want in a soup-centric cookbook and more. I loved how the recipes were broken up by season. I loved how every recipe had a follow-up recipe that allowed for repurposing, adding a nice dose of savings and also variety to the book. I loved all the added enhancers at the very end, I loved the variety, I loved all of the helpful tips scattered about, I loved how meat is an easy addition in many of these dishes but nothing more.....the list goes on and on. This book is not only an incredible delight, but at least for my own kitchen this is a genuine must-have.

[Susan · Rating 4 out of 5]

Having recently finished “Every Season is Soup Season" by Shelly Westerhausen Worcel, I am happy to have had the chance for the Advanced Reader’s Edition e-copy; thank you NetGalley and Chronicle Books!

What a beautiful cookbook! I found a few unique possibilities that I'll be able to add to my recipe rotation. I'm always in search of something simple and many of these recipes will be easy to prepare. Directions for most of the soups included stove top, slow-cooker, or pressure cooker options. The inclusion of recipes to make using left-over soup were unique possibilities for the dinner table too. I'm glad to know that our library system ordered a copy of this book for our patrons to enjoy.

[Jackie · Rating 4 out of 5]

If you like soup you’ll love this book. I’m not a soup person and I found plenty of recipes to catch my interest. There’s also several non soup recipes (like bread, salad, desserts). It’s divided by season and while you don’t have to cook seasonally it gives you an idea of how heavy a soup may be. It also goes into a discussion of freezing and saving soups properly which is very helpful. Overall a nice cookbook

[Sara · Rating 3 out of 5]

I love to make soups so I was excited to read through this. And it’s very creative. It’s not just a soup recipe. It has additional recipes that you can make with the soup. For example, there is a master soup recipe, but then they will give you a mac and cheese recipe that will use some of the leftovers to make a whole new dish. It’s very clever. This is also broken down into the four seasons of the year, which is helpful with vegetables that are in season. Overall, this is really clever.

Thank you to NetGalley for the advanced copy- this is my honest review.

[Christina Valastro · Rating 4 out of 5]

I absolutely love soup and this book does not disappoint! It's really cool how the soup recipe ingredients are used in different forms as well. For example, the Potato and Pea stew becomes fritters!! The recipes move through the seasons so you can eat soup all year and I loved the added bonus of soup add-ons at the end.

[Melissa · Rating 4 out of 5]

I love that this is not your average soup book. This book has other recipes in here as well but it also show you what you can do with the left over soup(like making it into another dish which I thought was really clever and resourceful). It also shows you how to properly store soup in the freezer, which containers to use, how to separate the noodles from the rest of the soup if you're not going to eat it all in one day and so on. My favorite season from the book is winter, the soups just looked so cozy!

[Therese · Rating 4 out of 5]

liked the inclusion of other recipes for "what do i do with this leftover soup?"

[Racheal · Rating 4 out of 5]

I love soup!

This cookbook gives a range of interesting soup recipes- some classics and some new! These recipes are all vegetarian, with advice for how to add meat or fish as desired.

Most of the soup recipes are followed with ideas/recipes for how to use leftovers for that particular recipe. This is a great idea! Especially when you just have a small amount left- finding ways to repurpose the soup into something new is genius!

Overall, I would say this cookbook is best for people looking for vegetarian adaptations of classic American soup recipes. Several of the recipes sound good to me, but I am not really looking for new recipes for things like French onion soup, broccoli cheddar, tomato soup, etc.

[Samantha Steipp · Rating 4 out of 5]

I just reviewed Every Season Is Soup Season by Shelly Westerhausen Worcel. #EverySeasonIsSoupSeason #NetGalley
[NetGalley URL]
There are so many good recipes in this book! I can't wait to try the Smores Soup in the dessert section!

[Ashley · Rating 3 out of 5]

I absolutely love soup. I was disappointed that many of these recipes (I made many) were not very different than existing recipes for the same soup. There wasn’t one recipe I’d use to replace my existing recipe for that particular soup.

I understand other readers liked this feature, but the suggestion of repurposing soup into future meals was just weird to me. I appreciate her rationale, but no thanks. Minestrone soup to a ricotta toast? I’d rather just have more minestrone!

I did appreciate the suggestions to add meat, like the shrimp or bacon. I also liked various ways to amp up the soup, like the croutons. And I can tell she worked hard to test each of these recipes on the stovetop, in the crockpot; the instant pot…

Ultimately it seems this book doesn’t have an audience; it attempts to reach every audience. Vegetarians, meat eaters, those who love soup, those who endure soup, entertainers, couples at home, those who love photography, those who only want the recipes… in attempting to meet everyone, this book lost me.

[Theediscerning · Rating 4 out of 5]

Well now, an inch-thick, kinda deluxe soup recipe book with under forty recipes for soups in? What kind of hellish world of editorialising and overly-photographed food porn hustle are we in for here? Rest assured, for that is not strictly the case. This wants us to feed into the common world of meal planning, and looks forward to letting us upcycle our soups. So, once we've made and enjoyed some of a batch, it's there for the freezer, or for tweaking – in ways both small and large – for the following day. If that doesn't sound an appealing approach to getting more from less time sweating over a hot stove, I'm not sure what will.

Yes, as a result of this whole concept I'd shelve this as similar to the likes of Kathryn Pauline – here too, as with her last two books, we get a season-by-season approach, and the guides to getting us to do something different and perhaps less expected with what we know and love. If it's a more modern, less prescriptive, and yet economically-minded, style of cookbook, I'm all for it.

Practically, we start here with autumn fare, and the first soup gets a page of instruction and a page of photo, after which it can be reduced to a sauce over eggs and home-made biscuits as a snacky brunch. That too is a spread of both words and image. Then come before-and-after full-page portraits of roasted tomatoes, which does kind of suggest we're not going to be completely overwhelmed by ideas. After that soup we get two more photos, it with tortellini and spinach thrown in, which is a 'quick fix' redo, and then how it might be originally, with croutons in (the later chunk of this book is for garnishes and things-to-throw-in such as these). It then becomes almost unrecognisable as part of a boozy pasta dish, and then as a core of tomato butter – this I think shows the way the book could have just strung everything out, wringing ideas to the death and making sure food waste is a thing of the past, especially if all this is planned for in advance.

We then get a double-paged photo of a wetland walkway, just because.

So this really could have been tighter – less on the lifestyle imagery and more on the gumption needed for the time-poor house-husband to really succeed with this concept. And in a way the batch cooking idea doesn't fully work here, either, as things seem to be a case of diminishing returns. We had it with the soup, then pasta sauce, then butter of the tomato affair, and something else, still in autumn, is a soup, then pasta background, then sauce for devilled eggs. One later soup looks intriguing, and then all we have it as is as part of a salad dressing, so our four diners need a tablespoon-full each only. That might be less upcycling, more scraping out the saucepan before supper.

Other things to note – it's wholly veggie, although the husband is on hand to chip in with meat proteins – again, there's a bit where four are prioritised and it's a case of choosing one of those. This is one of those books where you don't just photocopy one page, as a bulk of the soups use your own stock – made ideally to the recipe here.

But even though I felt some of this didn't quite hang on the concept, and I didn't feel like snapping any of the soups with any urgency, I think this is a success. Yes, you have to be prepared for photos of al fresco life, because soup causes that, somehow. Yes, it might have been a lot shorter – or had a host of other ideas to flesh things out. But in approach, simplicity of cookbook language, and for what it does to ensure people don't just sling stuff out without thinking of a Plan B, this still seemed to work. So, knowing it will be perfect for many, I'd give it a slightly reluctant four stars.

[Jeimy · Rating 5 out of 5]

If you know anything about me, you know this title is all I need to be intrigued.

The book is divided seasonally and I guess because it will be published September 19 we start off strong with fall and the first recipe: Gruyère, Cauliflower, and Potato Soup! It is as mouthwatering as it sounds and it includes pickled mustard seeds! Game changer!

I am aware that this review already has too many exclamation marks, but wait there's more! Worcel also includes "new twists" for the soups. They are ways to repurpose your leftover soup and the Gruyère, Cauliflower, and Potato Soup can be used to make Gruyère, Cauliflower, and Potato "Gravy" that you can drizzle over biscuits and eggs!

Fall also includes a Pumpkin and White Bean Soup with Brown Butter Sage, Smoked Paprika Tortilla Soup, and my favorite from this section: Coconut Pumpkin Curry Red Lentil Stew.

Winter has a French Onion Soup. I know what you are thinking. Basic, right? Maybe, but the new twist is a a French Onion Strata Bake which is like a savory bread pudding! Honestly the winter offerings are not as exciting as the fall recipes, but I'd still like to try the Potato & Pea Stew with Indian Spices, the Sweet Potato & Leek Peanut Stew (and its New Twist: Spicy Peanut Noodle Stir Fry), and the Roasted Root Vegetables and Dumpling Soup (which can be used to make Dumpling Frittata with Gruyère).

I love a black-bean soup and spring includes a Pressure Cooker Black Bean Soup with Orange and Cumin. I'm not sure how I feel about orange in my black-bean soup, but I am willing to try it and will update this review when I do. Spring also brings a Caramelized Spring Onion Ramen, a Smoky French Lentil Soup with White Balsamic Reduction (that can be repurposed into a Rice & Lentil Pilaf with Pickled Raisins and Pistachios), and a Spring Vegetable Chowder.

Summer also starts off strong with a Gazpacho Verde with Ginger Vinaigrette that can be reused in a Tomato-Cucumber Salad with Lemon Vinaigrette & Verde Sauce. This is followed by a more classic Tomato-Watermelon Gazpacho that, and here's where it gets interesting, can be used as a mixer to create a Bloody Maria with Pickled Watermelon Wedges! then there's the Summer Garden Minestrone that can be used to make Loaded Quinoa Burgers; a Corn & Roasted Poblano Chowder that can be used to make Corn & Roasted Poblano Fritters; and last but not least, a soup that's not really a soup: Dark Chocolate S'mores Soup.

The book finishes with two additional sections that feature recipes for soup enhancements (frizzled shallots, pickled mustard seeds, honeyed-feta with black & white sesame seeds, fennel-rye croutons, etc.) and accompaniments (peach-poblano slaw, lemon-poppyseed popovers, sun-dried tomato and manchego biscuits, brown butter pumpkin cornbread, etc).

Writing down these recipe names I realize that many are, in fact, basic; but that does not take away that from the fact that they are delicious. Each recipe is accompanied by a photo of the finished product which I always appreciate.

[Althea Mason · Rating 3 out of 5]

The title and the cover is the first thing that caught my eye. The soups look so delicious that I just had to give this cookbook a try. It's winter time where I am right now, Australia, which is weird to say since it is July and I am used to it being Summer. A nice soup is good sounding and tasting when the weather is a bit cold, especially with the high winds we have been having. A good soup warms you all the way through the bones.

The Table of Contents organizes all the soups by Season, which is something that I have not seen before. It also includes a section for soup enhancers and accompaniments. There were not a lot of soups in the cookbook that I found I wanted to try, but a few such as the roasted tomato soup, smoked paprika tortilla soup, french onion soup, and cream of asparagus to name a few. I am not a super adventurous person when it comes to my soups, I like them basic where I can taste everything and some of these were just too much for me or we couldn't try as they contain peanuts.

Each recipe comes with a picture and the pictures make you want to eat the soup right out of the book. You really do eat with your eyes first in this case. Just looking at the pictures make me hungry. The recipes are easy to follow and for the most part they include ingredients that you probably already have in your pantry. I enjoyed that the ingredients included were primarily fresh whole ingredients including the homemade vegetable broth recipe that is included. My family and I are trying to eat less processed foods and this cookbook makes that easier.

The recipes included in the book will have quick fix suggestions, alternative cooking method instructions such as using a pressure cooker, and instructions for how to store. The author makes sure that these items are easy to identify by the use of the pointing finger or the brightly colored box for the quick fix suggestions.

There are no nutritional information, which is something that I wish all cookbooks had in additional to pictures. It does give you the approximate servings for each recipe, which is always helpful to know. There are some random photos of landscaping or people, which I felt was unnecessary for a cookbook.

Rating: 3 out of 5 because I am certainly going to give some of these recipes a try. I just wish they had the nutritional information. As mentioned above, I also felt that there were some unnecessary photos.

[Karen Hancock · Rating 5 out of 5]

One of the reasons I don’t often make a big pot of soup is that there are just two of us and we don’t like to eat the same thing day after day. Shelly Westerhausen Worcel, in her excellent cookbook, Every Season Is Soup Season: 85+ Souper-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy, has come up with solutions to that dilemma, and makes it possible for those with small families or those who shun leftovers to reinvent the soups into different equally mouthwatering dishes.

One thing that is helpful is a page on troubleshooting soup problems, such as too thin or too salty. There are also instructions on storing and freezing soup. Every recipe has helpful hints on adding meat or changing flavors, as well as most have a second or third recipe using the soup in a new dish. All of the recipes aren’t savory; rather, there are also a few dessert soups. All have innovative ways to use up the leftovers. There is also a chapter on soup enhancers such as broth, sauces, croutons, and toppings.

A favorite thing about this cookbook is that there are beautiful, professional photographs that make every soup (as well as the other recipes) look mouthwatering. The soups are garnished and look very appetizing. Other photos include the landscape surrounding where the author lives. Beautiful.

All told, this is one soup cookbook that is unique. The author has a good imagination and makes soups and other dishes that will appeal to everyone. The recipes are easy to follow, and I anticipate using it often.

Special thanks to NetGalley for supplying a review copy of this book.

[JoyReaderGirl1 · Rating 5 out of 5]

Soup is my favorite food group, so Shelly Westerhausen Worcel’s recipe compendium, “Every Season is Soup Season,” is a true hit with me. Like me, it’s never too hot, even in the stifling dog days of an Alabama summer, when a bowl of soup doesn’t satisfy my taste buds. I’m always in the zone for some good to the tummy soup.

Although, Worcel is a vegetarian, and all of her recipes are meat-free, she graciously provides a meat-protein footnote recommendation for those of us who enjoy a little extra ump with our veggies, broth, beans and cheese. In addition, she is a waste not, want not type of cook, and I really appreciate that. Her intriguing cookbook includes recipes on how to use leftover soup in ingenious other recipes.

Examples of her originality include White Bean Chili (one of my all-time favorites) as the primary recipe, followed by a White Bean Tater Tot Hot Dish made with any unused chili—although that would probably never be the case at our house! Each of her primary recipes includes at least one, if not more suggested variations on using leftovers—and that’s not including freezing nor gifting friends with containers of yummy goodness. This is an original and well thought-through approach to cooking, especially in a tight economy where wastefulness is poor choice for all of us.

TheBookMaven graciously thanks NetGalley, Author Shelly Westerhausen Worcel, and Publisher Chronicle Books for this advanced reader’s copy (ARC) for review.

[Sharon · Rating 5 out of 5]

Every Season Is Soup Season is a great cookbook, showing how leftovers can be repurposed into something totally different. Most recipes have a second option, great for those who have picky eaters who will just not eat the same meal two days in a row. The introduction includes equipment, serving, and storing the leftovers. The pages are colorful and show off the finished dishes to their best advantage.

The book is separated into the following sections, which I have listed with some of the standouts.

Fall: Roasted Tomato Soup; Ricotta Gnocchi with Vodka Sauce; Smoked Paprika Tortilla Soup; Nachos

Winter: Carrot Orange-Ginger Soup; Savory Sesame-Carrot Oatmeal; Broccoli-Cheddar Soup; Baked Broccoli-Cheddar Pasta

Spring: White Bean Chili; White Bean Hot Dish; Pressure Cooker Black Bean Soup; Stuffed Poblano Peppers

Summer: Corn and Roasted Poblano Chowder; Savory Corn-Poblano Pudding

Soup Enhancers: Candied Bacon; Shredded Chicken

Accompaniments: Kale Salad with Parsley-Lemon Vinaigrette; Quick Yogurt Flatbread; Cranberry Chili Beer Bread

There is a lot of creativity here and can provide a jumping off point for readers to think of their leftovers in a different way. As a fan of soup, I can definitely recommend Every Season Is Soup Season.

Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher. The decision to read and review this cookbook was entirely my own.

[Violet · Rating 5 out of 5]

Every Season is Soup Season. I agree! Although I tend to cook the bulk of my soups in the Fall & Winter...there are times that I just want soup no matter the temperature outside. This book has a section dedicated to each of the four seasons and over 80 recipes. There is really something for everyone!

In addition to the recipes themselves there are tons of helpful tips throughout. Like what to do if you accidentally made your soup too spicy or how to know how much soup to prepare for a crowd. What meat might go best in each soup & the tastiest way to reheat leftovers. There are also many 2 in 1 recipes. Ideas on how to repurpose your leftovers. Pumpkin soup becomes pumpkin deviled eggs and a tortilla soup becomes a main component of baked nachos & a spring chowder becomes potato salad.

I especially loved the soup enhancers section...the salads and breads look amazing and would make a great side for any of the book's soups!

Colorful pages, easy to follow instructions, and healthy whole food ingredients. You can tell this book is a labor of love. After countless 100°+ days here in Texas I am more than ready for fall and all the soups...but first up...a bowl, or two, of the summery Corn & Roasted Poblano Chowder is on the menu.

Thank you to Chronicle Books for an ARC of this cookbook in exchange for my honest review. 5 stars.

[Greg]

The soup recipes are kind of optimized versions of soups you're already familiar with. I was hoping for more soup options, since I already have a pretty reliable recipe for, you know, tomato soup. Of the 85 recipes advertised, maybe 20-40 are actually soup and the others are recipes that take one of the existing soups as an input ingredient.

I like that all of the soups are (lacto-)vegetarian with meat options made available. The idea of being able to take the soups as a starting point for another recipe is an interesting idea that I personally would never use, because my goal in making a soup is to eat it out of the bowl.

Also, I just can't get behind the idea of using perfectly good vegetables for the sake of making broth, and this book's broth recipe puts more veg into service as broth than as food. One thing I like about Deborah Madison's soup recipes, as a comparion, is that she usually starts with water and what broth she does describe is usually incidental to the recipe. Such as using bean-cooking liquid or the water used to rehydrate dried mushrooms. But roasting whole heads of garlic and and other vegetables just to boil and discard them--I won't do it.

Lots of good-looking pictures and colors. I'm going to have to make a Goodreads shelf for cookbooks that are more valuable on the coffee table than in the kitchen. I think this one fits that description.

[Danielle · Rating 5 out of 5]

When I saw soup in the title, and for every season at that, I just had to take a look!

Included:
* Contents: introduction; how to use this book; equipment guide; flavor guide; and serving and storing.
* Recipes (85+!): broken up by season along with soup enhancers and accompaniments.
* Repurposing your leftover soup with: 1) Quick Fixes that are small adjustments to bring new flavors to the soup you’ve got lingering in the fridge and 2) New Twists that are completely new recipes you can make out of your leftover soup.
* To incorporate meat in to any of the soup recipes, there are four easy meat accompaniment recipes: candied bacon, spicy shrimp, shredded chicken, and mini meatballs.
* Index: alphabetized by ingredients.

My favorite recipes (thus far!) are:
* Chipotle Cocoa Three-Bean Chili
* White Bean Chili
* Caramelized Spring Onion Ramen
* Smoky French Lentil Soup with White Balsamic Reduction
* Tomato-Cucumber Salad with Lemon Vinaigrette & Verde Sauce

This is a great cookbook with wonderful recipes and beautiful pictures. I can't wait to try more! Oh, and I will definitely take a look at the author’s other two cookbooks!

Thank you NetGalley and Chronicle Books for the advance reader’s copy from uncorrected proofs.

[Rhiannon Johnson · Rating 5 out of 5]

I received a copy of this book from the publisher




I eat soup year-round. I love to make soup in the slow cooker on the weekends in the winter. It makes the house smell great all day, giving it a cozy feel. I also love nothing more than opening a can of soup in the middle of summer when it's so dang hot that I can't bear the thought of cooking anything. This collection has some great ideas for changing things up a bit. I like when I can make more than one meal out of something and this book gave me several ideas for turning leftovers into soup or turning a soup into an ingredient in my next meal. It also opened my mind to new ideas of what to add to a soup. Why did I ever stop at boring saltines? I'm looking at my pantry ingredients in a whole new way!


Come chat with me about books here, too:
Blog | Instagram

[Macy · Rating 5 out of 5]

I am in total agreement with the author of this wonderful cookbook. It is always a good time for a yummy bowl of soup no matter the temp outside. This is good for all levels of cook. The author shares all of the basics of soup making, divides the recipes into season per her thinking, writes easy to follow delicious recipes and gives ideas of how to tailor then based on our own tastes as well with how to repurpose any leftovers. All the recipes are vegetarian, but with ideas and suggestions as to adding various proteins and enhance with toppers as well. What I really like about this book is it allows and endorses creativity and ways to use some leftovers and create something new and delicious. Lovely photography accompanies the recipes, I’ve made quite a few already and they’ve been a big hit. A great cookbook for any kitchen, but this would also make a wonderful gift. I know everyone just googles everything this days, but there is something special about a collection of cookbooks and this belongs on everyones shelf.

I received a copy of this book from Netgalley.com in exchange for a fair and honest review.

[joyce w. laudon · Rating 5 out of 5]

Where I live the temperatures are still quite warm. Nonetheless, fall is coming and that is when I start to think about soup. This book definitely piqued my interest, especially with its reminder that soup is a meal for all seasons.

Warning! The photos in this book will make you hungry. Within these pages, in addition to the luscious photos, there are over 85 soup recipes. Before getting to those there are several helpful sections, for example, on storing and freezing soup. The recipes that follow are organized by season. Just two examples from each, beginning with fall: Caramelized Cabbage Barley Stew, Butternut Squash & Mushroom Lasagna Soup, French Onion Soup, Chipotle Three-Bean Chili, Spring Vegetable Chowder, Chilled Strawberry-Rhubarb Champagne Soup wit Olive Oil Cake, Dark Chocolate S’more Soup, and Corn & Roasted Potato Soup. The recipes have clear directions and some look pretty easy.

This book is one that would make a great gift. There are so many yummy sounding soups in these pages.

Many thanks to NetGalley and Chronicle Books for this title. All opinions are my own.

[Stephanie · Rating 5 out of 5]

Souper Adaptable!

I love the way this book is structured because it arranges recipes by season and encourages seasonal eating. But, you’re not held to that…it’s merely a suggestion. Seasonal eating allows the cook to buy produce and other ingredients when they are at their peak and most affordable. There is so much more to love about this cookbook though. The recipes are original and can be used as a base with which to build the next recipe. The Worcels have also provided recipes for enhancements to their soup recipes and accompaniments. I really appreciated the fact that they also touched on storage and preservation methods for their recipes. This is a very user-friendly cookbook with loads of color photos and easy-to-read and use instructions for all skill levels. I’m so excited to make the dark chocolate s’more soup over the summer. It sounds so yummy! My thanks to #ShellyWesterhausenWorcel, #WyattWorcel, #ChronicleBooks, and #NetGalley for providing me with an ARC in exchange for my honest review.