“Baby it’s cold outside,” as the song goes. And while there are many things that can help warm you up — think bourbon cocktails, snuggles with a lover, spicy food — eating soup is the best way to beat the chills.
In Tel Aviv, there are more soups to choose from than you can imagine. Here are our favorites:
The best soup restaurants in Tel Aviv
Rina and Zecharia – Yeminite soup
Their special soups are made of meat which was stewed in a big pot for hours, giving the meat and broth an amazing taste and texture. All dishes are served with a Yeminite pita and Lachuch (a spongy pancake like bread, see the pic below) which fit the soups perfectly, some Zhug (spicy sauce) and Hilbe. Hakovshim st. 22
Zuppa – Indian lentil soup
Coconut milk as the base for soup is an ingredient we love, and this took it many rungs higher. And it also contains all the best vegetables: tomatoes, celery and fresh coriander. Then there are the red lentils, curry, a pinch of tandoori spice and coriander seeds that give the whole thing the final Indian touch, delicate-sharp-sweetish and very fresh. The place serves nothing but soup. It began as a rotating collection of 40 different soups, with eight or 10 exotic soups at any given moment.
Ibn Gabirol St.
Tai house – Tom Yam soup
Thai house is a cute little restaurant that serves real Thai food, not the Westernized variation. It has some wonderful dishes, all as spicy as you would get in Thailand.
The term “tom yam” (literally, “tom” − to boil, “yam” − to mix together), which has become a classic that crosses borders and regional cuisines, refers to a large family of soups. The common denominator is the familiar Thai seasoning: lemon grass, kaffir lime leaves, galangal (ginger root), fish sauce and chili peppers − and the characteristic sweet-and-sour taste. The additions (poultry, beef, fish, seafood, etc.) vary from one recipe to the next and from one version to the next. Tom yam is usually eaten with rice.
Mizlala – Bouillabaisse
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The bouillabaisse is based on the classical broth of White Sea fish simmered with root vegetables, sage, red pepper, fennel and a lot of garlic and fresh tomatoes. Touches of saffron and Pernod, along with the fennel, give the soup a delicate and refined taste of anise.
Alongside the froth and the blue crabs and mussels, the restaurant serves a bruschetta with rouille, a kind of confit of roasted red peppers and potato and an aioli of peppers on toasted bread. 57 Nahlat Binyamin St.
Soupizza – minestrone soup
As the restaurant name implies, soupizza connects two culinary worlds – soup (Soup) and Italian (Pizza). Homey Atmosphere and red and white tablecloths, smiling staff and reasonable prices.
The highlight of the menu is the soup, Served daily from 5 to 8 different soups based on vegetables or legumes, mostly vegan, changing flavors according to the season.Soups served with baked bread, and you can also get croutons or crackers.
56 Yehuda Halevi st
Baba Yaga – Borsch soup
Borsch is the famous soup in many Russian families, as well as many Eastern and Central European countries. The recipes of borsch vary, but vegetables (mainly beet) and sour cream are always the main ingredients. The beetroot used in cooking borsch gives the soup its trademark deep reddish-purple color.
Eating at the Baba Yaga restaurant, named after a famous witch from Slavic folklore, is like entering a gateway to the magical world of European cuisine.
Little Italy – Ribollita soup
There is nothing like a warming bowl of soup to satisfy the soul. The Tuscan bean and vegetable soup, Ribollita, is just the right recipe.
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion.
20 Eliezer Kaplan
Abrage – Fresh Blue Crabs Stew
Fresh Blue Crabs Stew is a rich soup, similar to bisque, made of heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plate. Abrage is situated at the picturesque ancient 6th square adjacent to St Peters church. Located in a historical building 100 years old Abrage is glorified with an Attomanic aroma that comes deep from within the exposed stone walls and Turquoise arches that characterize this venue.
6 Kedumim Square