9 fine soups to warm you up this winter in Sacramento

Blackbird Chowder
Photo courtesy of Blackbird Kitchen + Beer Gallery
Sacramento soup connoisseurs will enjoy "Captain's Chowder," a flavorful blend made daily at Blackbird Kitchen + Beer Gallery.

Winter rain and chilly winds are here, which means it’s the perfect time to bundle up and enjoy a bowl of warming soup. Ranging from savory ramen to rich and creamy chowder, consider trying out one of these nine flavorful offerings from around the region.

The Mustard Seed
This cozy Davis restaurant takes its signature tomato bisque—handmade every morning with just tomatoes, butter, oregano, dill and fresh cream—up a notch during dinner with the addition of a puff pastry crust. Each order is individually portioned inside a ramekin, hand-crimped with puff pastry and baked, creating a perfectly domed and golden flaky topping that contrasts the soup’s rich and creamy texture. 222 D St. Davis. 530-758-5750. themustardseeddavis.com

Mayahuel Tequila Museo
Fire-roasted poblano peppers give this restaurant and tequila bar’s most popular soup, crema de chile poblano, its signature Kelly green color, smoky depth and spicy kick. A splash of cream tames the pepper’s heat, while crispy tortilla strips add a lovely finishing touch and nice contrast to this soup’s rich and velvety texture. 1200 K St. 441-7200. tequilamuseo.com

Blackbird Kitchen + Beer Gallery
We're on board for chef Carina Lampkin’s famous “Captain’s Chowder,” a savory mix of house-smoked clams, pollock, squid, mussels and potato in a creamy (but not heavy) broth, made daily with Penn Cove mussels steamed in white wine with thyme, bay leaf, garlic and shallots. Served with a side of crusty grilled bread (perfect for dipping in the soup’s flavorful broth), it's easy to see why it made Sactown’s Best of the City issue in 2013. 1015 9th St. 498-9224. blackbird-kitchen.com

Flavored with a special “immunity blend” of secret spices often known for curbing pesky winter flu bugs, this vegan cafe’s signature Kitchari soup is a customer favorite during the fall and winter. Executive chef Angelique Miller creates her own twist on this traditional Indian porridge every day with quinoa, millet, red lentils, fresh ginger and seasonal veggies, resulting in a hearty and comforting stew with a light curry flavor. 910 Pleasant Grove Blvd. Roseville. 771-2117 baagan.com

Bravo’s Soup and Sandwich Shoppe
Owner Jim Brown based his comforting chicken and dumpling soup off the eponymous dish his grandmother’s family ate during their long and treacherous move from Tennessee to Oklahoma to stake land for a family farm. Made each morning with freshly roasted chicken, handmade biscuit-style dumplings and locally sourced vegetables, this soup isn’t just a customer favorite for its rich and hearty flavor; Brown says many of his customers claim it cures the common cold and request it during flu season. 9160 E. Stockton Blvd. Elk Grove. 714-1111. bravos99.com

Ryu Jin Ramen House
While this midtown ramen house offers a wide variety of toothsome noodles, rich broths and traditional toppings, fans say the Aka Tonkotsu’s peppery kick is the perfect pick-me-up during chilly and rainy days. The soup’s spicy pork-based broth is balanced out with a variety of toppings, including barbeque pork, steamed cabbage, savory black mushrooms, red ginger, green onion, aji-tama (seasoned egg) and sesame seeds for a complex and satisfying flavor. 1831 S St. 341-0488. ryujinramen.com

Pheasant Club
True to her Italian roots, owner Patti Palamidessi hand-makes this West Sacramento restaurant’s popular minestrone soup every morning using the same recipe her grandmother brought from Northern Italy when the restaurant first opened in 1935. Palamidessi says the combination of just the right amount of cannellini beans, ground beef, carrots and celery keeps the soup hearty without being heavy. 2525 Jefferson Blvd. West Sacramento. 371-9530. clubpheasant.com

Walk into this small soup and sandwich shop on J Street and owner George Muntean will greet you with an unlimited number of samples of the 10 different scratch-made soups he makes every day, ranging from spicy Hungarian stew, creamy clam and salmon chowders to chicken artichoke. Those with adventurous taste can try the frog soup, made with celery, potato, a secret blend of spices and—true to its name—plenty of frog legs. Fans of the soup promise it tastes just like chicken! 1225 J St. 498-9340. munteansoups.com

Executive chef Jay Veregge was inspired by fall’s bounty when recently creating his kabocha bisque (below), made with freshly roasted kabocha Japanese pumpkin, curry, honey, cinnamon, nutmeg, and a splash of whole milk that adds a creamy texture to the soup’s richly spiced and sweet fall flavor. 1022 2nd St. 441-2211. ten22oldsac.com

The sweet kabocha bisque at Ten22

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