Where to eat soup now

8 Houston restaurants serving soul-warming soups to beat the winter blues

For dedicated fans, every season is soup season, but Houston’s colder temperatures do make slurping soup even more enjoyable. For this list, we’re digging into the hearty bowls that newly-opened restaurants are ladling out. After all, most Houstonians already know about the tanginess of Niko Niko’s chicken avgolemono, the restorative properties of Mamma Mandola's Sicilian Chicken soup at Carrabba's, or how nothing conjures memories of bubbe quite like the matzo ball soup at Kenny & Ziggy's.

Stuffed Belly is a cozy sandwich shop owned by Masterchef champion Christine Ha and her husband and business partner John Suh, featuring favorite handhelds, like patty melts and egg salad. This January, the Spring Branch joint introduced baked potato soup ($5) to its menu. Essentially a loaded baked potato in liquid form, this comforting food blends pureed russet potatoes with crispy bacon, tangy sour cream, cheddar cheese, and green onions.

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Leo’s River Oaks offers pure decadence with its lobster bisque ($32). This isn’t your average bowl—it’s an opulent creation featuring a butter-poached lobster tail and a hint of tarragon for balance. For the full experience, order the “bread and butter” to accompany it, with 1847 sourdough, cultured butter, pickled radish, and caviar.

This wouldn’t be an article about soup if the granddaddy of all wasn’t included: French onion. After all, the history of this global staple stretches as far back as ancient Rome.

At Fielding’s River Oaks, onions caramelized in French butter serve as the dish’s foundation. The French onion soup’s ($16) flavor profile builds as ingredients are added, including Sauvignon Blanc for acidity and the restaurant’s proprietary dashi glaze for an umami boost. It’s all topped with a slice of sourdough bread toasted with garlic and butter and nutty Comté cheese from France.

State of Grace’s onion soup gratinée ($17) offers its own twist on the classic. Here, Mahón is the cheese of choice, creating a sharp, salty bite. For added indulgence, consider pairing the revamped restaurant’s velvety dish with its thickly sliced frites ($14) for a crunchy contrast.

People are lining up for an hour or more to try the ramen at Mensho in Chinatown. The Japan-based, Michelin-recommended ramen shop opened its doors in October, and the hype hasn’t died down since. This creamy chicken broth is paired with thick, housemade noodles and topped with all four of the restaurant’s chashus — chicken, duck, A5 wagyu, and smoked pork — along with an ajitama egg, truffle sauce, and king oyster mushrooms.

For those who enjoy a hands-on dining experience, Kazzan Ramen offers the chance to craft ramen tableside. A stone bowl, preheated to about 662 degrees Fahrenheit, serves as the cooking instrument. The patron adds the ordered ingredients and broth to the bowl before placing a red cylindrical lid atop. That’s when the magic happens, or the “funka” as the eatery calls it — a “volcano eruption” of steam as the concoction cooks. Once the steam diminishes and a minute has passed, it’s time to dig in. The Kazzan shoyu ($21.80 for a regular) stands out with its tonkotsu broth enhanced by a soy sauce blend.

Mexican Sugar Cantina’s two-story spot in Montrose boasts more than 150 tequilas and mezcals, perfect for pairing with the eatery’s bold tortilla soup ($9 bowl). Infused with in-house toasted cumin, the scratch-made chicken stock is made from the roasted bones of the restaurant’s brined and marinated whole chickens and thickened with housemade tortillas. Tortillas also become crispy strips that serve as a garnish, alongside avocados and Persian lime.

Saigon Hustle’s new Spring Branch location has a roomier kitchen than its original spot in Oak Forest, with enough space for the beloved Vietnamese restaurant to serve pho for the first time. The aromatic broth, slow-simmered with spices like cinnamon, star anise, cloves, and ginger, serves as the foundation for their beef and chicken varieties. The beef pho ($13.95) is packed with brisket, round eye, and meatballs, while the chicken pho ($11.95) features tender breast meat. Fresh rice noodles, crisp bean sprouts, and fragrant Thai basil make for a perfectly balanced bowl.

Traci Ling

At Kazzan, diners can cook ramen at their table thanks to a hot stone bowl.

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East Coast-style Austin pizzeria confirms plans to open in the Heights

Home Slice Pizza Heights location rendering

Courtesy of the Michael Hsu Office of Architecture

A rendering previews Home Slice Pizza's new location in the Heights.

One of Austin’s pizzerias is expanding its presence in Houston. Home Slice Pizza has claimed the former Mapojeong space in the Heights (602 Studewood) for a new location that will open in the fall of 2026.

Founder Joseph Strickland tells CultureMap that Home Slice wanted to add a second Houston location that would build on the success of its Midtown restaurant that opened in late 2022. Unlike Midtown, which is counter service and offers limited seating, the Heights location will offer full service, an expanded menu, and cocktails, which is in line with Home Slice’s North Austin location.

“We saw a lot of synergy in North Austin and the Heights,” Strickland says. “They have a similar feel, a lot of families, a lot of people looking to get together in big groups. There’s also a robust bar scene on White Oak that we’re happy to be part of.”

Strickland says Home Slice had several requirements for a new location, including a larger dining room than Midtown, a decent-sized parking lot, and enough kitchen capacity to serve both dine-in and larger to-go orders. Not only did they find the right building, but they established a productive relationship with the property’s owner, Revive Development, the Houston-based firm that also owns properties that are home to Loro, Squable, Camaraderie, and the Stomping Grounds development in Garden Oaks.

“It was hard to believe at first. The more we talked with the Revive folks, there was a lot of alignment and opportunity for us to expand what we’re showing Houston,” Stickland says.

Home Slice is working with the Michael Hsu Office of Architecture to renovate the building. Strickland notes that it will require some extensive changes, including removing the butcher shop that was installed as part of its iteration as Ritual, a steakhouse that closed in 2021. Assuming everything goes according to plan, the restaurant should open sometime in the fall of 2026.

Home Slice Pizza food spread Home Slice serves New York-style pizza.Photo by Garrett Smith

Once open, Home Slice will serve its East Coast-inspired menu of New York-style pizzas (whole or by-the-slice), hot and cold Italian deli sandwiches, salads, and desserts — all of which utilize dough or bread that’s made in-house. In particular, the restaurant is known for its white clam pizza, as well as classics such as pepperoni and mushroom or sausage with ricotta and roasted peppers. In 2024, the Houston Press awarded “Best Sandwich” to the restaurant’s Italian Assorted, which is made with ham, dry salami, capicola, genoa salami, vegetables, provolone, mayo, and oil & vinegar.

Critically, the Heights Home Slice location will add wings to the New York and Sicilian-style pizzas, salads, and sandwiches that the restaurant serves in Midtown. Inspired by the wings served at the Anchor Bar in Buffalo, New York, Home Slice keeps its wings simple — medium or hot and served with a house made blue cheese dressing. “It goes with our pizza quite wonderfully,” Stickland says.

He hopes that the the wide-ranging menu, flexible menu, and late night hours will appeal to Heights locals, people patronizing the nearby bars on White Oak, and anyone else looking for a slice and a drink. The larger location and full service should make home slice an option for date nights, office happy hours, any just about any other occasion.

“We hope the neighborhood will be happy to have another offering that’s like ours, where you can bring a first date or your office or go by yourself. We offer all those experiences,” Strickland says.

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