The best soups in Buenos Aires to enjoy this winter

At Coco Demaría, the restaurant of renowned chef Coco Carreño, the winter offering includes a creamy soup that combines cabutia pumpkin and squash, two varieties that provide natural sweetness and a velvety texture. Served with crispy croutons, this soup reflects the simplicity and authentic taste of well-chosen ingredients—perfect to warm you up on cold days.

Where: Demaría 4615.

In one of the recent openings in Buenos Aires, Checkpoint Charlie, chef Edgar Pronio highlights the flavors of Eastern Europe with a steaming, flavorful version of classic borscht. This soup, a hallmark of Russian and Ukrainian cuisine, is made with vegetable broth, beetroot, cabbage, carrot, potato, onion, and tomato. It is served hot, with a dollop of sour cream and a touch of pepper. A simple but profound recipe, ideal for cold days and discovering new territories with every spoon.

Where: Av. Dorrego 3590.

Opened in May 2025 in the heart of Abasto, Grau Cebichería is the new project by Peruvian chef Raúl Zorrilla Porta, a benchmark of Peruvian gastronomy in Buenos Aires and creator of spaces like Kamay Lounge, Tori Chipchi, and Kuro Neko. With a career blending creativity and respect for roots, Zorrilla offers at Grau a flavorful and hearty proposal that pays tribute to Peru’s coastal cuisine.

Among the standout dishes is the Chupe, a creamy and hearty soup that can be ordered with scallop tripe, fish, or prawns. This recipe includes yellow chili, fresh cheese, and a poached egg, topped with sourdough bread flavored with huacatay and scallops in their shell with anticucho sauce, adding a special and traditional touch.

Where: Guardia Vieja 3372.

At Carmen, the young-spirited restaurant and pasta house located on a picturesque corner in Palermo, pastas take center stage. But among fried ravioli, vegan ribbons, and baked rotolos, there’s a soup that steals the show: the cabutia pumpkin soup.

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The pumpkin is slowly roasted in a kamado, which enhances its natural sweetness and adds a smoky touch. It is then blended with homemade broth, white wine, cream, and finished with herb oil and nuts. Creamy, aromatic, with texture and color—a soup that comforts, surprises, and speaks volumes about Carmen’s cuisine.

Where: Gurruchaga 1428.

At Le Pain Quotidien, each season has its flavors and soups. During winter, one of the most popular is the sweet potato and pearl barley soup—a comforting combination that brings together natural sweetness, creamy texture, and nutritional value. Made with organic vegetables and fresh herbs, this smooth and spiced soup is served with the house’s essential sourdough bread. Available at all locations for takeout or delivery—a healthy, tasty, and mindful option, perfect for cold days.

Where: Check their locations here.

At Cang Tin, the vibrant Vietnamese and Thai kitchen in Palermo, soups are not just starters—they are the main event. Chef and partner José Delgado offers two iconic recipes representing Southeast Asia. On one hand, Pho Bo, Vietnam’s national soup, with a beef broth cooked for eight hours and infused with spices like star anise, cinnamon, and clove. It includes rice noodles, sprouts, lots of fresh herbs, and wagyu ossobuco. On the other, the Tom Yum Goong, traditional from Thailand, made with prawn broth, galangal, lime, and tamarind, served with thin noodles, herbs, and prawns. Two intense and fragrant recipes that invite you to travel without leaving your plate.

Where: Dorrego 2415.

At Farinelli, one of the favorite spots in the Bajo Porteño to eat well and feel at home, winter is celebrated with spoons. For this season, they launched a flavorful version of vichyssoise: a smooth cream of potato, leek, and asparagus, served hot and topped with crunchy pangrattato—a breadcrumb topping that adds texture and flavor. Ideal to comfort and start lunch with something simple yet special.

Where: Arroyo 900.

At the cozy corner in Belgrano R where Beza operates—the house of wine, gastronomy, and art led by chef and sommelier Belén Zanchetti—winter begins with a gesture: a hot soup served as a courtesy to welcome guests. This season’s choice is a pumpkin cream with ginger, fresh herbs, and drizzles of good olive oil, accompanied by a piece of focaccia baked the same day.

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“It's our way of saying welcome with something simple, delicious, and made with love,” says Belén. And it shows: at Beza, even a soup can become an experience that warms more than just the body.

Where: Av. Olazábal 3301.

At Roa, the onion soup is a true gem of the cold season. Its base is a broth made with onions caramelized for four hours along with butter, miso, and mushrooms, which provide depth and umami. The preparation finishes in the oven with a toasted sourdough bread topped with gratinéed gruyere cheese, creating a perfect combination of flavors and textures.

Roa is a bar and restaurant located in Palermo, known for combining signature cocktails with contemporary and quality cuisine. Its modern and warm atmosphere invites relaxed moments accompanied by carefully crafted flavors and dishes designed to surprise. On their menu, you’ll find creative and well-executed plates, perfect to share and pair with their renowned cocktails.

Where: Cabello 3788.

At Bagels & Bagels, where comfort food is law, winter is celebrated with spoons. For this cold season, they launched an Orange Cream Soup combining pumpkin and carrot cooked separately with butter, thyme, and a touch of ginger. The result is a smooth, warm, and slightly sweet cream, served with brie, roasted tomatoes, croutons, basil, almonds, and tybo cheese. A complete dish designed to comfort and encourage lingering a bit longer.

Where: Check locations here.