This Souplantation Creamy Nutty Zucchini and Basil Bisque is guaranteed to satisfy your desire for this autumn’s harvest. Originating from France, this vegan bisque is a thick soup of blended basil leaves, shredded zucchini and roasted nuts. The overall grainy and gritty texture of the blended vegetables cuts right through the creaminess of the soup’s base and leaves a sharp, pleasant aftertaste. Top it with specialty house-toasted basil pesto croutons for an extra crunch of flavor to contrast the soft zucchini chunks found hidden throughout. The freshness of the vegetables and the heartiness of the soup will leave you fulfilled and wanting more.
From mild to spicy, Young Dong Tofu’s korean soondubu is the perfect type of soup for the fall season. Traditionally served in a stone bowl, soondubu is a mixture of soft tofu along with various types of seafood, such as mussels and shrimp. The spicy flavor of the soup wakes the diner up and the warmth combined with the spice leaves a lingering feeling of warmth as the weather cools.
Served in a iron hot pot, the Beef Hot Soup contained various condiments ranging from vermicelli and fish cake to corn and fried tofu skin. The soup gives a strong kick with a distinct and rich flavor. Its sour yet thick taste gives a nourishing sensation that is perfect for a cold season. With the savory flavor of the soup, the soft, tender beef and chewy vermicelli supplemented the overall taste. Boiling Point’s soup had a perfect blend of flavoring that delivered a satisfactory experience. The steaming soup provides a refreshing warmth in the fall time.

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