Coronavirus: Due to the current situation, events may be cancelled at short notice and businesses may temporarily close. Check with the venue before planning to attend. More information on coronavirus.

Where to get soup in Melbourne

A hearty bowl of soup is the perfect way to warm you up on a cold winter’s day. Filling, comforting and easy on the pocket, it’s a delightful choice in the chilling Melbourne winter. Here are some of our favourite soup spots.

The Soup Place

Stay warm with soups such as Middle Eastern meatballs or vegetable and lentil, served with fresh olive bread, at The Soup Place. All soups are made daily, free of preservatives, colours or additives. Pay an extra $3.50 when you pick up your soup to buy a ‘pay it forward’ bowl for someone in need.

A ladle pouring soup into a bowl

The Soup Place

In a Rush

In a Rush serves a delicious array of freshly prepared soups, salads, toasted paninis and hand-cut sandwiches. We can’t go past their classic pumpkin or potato, leek and bacon soup.


For a warm and hearty minestrone just like Nonna used to make, you can’t go past Tiamo, a Lygon Street institution. Made even better when served with crunchy Italian bread.

Chapter House Coffee

Nestled under the archways of St Paul’s Cathedral, Chapter House Coffee offers a hearty soup and toastie lunch special for just $10. Choose from two different soups, and pair it with a classic ham, cheese and tomato – or cheese and tomato toastie. There’s also a $10 coffee and egg-and-bacon combo for early birds. Available throughout winter.

Soup with ham and cheese toastie

Soup and toastie special at Chapter House Coffee

More soup options

If you’re in need of a gluten-free option, try Souperman, which makes all its soups daily from scratch. If you are craving classic French onion soup, head to the French Brasserie.

A bowl and a glass of sparkling wine on a table

Warm up with French onion soup from The French Brasserie

If you’re looking for other soup dishes – look no further! We have you covered if you’re craving a steamy bowl of pho, ramen or laksa.

Vietnamese soup

Pho Nom
Pho Nom prides itself as the true street food of Vietnam using the best boutique local produce. Their stock is MSG free and made from Warialda Beef bones and Milawa Free Range poultry.

Bowl of Vietnamese pho noodle soup with spices on wooden board with spices surrounding

Pho Bo Hanoi at Pho Nom


Every Monday during winter, Annam is serving up warming Vietnamese-style hot pots for $25, for two to four people. Served boiling at the table, diners can choose from an abundance of ingredients to add in (charged separately) including meats, seafood, tofu, fresh herbs and vegetables and noodles. Three broths are on offer: a Hanoi style broth made from pork hock and artichoke, a lemongrass and chili broth, and a hot and sour broth similar to that found on the streets of Saigon. A shiitake broth caters for vegetarians.

A bowl of broth at the table surrounded by ingredients and two hands with chopsticks adding more food into it

Annam Hot Pot Mondays

Mr Ramen San
All the way from Kyushu, Japan, Mr Ramen San is a tiny but cosy Japanese bar serving authentic ramen. Their soup is made in the traditional Kyushu style, with pork bones in white broth. Charsu (roast pork) is tendered and char-grilled with peppercorns before serving. Vegan and vegetarian options are also available.
Late night ramen cravings? Shujinko is a 24-hour Japanese ramen restaurant, with dishes made from handmade noodles and quality ingredients. Be sure to check out their extensive collection of anime figurines on the shelf.

Malaysian soup

Chinta Ria Soul
If you’re after the spicy and aromatic coconut flavours of curry laksa, look no further than Chinta Ria Soul. This popular restaurant captures the essence of Malaysian hawker-style cuisine, with a contemporary twist. Their signature laksa features a rich coconut base and is bursting with aroma and flavour.
If you’re feeling more adventurous, try Aunty Franklee. Their traditional Malaysian herbal broth, made with pork bones, is a great winter warmer.

Bowl of pork bone broth with brown rice and hard-boiled egg

Aunt Franklee Bak Kut Teh