The New York Times has published a collection of soup recipes under the title “I Made You a Soup Bucket List,” posted on October 22. The piece arrives as the weather turns and many home cooks start thinking about the stove again.

The summary on the Times site lists three of the soups: cabbage lentil, tomato-orzo and coconut black bean. It adds “and more,” without naming the rest. The source material available to NYC Restaurant Voice does not include the full text of the article, so the additional recipes, ingredients, cooking times and any commentary from the author are not described here.

What the summary does establish is the range. Cabbage and lentils point to a plain, pantry-driven pot. Tomato and orzo suggest a version of the familiar tomato soup, with pasta added. Coconut and black beans are a less conventional pairing. Taken together, the three examples suggest a list built around variety rather than a single style of soup.

The framing as a “bucket list” implies a set of recipes meant to be cooked through over the season, though the summary does not say how many are included or how they are organized. Readers who want the specifics will need to consult the original article at nytimes.com.

For restaurant-goers, the timing is worth noting. Soup tends to move onto menus and into home kitchens as temperatures drop, and a recipe roundup from a major outlet is one marker of that shift. This item, however, concerns home cooking, not any New York restaurant, and nothing in the summary ties it to a specific kitchen or menu in the city.

NYC Restaurant Voice has not tested any of the recipes and has no further detail on them. The article is available to readers through the Times’s dining section.

Frequently Asked Questions

What is the NYT Soup Bucket List?

It is a soup recipe roundup titled “I Made You a Soup Bucket List” that The New York Times published on October 22. The collection is aimed at home cooks and is meant for autumn cooking.

What soups are included in the New York Times Soup Bucket List?

The summary names cabbage lentil, tomato-orzo and coconut black bean soups, followed by “and more” without listing the others. The full list is not described in the available source material.

When did the New York Times publish the soup bucket list?

The New York Times published “I Made You a Soup Bucket List” on October 22. The article is available through the Times’s dining section.

Is the NYT soup bucket list tied to any New York restaurant?

No. The roundup is aimed at home cooks and is not tied to any specific New York restaurant or menu.

Have the recipes in the NYT soup bucket list been tested?

NYC Restaurant Voice has not tested any of the recipes, and the full article text, including ingredients and cooking times, was not available to it. Readers should consult the original article at nytimes.com for specifics.

Editorial Transparency. A first draft of this story was produced with AI-assisted writing tools, then reviewed for accuracy and tone by the named editor before publication. More on our process: Editorial Policy.