Fall has got us firing up the stovetop, dusting off the stock pots and diving into some steaming hot bowls of soup. But with all the chowders, chilis and bisques to be made, why limit yourself to a simple bowl? Think outside the saucer and ladle up some whimsy with new vessels for your soup.

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Mug or Tea Cup
The cup’s handle turns soup into a couch-friendly dinner, perfect for curling up in front of the TV.
Try this recipe for Ricardo Larrivée’s Lentil Vegetable Soup

Sugar Pot
How sweet it is to be served in you! Perfect for an afternoon tea party or just a typical Tuesday night, sugar pots will come with a lid to keep your soup warm and side handles for easy moving from kitchen to table.
Try this recipe for Laura Calder’s Chickpea Soup

Bread Bowl
“…and then I ate the bowl!” Do you really need more reason aside from a true Canadian bragging right?
Try this recipe for Ree Drummond’s Corn and Cheese Chowder

Mason Jar
Easy to clean, cheap as can be, and a double-duty storage and serving vessel. You probably have a few kicking around your cupboards, so use them for soups that have colourful components; they will shine through the clear walls of the jar.
Try this recipe for Alton Brown’s Garden Vegetable Soup

Soup Cans
Dress up tin cans to add a bit of kitch to your soup service. For a fun DIY project, wrap clean cans with blank paper and allow the kids to doodle their names and let their imaginations run wild. For the older, trendier crowd, vintage tin cans with interesting labels make for cool conversation pieces.
Try this recipe for Ree Drummond’s Tomato Soup with Parmesan Croutons

Shot Glasses
One large pot of soup can literally serve an army, especially when portioned in mini shot glasses. Use it for smooth, pureed soups that are light in colour to avoid wardrobe accidents in a crowded party.
Try this recipe for Ina Garten’s Shrimp Bisque

Gravy Boat
Only use your gravy boat for big turkey dinners? Rethink your soup as the perfect companion to French fries, chips or toasted bread! Dunk or pour thick soups like you would a gravy over a starchy side for a comfort food combo that reinvents the soup course.
Try this recipe for Michael Smith’s Cream of Mushroom Soup

Pumpkin or Squash Bowl
Hollow out gourds (using the flesh for the soup) and serve in the shells. The natural thickness and build of this sturdy vegetable will hold up to the heat of the soup and nestle some nature into your table decor. Tip: Slice a thin piece off the bottom to create a flat surface and prevent it from wobbling.
Try this recipe for Squash with Herbs Soup