There is a specific feeling that every Ottawa guest experiences when they arrive at a winter wedding. It is the transition from the biting wind off the Ottawa River, through the heavy venue doors, and into the embrace of the reception. They are shedding layers—wool coats, scarves, gloves—and shaking off the chill.
While a glass of champagne is ceremonial, it is still cold. What your guests unknowingly crave in that moment is internal warmth.
For years, the soup course has been overlooked in wedding planning, often dismissed as “filler” before the main event or viewed as too old-fashioned for the modern palate. But in 2025, we saw a massive resurgence of the soup course, reinvented. It is no longer just a starter; it is a culinary statement. It is a moment of pause, of comfort, and—when done correctly—of absolute luxury.
If you are planning a winter wedding in the Capital, here is how to elevate the humble soup into a dish that steals the show.
The Theatre of the Pour
The first step in modernizing soup is changing how it is served. The days of servers walking across a banquet hall with sloshing bowls are gone. The trend that has taken over fine dining weddings is French Tableside Service.
Imagine this: Your guests are seated. In front of them sits a wide-rimmed bowl that appears empty, save for a small, beautiful arrangement in the center—perhaps a mound of lump crab meat, a nest of microgreens, or a perfectly sear-marked scallop.
Then, the server arrives with a ceramic pitcher or a copper pot. They pour the steaming, velvety liquid around the garnish right at the table.
This does two things. First, it ensures the soup is piping hot (a non-negotiable for winter). Second, it releases the broth’s aroma immediately under the guest’s nose, creating an immersive sensory experience. It turns a passive course into an interactive performance.
The Palette of the Season
When designing a soup course that stands out, we must look to the “root and roast” philosophy of the Ontario winter. Here are four flavor profiles currently trending in the Ottawa culinary scene.
The “White on White” (Parsnip & Pear)
There is something incredibly bridal and chic about a monochromatic white soup. This and of course Pantone’s 2026 Color of the Year choice of ‘Cloud White’ mimics the snowy landscape outside but offers a rich, creamy warmth. Certain to be a definite winner for 2026 Winter Weddings!!
- The Base: Roasted parsnip and Bartlett pear. Parsnips have an earthy sweetness that is amplified by roasting, while the pear adds a floral note that cuts through the heaviness of the cream.
- The Garnish: A drizzle of bright green chive oil for contrast, and crushed toasted hazelnuts for texture.
- Why it Works: It is elegant, unexpected, and feels incredibly sophisticated in a candlelit room.
The Umami Bomb (Wild Mushroom & Thyme)
Still in the creamy white color schemes, or the couple that loves bold, deep flavors, a wild mushroom velouté is the gold standard.
- The Base: A blend of foraged mushrooms (chanterelles, porcinis, and creminis) cooked down with shallots, sherry, and thyme until they are reduced to an intense essence, then pureed with heavy cream.
- The Garnish: A “parmesan crisp” or a truffle-infused foam.
- Why it Works: It is savory and grounding. It pairs beautifully with full-bodied red wines and prepares the palate for a red meat main course.
The Vibrant Contrast (Butternut & Chai)
Squash soup is a classic, but it risks being ordinary. The 2025 twist involves introducing global spices to the local harvest.
- The Base: Roasted local butternut squash and sweet potato, blended with coconut milk instead of dairy cream for a lighter texture. The secret weapon is a sachet of chai spices—cardamom, ginger, clove, and cinnamon—steeped in the broth.
- The Garnish: Pomegranate seeds (jewel-toned red against the bright orange soup) and spicy pepitas (pumpkin seeds).
- Why it Works: It is warming in a different way—spicy and aromatic. It wakes up the palate.
The Decadent Classic (Lobster Bisque)
If you want to signal “opulence” immediately, Bisque is the answer.
- The Base: A traditional French preparation using roasted lobster shells to create a stock that is deep red and intensely flavorful stock, finished with brandy and cream.
- The Garnish: A floating raft of brioche toast topped with fresh lobster claw meat and tarragon.
- Why it Works: It feels like a gift. It is rich, indulgent, and perfect for a black-tie New Year’s Eve wedding.
Texture is the Key
The mistake many make with soup is a lack of texture. “Baby food texture”—where everything is smooth and uniform—is what makes soup boring. To steal the show, you need the Crunch Factor.
Chefs are moving away from the standard crouton and experimenting with:
- Savoury Granola: Oats, nuts, and seeds baked with rosemary and sea salt.
- Crisped Prosciutto: Thin shards of salty, cured pork that shatter when bitten.
- Vegetable Chips: Thinly sliced, fried lotus root or parsnip ribbons that add height and drama to the bowl.
The Vessel Matters
Finally, consider the china. The standard white-rimmed bowl is fine, but if you want to make a statement, consider earthenware.
Thick, hand-thrown ceramic bowls in moody tones—slate grey, moss green, or matte black—hold heat incredibly well and make the colors of the soup pop. If you are serving a tomato-based bisque, a matte black bowl creates a striking visual contrast that looks incredible in photography.
A Note on The “Shooter”
If a sit-down soup course feels too formal for your timeline, do not discard the idea entirely. The Soup Shooter remains a massive trend for cocktail hour.
At TastersHUB we have had trays passed with espresso cups filled with rich tomato-gorgonzola bisque, accompanied by a tiny triangle-cut grilled cheese sandwich resting on the rim. It provides that hit of comfort-food energy without a spoon and a gentle warmth for guests as they enter cocktail hour.
Soup is the culinary equivalent of a cashmere blanket. It is soft, luxurious, and perhaps essential for the season.
By treating the soup course with the same level of creativity and respect as the main protein, you are telling your guests that you have considered their comfort. You are acknowledging the winter season and turning it into an asset. So, ask your caterer to pour some magic into your wedding menu!
Your Wedding Expert
xoxo Nandini
For TastersHUB Catering & Events
“I never want to stop making memories with you.” Anon.
