Anyway, is it done? And if so, how? I can picture soup being served properly to seated guests if you've got hired servers or not so many guests that it's hard for the host to bring it out. I can picture it being doable with a buffet (hoping people make two trips). But what about the middle type of dining, where you pass dishes around? How does the soup get to the guests?

I got no class...help me out! :D

I fill the bowls in the kitchen and bring them out. For the main course, I do as the OP says: pass platters and bowls around at the table.

I have a cart that really helps with serving from the kitchen. But before I had it, I just took two at a time, and if there was a big group, a couple of people always helped me. It's no big deal. Don't let more than two people help; that's about as fast as I can fill the bowls, so any more just makes a traffic jam.

I don't have a tureen. I'm not sure I would like it if I did, though; doesn't the soup start to cool off? I like the soup to be really hot. Maybe for chilled soups, though.

Last T-day I was at inlaws. I got to bring the paper plates and plastic cups. So maybe my side of the family isn't really that casual. We may not always wear shoes but we do dig out the good china for holidays!

Polynesian Peanut Soup
1/4 cup sweetened flaked coconut (I had shredded, so I used that)
1 T canola oil
1 c finely chopped onion
1/4 c finely chopped fresh ginger
4 garlic cloves, minced
1 14-oz. can light coconut milk
3/4 c vegetable stock
3/4 c smooth natural peanut butter
1/4 c mango chutney
1 T minced fresh jalapeno chili, or to taste
salt to taste
1/4 c finely chopped green onions
2 T minced fresh cilantro [I omit this, as we are "tasters"]
sesame oil, for garnish
In a small dry skillet, toast the coconut over medium heat, stirring constantly, until lightly browned, about 5 minutes (took less for me). Transfer to a plate and cool.
Heat the oil in a Dutch oven over medium heat.* Add the onion, ginger, and garlic . Cook, stirring occasionally, until the onion and ginger are very tender, about 10 minutes.
Transfer the onion mixture to a blender or food processor. Add the coconut milk, vegetable stock, peanut butter, chutney, and jalapeno [I chopped the jalapeno in there first and then added the rest]. Puree until smooth (anticipate a little leakage if you're doubling the recipe!). If the peanut butter is too thick, it might be necessary to add more stock (I like it thick, though).
Transfer the soup to the Dutch oven and cook over medium heat until heated through. Season with salt to taste.
Meanwhile, toss the coconut with the green onions and cilantro, if using.
To serve, drizzle each bowl with some sesame oil and top with a mound of the coconut mixture.

I think 'tomato soup' for Thanksgiving. As much as I'd love to consider a roasted butternut squash and pear, I'd like those as sides. Here is another one with peanut butter, its a HUGE hit, LOL, watching people try to figure out the secret ingredient.

Trinity Square Cafe Moroccan Tomato Soup

2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 ts Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 ts Salt
1 ts Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water

In a large sauce pan, heat oil and fry onion and garlic until golden brown. Place the tomatoes and their liquid in a bowl, and crush the tomatoes with a potato masher or a spoon, breaking them into small pieces [I put the tomatoes through my food processor or blender first]. Add the tomatoes and their liquid to the onions, reduce heat to very low, add peanut butter, and stir until well combined. Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato paste and water, and stir until well combined. Cook over low heat at a bare simmering for 10 to 15 minutes, stirring frequently. (This soup burns very easily, so keep the heat low and don't allow it to come to a full boil.)

1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
3 Tbs flour
2 quarts chicken stock
2 cups smooth peanut butter
1 -3/4 ups light cream
peanuts, chopped
Saute the onion and celery in butter until soft, but not brown.
Stir in the flour until well blended.
Add the chicken stock, stirring constantly, and bring to a boil, remove from the heat and puree (I use an immersion blender, now).
Add the peanut butter and cream, stirring to blend thoroughly.
Return to low heat and heat until just hot -- do not boil.
Serve garnished with peanuts.
This soup is also served ice cold, but I prefer it hot.
Enjoy!
Annie

Now, can that Wmsburg soup be served lukewarm for disorganized households? ;P

That said, the soup recipes posted here sound wonderful and I will definitely try one, but not tomorrow!

So far I've tried one of the peanut soups. Mmmmmmmmmmmmmm not diet food, but so so good!