When the weather turns cold, nothing makes a house seem cozier than a pot of homemade soup. Multiply that soup by three, and you’ve got yourself a winter party theme.

A soup party is a casual gathering. No need to iron a tablecloth or think about anything as formal as a centerpiece. Simply add some rolls or breads, and a purchased dessert or two, and you’re ready to entertain a crowd of 10 to 20 friends.

This is the kind of social event where friends serve themselves, then mill about in the kitchen chatting for a while, get cozy beside the fireplace for a bit, wander off toward the TV for a time. If your soup party is tied to New Year’s Day football games, they’ll definitely be focused on the TV.

At least one of your soups should be something hearty, like a chunky chili or pork and orange stew. Offer at least one soup that doesn’t contain meat, because somebody in the crowd is sure to be a vegetarian.

Small bowls, such as the inexpensive Asian rice bowls sold in import stores, are nice for this kind of gathering because they can be easily cupped in one hand. Have lots of bowls on hand, so guests have a fresh bowl for each soup they try.

If you enjoy making homemade soups, consider purchasing an immersion blender, an appliance that will let you puree a soup directly in the pot. It’s easier than pouring hot soups into a blender, and cleanup is a cinch.

Need some recipe ideas? Check out the new book “Soup’s On!” by Leslie Jonath and Frankie Frankeny (Chronicle Books, $19.95).

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Pork and orange stew

Serves 6

1-½ pounds boneless pork shoulder, cut into bite-size chunks

Finely ground sea salt

6 tablespoons extra-virgin olive oil (or more, as needed)

1 cup dry red wine

1 cup freshly squeezed orange juice

2 tablespoons Cointreau

2 teaspoons toasted fennel seeds

6 cups chicken stock or broth

1 bay leaf

1-½ tablespoons unsalted butter

12 ounces yellow-fleshed potatoes

12 pearl onions

2 cups stemmed fresh shiitake mushrooms, quartered

12 baby carrots

1 tablespoon minced garlic

1 tablespoon finely chopped fresh rosemary

Freshly ground pepper

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon grated orange rind

1. Season the pork well with 2 teaspoons salt. In a large saucepan, heat 4 tablespoons of the oil over medium-high heat till it begins to smoke. Working in batches, to avoid crowding, add the pork and saute till well browned. Pour contents of pan into a sieve to drain the excess fat.

2. Return the pan to high heat and return the meat to the pan. Add the wine, orange juice, Cointreau and fennel seeds. Stir and scrape the bottom and sides of the pan to loosen browned bits. Bring the mixture to a boil, then reduce heat slightly and simmer till reduced by half, about 5 minutes. Add stock and bay leaf, reduce heat to low, cover and simmer slowly till meat is very tender, about 45 minutes.

3. About 15 minutes before meat is ready, heat the remaining 2 tablespoons oil with the butter in a large saute pan over medium-high heat. Add the potatoes, onions, mushrooms and carrots and saute till vegetables are well browned, about 15 minutes. Add the garlic and rosemary and saute briefly. Season to taste with salt and pepper. Scrape the contents of the saute pan into the stew. Just before serving, stir the parsley and orange zest into the stew.

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Cheese beer soup

Serves 6

¾ cup shredded carrots

¼ cup chopped onion

¼ cup butter

¼ cup flour

2-½ cups milk

2/3 cup beer

8 ounces sharp Cheddar, shredded

1/8 teaspoon salt, dash pepper

1. Cook carrots and onion in butter till tender. Add flour and blend in to make a smooth paste. Stir in milk, a bit at first, then all of it. Pour in beer. Cook, stirring over medium heat till liquid just comes to a boil and is thickened.

2. Add cheese and seasonings, stirring until cheese is melted.

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Top it off

Garnishes aren’t necessary, but they’re fun. Set some of these out in little bowls for your guests to add themselves:

• Bacon pieces

• Shredded cheese

• Chives

• Croutons

• Chopped peppers

• Crispy Asian noodles

• Popcorn

• Pepitos or pumpkin seeds

• Fresh dill

• Cilantro

• Chopped tomato

• Mint leaves

• Chex mix

• Oyster crackers

• Sour cream or yogurt

• Guacamole