The Soup Aisle Commitment: Why We Show Up

At The Soup Aisle, we’re not a massive operation with corporate infrastructure – we are literally two people trying to feed our community well.

Just a small business running on genuine care, determination, and honesty.

We’re Here to Help You

First and foremost, if you’re ever confused about how our soup system works, please reach out to us. Seriously. Whether you’re new to our subscription model, unsure about customizations, have questions about ingredients, or just want to chat about soup—we want to hear from you. Our system might not be complicated, but our offer is unique.

We are a meal startup company that uses local ingredients and focuses on community first, and we’re committed to making sure you feel confident and supported in how you’re getting your soup! We’ve built The Soup Aisle with real people in mind. That means we think about the person with dietary restrictions who needs to know exactly what’s in every batch.

We think about people on tight budgets who need affordable, nourishing food.

We think about the customer with mobility challenges who needs flexible delivery options.

We think about caretakers managing someone else’s dietary needs alongside their own.

We think about folks who don’t want to think about choices and just want something simple, healthy, and fresh. (And if it just so happens to be a gourmet soup then bonus!! 🤣)

If any of these describe you—or if something else describes your situation—we want to know, and we want to help. We have an ever-evolving menu and we take requests! 😋

Behind the Scenes

Real talk: running The Soup Aisle means experiencing the beautiful chaos of a small business trying to do right by people. Yesterday, I found myself with no cell service in Kensington while messages were flooding in from customers about an order system glitch I couldn’t even see, much less respond to. There I am: Driving with a cooler full of orders and no way to text. The anxiety of that situation—knowing people were waiting for answers and I literally couldn’t reach them—that’s the stuff that keeps us going. Because the moment I had service again, fixing it became the priority. That’s just what you do when you actually care about the people you’re serving.

Fixing these issues are on the top of our list.

Customers aren’t looking for perfection from a two-person operation. They’re looking for honesty, effort, and the assurance that we care enough to make it right.

We’ve gotten better at our systems, and we’re still working on it. We’ve tightened our processes, and still we try harder. We’ve learned what to look for before problems happen, but mostly, we’ve learned that our customers appreciate knowing the person packing their soup is the same person who drives an extra 45 miles to fix a mistake. That matters.

Good service isn’t about having all the answers; it’s about genuinely listening to the response. It’s about remembering that the person ordering soup might be ordering it because they’re managing a health condition, recovering from something, caring for someone else, or simply trying to eat better, or think about more important things then stirring a pot for an hour. (That’s our job!!!) Our job is to make your life easier.

We Don’t Do This Alone

We want to give a special shout-out to Erin’s dad, who helps us with deliveries. Having family support this business isn’t just out of convenience. (Patrick needed help.)

The person that delivers your soup from us will always understand the value of what we do.

Let’s Connect

If you’re part of The Soup Aisle community, thank you. Thank you for trusting us with your meals, for being patient with our growing pains, for reaching out when something isn’t right, and for understanding that behind every bowl of soup is a real person committed to your satisfaction. You matter to us more than you know.

The Soup Aisle isn’t just ladling out soup — we’re trying to serve our community ridiculously good food at an honest price.

Opinions Are Like Spoons – Everyone’s Got ‘Em

Featured

The Great Soup Divide: Stirring The Pot

The air crisps up and suddenly everyone’s got an opinion about soup. It’s that time again—soup season—and while most people can agree on one thing (it’s the best season), the great soup debates are officially bubbling over.

Ask someone you know, “is cereal a soup?“

Half the room tilts their heads, the other half pretends not to be personally offended. One person mutters something about “milk-based soup” 🤣 – another refuses to make eye contact and starts humming. Suddenly, your quiet dinner has turned into a philosophy seminar. Coworkers turn against each other. Welcome to the great soup divide—where ladles are drawn and wars are waged. (Well, not really but you never know!)

The Cereal Question That Started It All

Here’s where things get interesting — because structurally speaking cereal checks every box. Solid ingredients suspended in liquid, eaten from a bowl with a spoon. I thought that was soup 101.

So why does a cold bowl of milk and grains suddenly become controversial?

Rice and milk soups exist in Puerto Rico. Many cream of barley soups originated from Persia. Italian rice and milk soup dating back to the 1800’s. All grain plus milk, all genuinely recognized as soup across their respective culinary traditions. If those count, cereal’s structurally identical makeup becomes harder to dismiss on merit alone. (Plus, a lot of work went into making those delicious fortified grains!)

The counterargument usually comes down to this: cooking matters. Most soups require heat, and the kind of flavor-building that happens when ingredients meld together. Cereal skips that ceremony entirely—you just pour and eat. So maybe that’s the real divide?

Some people draw the line at intent. Others at temperature. A few stubborn folks still insist soup must be hot, warm at minimum, which—let’s be honest—is just gatekeeping. We accept gazpacho and vichyssoise as cold soups without question – and gazpacho doesn’t take any heat whatsoever to make.

Simmer Down or Soup Up

At The Soup Aisle, we believe people’s soup-pinions say a lot about them. Some of us are thick‑and‑hearty loyalists—the kind who believe a soup should stand on its own, no sides required. Others lean toward minimalist broths or puréed soups. Then there are the free spirits who treat every bowl like a chance to experiment, tossing in a dash of things until it feels just right. That’s not our style.

I guess that’s what makes soup beautiful: there’s no right way to love it. Soup is the great equalizer. Some people love it for making Pantry Raid Soup. Or call it what you will – wherever you’re from, people know those soups by unique names.

Fridge Forage Soup

Freezer Soup

Leftover Soup

Clean-Slate Soup

Kitchen Sink Soup 🤮

Surprise Soup 🤢

Scraps Soup 😬

A nice, warm bowl of soup softens sharp opinions and reminds us that good food is meant to be shared. (Preferably with someone who doesn’t judge you too much!)

Where Do You Land?

The cereal debate is just the tip of the bowl. The real question is about how we define the things we love – and whether those definitions even matter. Is a soup defined by what’s in it, or how it’s made? Or why you made it?

(Luckily, this is a soup blog and we’re not about to philosophize whether a hotdog is a sandwich.)

Whether you’re debating the philosophical nature of cereal, or just need something warm to carry you through the cold, we have so many comforting choices for you.

Ready for the Unexpected? Behind The Scenes at The Soup Aisle

We’re thrilled to share that something fresh and exciting is coming soon to The Soup Aisle. While we’re still in the process of finalizing all the details, we want to give our valued community a sneak peek at what lies ahead.

One of the first changes you’ll notice is a shift in our weekly schedule. If you’ve enjoyed Soup Wednesday, get ready for a subtle but meaningful adjustment—Soup Monday is on its way. Moving to Monday will make it easier for many of you to plan your week, especially since it’s a quieter day for most, allowing you to start your week with something comforting and delicious.

And this change is just the beginning. This fall, we’re preparing a casual dinner and immersive cooking experience unlike anything we’ve offered before. Imagine joining a small group in a beautiful, professional kitchen nestled inside an iconic, renovated mill in Amesbury—a space full of character and charm that’s the perfect backdrop for learning and creativity.

During these sessions, we’ll dive into kitchen essentials with guided instruction, exploring seasonal recipes crafted by the owners of The Soup Aisle. Each participant will leave equipped not only with new skills but also generous takeaways like recipe cards and expert tips that make recreating the magic at home easy. Questions and curiosity will be warmly welcomed, creating an enriching environment built around food and connection.

We’re keeping many aspects of our Fall Series a delightful mystery for now, but we promise it will be an experience filled with warmth, flavor, and discovery. It’s designed to bring you closer to the heart of what makes The Soup Aisle special and to inspire your own culinary adventures.

Stay tuned for all the details soon! In the meantime, get ready to embrace a fresh rhythm to your week and a new way to explore the flavors and stories behind the soups you love.

Here’s to new experiences, cozy kitchens, and delicious moments ahead.

The Great Ingredient Mystery: Why Every Great Recipe Has a Story

The Thrill of the Secret Ingredient

You’re out to dinner and the salad is so unexpectedly good you find yourself interrogating every bite. What is that in the dressing? Is it citrus, or something more mysterious? You consider flagging down the chef, but you know the answer will be evasive at best. There’s a universal thrill in chasing down the “secret ingredient.” It’s the culinary equivalent of a treasure hunt—equal parts curiosity, nostalgia, and the delight of discovery.

We’ve had plenty of these moments in our own kitchen. For example, the best traditional Italian dressing I ever tasted had sugar and mustard—two things I never would have guessed. My spaghetti sauce always gets a splash of balsamic vinegar and a quarter teaspoon of cocoa powder. The secret to my tomato soup? Extra carrot. Sure, there’s the usual garlic, onion, butter, basil, and the best tomatoes I can find, but it’s that subtle sweetness from the carrot that makes people pause and ask, “What did you do to this?”

These discoveries keep cooking endlessly fascinating. Sometimes they come from a happy accident, sometimes from a tip whispered by a friend, and sometimes from pure, stubborn experimentation. Every cook has their own stash of tricks—maybe a pinch of cinnamon in chili, or a splash of pickle juice in potato salad. These are the details that make a dish memorable, the kind of thing you remember long after the meal is over.

Recipes That Travel by Word of Mouth

The most unforgettable recipes rarely come from a book. They’re shared at potlucks, scribbled on the back of envelopes, or texted in a flurry before a dinner party. They’re tweaked, misremembered, and improved with every retelling. They spark debates at family gatherings and become legends in their own right.

Your Table, Your Story

That’s why we light up when someone brings us a family recipe, a legendary casserole, or a “you’ll never guess what’s in this” story. Like my mom’s Napa Valley Chilled Cucumber soup. She loved it so much she grabbed the recipe – and we can’t wait to share it with you all.

Planning a cookout for a crowd? Need a dish that’s pure comfort, or a showstopper for your next gathering? Bring us your favorite recipes, your secret ingredients, your kitchen victories and glorious flops. We love bringing these stories to life for you and your guests.

Food is more than a list of ingredients—it’s a conversation, a connection, and sometimes, a delicious little mystery. The best meals are the ones that bring us together and keep us guessing.

Share Your Secret Ingredient

So, what’s your secret? What have you discovered that makes your food unforgettable? Share it with us, and let’s see what happens when your story meets our kitchen. The next legendary dish could start with your recipe—and a little bit of mystery.

Tag a friend who’s always on the hunt for the secret ingredient or send us your own kitchen mystery!

The Golden Secret Behind Our Soup: Why Turmeric Is Our Culinary Muse

The Soup Aisle believes turmeric has become our quiet collaborator. As ancient as it is beautiful, it weaves warmth and depth into many of our broths. Whether you’ve spotted its hue in our Golden Potato Kale soup, or detected its complexity in our curry-laced creations. Its subtle complexity is why turmeric is the unsung hero we’re delighted to celebrate.

The Flavor Alchemist

Turmeric has earthy undertones that act as a bridge between bold and delicate flavors. That’s what makes it such a versatile addition to both rustic and refined dishes.

Curry-Based Soups: Turmeric harmonizes with ginger, soy sauce, and brown sugar to create a delicious foundation. It’s flavor is amplified by the coconut milk in the broth.
In Veggie Broth: A pinch of turmeric transforms our broths into golden elixirs, adding a subtle warmth that complements roasted vegetables and herbs without overpowering them.

We like to use fresh turmeric for its bright, zesty punch and dried ground turmeric for its mellow, earthy depth—often combining both for a balance of flavor and color. We have a similar philosophy for other herbs and spices as well.

Cooking with Turmeric: A Bonus for the Body

While we’re not here to preach wellness, we’d be remiss not to nod to turmeric’s centuries-old reputation. Modern research echoes what traditional practices have long suggested:

Anti-Inflammatory Properties: Curcumin, turmeric’s active compound, has been linked to reducing inflammation—a boon for achy joints after a long day.
Mood-Boosting Potential: Studies suggest curcumin may support serotonin and dopamine production, those “feel-good” brain chemicals. (We like to think the flavor of our soups do that, but it’s nice to have science on our side.)

Pro tip: A dash of black pepper enhances curcumin absorption by a million percent! Not really, but it’s a lot. We add a grind or two for flavor; consider it a happy accident.

Also…

Start Small: Turmeric’s color stains and its flavor intensifies over time. Begin with ½ teaspoon per pot and adjust to taste.
Pair Wisely: It loves citrus (lemon or lime brighten its earthiness), creamy bases (coconut milk, yogurt), and spices like cumin and coriander.

Why It Matters to Us

Turmeric isn’t a mere trend for The Soup Aisle. We’re proud to stir a little of that golden magic into every pot.

Warm regards,
Erin & The Soup Aisle Team

Behind the Scenes: Countdown to Soup Season

Launching the Soup Aisle

As we’re preparing for our launch in 2025, we wanted to give you a peek behind the curtain. Our soup startup has been a whirlwind of excitement and challenges.

A Taste of Local Support

One of the most heartening aspects of this journey has been the incredible support we’ve received from our local community. We had the pleasure of speaking with the Exeter Economic Development Director, who was genuinely thrilled about our business venture. His enthusiasm for The Soup Aisle has been both motivating and reassuring. His support extends beyond his words of encouragement. He’s actively helping us navigate the local business landscape, including helping us find a suitable kitchen to operate from while we start our virtual business. This local backing is invaluable for a new business, and we’re incredibly grateful for the warm welcome we’ve received.

Simmering Plans and Preparations

While we await the green light from the Department of Health, we are far from idle. Our team is busy with soup preparations:

Merch: Who says soup can’t be stylish? Who doesn’t want a souped-up soup cup? Erin created a design that will allow our Soup Aisle enthusiasts to eat their soup in style. 😁🍲

Packaging: Although we’re keeping it simple, we’re finalizing our packaging. We want our soups to not only taste great but look great too.

Recipe Book and Pre-sale Menu: We’re putting the finishing touches on our recipe book, which will showcase our signature soups. We’re also crafting a pre-sale menu that will give you a preview of what’s to come.

As we work tirelessly behind the scenes, our excitement continues to build for the upcoming Soup Season launch in 2025. We’re committed to bringing you the most flavorful and nourishing soups to warm your hearts during the chilly winter months.

The Recipe for Success

Starting a soup business isn’t just about perfecting recipes (although that’s a delicious part of it!). It’s about building relationships, understanding local regulations, and creating a brand that resonates with our community. We’ve learned that patience is a virtue when dealing with permit applications. One of the most arduous aspects of this journey has been the amount of planning that goes into each decision.

A Broth of Challenges and Triumphs

Of course, it hasn’t all been smooth sailing. We’ve faced our fair share of challenges. For starters, Erin got bronchitis and pneumonia when we were originally trying to launch. We were delayed due to “entirely too much coughing,” but she is better now. Each hurdle has taught us lessons about perseverance and flexibility. And we’re more excited now than ever to bring The Soup Aisle to life. We can’t wait to share our passion for soup with all of you.

Stay tuned for more updates as we approach our launch date.