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.

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 Soup Aisle: Redefining Soup Season in Exeter, NH

Summer Soups & Seasonal Surprises

As the days lengthen and Exeter’s streets bask in golden sunlight, The Soup Aisle is proving that soup is a year-round affair—not just a winter comfort. Even during the warmer months soup is a canvas for creativity and a celebration of local abundance.

Soup Beyond the Seasons

Traditionally, soup has been the antidote to cold weather: a steaming bowl cradled between chilly hands, a balm against the bluster outside. But The Soup Aisle is reimagining this narrative. Summer soups—chilled, vibrant, and brimming with the local farms’ best produce—are an invitation to slow down and savor the moment. They’re a reminder that comfort isn’t confined to hearth and home. We need comfort and health-packed soups even when it’s hot out. Especially when it’s hot out! Don’t believe us? You haven’t tried our Gazpacho yet. It’s got the crunch of a cucumber, the tang of a tomato — many variations to try including Gazpacho with avocado-corn relish and Watermelon Cucumber Gazpacho.

For some New Englanders, chilled soups are a revelation. These are the quintessential soups for picnics, for porch swings, for un-air-conditioned offices, lazy afternoons, and small gatherings. It’s the cure for a summer cold. It’s soup that hydrates as much as it nourishes. We’re also making chilled Vichyssoise this week which is exciting! It’s our twist on a French classic. Our soups are seasonal and change weekly. Enjoy them while you can!

The Art of the Picnic

Summer dining is about movement and connection. The Soup Aisle’s curated picnic offerings—think mango slaw, citrus couscous, and artisan bakes—are designed to make every meal an event. These are dishes that travel well, taste even better in the open air, and invite sharing. They’re a testament to the idea that food is best enjoyed in good company, whether that’s on a blanket at Swasey Parkway or at a kitchen table with friends.

The addition of signature biscuits, popovers, and cornbread underscores The Soup Aisle’s commitment to craft and comfort. These are part of the experience and a way to make every meal special.

Community at the Core

Our story is as much about people as it is about food. Every ingredient is chosen with care because we want to share our commitment of sustainability – through our food. When you taste a bowl of gazpacho or a bite of cornbread, you’re tasting the Seacoast’s local spirit.

This hyper-local approach is more than a trend; it’s a way of life. Many thanks to people who do it better than us, and props to those who are just getting started. It’s about supporting neighbors, reducing food miles, and celebrating the unique character of the region. For Exeter, this is a value that resonates deeply.

While summer is a time for chilled soups and al fresco dining, The Soup Aisle is already dreaming of autumn’s return—of smoked squash bisques and cider-infused chowders. But for now, the focus is on the present: on making the most of summer’s bounty, on creating moments of connection, and on proving that soup is as versatile as the seasons themselves.