Our Brand

At the heart of our kitchen, there's a special alchemy that transforms simple ingredients into soul-warming bowls of soup. We focus on one thing and that is simply making the best soup. Our soups start with rich, slow-simmered 12+ hour stocks, each made by hand with love and care. We then load up our stocks with specially selected, fresh ingredients to create a symphony of flavors that dance on your palate.

No shortcuts here and our soups are free from added stabilizers, added preservatives or hocus pocus. We believe in crafting each batch by hand, by a real chef, ensuring that every bowl becomes a curated gift for the senses.

Our small batches are frozen fresh, sealed with care, thoughtfully gift packaged and shipped to you or your lucky recipient in just two days. Sometimes our obsessive dedication to our craft leads to high demand, but trust us, we'll work tirelessly to restock our shelves so that you and your loved ones can indulge in the well-deserved essence of soup.

So, join us on this flavorful journey and let Gift of Soup fill your days with a taste of homemade bliss. 

Soup Love Story

Imagine a journey that began with elegant soirées and global adventures, a path that led to a deep appreciation for exquisite flavors and culinary delights. Over three decades of orchestrating luxurious events as a high-end event planner opened my eyes to the art and science of exceptional food. From Europe’s famed food halls to the bustling street markets of Asia, every stop enriched my palate with the essence of local cuisine.

Food is not just a necessity but a passion that fuels my every waking moment. Before the sun fully rises, my mind drifts to the tantalizing possibilities of lunch. By midday, I'm already plotting the flavors that will grace my evening meal. Food is my love language, and soup holds a special place in my heart; it's where my culinary creativity truly thrives. The warmth of a simmering pot, the aroma of fresh herbs dancing in the air—soup is my canvas, and I love to paint with its savory strokes.

This deep rooted love for food and soup blossomed into as singular devotion: creating a gift that transcends mere sustenance. An offering that embodies the spirit of sharing, celebrating, and spreading joy through the art of soup. Thus, I unveil to you... the Gift of Soup. A culmination of my passion, crafted to bring smiles and warmth to countless homes across the nation. Let each bowl be a taste of love, a sip of comfort, and a dollop of happiness shared with those you hold dear.

An Interview with “Soup” the Chef

Chef Rob, "Soup"…

What do people call you? 
“People call me ‘Soup' but if you’re my wife, you call me ‘Soupie’”

Do you have some favorite restaurants you can share? 
“Botin for sure. It’s in Madrid. Oldest restaurant I believe in the entire world and it’s still open to this day. If you’ve been down the Baja Peninsula in Mexico, then you may have heard of Flora Farms. It’s truly a magical place and restaurant too. Amazing vibe and fantastic food. Let's see…. Joe’s Stone Crab South Beach, FL. is still one of my all-time favorites for fresh stone crab and for ridiculously good Carne Adovado, you have to visit Richardson’s New Mexican restaurant in Phoenix, AZ. Oh, and fried chicken. I love fried chicken, definitely Party Fowl in Nashville, TN.”

I’m sure you have some staples that are always in your fridge. What are they?  
“Believe it or not, Welch’s Diet Concord Grape Juice. I’m sure it has artificial crap in it, but I love it. Laughing Cow cheese, Spindrift sparkling water, Mezzetta blue cheese stuffed olives. I love dirty martinis, and Grillo’s Pickles."

Any pantry staples?
“Definitely, yes. Rao’s Homemade Pasta Sauce and Di Martino Pasta for sure. I’m 100% loyal to the Flatiron Pepper Company so I always have all types of their red pepper flakes and blends. Tim’s Cascade Potato Chips and Dukes Mayonnaise. And for snacking, I love SMACKIN’ low sodium sunflower seeds.”

If you were trying to impress someone, what would you make?
“You mean other than my soups? Lobster risotto with freshly shelled sweet peas.”

Culinary crushes? who are they?
“Duh, Giada De Laurentis, hands down. Anthony Bourdain is interesting. Tyler Florence, forever one of my favorites, Andrew Zimmern is great but I also really like Bobby Flay’s simple dishes and Scott Conant’s style of Italian cooking.”

Say you’re not making soup, what are you doing?
“Toes in the sand at the Soggy Dollar Bar in Jost Van Dyke, British Virgin Islands drinking one, two or maybe three of their famous Pain Killer cocktails.”

Bucket list trip?
“Traveling the country in a rock star motorcoach, with driver of course, playing the best golf courses, checking out local restaurants, and the best college game day tailgates, followed by the games of course.”

If you had only one last meal, what would it be?
“Stone Crabs for sure. That’s why Joe’s Stone Crab is one of my favorite restaurants. Kushi oysters on the half shell, spicy fried chicken and carrot cake.”