Soup is one of those traditional foods that consumers love, and the undisputed champion is chicken noodle, favored by 20% of respondents in a Technomic study (other top sellers include tomato, clam chowder and vegetable). But for every familiar bowl of minestrone or cream of mushroom, there’s a new, distinctive soup waiting in the wings to win mainstream popularity.

Menu incidence of soup has been growing on both the Top 500 chain menus (up 4% for the last six months of 2008, according to Technomic MenuMonitor data) and bellwether Emerging Chains and Top Independents (up 2%). And when you add chilis, chowders and bisques to the category—items that can support premium pricing due to their hearty, distinctive image—the incidence for the Emerging Chains and Top Independents jumps to 5%.ⁱ

That’s why it makes sense to investigate newly popular soup varieties that are starting to show up on more trendsetting menus. They all represent an opportunity to introduce new flavors and ingredients.

What’s So Special About Soup? • Soups minimize waste by making the best use of produce, trim, overproduction and other items that need to be used up • Soups give the kitchen a chance to flex its creative muscle • They work for lunch, dinner or late-night, as an appetizer or a main course • Seasonal soups spell menu interest for both cold weather (think hearty beef barley) or warm (gazpacho) • Meatless soups are great for vegetarian diners • Soups increase sales with menuing ideas like combo meals, soup/half-sandwich lunch deal, and as a meal add-on

Consider any of the following:

Caldo Verde – A hearty, traditional Portuguese “green soup” made with chopped kale, cabbage or collard greens, chorizo or linguica sausage, and potatoes in a garlicky broth. In Portugal, nearly every meal includes soup; a similar specialty is made with the addition of white beans

Corn Chowder – The American obsession with farm-raised seasonal produce has led to a rise in the popularity of this classic New England-style white chowder, made with fresh corn kernels and cream or milk, and often enriched with potatoes and bacon or salt pork; many chefs add lobster to create a more premium signature, and may call out an heirloom or local variety of corn

Curry Laksa – Also known as curry mee, this spicy noodle soup is a specialty of Singapore and Malaysia, and can be made with shrimp, chicken, and/or fish cake with coconut milk, lemongrass and other piquant ingredients. This little-known cult favorite gained more widespread exposure when a “Top Chef” contestant nearly lost her toque over an inexpert version

Gumbo – One of the iconic signatures of Louisiana cuisine, gumbo can actually be made with anything from seafood to duck and sausage. The common thread is a base of sautéed celery, bell pepper and onions (the “holy trinity” of Cajun/Creole cooking) in dark roux, and a satisfying garnish of rice, with further thickening courtesy of either okra or file powder (ground dried sassafras)

Italian Wedding Soup – A mistranslation of the Italian minestra maritata (a “married soup”) in which vegetables join meat, this increasingly popular soup generally features escarole, kale or spinach with carrots and other vegetables, garnished with small meatballs in a chicken- or beef-based stock; wonderful garnished with grated Parmesan

Pozole (or posole) – A thick, satisfying Mexican and New Mexican soup/stew traditionally made from pork, hominy (rehydrated dried corn), chile, garbanzo beans and other seasonings, with customer-added garnishes such as chopped cabbage or lettuce, cilantro, radishes, onions, lime wedges, chiles and dried oregano; pozole and menudo (a similar soup with the addition of tripe) are highly regarded as a hangover cure

Pho – Practically the national dish of Vietnam, pho (pronounced “fuh”) is actually a group of brothy rice-noodle soups with bits of beef (including raw steak, small meatballs, and/or bisket) or chicken, and served with a plate of garnishes including fresh bean sprouts, chilies, basil leaves, lime wedges and other add-ins. Their popularity has reached cult status here in the United States

Ramen – No, not the packaged noodle soups beloved of college students and other budgeteers, but the whole universe of meal-in-a-bowl nourishment that has taken Japan—and now the United States—by storm. With ramen-ya (or ramen restaurants) opening in major American cities, the subtleties of shio (salt), shoyu (soy), tonkatsu (pork) and miso (soybean) broth with Chinese-style wheat noodles and various meat and vegetable toppings are becoming an obsession here as well

Tortilla Soup – Mexico’s version of chicken soup is approaching mainstream popularity thanks to its freshness and flavors: shredded chicken in chile-spike broth garnished with lime, cilantro, toasted tortillas, avocado, cheese and more. Many restaurants serve the latter ingredients as condiments to be added by the customer, enhancing the fun.

Wild Rice Soup – Originally from Minnesota, this luxe, chicken broth-based soup with onions and celery can be made with or without the addition of cream and/or mushrooms; almonds, sherry, leeks and even smoked turkey or sausage can make an appearance, creating a more hearty signature.

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ⁱMenuMonitor, July – December 2007 versus July – December 2008, Technomic Information Services

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