Soup Trending on Today's Menus
Cauliflower soup, soup joumou, and pea soup are among those getting attention for National Soup Month.1 This promotion-worthy event feels perfectly timed as soups have started to rise as main courses on menus, according to Datassential. Of course, it comes as no surprise that soups offer comfort and familiarity during winter, but the growth is present in trending flavor varieties such as birria, pozole, miso, egusi, and tom kha. It reminds us that menu items that are the most familiar give us the freedom to introduce exotic spices, trending proteins, and global flavors.
Over the last few years, we’ve seen several trends in the soup category. Bone broth, pho, ramen, bottled soups, and broth-based beverages come to mind for specific trends as the bowl craze, in general, continues to reign. And with 83% of consumers proclaiming love for soup,2 there is likely an opportunity to continue to find new ways to present it.
Soup is crafted, not just served. Starting with a quality base or broth and building in the flavors and aromatics is just the beginning of something crave-worthy. Even better, soup offers an operational solution that is simple to menu and execute. It can be integrated as part of a build-your-own concept, provide an option for utilizing food scraps, or be developed as a menu extension.
There is a soup for you whether you are a purist or hungry for adventure. For instance, pork belly is growing on soup menus, likely tied to the growth of ramen bowls, and offers a global twist on a favorite protein. Indian curries are pretty approachable in soups, like this mulligatawny soup, whose unique taste can be tamed for those learning to love this growing cuisine.
While some soups are complex, others choose a simple path and showcase the broth itself. Start with a quality base, such as our Custom Culinary® Gold Label Chicken Base, and add on-trend ingredients and spices to spark interest. For instance, lentils evoke health, are growing on the menu, and are ideally suited for a soup application. Try this Chicken Lentil Soup or create your unique version. Look to regional flavors and cuisines for menu inspiration.
Eighty percent of bases are used for soup, offering the foundation from which to explore. From there, light or heavy, classic or modern, the options are truly limitless.
A WORLD OF FLAVOR IN EVERY BOWL
Authentic Asian noodle bowls—including Vietnamese pho, Japanese ramen and Thai curries—are changing the way patrons look at comfort food. These savory and deeply satisfying dishes feature fresh ingredients and bold flavors, adding excitement to menus across foodservice segments. With Custom Culinary® True Foundations® Asian Broths, you can bring these on-trend dishes to your menu with ease. Our broths are made from slow-cooked meats, vegetables and seasonings to deliver an authentic meal experience without the time or labor required to make complex broths from scratch.
Download Our Noodle Bar Menuing Guide
Vietnamese-Style Beef Pho Broth
Umami-rich Vietnamese broth with slow-braised beef, fish sauce, and beef stock infused with peppers and authentic spices.
Pho is projected to grow on menus +32% by 2027.2
Tonkotsu-Style Pork Ramen Broth
Classic Japanese-style ramen broth featuring flavors of slow-cooked pork, soy sauce, mirin and sake, enhanced with garlic and ginger.
63% of patrons say they like or love ramen!2
Thai-Style Vegan Broth
Spicy yet balanced red curry base, with coconut cream, shallots and onions simmered with lemongrass, tamarind
and lime.
Chicken Tom Kha is one of the fastest growing soup varieties, at +228% over the past four years.4
8 Ways to Plus Up A Comfort Food Classic
Tomato soup and grilled cheese is a beloved classic duo, especially in the US. The pairing was created during the Great Depression to stretch limited ingredients. During that time, tomato soup was a popular and affordable option, while grilled cheese was a filling and satisfying meal that could be made with a couple slices of bread and cheese. The combo of warm, comforting tomato soup and gooey, melted cheese in a grilled cheese sandwich makes for a satisfying meal that has stood the test of time.
Upgrade your menu offering with a variation of this classic duo. Try one or more of these additions to elevate this comfort food classic to a new level of deliciousness.
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A swirl of crème fraîche: This will add a tangy and creamy texture that complements the acidity of the tomatoes.
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A drizzle of balsamic reduction: The sweetness and acidity of the balsamic reduction will balance out the flavor of the tomatoes and add a depth of flavor.
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A sprinkle of smoky paprika adds a smoky flavor that pairs well with the rich, velvety texture of the soup.
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A handful of fresh herbs: Fresh basil, oregano, or thyme will add a bright, herbaceous flavor that will complement the sweetness of the tomatoes.
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A pinch of red pepper flakes will add a spicy kick to the soup, awaken the taste buds, and make it more memorable.
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A dollop of ricotta cheese will add a creamy, tangy flavor that will complement the soup’s richness.
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A drizzle of truffle oil will add an earthy, nutty flavor that will make the soup more sophisticated and luxurious.
WHAT’S Trending ON SOUP MENUS?3
Varieties:
Most menued
Ranked in order of menu penetration.
|
Chili
|
24%
|
|
Chicken Soup
|
18%
|
|
Tortilla
|
11%
|
|
Chowder
|
11%
|
|
Vegetable Soup
|
11%
|
|
Chicken Noodle Soup
|
10%
|
|
Stew >>>
|
9%
|
|
Tomato Soup
|
9%
|
|
French Onion
|
9%
|
|
Clam Chowder
|
8%
|
Stewed Chickpeas with Sumac-Laced Labeneh
SOUP MEGATREND:
MIDDLE EASTERN
Middle Eastern cuisine is often seen as fairly health forward which means consumers may be especially likely to try soups from the regions think red lentil based as well as those that incorporate orzo and vermicelli.
Varieties:
Top growing
Ranked in order of 4-year menu growth.
|
Chile Colorado
|
392%
|
|
Chicken Tom Kha
|
228%
|
|
Truffle Oil >>>
|
228%
|
|
Cassava
|
201%
|
|
Yuca
|
201%
|
|
Ranch
|
201%
|
|
Fermented
|
184%
|
|
Spam
|
155%
|
|
Charred
|
137%
|
|
Birria
|
109%
|
Butternut Squash Dumplings with Truffled Pho Broth
SOUP MEGATREND:
ASIAN
So many of the trendiest soups of today are from Asian cuisine. Particularly those convincing restaurant diners that soup can be a main course dish not just a starter such as ramen and pho. There’s also Taiwanese beef noodle soup and laksa.
soup Up Your Profit Potential
Custom Culinary® Bases make it simple to create signature soup offerings that showcase your creativity and lead to increased profitability. With Custom Culinary® Bases plus ingredients that are already in your kitchen, you can put a new spin on everything from classic minestrone to modern Asian favorites.
For inspiration, check out our Signature Soups Menuing Guide, or explore our soup recipes.
[2] Datassential MenuTrends, accessed 1/31/24. US Chain and Independent restaurants % that offer...
[3] Datassential, The World of Soup, August 2023
[4] Datassential, World Bites: Global Soups, September 2023
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