Fresh soup, not seats, guaranteed at Soup's On
Soup's On first caught my eye during cross country practice as I ran with my team through the neighborhood of Hampden, just west of Homewood. I had never seen a restaurant specializing primarily in soups, and I thought, "what a great idea!"
After wanting to try Soup's On for several months, I finally made the journey back to Hampden last week. Soup's On is about 15 minutes from campus by foot. To walk there simply walk past Wyman Park and take a right on the Avenue, Hampden's well-known shopping and dining area. The small, cozy café is squeezed into a row of eclectic boutiques and other shops. It's a perfect destination for a hot lunch. Tasteful decorations reflect the whimsical nature of Hampden itself. The door handle is shaped like a soup ladle and a sign on the door reads "Soup's On" when the café is open and "Soup's Off" when it is closed. Inside, the vibrant paprika walls, showcasing various modern works of art, contrast nicely against a hardwood floor.
Seating inside, however, is quite limited. There are several wooden tables and a counter with stools runs along the right wall, accompanied by a row of hanging blue lights. I've found it can get quite warm inside the restaurant at times, so take advantage of the outside seating that Soup's On offers, if the weather permits.
Cynthia Shea, the chef and owner of Soup's On, offers a different selection of soups daily. Before you travel to Soup's On, you might want to check their Web site (soupsonhampden.com) for the day's soup choices.
All soups are made from scratch, and every ingredient is fresh. The soups are heated to order and then brought to you at your table, so rest assured that your soup will be piping hot. A bowl of soup comes with either a French baguette, or, for an extra charge, a half salad or half sandwich.
On my first visit to Soup's On, I ordered a bowl of chili and a slice of baguette on the side. It was probably the best bowl of chili I have ever had. It wasn't too spicy, nor was it too salty, both of which I consider common chili faults. The red beans didn't overpower the flavor of the ground beef, and the cheese sprinkled on top was a nice touch. The crusty, soft French baguette matched the quality of the chili as well.
After wanting to try Soup's On for several months, I finally made the journey back to Hampden last week. Soup's On is about 15 minutes from campus by foot. To walk there simply walk past Wyman Park and take a right on the Avenue, Hampden's well-known shopping and dining area. The small, cozy café is squeezed into a row of eclectic boutiques and other shops. It's a perfect destination for a hot lunch. Tasteful decorations reflect the whimsical nature of Hampden itself. The door handle is shaped like a soup ladle and a sign on the door reads "Soup's On" when the café is open and "Soup's Off" when it is closed. Inside, the vibrant paprika walls, showcasing various modern works of art, contrast nicely against a hardwood floor.
Seating inside, however, is quite limited. There are several wooden tables and a counter with stools runs along the right wall, accompanied by a row of hanging blue lights. I've found it can get quite warm inside the restaurant at times, so take advantage of the outside seating that Soup's On offers, if the weather permits.
Cynthia Shea, the chef and owner of Soup's On, offers a different selection of soups daily. Before you travel to Soup's On, you might want to check their Web site (soupsonhampden.com) for the day's soup choices.
All soups are made from scratch, and every ingredient is fresh. The soups are heated to order and then brought to you at your table, so rest assured that your soup will be piping hot. A bowl of soup comes with either a French baguette, or, for an extra charge, a half salad or half sandwich.
On my first visit to Soup's On, I ordered a bowl of chili and a slice of baguette on the side. It was probably the best bowl of chili I have ever had. It wasn't too spicy, nor was it too salty, both of which I consider common chili faults. The red beans didn't overpower the flavor of the ground beef, and the cheese sprinkled on top was a nice touch. The crusty, soft French baguette matched the quality of the chili as well.
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Greek Island Cruises
posted 1/16/09 @ 11:35 AM EST
Are you sure that it is that fresh as it is sustained? Because there are a lot of voices that say that it isn't really like that.
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