Do you like soup?

[Anonymous]

Op I love many soups but hate lentil soup. It makes me gassy and sick feeling

[Anonymous]

If you're making food for sale you need to do it in a commercial, licensed, kitchen.

[Anonymous]

I love soup.

[Anonymous]

I don't buy canned soup. I'll buy soup in a big vat at Whole Foods though.

[Anonymous]

Anonymous wrote:I love soup but I would never buy it - I make it myself. Its too easy and so much healthier when you make it at home.

I LOVE soup, love it but I won't buy it at the store. Sorry!

[Anonymous]

Anonymous wrote:I LOVE soup.

To answer your question OP -- if it were great and convenient...yes, I'm always looking for places to buy it when I don't make it. The Post always writes about "Soup Girl" I think in Takoma. Never had it but it sounds good. You might want to benchmark against them if still in business.

I work near Foggy Bottom and there was a great low cal soup place run by some French woman that was great. It lasted 2 years (near 21 +L). I think the rent was too expensive and not enough people liked low cal soup. I'm sorry I don't remember the name.

There is a Souper Girl at 19th & M Streets, too.

[Anonymous]

There was a soup place in that sharp glass modern building on the corner of Arlington Rd and Wilson Lane in Bethesda. It opened and then it disappeared like 3 months later...

[Anonymous]

A couple of the prior posts immediately reminded me of the Soup Nazi on Seinfeld. Remember him?

I definitely would go to a carry-out that sold only soups but I never buy prepared soups at the grocery store or in the prepared food area unless I'm desperate. I like making soups and find it quick and easy to do. Sometimes I'll buy a packaged mix if there are ingredients that I don't normally keep on hand or I don't want to buy a huge bag of something.

I agree with prior posters that I think the prepared soups or mixes seem like they may have a low profit margin if your entry area is a supermarket. If I would you, I would look at working with a couple of delis or carry-outs whereby you could prepare your soups and deliver each day.

You have a couple of significant barriers to marketplace entry (kitchen to code, food handling certification for you, licensing, etc.) besides any financial investment and outlets willing to take your product but I wish you good luck!

[Anonymous]

Anonymous wrote:A couple of the prior posts immediately reminded me of the Soup Nazi on Seinfeld. Remember him?

I definitely would go to a carry-out that sold only soups but I never buy prepared soups at the grocery store or in the prepared food area unless I'm desperate. I like making soups and find it quick and easy to do. Sometimes I'll buy a packaged mix if there are ingredients that I don't normally keep on hand or I don't want to buy a huge bag of something.

I agree with prior posters that I think the prepared soups or mixes seem like they may have a low profit margin if your entry area is a supermarket. If I would you, I would look at working with a couple of delis or carry-outs whereby you could prepare your soups and deliver each day.

You have a couple of significant barriers to marketplace entry (kitchen to code, food handling certification for you, licensing, etc.) besides any financial investment and outlets willing to take your product but I wish you good luck!

I was just getting ready to post about the soup Nazi!

[Anonymous]

Anonymous wrote:

Anonymous wrote:A couple of the prior posts immediately reminded me of the Soup Nazi on Seinfeld. Remember him?

I definitely would go to a carry-out that sold only soups but I never buy prepared soups at the grocery store or in the prepared food area unless I'm desperate. I like making soups and find it quick and easy to do. Sometimes I'll buy a packaged mix if there are ingredients that I don't normally keep on hand or I don't want to buy a huge bag of something.

I agree with prior posters that I think the prepared soups or mixes seem like they may have a low profit margin if your entry area is a supermarket. If I would you, I would look at working with a couple of delis or carry-outs whereby you could prepare your soups and deliver each day.

You have a couple of significant barriers to marketplace entry (kitchen to code, food handling certification for you, licensing, etc.) besides any financial investment and outlets willing to take your product but I wish you good luck!

I was just getting ready to post about the soup Nazi!

Great minds think alike!

[Anonymous]

Love soup. Love to buy soup. I wouldn't use DCUM as a good guide, people tend to have extreme opinions here.

Perhaps you could try selling at farmers markets, where people value local hand-made stuff? And they can try before they buy.

[Anonymous]

Anonymous wrote:I would never buy soup. Too much fat/salt and too many fake chemical ingredients.

I love soup and make it at least once a week. I made ham, green bean and bean soup last night. Butternut squash soup is on the menu for this weekend.

I would only buy it if it's as healthy as I make it. Like no sugar in the butternut squash soup.

[Anonymous]

There is a big difference between making a soup at your home and actually canning a soup for sale. The ingredients might have to be adjusted to add in preservatives and other stabilizers.

I would think that freezing homemade soup would be a better option. But like others have mentioned you would have to have your kitchen inspected and probably modified in some ways in order to be able to sell your soup.

[Anonymous]

Forgot to say - I love soups and stews and I would absolutely love a good homemade, low cal lentil soup.

[Anonymous]

I hate soup. I am a fat man though. My wife makes soup sometimes... takes all day, 10million dishes, and yeah I guess it tastes ok at the end, but I'd rather have real food.

Exceptions for chili and pho. And chicken and dumplings. Don't know if that's soup.