How To Start A Soup Club

How To Start A Soup Club
Two words—Soup Club. Depending on whether you’re the nurturing type or the lazing about type, these words may come to mean something vastly different to you. For the former, imagine having a designated night once every few weeks in which others are obligated to let you lavish your cooking on them. For the latter, imagine tucking into a pot of hot goodness one night each week for which you had to nary lift a finger. Intrigued? Read on to learn how four friends became one another’s weeknight supper salvation in this excerpt from The Soup Club Cookbook.—Renee Schettler Rossi

Soup Club Manifesto
We declare that soup shall be shared.
Why soup? Soup scales up and travels well.
Soup is economical, basic, and nondenominational.
Soup club is a state of being, not a monthly meeting.
We are not limited to special occasion soup
For holidays, births, moving, or grief.
The magical delivery of soup to your door
Is elemental to soup club.
Salt your soup. Embrace crushed red pepper.
A black belt is a white belt who never quit. Make your soup.
Never apologize for your soup.
Make soup with abandon.
Remember, it’s just soup.
You will need a bigger pot.

Caroline, Courtney, Julie & Tina

We are four friends who cook. And we are Soup Club.

It began as a conversation. We missed each other but couldn’t always eat together. So we started a club. What we do is simple: We take turns cooking big pots of soup, enough to feed our four families. We drop off the soup, along with sides and garnishes, at the homes of our three other club members. This happens once a week, which means that we each cook our big pot of soup once a month. The other three weeks, we are treated to one another’s home cooking.

If you are already in the habit of cooking in quantity, expressly to share food with your friends and family, then the idea of doing so on a regular schedule will resonate. If you’re used to cooking on a smaller scale, you might enjoy the wider net you can cast with food, when you know it will be enjoyed in other homes. Giving soup is as satisfying as receiving soup. It’s a virtuous cycle. Soup Club makes everyone happy.

This is a guide for starting your own Soup Club—the logistics (there are just a few), the essential tools (ditto), and stories (to caution and inspire).

WHO IS IN SOUP CLUB? Anyone who likes soup and wants to play by the rules of Soup Club. We are an educator, an ecologist, a filmmaker, a nutritionist, a yogi, a traveler, a feminist, a mother, a runner, a Dane, a Jew, a Yankee, a Christian, a vegetarian, a gardener, and a coffee drinker. Although there are no hard and fast rules for how many people can be in Soup Club, four members is a good start. Everyone’s turn comes once a month, not too often or too infrequently. The barrier to entry is low. More important than knife skills is a commitment to cooking at home on schedule and sharing the results. That means that your best friend—a wonderful cook—who has a job that takes her out of town for days at a time without notice might not be a great choice for Soup Club (but you can still share soup with her, because you’re a food-sharing kind of person). On the other hand, do start a Soup Club with that intriguing co-worker whose homemade lunch always looks lovingly prepared, or your neighbor who waters your plants when you’re away . . . and ask them to invite a couple of people they’d like to share food with, too.

WHEN DOES SOUP HAPPEN? Once a week. Establish your Soup Day and a time of day when the soup will be delivered so that you know which meal is covered. Wednesday by dinnertime works for us. You will start to plan around it, whether it’s turning Soup Night into your family dinner or inviting friends over for a homemade meal (even if it wasn’t cooked in your home).

HOW MUCH SOUP? One quart per adult is the basic rule of thumb. Depending on each member’s household, this works out to four to eight quarts of soup each week, which even a small kitchen can handle. Most of these soups stand alone as a meal, and whether you live with other soup-eating mammals or not, you know you’ll have some leftovers. Eight quarts is also great for dinner parties of eight to ten people. When cooking in this quantity, everything takes longer: chopping, sautéing, boiling, cooling soup for delivery. Also, you use more salt than you might think, and way more fridge space. Everything ultimately gets divided into four portions, including garnishes and sides. Bulking up a soup is possible, so add that leftover carrot, stray potato, or half onion, and taste as you go. As caretakers of orphaned produce we are inclusive. Soup is forgiving.

WHERE DOES THE SOUP GET DELIVERED? Here’s a key principle: THE COOK DELIVERS THE SOUP. Yes, once a month, the cook is doing ALL the work. Otherwise, everyone will get bogged down in a swamp of coordinating, and no one will be able to pick up soup at the same time. We have always left soup hanging on each other’s doors. If your Soup Club shares a geographic point of convergence—work, house of worship, the gym, school—all the better. Send word to your fellow Soup Club members to let them know what is awaiting them and how to eat it; texting was made for Soup Club notifications. And to keep this well-oiled machine running, Soup Club recipients will drop off their CLEAN soup jars for next week’s cook, usually no later than the day before Soup Day. “Never return an empty jar,” is a long-held principle in food-sharing communities, but in this case returning an empty jar breaks no social codes.

WHAT NOT TO DO Giving up is not an option. Your soup week will sometimes fall at the most inconvenient moment in your busy life. Just know that everyone’s soup week will occur at an equally busy time for them. Get cooking.

Editor’s Note: You can probably already imagine the unsung heroics that may at some point need to take place in your kitchen—and in your psyche—during your designated soup week. You’re not alone. As a reminder of this, the book includes a ton of helpful tricks and tactics, as well as very telling journal entries from the members of the Soup Club. Let’s just say they give you a glimpse of what’s transpired for them as they acclimate to cooking for a gang. As for soup recipes, you can purchase The Soup Club Cookbook, rely on your tried-and-true faves, or take a twirl through our best soup recipes. Or some combination thereof. Let us know how it goes!

Hungry for more? Chow down on these:

Soup Club

About Soup Club

The Soup Club began when Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock (who, between them, have four husbands, 10 hungry kids, and several jobs) realized that they didn’t actually have to cook at home every night to take pleasure in a home-cooked meal. They simply had to join forces and share meals, even if they weren’t actually eating them together. This idea developed into The Soup Club, followed by a book by the same name, The Soup Club Cookbook. The ladies are neighbors in New York City.

  1. Elsa M Jacobson says:

    This pushes every good button I can think of — love the idea of the Soup Club and respect the fortitude and tenacity of actually executing it! Thanks for sharing!!

  2. Ling Teo says:

    David Ansel aka the Soup Peddler (in Austin, Texas) started off his business with a very similar philosophy. This is a different take, which is really, really cool as well.

  3. Christina says:

    What a nice concept! I love the idea taking turns cooking and passing it on to friends. Like Amish friendship bread, except not just a pain in the ass. ;)

    • Renee Schettler Rossi says:

      Exactly, Christina! And let’s you cross dinner off the to do list one night a week!

  4. Karen Depp says:

    THIS is an idea I love. Soup is a favorite food group and now I see how to find even more great soups—start a Soup Club! Thank you Renee and David for this marvelous post. I wonder if Fedex or USPS delivers jars….And some of the very best soup recipes reside on this very site! Take a look everyone, and you will find your inspiration.

    • Renee Schettler Rossi says:

      You’re very welcome, Karen. Glad to hear you like the idea of this as much as we do!

  5. Jean Denham says:

    What a wonderful idea – I so wish I’d have thought of something like this when our kids were home and our friends all had families also!! But, thinking about it, why couldn’t we (my friends and I – or me :) ) who are all olderly but still love to cook and be cooked for do this. We’re on the road right now, but when we get settled again………

    • Renee Schettler Rossi says:

      Exactly, Jean. This is not just for families. That just happens to be the scenario of the four friends who started this. Anything goes!

  6. Ellen in Providence says:

    Isn’t all food supposed to be about giving and sharing, especially something as comforting as soup? This is a wonderful idea, especially for people who don’t live in cities and could just load their cache of soup containers into a car to make speedy deliveries. But I hope the club doesn’t go on hiatus during the summer! There are wonderful cold soups that are as comforting in July as hot soups are in January. Restaurant supply stores are a great source for quart containers if you run short on jars.

  7. Jean Denham says:

    Oh for Heaven’s Sake! I need another cookbook like I need…… :) But, it’s cold out and soup is calling my name, so. Anxious to look thru it – hmmm, wonder if any quinoa soups in it.

  8. I love soup. In fact we started our own organization that feeds the community soup. Check us out.

  9. I’ve been wanting to do this for a while & I am figuring out logistics. How do you deal w vegetarians in the group?

    • Renee Schettler Rossi says:

      Terrific to hear, Deborah. I recall the authors discussing this very topic in the book and basically they say it’s up to you and the others in your group. I recall that their approach to the vegetarian in their group was to start the soup vegetarian and then set aside a portion for the vegetarians and then add meat to the rest of the soup. So for example, maybe you make a gazpacho recipe and then for those non-vegetarian families you could include some cooked shrimp on the side for them to add or if you’re making split pea soup after the vegetarian’s portions are packaged you could stir chopped ham into the rest of the soup. Obviously you may be swapping vegetable stock for chicken or beef stock and this won’t work for every recipe, but it gives you some inspiration without having to impose the vegetarian regime on the entire group. I’m certain you have ample soup recipes you love, but just in case you’re always seeking inspiration, here are our Our favorite soup recipes.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail