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Progressive Grocer
|February 2020
The masterminds behind Zoup discuss how soup, that perennial cold-weather staple, can address smoking-hot dining trends.
As the weather gets cooler, it’s time to put soup on the front burner. From traditional recipes with a twist to extra-special toppings and on-trend grain bowls, there are plenty of ways to turn up the heat on soup ideas. Together, Erik Erscher, founder, and Dan Carberry, VP of culinary innovation and guest experience, at the Zoup fast-casual chain, have decades of soup experience and plenty of insights to share.
Progressive Grocer: What are the must-haves for creating a delicious soup?
Dan Carberry: It’s all about building on the foundation of a really good broth. Next, you layer in fresh onion and celery, cooked low and slow. Then use the freshest ingredients available and finish with pepper and salt to taste. Soup is simple cooking, and we let the nuances of simple, pure ingredients talk.
PG: I see that you sell Zoup brand broth in supermarkets. What made the company decide to go into retail?
This story is from the February 2020 edition of Progressive Grocer.
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