Dairy-Free ~ df, Gluten-Free ~ gf, Vegetarian ~ v
Beef Barley ~ df
Pearl barley is cooked in Soup Surreal's beef stock with classic mirapoix vegetables, dijon mustard for bitters, and fresh herbs and black pepper to boast the Chef's love of earthy tones.
Side: Enjoy this soup with a honey mustard spread pretzel bun next time you heat up a bowl.
Carrot Ginger ~ df/gf/v
Bright citrus notes lead the way for this earthy carrot soup you can enjoy hot or chilled. The background ginger fragrance leads the palate to notice the root flavour giving the soup a more complex balance of sweet and spice.
Garnish: Add some honey, fresh lemon zest and juice to Greek yogurt for a light creamy touch.
Chicken Noodle ~ df
Classic “Grandmother” style hearty broth soup, made from Soup Surreal's all natural chicken stock. Diced chicken, carrots, celery, onions and ditali noodles are the perfect team to fight your cold or flu.
Side: Enjoyed with simple buttered toast, even when you aren't sick!
Creamy Broccoli Cheddar ~ gf/v
With strong broccoli up front and a creamy old cheddar finish, this in another customer favourite. The soup also has hints of nutty parmesan that complement the garlic and broccoli. It's not only delicious; broccoli is packed with vitamin C and cheddar with calcium.
Garnish: Grate some cheddar cheese to melt on top.
Creamy Dilly Spuddy ~ gf/v
As perfect as it sounds, a silky pureed classic potato soup with onion, garlic and fresh cream. Then LOADS and LOADS of fresh dill. Simple and delicious. Soup Girl's favourite.
Garnish: Enjoy this unique flavour with a dollop of sour cream, some grated cheddar cheese or my favourite with plain kettle chips for some fun crunch.
Creamy Smoked Cheddar Mushroom ~ gf/v
Cremini, Button and Portobello mushrooms are slow simmered with cream and fresh herbs. This is a smooth bisque-style soup with a puree of mushrooms as well as mushroom pieces. It finishes with a soft note of smoked cheddar for this rich, earthy delight.
Garnish: Try crisping double smoked bacon and a drizzle of basil pesto.
Creamy Tomato and Roasted Garlic ~ df/gf/v
A new twist on our old Creamy Tomato. An almost overzealous amount of garlic is slow roasted in olive oil and then gently pureed with crushed tomatoes, tomato paste, savoury spices, milk and cream to soften the acidity of this creamy comfort food. With enough depth to be enjoyed alone, this soup plays well with any protein.
Make a Meal: Try some over rice, or as a base for your own pasta sauce with noodles and Italian sausage.
Fire Roasted Corn (Seasonal ~ Summer) ~ gf/v
Grilled corn on the cob is highlighted in this rich buttery summer soup with a southwest twist. The soup is topped with a touch of fresh made lime and cilantro pesto that brightens this seasonal delight.
Side: Dip some fresh baked cornbread in your bowl to enjoy this golden vegetable.
French Onion ~ df/gf
This is our classic beef stock base onion soup. Spanish, sweet, yellow and wite onions are slow sweated until just caramelized. Deglazed with red wine and slow cooked in beef stock that has been simmered for 24 hours. The soup finishes with fresh rosemary and thyme creating aromatic heaven.
Garnish: Top with gruyere cheese and baguette croutons and broil until golden.
Gazpacho ~ df/gf
Bright, fresh, savoury, and satisfying. Crisp garden vegetables are pureed with tomatoes, olive oil, spices, vinegar, and fresh herbs to create this classic Spanish chilled tomato soup.
Garnish: Serve nice and cold with fresco cheese and good quality olive oil.
German Sauerkraut ~ df/gf
The soup is inspired by the Chef's love for Oktoberfest and childhood memories of sauerkraut's unmistakeable aroma. This is a pork lover's dream soup; made with a feast of local pork, including pork hocks, smoked German sausage, and smoked bacon. The sauerkraut is bold up front, with rich pork flavours that linger. You will notice notes of caraway, and dijon mustard to round out this seasonal soup.
Side: Enjoy with crusty rye bread and a cold glass of German style beer.
Greek Potato Leek ~ df/v
A vegetarian “vichyssoise“, a fresh twist on traditional Potato Leek, this fresh soup has malt vinegar and lemon. Pureed but still thick, it can be enjoyed both hot and cold.
Garnish: Combine quality olive oil, feta cheese, and green olives as a garnish or on the side.
Hot and Sour ~ df/gf
A Chinese-Canadial classic started with chicken stock infused with green onions, sesame, ginger, and chili paste. Then tofu, marinated pork tenderloin, dried shitake mushrooms, dried lily flower, black fungus, and local duck eggs fill this rich full-flavoured soup with a variety of textures. The heat is balanced by the sour and freshness of lemongrass and rice vinegar.
Garnish: Fry some crispy won tons or Chinese noodles to go with this sophisticated dish.
Hot Italian Sausage ~ df/gf
With a base of chicken stock and pureed tomatoes, adding sweet bell peppers, tomato and fennel to cure your craving for Italian flavours. Pieces of sausage and peppers for texture as well as carrots, celery, and onion are complemented with lots of comforting Italian herbs and spices.
Make a Meal: Pour over your favourite noodles and top with fresh pesto or hard Italian cheeses.
Lemon Grilled Asparagus (Seasonal ~ Spring) ~ df/gf/v
With a mild splash of lemon up front, the char of the grill follows and celebrates the nutty tones of a new season of fresh asparagus leading us into summer. With a short season of fresh local asparagus, fill your bowl and freezer when you can.
Garnish: Top with crumbled feta and toasted pumpkin seeds to make this a Mediterranean delight.
Maple Bacon ~ df/gf
2015 People's Choice winner at the Alzheimer Society's Soups On competition. We can barely keep it in the freezers. A navy bean puree base with a little white potato and sweet potato to smooth out the texture. Our Canadian roots show strong here with maple syrup and double smoked bacon pureed into the soup so every bit has that perfect savoury sweet balance. There's nother better, eh?
Garnish: Sour cream, cream cheese, maple syrup and a little bacon fat are a perfect mixture to whip together and drizzle over your bowl to enhance all those amazing flavours even more. Perhaps a little crisp double smoked bacon.
Maple Roasted Sweet Potato ~ df/gf/v
Slow roasted sweet potaotes are doused in Ontario maple syrup with Chef's favourite spices and cider vinegar to keep a savoury lingering bouquet on your palete. This wholesome soup is a sweet potato lover's dream with its smooth and creamy texture.
Garnish: Try adding some creamy goat cheese and butter toasted pecans. Enjoy!
Minestrone ~ df/gf/v
Our North American version of this Italian soup is vegan. Starting with vegetable stock and crushed tomatoes this broth soup has large pieces of zucchini, kale, carrots, celery, and leeks. With great northern beans adding more texture, and basil and oregano for depth, this vegan soup will satisfy your hunger.
Make a Meal: You can enjoy this soup with your favourite noodles, or with some rice.
Moroccan Tomato ~ df/gf/v
Chef's take on a “Tagine” style soup. This tomato base soup is blended with sweet Moroccan spices, toasted pecans and natural peanut butter for a smooth rich nutty background. Sweet Wellesley Apple Cider creates the perfect harmony of fruits and vegetables. It finishes with fresh lime and cilantro, creating a well-rounded favourite with sweet, spicy, and tangy notes.
Side: Still a great tomato soup to pair with a classic grilled cheese sandwich.
Mulligatawny ~ df/gf/v
Literally translated to mean Pepper Water, Chef's version of this Indian spiced soup has a beautiful fragrance, with medium and hot spices. Pureed lentils, vegetables and split peas give this soup a hearty texture, with a rich creamy coconut finish.
Make a Meal: Try pouring this soup over a bowl of basmati rice and cooked chicken breast.
Potato Peameal ~ gf
A classic creamy style potato soup with a smooth texture harbours notes of parmesan cheese and chunks of fresh celery. A hearty helping of diced fried local peameal bacon gives this soup its unique character.
Make a Meal: Try a PLT for a bacon lover lunch.
Roasted Butternut Squash & Apple (Seasonal ~ Autum) ~ df/gf/v
Honey and spice roasted butternut squash blended with Wellesley Apple Cider for the coveted velvety squash texture. This is a perfect Autum harvest soup to enjoy when the leaves start to fall, and there's a chill to the air.
Garnish: Try with crisp apple fritters and toasted pecans.
Roasted Red Pepper & Coconut (Seasonal ~ Summer) ~ df/gf/v
This soup has a rich smoky red pepper and tomato base with hints of curry and lime. The smooth coconut finish brings a light freshness to every bowl.
Make a Meal: Top our soup with toasted almonds and garlic fried shrimp.
Roasted Red Pepper Prosciutto ~ df/gf
Packed with Italian flavours this soup is inspired by antipasti. This soup is deep and rich with flavours of tomato and roasted red pepper, accompanied by strong undertones of fennel. Although completely pureed, the smoky and saltiness of the prosciutto makes this the perfect start to any comfort feast.
Garnish: Enjoy with olives, crusty bread and crème fraîche.
Sesame Roasted Chick Pea ~ df/gf/v
Chick peas are seasoned and tossed in sesame oil and honey, then slow roasted to give them time to take in all the rich flavours. Pureed smooth with onions and roasted garlic, this soup is much like a thinner hummus flavour and texture with a finishing hint of lemon. Frozen units come garnished with our house made roasted red pepper relish that brings sweet, sour, and savoury to this treat; it was too good great to leave out.
Garnish: Try pairing this soup with crisps, poppadums, or baked pitas.
Southwest Beef ~ df/gf
In the style of a loose chili, this is quickly becoming a favourite among our broth-based flavours. Started with our beef stock and tomato juice this chunky concoction boasts ground beef, red and green peppers, carrots, celery, onions, pinto beans, black beans, corn, and a little jalapeño for kick. Great on its own with some crusty bread and you can also add your own favourite chilies to kick up the heat even more.
Garnish: Chopped cilantro, crispy tortillas.
Southwest Chicken ~ df/gf
The new little sister of Southwest Beef, this brothy soup starts with our chicken stock and crushed tomato. With all the peppers, veggies and bean you've come to love and expect, we also add long grain righ to the chicken version. With a heat that can be amped up for those cold days but enjoyed by the whole family, this one is sure to be a hit.
Garnish: Chopped cilantro, crispy tortillas.
Spicy Chicken Samosa ~ df/gf
This is the ultimate hearty, spicy, soup and it starts with Soup Surreal's own chicken stock. This Soup's On award winning creation is a breakdown of a traditional chicken samosa - a puree of potatos and and chickpeas, with curry and hot chili powder giving it a good kick. Sweet peas and cilantro are added at the end for that pop of freshness.
Side: Try with tamarind chutney with hot sauce and papadums, or your favourite mango chutney.
Sweet Onion Lentil ~ df/gf/v
Lightly curried sweet onions with green and red lentils that are left whole for an array of textures. In an onion broth with hints of cinnamon and rice venegar, this vegan soup fills a hearty bowl.
Garnish: Melted cumin gouda cheese.
Sweet Pea ~ gf/v
This soup is inspired by “Mushy Peas” and boasts a crushed pea texture and beautiful creamy natural sweetness. With just a bit of cider and red wine vinegar to brighten the richness of the sweet peas, this soup can be enjoyed hot or cold.
Make a Meal: Try pairing this soup with your favourite butter fried white fish.
Thai Peanut Chicken ~ df/gf
Our Chicken “Pad Thai Soup“ has large pieces of red pepper and carrots, along with diced chicken. The base is a combination of our chicken stock, rice flour and natural peanut butter with Thai herbs: cilantro, basil, and mint along with chilies to bring some heat.
Make a Meal: Best served over rice or with rice noodles and you can always sauté your favourite veggies to make a great meal. Remember to top it off with roasted peanuts!
Thai Pumpkin (Seasonal ~ Autumn) ~ df/gf/v
A unique silky pureed roasted pumpkin soup, with notes of sesame, coconut, lime and lemon grass. Pungent basil, mint, and cilantro distinguish this Thai flavoured Autumn gem.
Make a Meal: Enjoy over a bowl of jasmine rice and top with pan seared sea scallops.
Walnut Roasted Parsnips (Seasonal ~ Autumn) ~ df/gf/v
Earthy parsnips roasted and caramelized in walnut syrup, walnut oil and comforting spices. Seemingly thick puree has a velvety melt in your mouth texture.
Garnish: Crumbled cream blue cheese, and toasted walnuts bring a tang and crunch to this seasonal delight.
Stratford / Kitchener Region