We take great pride in our process and our product. The soups and sauces we produce are top quality, and there are four ways we ensure this.
A Master Team
They say it takes 10,000 hours to master a craft—well, we have a good number of employees who have more than 20 years of experience, with some having as many as 40, so you can do the math.
Our employees stay with us because we treat them right, and we take pride in the products we make. From development, to cooking, to customer service, we have excellent employees that have cultivated a loyal base of customers. Work with us and you’ll see why.
High Safety Standards
We regularly pass USDA, FDA, and HACCP audits with flying colors, and also pass even more rigorous inspections made by private companies.
That’s because we mind every detail: we double-and-triple-check everything that goes in our kettles, we run our soups through metal detectors and internal temperature monitors, and our factory floor has strict standards of food and employee safety.
The Ingredients For Success
Finding the right ingredients is crucial to achieving the high standards of quality we uphold. We source our vegetables from local farmers wherever we can, and all of our dairy comes from our home state of Washington.
Many of the herbs that flavor our soups all come from the Pacific Northwest. We foster close relationships with the companies that provide our fish, and only buy seafood from organizations that use sustainable fishing practices and follow guidelines established by organizations such as Ocean Trust and the Marine Stewardship Council for identifying, monitoring and maintaining fisheries around the world. Why? When you have a small-batch approach, there’s no cutting corners on the quality of your ingredients.
Quality That Travels
We design our soups to stay fresh and restaurant-quality, so that they taste just as good coming out of your kitchen as they did ours. Our Culinary Development Chef has decades of experience formulating and executing recipes that travel well.
We have a special spiral cooler that quickly lowers the temperature of our soups and sauces so the texture isn’t lost. And our packaging is designed to seal in the flavor and freshness you would expect from a restaurant. You can be proud to have our products in your kitchen, store shelf, or catalog.
Our Product Claims
| All Natural | Meat | Poultry | Seafood | Gluten Free | Soy Free | Dairy Free | Vegan | Vegetarian | |||
| Lacto (Dairy) | Ovo (Egg) | Pescatarian | |||||||||
| Poblano Chicken Cheese | |||||||||||
| Fall Vegetable & Cheddar | |||||||||||
| Beef Vegetable | |||||||||||
| Chicken Noodle | |||||||||||
| Sausage Gravy | |||||||||||
| Pot Pie | |||||||||||
| Red Restaurant Chowder | |||||||||||
| Beer Cheese | |||||||||||
| Zuppa Toscana | |||||||||||
| Minestrone | |||||||||||
| Chicken Tortilla | |||||||||||
| Loaded Potato | |||||||||||
| Cioppino | |||||||||||
| White Rest. Clam Chowder | |||||||||||
| Alder Smoked Salmon | |||||||||||
| Chili | |||||||||||
| Chicken Coconut Curry | |||||||||||
| Zesty Tomato Parmesan | |||||||||||
| Wild Alaskan Salmon | |||||||||||
| Puget Sound Clam Chowder | |||||||||||
| Crab Bisque | |||||||||||
| All Nat. Baked Potato | |||||||||||
| All Nat. Clam Chowder | |||||||||||
| White Clam Chowder | |||||||||||
| Pike Place Chowder | |||||||||||
| *Some meat items may also contain chicken stock, not noted under the Poultry column. | |||||||||||