One could argue there’s a soup for every occasion thanks to the range of flavours, ingredients, colours, temperatures, and textures. Cuisines around the world have their own take on taste by using local ingredients. The colours from those ingredients can be absolutely vibrant, from red tomato soup to purple sweet potato. Oftentimes there’s an inverse correlation where the colder the weather, the warmer the soup. No matter the temperature or country in which you’re having it, soup is sure to be found somewhere on the menu.

If it’s on yours, there are ways to streamline the cooking process. Soups are a good food to make in bulk as that saves on time, preparation, and cleaning without much extra effort. Wholesale soups mixes can also make it easier to prepare. MAGGI products have a line of soup mixes to speed up the preparation time without compromising on quality. It gives you a consistent and reliable base to build off too, if you’re keen to add your own touch before serving.

Gluten Free Soup Mixes

How to make soups in bulk Soup is the perfect dish for a big crowd. Cooking in bulk will allow you to keep it warm and ready to plate as soon as it’s ordered. Whether serving a stew at your pub, a bisque at your B&B, or a creamy soup at your healthcare cafeteria, it’s sure to hit the spot. The first step to making soup in bulk is prepping all the ingredients. Getting the chopping done before you start will ensure you aren’t scrambling to get everything ready if you accidentally miscalculate timing. You can also pre-measure ingredients and spices and put them in containers or bags until needed if you get distracted easily when counting. Be sure to carefully label each one so you don’t get confused. If your soup is going to simmer and reduce, factor that in when adding salt. A perfectly seasoned soup or stew can become too salty if too much water or base evaporates.

Wholesale soup mixes to fit consumer needs For voluntary dietary restrictions and allergy-dependent requirements, consider how you can adapt your menu to fit consumer needs. An example of how you can adapt the menu is by serving a vegetarian soup without the dollop of sour cream or sprinkled cheese to make it vegan compliant. Be sure to clearly label your menu to let customers know what’s in each dish and what’s possible to change. Common food allergies or intolerances to keep in mind include nuts, eggs, fish, and dairy. Another common dietary restriction is for customers who can’t eat gluten, which is found in wheat flours. If the soup has croutons, can you serve without or swap for a gluten-free version? Does the recipe call for flour or does it use cornstarch, which is naturally gluten-free? Manufacturers are creating products such as gluten free wholesale soup mixes that make it easier to accommodate for individual consumer needs. Look for them the next time you place an order to make easy substitutions that don’t require a complete overhaul of your menu.