Entice diners with dishes that warm the soul and excite the senses.
Soups and chilis offer year-round comfort, but take center stage during colder months. Research reveals what chefs inherently know—diners demand an extraordinary experience at restaurants. According to Technomic's 2009 Soup Consumer Trend Report, when folks dine out, they seek soups that they don't eat at home: 60% of women and 48% of men surveyed said they are more likely to order a soup at a restaurant if it is different than one they make at home or buy at the grocery store. Ethnic soups, particularly Mexican, Italian and Asian, have earned a place in this menu category. Technomic's research indicates that 40% of Americans say they'd like to see a greater number of ethnic soups on restaurant menus. Our chefs at the Kraft Culinary Centre offer soup solutions that lure diners with extraordinary flavor. Ethnic flair? They've thought of that, too. "Soup garnishes can really help move your soups into different flavor profiles—while keeping the soup itself pretty straightforward," says Aliza Katz, senior corporate chef for Kraft Foodservice.
Behind the Recipes: Soups
Savory Cheese Soup
Cheese soups are velvety, creamy, rich and delicious—from Italy's fonduta to Wisconsin's beer-cheese soup. Here, our chefs add dimension to the soup's base with Grey Poupon Classic Dijon Mustard. Kraft ChedaSharp Pasteurized Process American Cheese Shred keeps it flavorful and familiar.
Ethnic garnishes—go Latin by finishing it with pico de gallo and fresh cilantro
Roasted Red Pepper Bisque with Shrimp Garnish
Our chefs make this winter classic luxurious by stirring in a blend of Philadelphia Cream Cheese and flour, then finishing with whipped cream. "Philly is a great thickening agent for a soup," says Mark Sobczak, senior corporate chef at Kraft Foodservice. "It brings in a luscious texture and adds a bit of depth."
Ethnic garnishes— move it toward an Asian profile with ginger-coconut shrimp, green onion and toasted sesame seeds
Baked Potato Soup
Consumers rank potato soups as their favorite soup in Technomic's 2009 Soup Consumer Trend Report. All the best elements of a twice-baked potato meld together in this comfort-food soup. Our chefs cross-utilize leftover baked potatoes, adding them to sautéed onion, crisp Oscar Mayer Bacon, milk and dill weed. Velveeta Pasteurized Process Cheese Spread keeps the soup familiar and welcoming.
Ethnic garnish— make it a Southern baked-potato soup with a simple garnish of fried green tomatoes
Creamy Chicken Soup with Whipped Mascarpone & Mustard Cracker
Developed by one of our 2008 Chefs of Grey Poupon, Adam Baird, executive chef and vice president of food and culinary operations, Mimi's Café Restaurants, this soup takes the traditional chicken soup and elevates it to extraordinary. Aged Gruyère adds depth to the base and lemon juice brightens it. Whipped mascarpone introduces creaminess and a crisp mustard cracker twists the common crouton into a memorable presentation.
Ethnic garnishes—make it Mediterranean by adding fried capers and snipped chives
Behind the Recipes: Chilis
Barbecue Chicken Chili with Mixed Beans
Technomic's 2009 Soup Consumer Trend Report tells us that 49% of consumers polled said they would consider ordering chicken chili. Our chefs serve up the best of Southwest flavors in this hearty, delicious chili. Here, the surprise is ground chicken instead of beef. "The ground chicken offers a blank palette, which we infuse with barbecue's great profile," says Kira Smith, corporate chef at Kraft Foodservice. Bull's-Eye Original Barbecue Sauce adds intense flavor with a background of thick molasses. Cumin, chili powder and crushed red pepper add spice and heat.
Barbecue Bacon Chili
According to Technomic's 2009 Soup Consumer Trend Report, 71% of consumers polled said they would be very likely to order chili with beef, leading it to the third most preferred soup overall. Oscar Mayer Bacon adds its wonderful bacon-ness to the chili. Our chefs rely on Open Pit Original Restaurant Recipe Barbecue Sauce for its balanced profile and sweet spiciness.
Texas Chili with A.1.
A pitch-perfect interpretation of the classic Texas chili (man-sized chunks of meat, no beans), this one pleases with its heartiness and deep flavor. A.1. Original Steak Sauce introduces a great balance of herbs and spices that complement the steak really well.
68% of customers prefer a rotating soup-of-the-day menu that includes at least one traditional and one unique or ethnic option.¹
Top 3 Soups:² Potato—74% | Chili with Beef—71% | Chicken Noodle—71%
¹ Technomic's 2009 Soup Consumer Trend Report
² Technomic's 2009 Soup Consumer Trend Report