<![CDATA[TORONTO SOUP CO.

<![CDATA[TORONTO SOUP CO. - Soup Q&A]]>Wed, 08 Apr 2026 16:41:02 -0400Weebly<![CDATA[We are moving to a new home in 2025!]]>Wed, 01 Jan 2025 20:22:06 GMThttps://www.torontosoupco.com/blog/we-are-moving-to-a-new-home-in-2025

Dear Beloved Customers & Friends,

After five incredible years serving up soul-soothing soups, heartwarming provisions, and big neighborhood love at 571 Vaughan Road, we’ve officially closed our doors at this location.
Our five-year lease wrapped up, and it’s time for us to find a new home.

Now, before you panic and start stockpiling canned soup, let us assure you: this is not goodbye. It’s more like, "Hang on, we’re just figuring out where to hang the ladle next!"
We had high hopes that we would seamlessly glide from 571 Vaughan Road to our new digs like a spoon cutting through our velvety Thai Carrot Lentil or Split Pea. But alas, we’ve hit a classic Toronto snag: City permits and zoning! (A reminder that bureaucracy, much like our chicken stock, can take time to get just right.)

Our potential new home is just down the street at the cozy corner of Vaughan Road and Arlington Avenue. We’re already daydreaming about the amazing vibes and times it will bring — it’s the perfect heart of our sweet neighborhood.

We promise we’re doing everything we can to get those doors open and those soup pots simmering SOON.

Thank you for all the love, laughter, and support you’ve shown us at 571 Vaughan Road. You’ve made these five years unforgettable, and we can’t wait to serve you again in our new home.

Stay tuned, stay warm, and maybe keep an extra spoon handy — your next favorite bowl of soup is just around the corner.

WITH LOVE AND GRATITUDE,
CHEFS SARA & MATT
MANAGER, DORO
AND THE WHOLE SOUL PROVISIONS TEAM

]]><![CDATA[the Hearty & Flavourful History of Jamaican Red Pea Soup]]>Mon, 06 Feb 2023 17:32:26 GMThttps://www.torontosoupco.com/blog/the-hearty-flavourful-history-of-jamaican-red-pea-soupJamaican Red Pea Soup is a traditional Jamaican dish that has a long history, dating back to the days of slavery. The dish was created by enslaved African people who were brought to Jamaica to work on plantations. They had to use ingredients that were readily available and often had to make do with very little.

Red peas, also known as kidney beans, were one of the few ingredients that were readily available to the enslaved people. They were cheap, nutritious, and could be stored for long periods of time. The enslaved people would often make a thick, hearty soup with the red peas, which would be eaten as a main meal.

The dish was also influenced by the West African cuisine, where beans and other legumes are a staple food. The enslaved people would often add ingredients such as smoked pork, yams, and spices to the soup, to give it more flavor and make it more satisfying.

After the abolition of slavery, many Jamaicans continued to make and eat red pea soup, and it became a staple food in many households. Today, it is still a popular dish in Jamaica and is often served as a main meal, particularly in rural areas. It is usually served with rice and can be garnished with scallions, thyme and hot pepper.

It's worth noting that Red pea soup can have variations depending on the family recipe, personal preference, and availability of ingredients.

]]><![CDATA[Soup Secret: The Surprising Benefits of Adding Apple Cider Vinegar to Bone Broth]]>Mon, 06 Feb 2023 17:29:42 GMThttps://www.torontosoupco.com/blog/soup-secret-the-surprising-benefits-of-adding-apple-cider-vinegar-to-bone-brothUnlock the full potential of your bone broth by adding a simple ingredient - apple cider vinegar.

Adding apple cider vinegar to bone broth can help to extract more nutrients from the bones. The acidity in the vinegar helps to break down the bones and release minerals such as calcium, magnesium, and potassium. Additionally, the vinegar can help to extract collagen from the bones, which can be beneficial for gut health, skin, hair, and nails.

When making bone broth, it is recommended to add a couple of tablespoons of apple cider vinegar to the pot before simmering. This will help to extract more nutrients from the bones and enhance the flavour of the broth.

Please note that drinking too much apple cider vinegar can cause your teeth enamel to erode and can cause damage to your throat, esophagus, and stomach. It's best to dilute it with water or other liquids before consuming.

]]><![CDATA[Red vs. Green: The Ultimate Guide to Lentil Variations]]>Mon, 06 Feb 2023 17:26:36 GMThttps://www.torontosoupco.com/blog/red-vs-green-the-ultimate-guide-to-lentil-variationsLentils are a staple ingredient in many cuisines and a great source of plant-based protein and fibre. However, not all lentils are created equal. From their colour to their texture to their cooking time, red and green lentils have distinct differences that set them apart.

Red Lentils: The Soft and Mild-Flavoured Option

Are a deep orange-red color.
Are smaller and more round than green lentils.
Have a milder flavor than green lentils.
Cook quickly and become soft and mushy when cooked, making them well suited for soups, stews, and purees.
Are often used in Indian and Middle Eastern cuisine

Green Lentils: The Firm and Earthy-Flavoured Option

Are a dark green color.
Are larger and more oblong than red lentils.
Have a stronger, earthier flavour than red lentils.
Have a firmer texture and hold their shape better when cooked, making them well suited for salads, side dishes, and as a meat replacement.

Both red and green lentils are nutritious and high in protein, fiber and minerals such as iron, potassium and zinc. They can be used in a variety of dishes and are a healthy and easy to cook ingredient.

]]><![CDATA[the Mysteries of umami]]>Fri, 02 Dec 2022 19:45:08 GMThttps://www.torontosoupco.com/blog/the-mysteries-of-umamiThe Basics
Most of us have heard of umami, but many are still unsure what it is. The name invokes a certain level of intrigue and mystery, and that's because umami itself is difficult to describe. Often called the "fifth taste" (the other four being sweet, salty, spicy, and bitter), umami was first discovered back in the 1980s. In Japanese, the word translates to "pleasant savory taste," which is a pretty apt description of what you get when you encounter the umami flavour. Basically, umami is what you are tasting when something is truly savory.

Where to find it
While umami may seem mysterious, it's actually a lot more common than you may think and can be found in many foods you eat daily. From meat to seafood, certain mushrooms, and even tomatoes, umami is everywhere. And incorporating umami into your dishes is a great way to get extra flavour without cranking up the sodium levels. If seeing tomatoes listed surprises you, ask yourself why it is that so many people love ketchup. That, my friends, is because of umami. Curious where else you can find it? Fermented foods like fish sauce and miso are especially high in the flavour, as are many kinds of fancy cheese. It's also a key profile of breast milk, which means that though it's the fifth taste, it is one of the first we encounter.

More than just a taste
What makes umami so different (and interesting!) from the other basic tastes (another way to think of them is like primary colors) is that it doesn't just have flavour, it also creates a “mouthfeel”. According to this Vox interview with Gary Beauchamp from the Monell Centre, where they study taste and smell, umami creates a feeling of coating the mouth that gives one the impression of something thicker and more full-bodied. It's not just about the taste component; it's the feeling component that makes us crave that umami taste.

Now that we've briefed you on some fun umami facts, why not come by the shop and pick up one of our fabulous and savory soups? Our miso chicken soup, Thai coconut curry, and homemade broths are excellent examples of umami-filled dishes.

Let your taste buds lead the way!

]]><![CDATA[Wines we are excited about!]]>Mon, 07 Nov 2022 17:28:43 GMThttps://www.torontosoupco.com/blog/wines-we-are-excited-aboutHave you ever wondered how we choose our wines? We taste them! (It’s a hard job, but someone has to do it). We’ve sipped, swirled, and sampled our way to a perfect wine list for the fall/winter season, and we are very excited to share them with all of you.

Below is our selection of tried and tested wines, available now in the shop:

2020 LA FIERA PINOT GRIGIO ($21)
This wine has a straw colour and a fruity bouquet. The palate is dry, soft, and well balanced. It is a fresh and crisp wine, both floral and fruity; it expresses ripe peach and apple flavours with a subtle mineral finish.

2019 LA FIERA MONTEPULCIANO D'ABRUZZO ($21)
La Fiera Montepulciano d’Abruzzo is a deep, ruby-red color with violet highlights and a pleasant and fruity bouquet on the palate. The finish is full-bodied with soft tannins and good acidity.

2021 BOTTER APPASSIMENTO ($28)
Southern Italian red from Puglia, with a rich and intense profile. Well-balanced with oaky notes of chocolate and vanilla. Pairs perfectly with red meats.

NV BOTTER PROSECCO ($24)
Pale light yellow colour with typical crisp and delicate perlage. Complex bouquet with fruity notes of peach, green apple with scents of acacia and lilac. Fresh and light on the palate, with balanced acidity and body. Harmonic with a long persistent aftertaste.

2018 SILVIA CELLARS CABERNET SAUVIGNON ($33)
The nose has a touch of plum and a touch of dark mocha. On the palate, layers of soft tannins with light oak presence. This wine is fruity and elegant with a vibrant long mouth-feel. The finish is long with good structure. This wine will pair with everything from pasta, vegan dishes or classic meats.

2019 AGOSTINO FINCA MALBEC ($26)
Agostino Finca Malbec has a deep violet color, delightful and bright. On the nose, there is a red fruit explosion with a hint of vanilla and coffee. On the palate, it is an intense wine, deep flavored, with good structure and long finish.

2019 BORGO SCOPETO - SIENA Chianti Classico ( $26)
Ruby in color. The bouquet is ample and intense, but also sweetly fruity, with wild berry fruit supported by pleasant noble wood, vanilla, and cocoa, and a surprising cherry finish. Dry and well structured, austere and elegant, harmonious, and with excellent persistence.

]]><![CDATA[Let's go, lemongrass]]>Fri, 07 Oct 2022 17:01:17 GMThttps://www.torontosoupco.com/blog/lets-go-lemongrassWhat's in a name?

With its distinctly lemon-like taste and long green stalks, lemongrass is aptly named. This shrub-like herb is native to tropical regions of Asia and is extremely popular in Thai dishes (tom yum soup, anybody?). It brings to mind scents of citronella and pairs well with savory and sweet dishes thanks to its fragrant, herbaceous scent and floral sweetness. With a host of health benefits, lemongrass doesn't just brighten up the flavour of a dish- it also brings a much welcomed nutritional boost to our soups here at Toronto Soup Company.

A healthy herb

Lemongrass has a long history of being used medicinally; it's considered an essential herb in ayurvedic practices, where it's used to help alleviate symptoms of the common cold, while these days it's best-known as a handy sleep aid. Whether you're having trouble sleeping, have digestive issues, are struggling with high blood pressure, or have anxiety, lemongrass is rich in vitamins and minerals that are sure to help soothe aches and pains and perk you back up. When looking to use lemongrass for its health benefits, most people opt for herbal tea, but there are many ways to make the most of its healing properties. Try it as an essential oil applied directly to where you're feeling pain (abdominal pain, stomach ache, muscle pain), or toss the oil into your favourite aromatherapy gadget. Or, of course, throw it in some soup.

Let's get cooking!

When cooking with lemongrass, you've got a couple of different options: fresh, dried, or powdered leaves. While fresh is our preference (we can never get enough of that perfect lemon-ginger flavour) if it's your first time using lemongrass, you may wonder where to start. Our main tip is to peel off the tough outer layers of the stalk and trim down the length, especially the base. Then all you need to do is decide what's the best method for your meal. Batons, grated, sliced; the choice is all yours. And whether you mince it like garlic or finely slice it and boil it down so it's tender to bite, you'll be glad you went through the effort once you're sitting down to eat. It's perfect for soups, excellent in marinades, and a favourite in curries- basically, we love it.

Looking for more lemongrass in your life? Be sure to try our thai coconut curry with chicken or thai carrot lentil soup!

]]><![CDATA[Will Soup help a sore throat?]]>Wed, 21 Sep 2022 16:03:59 GMThttps://www.torontosoupco.com/blog/will-soup-help-a-sore-throatMyth or Fact?

Fact! A healthy chicken noodle soup can offer you more than comfort when under the weather. There are two main reasons for this: the heat works to soothe an irritated throat, and the broth helps to hydrate, which is especially important during illness (think of all the times you've been told to drink lots of water or tea when sick).

Not all soup is created equal.

When choosing your soup, you want to avoid a few key things:

Canned soups. These soups are full of salt, and too much sodium is dehydrating.
Anything spicy. We love spice, but it can irritate an already sore throat. Stick to something mild-tasting for now, and save the spice for when you're on the other side of your sickness.
Tomatoes. Tomatoes are tasty but also acidic, which, unfortunately, can irritate the throat.

Super soup!

A hearty, homemade chicken noodle soup is your best bet for a sore throat. With a healthy, nutrient-rich broth as the base, cooked vegetables, and soft noodles to keep you full without irritating your throat, it will comfort you while helping you heal.
For an even healthier option, look for soups that contain onions, garlic, ginger, and turmeric, which have lots of anti-inflammatory benefits, or even add your own mix to a more basic bone broth.

Not in the mood for soup?

If you're battling an illness but want something other than soup, popsicles are another great option since the cold works to numb the throat while also providing some extra hydration. Another hydrating option would be a caffeine-free tea, made even better with a bit of honey, which helps to coat the mucous membrane on the back of the throat (plus it tastes delicious).

If you're looking for some nutrient-rich soups to help bring you back to health, be sure to stop by the shop and check out what we've got cooking!

]]><![CDATA[What is za'atar?]]>Wed, 14 Sep 2022 19:06:51 GMThttps://www.torontosoupco.com/blog/starring-zaatarIntroducing: Za'atar!

Let's talk about za'atar, our go-to spice mix, and the best way to liven up a simple meal.

Za'atar has a dynamic flavour profile– think earthy, savory, and tangy– that's sure to give your dish a much-needed pick-me-up, especially if you've grown tired of using the same seasonings every night. This spice mix has truly changed the game for us here at Toronto Soup Co.; it's a pantry staple and a fan favourite.

How do I use Za'atar?
Za'atar is a great, easy way to add flair to basic recipes– you can toss it on a chicken breast in place of lemon and garlic or throw it into a salad dressing. It also makes a great addition to favourite dips and sauces (hummus fans, za'atar is for you!) Traditionally, za'atar might be used in oil for dipping bread, or tossed onto labneh, and is often brushed on top of flatbread before baking. It's an incredibly versatile seasoning, with no limit on how you use it. Whether you want to pair it with some garlic or let it shine on its own, it's hard to go wrong with za'atar.

What makes ours so special?
Every chef has their own recipe for za'atar, making it with different combinations and quantities of spices, so it can be hard to find the one that is just right for you. And when it comes to store-bought varieties, there can be quite a lot of discrepancy between the quality of ingredients. In fact, many are made with fillers that greatly compromise the flavour. That's why we make our own at Toronto Soup Co.; that way, we guarantee the ingredients are fragrant and fresh.

By focusing on quality ingredients, we can feel good about what we are putting into our bodies and onto our plates. We make our za'atar in-house, using a tried and tested combination of SUMAC, OREGANO, THYME, MARJORAM, SALT.

Za'atar often also contains sesame seeds, we make two versions, one with and one without seasme, since we have a few fans who are allergic to sesame!

]]><![CDATA[Chicken Soup: Science or Swindle?]]>Mon, 15 Mar 2021 21:45:43 GMThttps://www.torontosoupco.com/blog/chicken-soup-science-or-swindle

A bowl of chicken soup surrounded by ingredients

Chicken soup: Is it actually Jewish penicillin, or did your grandmother lie to you?

Is chicken soup healthy?

At a time when most people attributed sickness to superstition and the wrath of the gods, Hippocrates taught that all forms of illness had a natural cause.

Medical historians generally look to Hippocrates as the founder of medicine as a rational science. Hippocrates and his followers were the first to describe many diseases and medical conditions.

One of Hippocrates often-quoted statements is,

"Let food be thy medicine and medicine be thy food."

"Let food be thy medicine and medicine be thy food."

Despite his credibility, there are doubters. Using food as disease prevention and treatment became regarded as old wives tales, myths or pseudo-science.

Food cures.

Three bowls of soup surrounded by carrots, onion leeks, garlic, ginger and mushrooms.

You know good ol' chicken soup, aka "Jewish Penicillin"? Science backs its medicinal value.
It comes down to your immune system and the nutrients that support it - and Mr. Hippocrates.

Soupy Science

Basically, chicken soup is a bone broth with meat and vegetables.
Bone broth has re-emerged as a preferred medicinal food. Many "paleo" and "primal" experts promote bone broth as a "superfood". Nearly a decade ago, health bloggers suggested that bone broth was the new “green juice”. The trend that began in the early 2010s is still going strong and for good reasons.

What's in bone broth and (chicken) soup that's so healing?

We’re animals made up of the same stuff as other animals. They have muscle; we have muscle. They have flesh; we have flesh. Animals have collagen and calcium in their bones, and collagen and calcium are beneficial to our bones.

Among the mélange of nutrients in soup: Minerals calcium, magnesium, phosphorus, potassium, selenium, sulphur and zinc, and an amino acid called cysteine.

Calcium does the body good

Studies demonstrate that calcium helps trigger the immune system. T cells move fast so that they can find antigens (the bad stuff). Calcium enhances T cell proliferation. Calcium's effect on the immune system helps heal tissue.

Magnesium - no laughing matter

Magnesium is essential in regulating other nutrients, such as calcium, zinc, potassium and vitamin D, which is also an immune booster.

Magnesium deficiency impairs immune function and causes an inflammatory response in the body, making the body more susceptible to infection.

Research suggests that magnesium is involved in immune system function, both innate and acquired immune response. Studies have linked higher intake of magnesium with lower rates of respiratory problems.

Magnesium works with your cellular immune system and your humoural immune system. Cellular immunity occurs inside infected cells. Humoural immunity deals with pathogens outside infected cells and includes antibodies.

Hence the joke: Humoural immunity is no laughing matter.

Phosphorus - the most abundant mineral

Next to calcium, phosphorus is the most abundant mineral in the body. It’s needed to help balance and use other vitamins and minerals, including vitamin D, iodine, magnesium, and zinc. Phosphorus is an essential nutrient required for proper cell functioning and for making ATP, a molecule that provides energy to our cells.

A phosphorus deficiency can lead to a weakened immune system.

Selenium - an antioxidant

Selenium is essential for optimum immune response. Selenium influences both the innate, “nonadaptive,” and the acquired, “adaptive” immune systems. As an antioxidant, selenium helps lower oxidative stress in your body, which reduces inflammation and enhances immunity.

Studies have reported that increased blood levels of selenium are associated with improved immune response and that selenium deficiency harms immune cell function and may lead to a slower immune response.

Sulphur - stinky but important

Sulphur stinks, but it’s the third most abundant mineral in the body after calcium and phosphorus.

Nails and hair primarily consist of a tough protein with a high sulphur content, known as keratin. Sulphur explains the odour you smell when you accidentally light your hair on fire.

Deficiencies in biological sulphur can result in the less optimal functioning of each cell, tissue and organ in the body. MSM, an organic form of sulphur found in plants, animals and humans, aids the natural defence mechanisms in the body and regulates the formation of antibodies and immune complexes.

Researchers have experimented with a phytochemical called sulforaphane for all sorts of health properties. Vegetables such as broccoli, cabbage, and cauliflower are sources of sulforaphane.

Also, sulforaphane is fun to say out loud.

cabbage and cauliflower displayed at a market

Photo by Christophe Dion on Unsplash

Zinc doesn’t stink

Zinc is the second-most-abundant trace mineral in your body, second to iron. Zinc is critical for the development and function of immune cells. Zinc deficiency affects T cells and other immune cells’ ability to function as they should, fighting pathogens, healing wounds.
Several scientific studies showed that zinc might help shorten a cold’s duration, perhaps by as much as 50%. However, too much zinc can hinder the function of the immune system.

Cysteine for inflammation

Cysteine is one of two sulphur-containing amino acids. It is abundant in chicken and other protein-rich foods.

Cysteine alleviates flu symptoms, treats inflammation and inflammatory diseases and helps thin mucus so you can expel it more easily. Inflammation is at the root of illness and disease.

So what about chicken soup?

What about it? Can chicken soup cure a cold?

You can add so much to chicken soup to increase its cold-fighting powers. Start with the basics, and add on.

When fighting a cold, make a chicken broth with added spices or peppers to make it spicy to help keep the mucus moving.

Black pepper is antibacterial. It provides relief from sinusitis and nasal congestion. Its expectorant property helps to break up mucus and phlegm, and because it’s a natural irritant, black pepper helps to expel that stuff through sneezing or coughing. These body functions help you heal from infection or illness.

Ginger acts as an antihistamine and decongestant. Chinese medicine practitioners commonly recommend ginger to treat symptoms of colds and flu.

Add lots of garlic, which fights infections, viruses and parasites and stimulates the immune system. Add ginseng. And, of course, the nutrients from vegetables and chicken. The protein will help.

So, with all the nutrients in chicken soup, its ability to reduce inflammation for nasal congestion and upper respiratory issues and its capability to thin mucous, it is safe to say that chicken soup is good for a cold.

Soup is comfortThe amounts of nutrients in a bowl of soup are not therapeutic doses, but that doesn’t matter. You can't expect miracles from one bowl of soup. Or maybe you can. Toronto Soup Co. soup is pretty magical. Scientifically-backed and magical.

A bowl of soup with the right ingredients will make you feel a lot better. You will feel the love. No one ever overdosed on soup.

Warm chicken soup is comforting in itself.

A good-quality chicken soup - with or without noodles or matzoh balls - might take you back to a time in childhood when your primary caregiver took care of you while you were sick and tucked you in.

We won’t tuck you in, but we do deliver.

Bottom line: Your grandmother would never lie.

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