Pittsburgh Soup Club

01/05/2026

Here we go again

Tomato soup may be the most comfortable go to soup for most of America, paired with the perfect grilled cheese or cheesy herbed croutons, what’s your combo???

Tomato soup

Ingredients

5 tablespoons olive oil
5 (yes!) 5 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
4 large carrots, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
3 teaspoons dried basil
4 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (48 ounces) chicken stock
3 tablespoons tomato paste
3 teaspoons sugar (optional)
1 teaspoon salt (to taste)
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, not so optional

In a 12 quart heavy bottomed stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 10-15 minutes. Add garlic and dried basil; cook and stir 2 minutes longer.
Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 25-35 minutes.

Remove pan from heat. Using a blender, or immersion blender puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Pair with your favorite grilled cheese or cheesy croutons for some added buttery goodness!

B.

I hope you enjoy
Eat
And
Repeat

01/05/2026

Soupers…..
Have a fundraising LTO coming up.
More deets to follow.

African Peanut Soup

This version is completely meatless, and Vegan!
Folks have been asking for vegan soup, we thought we would kick off with this one.
It’s a hearty spicy soup that believe it or not is really good in warmer weather however we also feel it can be enjoyed anytime. We add red curry to the soup to give it some kick, you can make it or buy it, the store-bought version is very good but strong and salty so be careful when using it for the first time.

5 large sweet potatoes, peeled and cubed
1 28-ounce can of tomatoes
2 14-ounce cans light coconut milk
3 tablespoons olive oil
1 medium onion, diced
1 jalapeño, minced – Or two small bird chilies chopped
4 cloves garlic, minced
4 cups of water
1 tablespoon red curry
1 tablespoon turmeric
1 cup chopped peanuts
½ cup organic unsweetened peanut butter (you can make it yourself)
2 cups kale, stems removed, chopped (freeze the Kale in a zip lock bag, it cuts the cooking time in half)
Salt and pepper to taste

Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Sauté until soft
Add sweet potatoes and simmer stirring occasionally, you can brown them slightly. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
Add peanut butter and kale.
Simmer until everything is thick, creamy, and delicious.
Taste it and adjust seasoning with salt and pepper as needed.
You can also squeeze a little fresh lime to brighten it up if you’d like.

Eat
And
Repeat

B.

09/06/2025

Do you even know Cream of Blue Crab 🦀 Soup?

PITTSBURGH SOUPERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This was a staple Soup when we worked at the Original Fish Market!
Can anyone guess how much of this stuff we made a week???

Well by request I made a batch of it yesterday and will have it available for Saturday pickup, Its a limited ticket sales item.

here's the recipe if you wanted to give it a try yourself.
❤❤❤❤❤❤❤❤❤😍😍😍😍😍😍😍😍😍🙌🙌🙌🙌🙌🙌

Cream of Blue Crab Soup

Ingredients
2 cups chopped onion
2 cups diced celery
3 cups of water
Salt to taste
ground black pepper to taste
1lb. Crab Claw Meat
1lb. Jumbo Lump Crabmeat
4 cups half-and-half
4 cups Heavy Cream
4 tablespoons butter
2 tbsp. chopped parsley
½ tsp fresh chopped thyme leaves
½ cup dry sherry
2 tsp old bay seasoning

Directions
Please onions, celery, and butter into a heavy-bottomed saucepot.
Simmer over medium heat until the onions and celery are softened, add the water, ½ n ½, heavy cream, herbs, and old bay. Simmer on low for 10 minutes. Add the crab and sherry.
Taste and adjust seasoning as desired.
You can thicken the soup if you’d like but the original recipe didn’t call for any thickening at all.

05/27/2025

Still

Do you even know Cream of Blue Crab 🦀 Soup?

PITTSBURGH SOUPERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This was a staple Soup when we worked at the Original Fish Market!
Can anyone guess how much of this stuff we made a week???

Well by request I made a batch of it yesterday and will have it available for Saturday pickup, Its a limited ticket sales item.

here's the recipe if you wanted to give it a try yourself.
❤❤❤❤❤❤❤❤❤😍😍😍😍😍😍😍😍😍🙌🙌🙌🙌🙌🙌

Cream of Blue Crab Soup

Ingredients
2 cups chopped onion
2 cups diced celery
3 cups of water
Salt to taste
ground black pepper to taste
1lb. Crab Claw Meat
1lb. Jumbo Lump Crabmeat
4 cups half-and-half
4 cups Heavy Cream
4 tablespoons butter
2 tbsp. chopped parsley
½ tsp fresh chopped thyme leaves
½ cup dry sherry
2 tsp old bay seasoning

Directions
Please onions, celery, and butter into a heavy-bottomed saucepot.
Simmer over medium heat until the onions and celery are softened, add the water, ½ n ½, heavy cream, herbs, and old bay. Simmer on low for 10 minutes. Add the crab and sherry.
Taste and adjust seasoning as desired.
You can thicken the soup if you’d like but the original recipe didn’t call for any thickening at all.

10/27/2024

Just one sip

10/01/2024

SOUPERS!!!!!!!!!!!!!

It’s officially season
Sound off if your looking for some delicious scratch made, soup for your family

09/10/2024

09/10/2024

09/03/2024

Roasted Pumpkin Soup

1 (4-pound) pumpkin ( Pie Pumpkin or kabocha squash are best)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped.
2 stalks celery, chopped.
2 medium carrots, chopped.
1 teaspoon Za’atar spice.
3 garlic cloves, chopped.
½ teaspoon pumpkin pie spice.
1 teaspoon grated fresh ginger.
1 teaspoon ground cumin.
½ teaspoon ground coriander.
½ teaspoon turmeric.
½ teaspoon ground cardamom.
1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
4 cups vegetable broth
Salt and Freshly ground black pepper to taste.
Water, as needed to adjust consistency.
Cut the Pumkin in half, remove and reserve seeds for later* and rub it with oil, season with salt and pepper, and the Za’atar spice place on a baking sheet lined with foil, flat side down and roast it for 30 minutes at 350. Until fork tender and a little roasted on the edges.
In a heavy bottomed pot add some oil and sauté the onions, carrots, and celery until soft, add the garlic and sauté for another 2-3 minutes. season with salt and pepper. Add the vegetable broth, the rest of the spices, and the coconut milk.
Removed the pumpkin from the oven and while warm, carefully scoop the meat into the pot. Simmer for 10 minutes. In a blender or with an immersion blender puree the soup and check for seasonings.

You can toast and season the seeds for garnish, we use a little chili crunch on ours and some of the coconut milk before we serve.

09/02/2024

Making some rich chicken stock. Smells amazing in here.

09/02/2024

What are your favorite go to soups?

The soups we can't stop making.