Soupe du Jour

Specialties

Our mission at Soupe du Jour is to take our customers on a healthy and delicious culinary adventure, creating takeaway soups that taste just like grandma makes!

Our German-​French background ensures our soups have a truly international feel and our dream is to provide London with tasty proper soups that are filling and nourishing.

Using seasonal products from farmers and suppliers we trust, our added extras such as freshly-​baked bread, appealing toppings and sophisticated inlays help us offer something truly unique.

The desire to source the best produce continues into our stylishly designed locations, which have nature at their very heart.

Our customers are an important part of the Soupe du Jour family and we endeavour to provide exceptional and consistent customer service. We aim to take all feedback and recommendations on board ensuring we provide a lunch break to remember.

History

Established in 2014.

Did you know that the first soup ever created contained hippopotamus? It’s true! According to archaeological findings, the first soup to be made had hippo as its main ingredient, and was consumed way back in 6,000 BC.

In fact, soup pretty much came into being when cooking did. Not only was it easy to combine various ingredients in a large pot, but it was also filling, nutritious and fairly cheap. It was the choice of both rich and poor alike, although the upper class version contained more expensive meat and vegetables.

Fitting for Soupe du Jour and its half-​French background, the name soup is believed to have come from France in the 16^th Century. The term sope or soupe came from the Latin suppare, which translates as bread soaked in broth. Soup is even said to have been the basis of the modern restaurant industry. Broth, bouillon, and consommé were the first items served in restoratifs (where the word restaurant comes from) in 18^th century Paris. In fact, French cuisine generated