The Soupbox Cookbook: Sensational Soups for Healthy Living

The Soupbox eatery soups have gotten exceptional Yelp surveys, were casted a ballot the Best Soup in Chicago on Citysearch, and have been highlighted in nearby and public press and TV including the Chicago Sun Times and on Rachael Ray's Tasty Travels show. The Soupbox Cookbook, composed by the culinary expert and originators of the eatery, highlights both innovative and conventional soups, stews and chowders from client top choices to extraordinary new plans to attempt. All the soups are healthy and sustaining for the entire family, and the majority of them take as meager as 15 minutes planning time. Attempt the Rosemary Chicken Dumpling Soup for another contort on a conventional top choice, or the Magnificent Mushroom and Barley Soup, light and solid yet fulfilling and pressed with Vitamin B. Perusers will likewise discover Latin and Asian flavors, adjusted to turn out to be new family top choices including the Spicy Mayan Chicken Enchilada Fiesta. The book, similar to the eatery, includes different vegetarian, sans gluten and low-sodium alternatives, indicating a promise to the wellbeing needs of its expansive scope of clients… and now perusers. The Soupbox initially opened in 1995 and highlights 12 distinct soups a day with a pivoting rundown of hundreds. A choice of client top choices just as new soups produced for this book—125 extraordinary soup plans altogether—have been made by originators and writers Jamie Taerbaum and Dru Melton, who have over 35 years café experience between them.

About the Author
Dru Melton (Chicago, IL) has been in the restaurant industry his whole life and started working in the kitchen at a young age with his grandmother and mother, a restaurant industry veteran. He went on to the Cooking & Hospitality Institute of Chicago and has taken his cooking influence equally from top Chicago chefs and his small town farm upbringing in Chillicothe, Illinois, that emphasized fresh, wholesome and locally produced ingredients. He has 25 years of restaurant experience and been everything from the busboy to head chef and is now the general manager of The Soupbox.

Jamie Taerbaum started The Soupbox in 1995 on a shoestring and has grown it into the most popular and best-reviewed soup restaurant in the city. It has been featured in practically every major network and newspaper in the Chicago, including ABC’s Hungry Hound, and now has a second location in the River North section of Chicago.

I love to make soups because I find them to be a good way to get your daily veggie needs. I was getting into a soup rut with the recipes I have, so I went to the library to borrow some soup cookbooks. This one was SO FANTASTIC that I bought it! No way was I going to photocopy 35-40 recipes! I have made several of the soups, I especially ADORE the Artichoke & Avocado Bisque. My only disappointment is with the cover of the book. The seller said it was "new" but it was very scratched up. The interior is perfect, however. So glad I bought this book to expand my soup repertoire. -Connie Martin

I love this cookbook so much. It's amazing. Well organized, beautiful layout, amazing recipes... there is not one thing I would change about it. I am actually planning on serving four different soups from this cookbook with salad and sandwiches for Christmas Eve dinner this year. -Hmm

We eat soup every night, after having our big meal in the middle of the day. Even though there are lots and lots of things you can do with soup, it eventually gets a bit boring. This is just the cookbook we needed!The recipes in this cookbook are really different, for the most part, and few of the ingredients are all that hard to find (even for me, though I live in West Virginia, miles from a city of any size). Many recipes are marked gluten-free - a plus, since I'm on a gluten-free diet. I haven't found many recipes not labelled gluten-free to be a problem, either. Though a few do use barley, most just require the use of gluten-free soy sauce or pasta, staples in any gluten-free kitchen.While some of the recipes are for soups that aren't hard to find in other cookbooks (e.g., chicken noodle, mulligatawny, lobster bisque), many of them are new to us and all are very, very good. And while the "recipe index" is close to useless, indexing recipes only under the first word of the exact title used in the cookbook - e.g., "Signature Lobster Bisque" under "signature", it is followed by an excellent index not only by ingredients, but also by cook time (very useful when I need to get dinner in a hurry or am looking for something I can leave simmering on the stove while I run errands).We've tried half a dozen recipes so far and found just one (the Deep South Burgoo - not bad, but rather blah) to be less than amazingly good. -Sydney M.