Soups | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm–7pm


Warm-Me-Up Soup

Foodwise Kids Program

Acorn Squash, Brown Rice, and Winter Greens Soup

Charles Vollmar, Epicurean Exchange

Chilled Cucumber, Purslane, and Buttermilk Soup

Michelle McKenzie, 18 Reasons

Sweet Potato Stew with Greens

Nalini Mehta, Route to India

Winter Vegetable and Farro Soup

Jason Berthold, RN74

Italian Butter Bean Soup

Elianna Friedman, CUESA Market Chef

Turnip Soup with Pomegranate and Walnuts

Jake Des Voignes, Local: Mission Eatery

Sunchoke Soup with Coffee Sauce and Goat Cheese

Sachin Chopra, All Spice

Roasted Heirloom Tomato Soup with Goat Cheese and Basil Cream

Charlie Vollmar, Epicurean Exchange

Caramelized Fennel Soup with Fava Bean and Orange Relish

Mark Richardson, Four Seasons Hotel San Francisco

Green and White Asparagus Soup

Adam Carpenter, Jasper’s Corner Tap & Kitchen

Low-Sodium Broccoli Leek Soup with Sun-Dried Tomato Oil

Elianna Friedman, CUESA’s Market Chef

Garlicky White Bean and Spinach Soup

Sarah Henkin, CUESA’s Market Chef

Cream of Sunchoke Soup with Melted Shallots, Chanterelles, and Brown Butter

Leif Hedendal

Yellow Tomato and Summer Vegetable Soup “Au Pistou”

Mark Dommen, chef and partner at One Market Restaurant

Snap Pea Soup with Mint and Lemon

Kimberley Hasselbrink of The Year in Food

Spring Minestrone Soup with Parsley Lemon Pesto

Cate Conniff, author of Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone (Chronicle, 2010)

Stinging Nettle Soup

Kristin Kimball, author of The Dirty Life: On Farming, Food and Love (Scribner, 2010)

Tomato and Tarragon Bisque

Ani Phyo, author of Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food (Da Capo Lifelong Books, 2010)

Chilled Cucumber-Yogurt Soup with Beet Relish and Dill

Elizabeth Binder, formerly of Bar Bambino

Hot Borscht

Jordan Champagne, Happy Girl Kitchen

Roasted Spring Asparagus Soup

Charlie Vollmar, Epicurean Exchange

Spring Vegetable Broth

Cate Conniff, author of Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone (Chronicle, 2010)

Sunchoke Soup with Dungeness Crab, Roasted Meyer Lemon and Sourdough Crumbs

Chad Newton, Fish & Farm Restaurant

Spinach Meatball Market Minestrone (aka “ski” soup)

Steve MacCarthy, Prather Ranch



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »