Soups | CUESA

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Spring Vegetable and Rice Soup

Sarah Henkin, CUESA’s Market Chef

Roasted Tomato Soup

Sarah Henkin, CUESA’s Market Chef (July 2009).

Creamy Squash and Bacon Soup

from Capay Organic -

Chilled Summer Melon Gazpacho

Mark Dommen,Chef and Partner, One Market Restaurant.

Escarole and Cannellini Zuppa

Christophe Hille, A16.

Green Garlic Soup

Erica Holland-Toll, Lark Creek Inn (February 16, 2008).

Nettles, Rice and Veggie Soup

Julie Cummins, CUESA’ Director of Education.

Roasted Root Vegetable Soup

Sarah Henkin, CUESA’s Market Chef (February 10, 2009).

Hearty Brown Rice, Butternut Squash, and Kale Soup

Sarah Henkin, CUESA’s Market Chef.

Greek Yellow Split Pea Soup with Red Onion and Lemon

Joyce Goldstein, from Cooking with Les Dames D’Escoffier (Sasquatch Books, 2008).

Wild Mushroom Bisque

Susan Spungen, author of Recipes: A Collection for the Modern Cook

Miriam's Butternut Squash and Pear Soup

What San Francisco Families Eat!: Favorite Family Recipes from Presidio Hill School in San Francisco.

Sardinian Fennel Soup with Ricotta Crouton

Mark Gordon, Terzo (November 15, 2008).

Butternut Squash Soup with Apple Compote

Sondra Bernstein, the girl & the fig.

Indian Spiced Carrot Soup

Stephanie Valentine, formerly of Roxanne’s.

Fuyu Persimmon Soup

Armando Paniagua, Rose Pistola Cafe.

Corn Soup with Oysters

Roland Passot, La Folie.

Fire-Roasted Eggplant Soup

Chef Sondra Bernstein, The Girl and The Fig.

Fresh Corn Soup

Lulu Clement, Café Marimba.

Yellow Tomato Gazpacho Soup

Johnny Alamilla, Alma

Roasted Eggplant Soup

Pilar Sanchez of Pilar.

Chickpea and Dandelion Zuppa

Christophe Hille, formerly of A16.

Red Pepper Bisque

Linda Carucci, COPIA, the American Center for Wine, Food and the Arts.

Corn Soup

Roland Passot, La Folie.

Asparagus Soup with Curry and Creme Fraiche

Mourad Lahlou, Aziza.



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