Kettle Cuisine was founded in 1986 by Jerry Shafir after he identified a need in the marketplace for quality soups in the food service industry. The following information is from the Kettle Cuisine website:
In 1986, Restaurateurs serving soup had two options: make it themselves or buy poor quality canned or frozen premade soups. The finest Restaurateurs were not comfortable serving the premade options to their guests so they endured the high labor costs and taste and texture inconsistencies of making soup themselves. The opportunity, as Jerry saw it, was to provide discerning Chefs operating the kitchens of the finest eateries a better option; high quality, fresh, refrigerated soup that they could be proud to serve.
Kettle Cuisine was born. Working closely with Chefs, Jerry developed a limited line of fresh soups using only the finest quality, natural food ingredients and well tested artisan cooking techniques. In the early years, Jerry traveled door to door shopping his new concept around to Chefs who had grown skeptical of premade soups. However, once they tried the finished products they could taste the difference and gradually, one-by-one restaurants in the Greater Boston area began giving Jerry and Kettle Cuisine a chance. Click this link to continue reading about the history and philosophy of Kettle Cuisine…
Upon its 20th anniversary, Kettle Cuisine embarked on a new venture to deliver gluten free soups directly to consumers. When Jerry’s daughter Kate was diagnosed with Celiac Disease nearly twenty years ago and was forced to live on a gluten free diet, Jerry quickly realized how limited the prepared food options were for this growing community of people. In 2006, when the FDA proposed a formal definition for gluten free foods, Jerry finally had his opportunity to serve this community with great tasting, wholesome, real food products. This line of ten single serving, frozen soups is now available in grocery stores in over forty states.
I’ve seen the Kettle Cuisine soups at many of my local grocery stores, but never felt compelled to try them since I make most everything from scratch anymore, but when Kettle Cuisine contacted me and asked if they could send me a few complimentary samples to review, I couldn’t say no! I was curious if they were as good as I have heard others talk about in cyberspace and if they were, I would not mind keeping a few on hand for those inevitable moments when I’m caught unprepared and need to feed my family in a hurry!
All 10 varieties of Kettle Cuisine’s single serving frozen soups are Certified Gluten-Free by GFCO. While 6 of the 10 soups are dairy-free, they do not test the products for casein . The soups are also made in a peanut-free facility. To learn more, please visit Kettle Cuisine’s FAQ page on their website.
We received the following soups to try: Chicken Soup with Rice Noodles, Tomato Soup with Garden Vegetables and the Angus Beef Steak Chili with Beans.
I can only tell you how the soups were received by my family since I still can’t taste anything (5 1/2 months and counting, but I have an MRI on Monday, so hopefully this will all end soon…and probably because I am going die in the tube from clautrophobia).
Anyhoo, my guys LOVED the chicken noodle and the tomato soup with garden veggies but they were only so-so on the chili. My husband said the flavor of the chili was great, but it was a bit thick in consistency for his personal preference (he’s just too used to the chili I make, which is more soupy and made with ground beef instead of steak).
As you can see, the Chicken Soup with Rice Noodles is packed with big chunks of chicken and vegetables…so different from the canned chicken noodle soup I grew up on, LOL!
Ingredients: Chicken Stock, Chicken Meat, Carrots, Rice Noodles (stone-ground brown rice, rice bran, water), Celery, Onions, Chicken Fat, Sea Salt, Spices.
The Tomato Soup with Garden Vegetables was a big hit with my boys, especially with a few homemade gluten-free “Cheez-Its” added on top (this photo was taken before we discovered Luke’s casein intolerance).
Ingredients: Water, Diced Tomatoes in Juice (tomatoes, tomato juice, salt, calcium chloride, citric acid), Ground Tomatoes (tomatoes, salt, citric acid), Zucchini, Summer Squash, Onions, Yellow Beans, Green Beans, Carrots, Celery, Olive Oil, Rice Flour, Scallions, Corn Oil, Spices, Sea Salt, Garlic.
I think the thick consistency of the Angus Beef Steak Chili with Beans would make for a great hot dog Coney sauce, or to top baked potatoes!
Ingredients: Tomatoes (tomatoes, salt, citric acid), Angus Beef, Onions, Red Chili Beans, Green Peppers, Green Chilies (green chile peppers, salt, citric acid), Tomato Paste (tomatoes, citric acid), Spices, Pork Fat, Paprika, Sea Salt, Garlic, Organic Pepper Sauce (organic apple cider vinegar, water, organic cayenne puree, salt, organic garlic, xanthan gum, organic spices).
Here’s an idea: Kettle Cuisine gluten-free soups should be available in every hospital for gluten-free patients! The last time I had an overnight stay at a hospital, when Luke was born, there was NOTHING safe for me to eat, which just seemed preposterous to me, being medical facility and all. Kettle Cuisine has an entire section of their website specifically for Foodservice. Just sayin’…
Kettle Cuisine has kindly offered to give one reader (2) FREE product coupons, and two additional readers will each receive (2) $1.00 off product coupons.
To enter for a chance to win, simply leave a comment to this post about:
Which Kettle Cuisine Soup you would like to try most? (click here to go to their product page)
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Using the Random Number Generator, I will pick the winners on Friday, October 29, 2010.
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