Soup's PR team responds to the "allegations"

& all the kitchen essentials we're shopping this Black Friday starting at $10!

Author

Saanya w/ SOIRÉE & Pepper
November 19, 2024

In partnership with

Dear Reader, 

As the Chief Spoon Officer at Big Soup™ my crisis public relations team has decided that it’s high time we address the allegations, rumors, and blatant mistruths that have been circulating the media regarding the rise, fall, and rebirth of our dear, Soup. 

After centuries of being typecast as "what you eat when you're sick" and "basically just wet food," autumn's most acclaimed figurehead is finally breaking her silence and we are here to share the piping hot tea broth.

The nepo-baby granddaughter of Countess Comfort Food and The Baron of Bowl begins with a disclaimer for her newer fans—"First of all," Soup begins, smoothing a bowl cut that would look violently Nickelodeon on anyone else but is somehow chic on her, "everyone needs to stop acting like I'm having some sort of identity crisis just because bone broth got famous on TikTok. I invented bone broth. Check the cave paintings. I’ve literally been around since before the concept of cooking even existed. I feel like even after leaking the tapes scrolls, everyone forgets about how I was conceived—hot rocks from the fire + a lambskin sack of mutton, veg, and water and ta daaaa! I mean it’s no immaculate conception, but it’s pretty close and I’m older than Mary by like a lot of centuries.”

Her disclaimer, however haughtily it was stated (Editor’s Note: It was indeed stated rather haughtily, but that’s only because that is the way most soups are best served…hot) is not unfounded though. The kids need to learn to put some respect on her name and stop making jokes about Charlie’s cabbagey grandparents in the Wonka movie.

When asked about her current “rebrand” and newfound Instagram fame amongst Gen Z slurpers, Soup rolled her beady-black bean eyes. "Everyone's calling it a comeback, but I never left." Stirring her martini (an invention she also takes credit for due to its likeness to a cold broth when served dirty with extra olives), she explains how "One minute [she’s] being served in Limoges tureens at Versailles, the next [she’s] defamed for having an existential crisis because some 23-year-old, no bed frame, navy sheets, pancake pillow TikTok subordinate doesn't know if I'm a food or a beverage? Please."

Below are the controversies that she wishes to contest and clear up for her fans.

Soup is “Basic” and overdone

The internet has become obsessed with building flavors and developing umami, but that’s been my whole thing since 20,000 BCE. I was literally dubbed "archaeological evidence of early human cooking" by the Smithsonian, in case you forgot. I walked so your Le Creuset food-porn TikTok series could run. Since when does something have to come on a board or an open faced sandwich to be “cool?”

My relationship status

Speaking of sandwiches, I also feel like I need to address my situationship with Bread, which has been completely blown out of proportion by the media. Yes, we're great together (Editor’s Note: Soup swooned so terrifically while recounting memories of time with Bread that you could literally see the steam), but I'm also completely fulfilled on my own. I don’t want to be tied down right now because I’m also talking to Mr. Matzo and the Noodle Next Door. I’m a big believer in fluidity. Also, to set the Deuxmoi blind items straight, yes, I dated Stew. It was the 1500s, everyone was experimenting.

About the video that said that acai bowls are pretty much just “Breakfast Soup”

To address the elephant in the stock pot: “breakfast soup” is already a thing. Miso broth is a well established component of a full Japanese breakfast.

Second of all, who do you think inspired cereal? (P.S. Our team here at Big Soup™ is happy to collaborate on future projects—call us, Captain Crunch)

And third of all, Smoothie bowls think they invented being both liquid and solid? That's cute. Call me when you've been painted by Andy Warhol.

In conclusion, Soup really just wanted us to clarify that she’s been here since the dawn of civilization and has somehow remained hot, cool, and relevant. “I've seen empires rise and fall, I've been served in everything from prehistoric gourds to Space Station containers, and I'm not going anywhere. Also not to be crass, but I know my worth—look at any menu or dinner party lineup. I always come first,” she harrumphs with an air of finality.

Sincerely, 

SVP of Broth Relations and Chief Spoon Officer at Big Soup™

ICYMI, my name’s Saanya Ali and I’m the founder of SOIRÉE, a platform, supper club, newsletter, and social community dedicated to reviving the “lost art of entertaining” and making food, and the culture around it, FUN…as it should be. Follow along on TikTok, and Instagram for more video deep dives!

Soup Science: Why your soup needs a time out

Have you ever wondered why your grandma always says to let the soup "rest" before serving it? 

Turns out, she’s not just tired. There’s a reason behind why—

As soup cools slightly, its volatile flavor compounds—those fleeting aromatic molecules that make food taste so good—actually become more pronounced. At extremely hot temperatures, these compounds evaporate too quickly, quite literally going over our heads before we can taste them. The sweet spot is around 140-160°F (60-71°C), where the compounds are active enough to release their flavors but not so energetic that they escape before hitting our taste buds.

How to Make Better Soup

1. Start cold—I know you want to throw everything in at once, but starting your aromatics in a cold pan with oil actually allows them to release more flavor compounds slowly

2. Season in layers—Salt isn't a finishing touch, it's a journey

3. Save your parmesan rinds—throw them into any soup for instant umami depth

4. Always add a splash of acid at the end (lemon juice, vinegar, wine)—it's like giving your soup little flavor boost

Soup Recipes to Try this Season on Pepper

Tomato Soup by @larderandvine

French Onion Soup by @carolinetesta

Gingery Miso Wonton Soup by @havenskitchen

Soup & Service

Sharing soup is also a great way to show care for loved ones and communities in need! Who couldn’t use a hearty, cozy pick me up, especially during these cold months? Check out KindWorks to make pots of soup with friends over Zoom that you can bring to your local shelter, neighbors, and people who help make your world go round every day. Join them every Monday from 5pm to 6pm EST virtually here!

What your kitchen counter says about you

There’s a psychology behind Kitchen Counter Real Estate. Do you have the right things? Are silver appliances cheugy? Is saying cheugy cheugy? Will I ever be able to afford that Le Creuset Dutch Oven. Does having the red Smeg kettle make me pretentious? How much of this is clutter, how much of it is signaling, and how much of it is chic? Since when did toasters have social capital and why does the color of my KitchenAid stand mixer say more about me than my Zodiac sign?

Counter space is the new beachfront property. We're all fighting for it, nobody has enough of it, and somehow we're still finding room for appliances we use approximately once every lunar eclipse.

But why? 

Because in 2024, your kitchen counter isn't just a workspace—it's a stage, a gallery, and a personal branding statement all rolled into one marble (or butcher block, depending on your aesthetic) surface.

Our kitchen counters have become what scientists call "costly signals"—like a peacock's tail, but culinary. Research in evolutionary psychology suggests that displaying expensive or hard-to-obtain items serves as a signal of competence.

Your Le Creuset isn't just a pot; it's a statement that says:

  • I can afford quality cookware

  • I understand the importance of good tools in honing my craft

  • I'm the kind of person who makes coq au vin on a random Tuesday

The “Instagram Effect”

"If a Dutch oven sits on a counter and no one posts about it, does it still braise?"—Ancient Food Influencer Proverb (probably)

Social media has transformed our kitchens from private spaces into public stages. The "kitchen tour" has become a TikTok genre unto itself, creating a feedback loop of aspiration and acquisition that would make Marie Kondo weep.

But here's the plot twist: This isn't necessarily always a bad thing.

This may be a controversial statement: It's okay to care about how your kitchen looks—it might even make you a better cook.

The Behavioral Science

Studies show that our environment affects our behavior. When your kitchen is beautiful and well-organized, you're likely to:

  • Cook more often

  • Try new recipes

  • Host dinner parties

  • Actually enjoy being in the space

  • Spend time learning how to improve in the space

The Joy Factor

There's legitimate psychological value in surrounding yourself with objects that bring you joy. If that joy comes in the form of a $400 enameled cast iron pot, who are we to judge?

Scroll down for a list of all of the kitchen appliances, essentials, and decor items that we will be adding to our carts this Black Friday/Cyber Monday!

Best Black Friday Cyber Monday Kitchen Picks

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Reply with an ingredient, topic, or recipe you want to see in the newsletter for a chance to be featured in the next one! See you next week!

xx,

Saanya