San Francisco Soup Company

A hearty vegetarian, organic split pea soups with chunks of carrots, tomatoes, and hint of smoke from chipotle chilies. Served with a hunk of sourdough bread.

A delectable blend of roasted corn, red bell peppers, red skinned potatoes, simmered with ancho, new Mexico, and chipotle chilies. Served with a hunk of sourdough bread.

A luscious, silky, organic, tomato, and sweet cream sauce. Served with a hunk of sourdough bread.

A flavorful soothing broth full of chunks of hand pulled chicken, parsnips, carrots, celery, and egg noodles finished with fresh dill. Served with a hunk of sourdough bread.

A savory blend of grilled corn, tortillas, oven roasted tomatoes, red bell peppers, jalapenos, garlic, cilantro, and basil loaded with chunks of grilled chicken.

A thick chill made with ground turkey, tomatoes, red bell peppers, kidney beans simmered with ancho chilies, and garlic. Served with a hunk of sourdough bread.

A thick, rich, and creamy traditional recipe loaded with clams from the North Atlantic, bacon, and red skinned potatoes. Served with a hunk of sourdough bread.

Organic mixed greens, carrots, and tomatoes served with balsamic vinaigrette.

Crisp romaine, house made focaccia croutons, and shaved Parmesan with classic Caesar dressing.

An assortment of seasonal fresh fruit.

Organic mixed greens, Mary's free-range chicken, edamame, carrots, cabbage, and wonton strips with miso sesame vinaigrette.

Organic mixed greens, Mary's free-range organic tofu, edamame, carrots, cabbage, and wonton strips with miso sesame vinaigrette.

Massaged kale, roasted brussels sprouts, tri-colour quinoa, carrots, rainbow cabbage, granny smith apples, dried cranberries, feta, and pumpkin seeds with Meyer lemon vinaigrette.

Organic mixed greens, Mary's free-range chicken, roasted com, jicama, black beans, tomatoes, avocado, Cheddar, and tortilla chips with creamy chipotle dressing.

Crisp Romaine, Mary's free-range chicken, uncured bacon, hard-boiled egg, avocado, tomatoes, and point reyes blue cheese with balsamic vinaigrette.

Crisp Romaine, Mary's free-range chicken, avocado, cilantro, red bell peppers, roasted com, tortilla chips, cabbage, and toasted pumpkin seeds with cilantro lime vinaigrette.

Crisp Romaine, Mary's free-range chicken, English cucumbers, tomatoes, cabbage, red bell peppers, cilantro, mint, scallions, and peanuts with Thai peanut dressing.

Crisp Romaine, Mary's free-range chicken, aged parmigiano reggiano, and focaccia croutons.

Massaged kale, Mary's free-range chicken, uncured bacon, toasted almonds, bread crumbs, and aged parmigiano-reggiano with honey Dijon vinaigrette.

Baby spinach, farro, Spanish chorizo, green beans, tomatoes, parsley, and fried shallots with red pepper rouille dressing.

Crisp Romaine, Mary's free-range chicken, granny smith apples, red grapes, celery, and candied walnuts with poppy seed dressing.

Arugula, red bell peppers, tomatoes, carrots, potato chips, scallions, toasted sesame seeds, and wasabi peas with Yuzu dressing on a wedge of Iceberg lettuce.

House made avocado spread, romaine, sprouts, English cucumber, tomatoes, and Dijon on plain levain.

Grilled chicken, Jack cheese, sweet and spicy red pepper spread, basil aioli, romaine, and tomato.

Our famous recipe with English cucumbers and romaine on plain levain.

With havarti cheese, romaine, tomato, and mayo on ciabatta.

With avocado spread, Jack cheese, romaine, and tomato on ciabatta.

Roasted turkey, basil pesto, romaine, tomato, and mayo on ciabatta.

With roasted red bell peppers, Kalamata olives, romaine, and cucumber on lavash.

Free range eggs blended with green onions, mayo, romaine, and tomato on pain levain.

Cauliflower rice tri-colour quinoa, artichoke hummus, feta, shaved brussels sprouts cranberry beet relish arugula, and toasted pumpkin seeds with pomegranate vinaigrette.

Tri-color quinoa, massaged kale, avocado, black beans, red bell peppers, cabbage, pickled red onion, and tortilla chips with pico de gallo vinaigrette.

Tri-color quinoa, organic mixed greens, avocado, English cucumbers, red bell peppers, and feta with green goddess dressing.

Rice vermicelli tossed with nuoc cham dressing, baby spinach, red bell peppers, carrots, Spanish peanuts, black, white sesame seeds, cilantro, mint, Thai basil, and scallions with coconut lime curry dressing.