Blount Fine Foods


January Is National Soup Month!

Come celebrate with us.

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That’s right, we’re in the back stretch of National Soup Month, but fear not, as soup stays in the spotlight as the days continue to get longer: February 4, 2017 is National Homemade Soup Day (we think it’s perfectly acceptable to buy Blount soup at your grocery story and “make” it once you get home…); and February 25th is National Clam Chowder Day.

The wholesome goodness that is stick-to-your-ribs, warm-you-from-the-inside soup is always delicious and always relevant. And in has been this way, not for centuries, but for millennia!

According to those wicked smart people at Wikipedia:

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Wikipedia also says that soup has been around for at least 22,000 years, but how soup was made thousands of years before the invention of the clay pot is rather unappetizing, so we’re just going to more on…

The word soup draws its origins from the Latin word suppa, which meant “bread soaked in broth” (if you know anyone from our neck of the woods with a traditional New England accent, you know that “suppa” is what folks are looking for at around dinnertime – we’re just sayin’…). 

Along these same lines, the word the Latin word sop was a piece of bread used to soak up soup or stew.

Photo of President & CEO Todd BlountHere in America, soup recipes were included in cookbooks dating back to 1742. In 1792, a refugee of the French Revolution opened “The Restorator” in downtown Boston, which was the city’s first restaurant. The proprietor quickly became known as the “Prince of Soups.” With all due respect to Jean Baptiste Gilbert Payplat dis Julien, we believe the guy in the photo to the right is the Prince of Soup.

And soup is in our DNA. After all, Blount Fine Foods began as a primary supplier of clam meat for a well-known brand of condensed, canned clam chowder. But since 1993, soup has been our passion, and we have been improving on it ever since, and today are the industry’s leader in fresh soup at both retail and restaurants.