How a Bunch of Soup-Loving Weirdos Created a Delicious Cult

You might be wondering: How does a Soup Club get formed?

Well, friends, it starts the way most noble things in life do—with a good bowl of soup and someone saying, “Dude… this is delicious.”

I’m Jeff and I have a soup addiction. I eat soup for lunch five days a week like it’s a religion. I make massive pots and freeze them like a squirrel prepping for winter. Meanwhile, Andy’s family is basically the Von Trapps of soup—they eat soup every Monday and sometimes share with outsiders like me. When Andy brings in a container of his family’s liquid gold on Tuesdays, I feel both nourished and emotionally supported.

One day at lunch, I said what we were all thinking: “Wouldn’t it be nice to have different soup every day?”

Andy nodded in quiet agreement, probably while chewing lentils.
Andy: “We should start a soup club.”
Me: “Yes. Obviously.”
Andy: “But who else would join?”
Noah (from the corner like a soup ninja): “I’d be in the soup club.”
Me: “Noah, what kind of soup do you make?”
Noah: “I can make a nice lemon chicken…”
Conlan: “I’m in too!”

And with that, SOUP’r Club was born.

We went all-in: by-laws, a logo, branded bowls, spoons that say, "we mean soup business," and a tagline: “Have Fun, Eat Healthy.” (It's also our passive-aggressive reminder that canned soup is an abomination.)

We’re already 10 meetings deep, so here’s a very official, mostly factual recap of the journey so far with our SOUP’r Club History:

Week 1 – Andy (Justy): Lentil Stuffed Pepper
Technically, this was Justy’s soup, but Andy gets credit by marriage. No bowls, no spoons, just some mason jars and microwave hustle. Ate it with our fingers! A humble, tasty beginning…still waiting on the recipe!

Week 2 – Jeff: Lentil Sweet Potato
The OG house soup – making it for 10 years. Debuted soup toppers: chopped cilantro and raw cashews. Crockpot was hot, spoons were classy, vibes were immaculate, and Kevin was a very welcome addition!

Week 3 – Kevin: Black-Eyed Pea Duo
Two versions—ham and walleye. Yes, walleye. Kevin doesn’t play around. Both soups were great, and I shamelessly ate both.

Week 4 – Conlan: Three Sisters Soup
Beans, corn, squash—a delicious tribute to plant-based protein perfection. Also fun to say out loud: Three Sisters Soup.

Week 5 – Tam: Creamy Mushroom Soup
Velvety, earthy, amazing. Came with soup sides that made us feel like royalty. Would eat again. And again. Pretty sure a tablecloth made a debut here! Welcome to the SOUP'r Club Tam!

Week 6 – Andy (Justy again): End-of-Season Root Veg
Another Justy banger. Came with homemade sourdough bread, which has now set an unreasonable bar for all future sides.

Week 7 – Jeff: Spring Asparagus Veggie
Inspired by a Ludington asparagus bounty and bougie Scottville mushrooms. Light, fresh, slightly pretentious—just like me.

Week 8 – Kevin: Spicy Korean Tofu Soup
Tofu usually makes us nervous, especially in soup. This one? Chef’s kiss (not from me though). A spicy, soul-warming knockout.

Week 9 – Tam (Ed): Asparagus w/ Lemon + Parmesan
Ed was the soup master, Tam brought the sides. Homemade wedge salad, dense rolls, seeds... This soup meeting had a salad course. Tam totally crushed the concept of soup sides and toppers...soooo good! Justy joined and we all leveled up (Kevin – video game term!).

Week 10 – Conlan: Indian Comfort Food
I had three bowls. THREE. That’s how good it was. Warm spices, rich flavor, comforting and probably medicinal. Still thinking about it and smiling!

Next Week’s Forecast: Andy’s up—and this time he’s officially doing the cooking. Will Justy still sneak in and save the day? We’ll find out. Either way, the soup will be hot, the spoons will be ready, and someone will definitely say “this is the best one yet.”

SOUP’r Club is more than just broth and vegetables—it's community, it’s creativity, it’s mildly competitive… and it’s delicious. If you’re not in a soup club, start one. If you are in ours, bring your A-game and don’t forget the toppers!