The Comfort Food Crossroads

This week’s Soup Club meeting has me a little perplexed. I feel like I’ve got a bunch of tiny birdies flying around my head, all chirping different thoughts at the same time, and I’m hoping writing this blog helps me knock a few of them down and organize what the heck I’m feeling.

First, the big picture stuff. This was a big day in Soup Club history. We had nine people in the room, which is basically a packed house by Soup Club standards. Special guests Justy and Ed joined us, which was awesome. Because of holiday schedules, this was the last official Soup Club meeting of 2025. If my math is right, this was meeting number 30. That alone makes me grateful. The club has absolutely exceeded anything Andy and I thought it would become. So yeah, all good stuff.

Now for the part that has me torn...

Today was Tam’s turn to bring soup. Based on photographic evidence, I’m pretty sure Ed actually made the soup, which is totally fine – kinda was expected. Teamwork is welcome here. I know firsthand how challenging it can be to come up with a soup that checks all the boxes: healthy, creative, filling, and acceptable to a group of fairly picky eaters. That challenge is honestly part of what makes Soup Club fun for me.

But today felt a little different. Today’s offering, and I mean soup, sides, toppers, desserts, the whole spread, was not exactly living in the “healthy” zip code. Maybe the broccoli got a visa, but that’s about it. Was it the holiday season creeping in? Maybe. Was there a weird comfort-food chill in the air? Possibly. What I do know is that Tam and Ed are great people. Truly. Tam went all out with a new Soup Club tablecloth, fancy cloth napkins, and thoughtful gifts for everyone. And yes, mine was the best. Totally.

So this is where the bittersweet comes in. Today’s soup definitely landed in the “comfort food” category, not the “holy crap I have energy for the rest of the day” category. When I roughly estimated calories per serving, we were probably flirting with 1,000 per bowl/side/desert. Compare that to the 150 to 250 range of a typical WFPB soup and, well, you see where my head starts spinning.

I started cautiously with about a half-inch of cheese soup. Just a taste. Then I grabbed a bowl of a previous Soup Club soup. For context, I usually consume two to four bowls on Soup Club day, so this was very out of character for me. After hearing all the “yum” noises around the table, I went back for about three-quarters of a bowl of cheese soup and not one, but two non-risen rolls. I have never been a fan of cheese soup. Maybe a sprinkle of cheese on top of something, sure. But a full cheese soup has never been my jam.

What really has me thinking is this. I genuinely care about what people eat. Now I find myself second-guessing my stance on healthy food. Am I wrong? Are all those videos and podcasts way off base? Is it better to just eat processed foods and join the masses? I don't think so. But do I stand firm in what I believe is better and risk hurting feelings, or say nothing and risk Soup Club slowly becoming Processed Soup Club?

My one loyal reader, aRob, doesn't want to hear any of this inner turmoil. He just wants the scores. So here they are: Jeff: 2.0, Adam: 8.0, Conlan: 9.0, Ed: 6.5, Kevin: 8.5, Mike: 7.75, Andy: 8.0, & Justy: 9.5

That gives us a 7.4 average.

What I learned today:

• Non-risen rolls are apparently a thing. I did not investigate further.

• Mike and his wife are basically vegan, and Mike doesn't like broccoli. Dude.

• Store-bought croutons are processed and officially belong in the cracker category.

• Ed knows what MCT oil powder is, yet drinks cheese soup through a milkshake straw. Fascinating.

• Tam makes tiramisu. Mike brings frosted muffins and cookies. Sugar was represented heavily. Adam had no complaints.

• Justy ate approximately 78 percent of a muffin’s frosting. Andy finished the half of the muffin part. Teamwork.

• Ed and Adam don’t know that the broccoli “stalk” is edible!

• And here is the biggest thing I learned. I am going to keep pushing for healthy food. I am going to keep appreciating Soup Club for what it is. I am going to keep waking up on Tuesdays with a little extra pep in my step. I am going to try to stop sweating the small stuff and focus on the fact that we have the best freaking Soup Club in the world.

Next official meeting is Conlan on January 6, 2026. There will be a CSR lunch and learn pop-up in two days, yes Tam, more healthy videos, and I will be back on this blog then. Heads up, WFPB Butternut Bulgur Chili is coming, and it is sooooo good, people.

One more thing that absolutely deserves to be said. Today also happens to be Tam’s one-year anniversary at American Profit Recovery. One year. In that short time, she has become a huge part of the culture, the energy, and yes, the Soup Club chaos. From thoughtful gestures to over-the-top spreads and somehow always keeping things fun, Tam brings a lot to the table, literally and figuratively. We are lucky to have her, and Soup Club would not be the same without her. Happy one-year anniversary, Tam. We all appreciate you.