Executive chef Marjorie Druker and husband Paul Brophy, opened their first New England Soup Factory in Brookline, Massachusetts in 1995, with the Newton location opening a few years later.   In 2007, Marjorie published her first cookbook, ‘The New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup’, with local Boston food writer Clara Silverstein.

The ever changing menu includes delightful combinations ranging from New England favorites, such as Clam Chowder or Chicken Noodle Soup, to fun ethnic flavors like Mediterranean Chickpea or Indonesian Carrot Soup.   The menu can seem a little overwhelming such is the variety of choice, but the staff encourages you to try samples before finalizing your selection.

You order at a counter and the line generally moves quickly unless the person in front of you decides to sample lots of soups before ordering.   The soups are made from the finest fresh ingredients daily. Calling the ‘Soupline’ telephone number, or checking their website ahead of time, will provide details of the soups of the day.

I went there on a miserable rainy day and warmed up with a Mushroom Risotto Soup that had a distinct wild mushroom flavor and creamy texture. The Roasted Red Pepper Corn Chowder Soup had a slight sweet yet smoky flavor with a tinge of cayenne pepper. I also sampled the Chile, Portuguese Tomato Bread Soup and Clam Chowder, all of which were delicious.   The Lobster Newburg is for those who love sweet creamy soups.

The ambiance is casual and the staff friendly.   It’s a great place to take a relaxing lunch break after a morning of shopping in the nearby stores, or for a quick bite on your work day. Prices are very reasonable with a 12oz bowl of soup and a fresh roll costing just $5.

Many varieties of sandwiches, wraps, salads and cookies are also available.

There’s something for everyone at The New England Soup Factory.   One of their summer offerings is something my grandmother used to make: Hungarian Bing Cherry Soup; delicious.