Our soups are made and packaged in a commercial kitchen facility in River Forest, IL. The components are vacuumed sealed, refrigerated and cold pasteurized to lock in freshness and kill bacteria. Components are kitted, driven back and distributed to our amazing retailers.
Cold pasteurization is a method of killing harmful bacteria and eliminating the need for artificial preservatives, colors or flavors commonly found in soups. This method uses water pressure instead of heat and preservatives to lock in flavor and ensure you get a delicious and clean tasting soup every time.
When you combine all the ingredients together prematurely, the veggies and noodles get mushy over time. We don't like mushy – we want to create an unbelievably aromatic and fresh tasting soup that reminds you of your travels or inspires you to travel to a new place to experience it firsthand. This is why each component is individually vacuum sealed and cold pasteurized to lock in flavor which YOU combine when YOU are ready.
Pro Tip: Use scissors to help you tear open the packets more easily.
Getting an organic qualification would require that every one of our food suppliers are also organic certified, which at times puts an unfair cost burden on the supplier. Instead, we choose the freshest ingredients from our trusted vendors to provide you with an authentic and restaurant quality experience.