The Royal Couple: Soup and Sandwich

Tomato Basil Soup

Tomato Basil Soup

Few foods are as comforting as soup. We turn to chicken noodle soup when we’re sick. When you live in a wintry climate, few things beat a hot soup on a cold day. But sometimes soup alone isn’t enough, so what better to pair with a soup than a sandwich? TuckShop Kitchen loves this combination as much as you do and the team serves five of their favourite soups throughout the week. Here’s what makes each soup special:

Monday: Carrot Ginger Miso Soup

Carrot ginger soup is commonly found on menus, but TuckShop Kitchen distinguishes their soup by adding more ginger and by including miso. In this soup, miso is like your awesome-yet-quiet friend: hanging out in the background but adding some great flavour that you wish was always there. Try pairing this with the Peameal Bacon sandwich – sharp soup, mellow sandwich.

Tuesday: Tomato Basil Soup

Familiar with bright flavours, eating tomato basil soup feels like coming home to a happy family reunion. Unlike most places, which use dry basil in their soup, the base of TuckShop Kitchen’s tomato basil soup is cooked on Mondays so that the flavours have time to meld overnight, then fresh basil is added on Tuesday mornings to finish off the soup.  One of TuckShop’s most popular combinations, there’s no better pairing than the Turkey Grilled Cheese sandwich!

Wednesday: Curry Roasted Sweet Potato and Coconut Milk Soup

Just reading the name of this soup transports you to a place with palm trees, blue skies, and an endless beach. Most places making a soup like this would simply add sweet potato to boiling water or broth and blend it all together. But at Tuckshop Kitchen, the sweet potato is slow-roasted in the oven and its braising liquid is part of the final soup, which adds significantly more flavour. Coconut milk is whisked in as a final finishing step on Wednesday morning. To keep things on the lighter side, try pairing this with the Miso Tofu sandwich.

Thursday: Potato Leek Soup

Another classic combination but, unlike TuckShop Kitchen’s other soups, the potato leek soup is left chunky, it’s not pureed. Leaving the soup chunky isn’t something you’ll often find, but it gives the soup a heartier feel. TuckShop Kitchen first slowly cooks the leeks and potato together, then adds house-made leek stock on Thursday mornings.  Try pairing the BLT with this hearty soup.

Friday: Triple Mushroom Soup

Mushroom soups are often made using a dairy base, which gives the soup a nice creaminess but can sometimes feel too heavy. At TuckShop Kitchen, the Triple Mushroom soup tastes creamy but is not dairy-based. The team works this magic by making mushroom stock using a LOT of mushrooms, pureeing it all together once it’s finished. A classic soup with a twist calls for a classic sandwich with a twist – try pairing the Roast Turkey and Apple sandwich with this one.

Weekends: Surprise Soup!

You never know which soup you’ll find on weekends, whether it’s an old favourite or a new discovery. TuckShop Kitchen always serves soup, so stop by to find out what’s cooking!





Tess Ng is an accountant by day, writer by night, and food lover all the time.




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