A Mission Rooted in Nourishment

At Simply Soupreme, Chef Jason brings together that experience with a passion for clean, plant-based cooking. The company works directly with local farms—including Dirt Dance (Kingston), Daigle Farm (Schaghticoke), Sustainable Sorcerer (Olivebridge) and Windfall (Montgomery)—to source the freshest ingredients each week. The result is a vibrant lineup of soups such as Roasted Butternut Squash Bisque, Rustic Potato Leek with Dill, Creamy Vegan Celeriac Bisque, Wild Mushroom Bisque, Roasted Tetsukabuto Squash with Poblano, Veggie Chili, Carrot Ginger, Curried Yellow Split Pea, Italian Tomato Vegetable, Gazpacho, Watermelon Gazpacho, Spring Pea with Mint, and Chilled Cucumber.

Beyond flavor, Simply Soupreme is guided by values. Jason has long collaborated with organizations like the Restaurant Opportunities Center, One Love Community Fridge, A Little Piece of Light, and Keep Growing Detroit, to advance food justice and access. During the pandemic, he founded a mobile soup kitchen that delivered hot meals to people waiting in food pantry lines—an extension of his belief that good food should be both nourishing and accessible.

The Only Small-Batch Vegan Soup Company in the Hudson Valley

As the Hudson Valley’s only dedicated small-batch vegan soup producer, Simply Soupreme has quickly found a home at farmers markets in Rhinebeck, Hudson, Delhi, Phoenicia and Kingston. The soups are designed to taste good and feel good too—healthy, satisfying, and rooted in the local food system.

With Simply Soupreme, Chef Jason is brings together his background in wholesale soup, his passion for plant-based cuisine, and his commitment to equity in food systems—serving up soups that embody both comfort and conscience.