Kettle Cuisine began in 1986 as a door-to-door campaign to fill a void in the market and change the soup status quo. That meant making and bringing the freshest, highest quality soups to restaurants that had neither the time nor ability to do it themselves. That entrepreneurial, artisan, pioneering, can-do spirit is our DNA – and continues to inspire and guide us today.
We’re a passionate, innovative food company committed to making fresh, healthy, delicious, artisan quality food for all. We’re food lovers making food people love.
We’d love to help you serve your clients with excellence and grow your business.
Slow-cooked black beans, red peppers, roasted sweet corn and diced green chilies in a purée of vine-ripened tomatoes with a splash of fresh-squeezed orange juice.
Frozen / Refrigerated
Sweet carrots puréed with fresh-squeezed orange juice, hand-peeled ginger and sautéed onions with a touch of toasted sesame oil and soy sauce.
A delicately puréed blend of caramelized sweet potatoes, carrots and handcrafted vegetable stock with spicy chipotle, chopped cilantro and a touch of sesame oil.
Diced tomatoes, English cucumbers, Vidalia onions and bell peppers with extra virgin olive , balsamic vinegar and a dash of pepper sauce.
Hearty lentils, vibrant carrots and caramelized onions with sautéed garlic, extra virgin olive oil, balsamic vinegar, Moroccan spices and hand-chopped parsley.
A puréed blend of slow-simmered green split peas, onions, celery, and carrots with hearty kale and a fragrant rosemary finish.
Savoy cabbage, diced carrots and tender sweet potatoes in a purée of sautéed vegetables with extra virgin olive oil and a hint of thyme.
Red kidney beans, pinto beans, black beans, sweet corn, bell peppers and green chilies in slow-simmered tomatoes and Southwestern spices.
Slow-simmered crushed tomatoes and ribbon-cut basil in a flavorful vegetable stock with extra virgin olive oil and a pinch of sea salt.
A medley of sautéed garden vegetables in a vibrant foundation of slow-simmered tomatoes with extra virgin olive oil, chopped scallions and a pinch of sea salt.
Tender white beans and sautéed escarole in a handcrafted vegetable stock with fennel, chopped basil and a touch of extra virgin olive oil.
Let’s make something delicious together.