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.
Our passion for great food goes far beyond our broad range of ready to use products…. We are inspired daily by trending ingredients and bold flavors, and love creating new and exciting ways to infuse these concepts into our products in fun and delicious ways!
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.
Refrigerated
Sweet corn, tender potatoes and sautéed onions in a roux-thickened vegetable stock with light cream and a pinch of sea salt.
Frozen
Slow-simmered chicken, wild rice, sautéed mushrooms and California carrots in a roux-thickened chicken stock with light cream and a pinch of thyme.
Caramelized, julienne-cut onions in a rich, beef stock infused with red wine, French brandy and chopped thyme with a pinch of sea salt.
Frozen / Refrigerated
Delicately sautéed mushrooms in a rich, roux-thickened beef stock with light cream, Madeira wine, sour cream and a pinch of Hungarian paprika.
Tender potatoes, uncured bacon and cheddar cheese in a roux-thickened blend of beef and chicken stocks with sautéed garlic and chopped scallions.
Slow-simmered lobster in a roux-thickened chicken and lobster stock with Spanish sherry, light cream and a pinch of white pepper.
Tender sea clams, vine-ripened tomatoes and tender potatoes in a handcrafted fish stock with chopped scallions and a dash of pepper sauce.
Sweet claw meat, sautéed onions, carrots, celery and bacon in a foundation of slow-simmered tomatoes with lima beans, potatoes and corn.
Tender sea clams in a rich, roux-thickened fish stock with tempered light cream, diced potatoes, rendered salt pork and sautéed onions.
A gluten free, pork free version of New England favorite, made with a rice flour roux, tender clams, light cream, diced potatoes and sautéed onions.
A puréed blend of slow-simmered green split peas, onions, celery, and carrots with hearty kale and a fragrant rosemary finish.
Linguica sausage, chopped kale, red kidney beans and tender potatoes in a handcrafted chicken stock with sautéed onions, garlic and a hint of paprika.
Let’s make something delicious together.
