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
Slow-simmered chicken, sautéed onions, sweet carrots and Mediterranean herbs in a handcrafted chicken stock with orzo pasta and hints of mint and lemon.
Frozen / Refrigerated
Delicately sautéed mushrooms in a rich, roux-thickened beef stock with light cream, Madeira wine, chopped dill, sour cream and a pinch of Hungarian paprika.
Perfectly seasoned meatballs and miniature acini di pepe pasta in a handcrafted chicken stock with spinach, onions, olive oil and sautéed garlic.
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.
Al dente ditalini pasta and hearty white beans with garden vegetables, olive oil and a hint of sea salt.
Hearty lentils, vibrant carrots and caramelized onions with sautéed garlic, extra virgin olive oil, balsamic vinegar, Moroccan spices and hand-chopped parsley.
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.
Gently simmered North Atlantic haddock in a creamy roux-thickened fish stock with sautéed celery and onions, tender potatoes and chopped dill.
Let’s make something delicious together.
