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.
Puréed tomatoes in a rich blend of fresh cream and flavorful chicken broth, with Parmesan & Romano cheeses, aromatic basil, and a dash of hot sauce.
Frozen / Refrigerated
Slow-simmered tomatoes, carrots and sautéed garlic in a rich blend of cream and handcrafted vegetable stock with fresh chopped basil.
Slow-simmered crushed tomatoes, tangy feta cheese, sautéed garlic and onions with chopped parsley, white pepper, oregano and a touch of light cream.
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.
Sautéed turkey, red kidney beans, bell peppers, braised onions and diced green chilies in slow-simmered tomatoes with Southwestern spices.
Slow-simmered turkey, sliced okra, vine-ripened tomatoes and white rice in a roux-thickened chicken stock with Cajun spices and chopped parsley.
Tender chunks of Angus beef and hearty barley in a rich beef broth with diced tomatoes, carrots, potatoes, celery, corn, green beans and peas.
Red kidney, pinto, black and navy beans with diced tomatoes, peppers, onions and corn with traditional chili spices and a dash of hot sauce.
Slow-simmered tomatoes and garden vegetables with hearty chickpeas and dark red kidney beans, seasoned with a savory blend of herbs and spices.
Tender white beans and sautéed escarole in a handcrafted vegetable stock with fennel, chopped basil and a touch of extra virgin olive oil.
Slow-simmered chicken and white beans in a roux-thickened chicken stock with tangy sour cream, green bell peppers, chopped cilantro and southwestern spices.
Let’s make something delicious together.