Forgive the reference to the legendary and beloved comedian and actor who made it big in Detroit in the 1950s.

I loved and miss Soupy and I couldn’t resist the lead-in to tell you about Hiller’s luscious new soups.

Evidence of existence of soup can be found as far back as 6,000 B.C.; but soup didn’t become commonplace until the waterproof container was invented.

Basically there are two kinds of soup: clear and thick. The former can be classified as consommé or bouillon, while thick soups are bisques, purees and chowders.

Soup, of course, is universal. My favorite is borscht, made from beets or cabbage although I much prefer the beet variety. There are also some exotic ones, like bajajou, a soup of Slovakian origin made with boiled beef intestines; callaloo, a thick, creamy soup made with okra and often crab meat, from Trinidad and Tobago; and bird’s nest soup, a delicacy in Chinese cuisine.

But… soup takes time to prepare, a lot of love, and tender care. And, for most of us, time is at a premium. That’s why we are so proud of our newest line of soups at Hiller’s — the kind of product that you could serve your family, or guests at an elegant party. They’re top restaurant quality and the discovery of Ruth Mossok Johnston, our brilliant Prepared Food Director. Ruth has them made exclusively for us!

Our new soups are made from the finest ingredients. They range from traditional to adventuresome, and include gluten-free, organic, vegetarian, wheat-free, and low-sodium.

Here are some of our new soups:
Spiced Pumpkin Bisque – a fall classic, creamy and sweet pumpkin puree blended with a light cream, sweet potatoes, and a delicate medley of herbs and spices.

Spinach and Feta Chowder – a Greek classic transformed into a delicious vegetarian and gluten-free soup. Luscious and hearty, with a blend of spinach, feta cheese, light cream, potatoes, onions and mushrooms, plus a subtle blend of herbs and spices.

Organic Tomato Bisque – a vegetarian favorite. Gluten-free and made from organic ingredients: ripe tomatoes, milk, a touch of butter and spices. Flavorful and smooth!

Vegetarian Lentil – Loaded with protein, hearty and delicious – great all year round!

Chicken Tortilla Soup – Ethnic flavors and gluten-free. This soup has pieces of tender chicken, flavorful roasted corn, diced tomatoes, a bit of Monterey Jack Cheese and jalapeño peppers. Crisp corn tortilla chips give body to this unique soup.

Maine Lobster Bisque – A perfect blend of sweet lobster meat simmered in rich cream and sherry makes for exceptionally thick and rich bisque.  New Englanders would travel to Michigan for this one!

Even by Hiller’s standards our new soups are  extraordinary ….



  1. Nice story. You could have just added a word or two to let us know the location of these new soups at your store. I shop at your Ann Arbor location and do not remember seeing them. I always have soup with my main meals for it helps to eat solid food and reduce the intake of extra calories from solid foods. Mostly, I am used to lentil and bean soups and can try a few new varieties.

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