Soup deserved better.

We began with a simple belief: soup deserved better. Too often treated as a side, a starter, or an afterthought, soup had all the warmth, flavor, and satisfaction of a great meal. It just needed a place built around it.

Souprema was born from The Soup Bowl of Park Slope, a beloved Brooklyn neighborhood restaurant that, for more than 15 years, has redefined fast-casual dining by serving chef-crafted, restaurant-quality soups made fresh every day.

From the beginning, the philosophy was simple: never compromise quality for convenience. Rather than relying on large batches and a fixed menu, The Soup Bowl prepared soups in small batches, allowing the seasons, the freshest available ingredients, and the chef’s inspiration to determine what would be served. A hand-written chalkboard behind the counter announced the day’s selections—perhaps Chicken Noodle, Split Pea, Tomato Bisque, Butternut Squash, or Minestrone. Every visit offered something new, and every bowl reflected the same commitment to exceptional quality, freshness, and flavor.

Today, Chef Richard Gussoff continues that tradition, crafting fresh soups daily with the same passion for quality, creativity, and hospitality that made The Soup Bowl a Brooklyn favorite. Souprema builds on that legacy by bringing an elevated soup experience to a new generation—where every bowl is freshly prepared, every recipe is thoughtfully crafted, and every visit offers something worth discovering.

One restaurant on one block built a following the old-fashioned way. Souprema reimagines that same instinct for a wider audience—a bigger menu, a real brand, built to travel past 7th Avenue.

Nothing about the food changes at the core. The bowl is still the point. Take a look at today’s board—and experience the difference that fresh, chef-inspired cooking makes.