Food Trends: Soup of the Day

Bisques and chowders get plant-based takes in Middletown

At Sprout and Lentil, chef-owner Carmen Foy’s number-one goal is to serve delicious plant-based cuisine. Known for comfort take-and-bake dishes, the eatery offers several hearty bisques and nourishing vegetable soups. “To achieve a rich and creamy texture, we utilize cashew cream and potatoes, aligning with our 100 percent plant-based menu,” says Foy. “As a result, our soups are both dairy-free and naturally gluten-free. We prefer to thicken with
cashew rather than using a traditional roux. They make our soups creamy and comforting.”

Popular dishes include chowders and chili, “particularly the oyster mushroom chowder and corn chowder, both customer favorites,” says Foy. “Additionally, our three-bean chili, which we serve with our homemade cornbread, remains a staple on the menu. We also crafted a new bourguignon-style stew, which boasts 24 grams of protein per serving,
making it a nutritious choice for customers looking for a satisfying comfort food.”

The vegan-friendly menu also features lasagnas, pot pies, mac and cheese, and the popular Mushroom Wellington, which is recommended for holiday gatherings. Salads, sandwiches, vegan burgers, and pizza round out the menu, along with tasty appetizers, including cauliflower bites and nachos. Middletown, SproutAndLentil.com

Five types of chowder with a side of bay views

Quito’s is known for king-sized servings of delicious seafood and scenic views of Narragansett Bay. The family-owned restaurant serves five popular soups, including three clam chowders: New England (creamy white), Manhattan (tomato-based red), and Rhode Island (clear broth with no cream). “We also feature a Seafood Stew, with a tomato and burgundy base filled with calamari, lobster, scallops, shrimp, and cod,” shares waitress and bartender Kristen Cavalieri. Their most popular soup is the Lobster Bisque, a favorite of owner Albert Quito. “He uses cream with sherry wine, and we load each cup with chunks of lobster meat,” says Cavalieri.

For those who can’t quite decide which soup to order, Quito’s offers the Chowder Trio, served in four-ounce cups so you can try a little of each. For the ultimate winter-warmer seafood experience, pair it with the calamari, clam cakes, littlenecks, or the shrimp cocktail appetizer, available year-round. Quito’s offers a full menu of seafood, pastas, and more, including the popular Seafood Casserole of sea scallops, jumbo shrimp, local lobster, Atlantic Cod, a bit of butter, and white wine, topped off with buttery Ritz cracker crumbs and Italian herbs. Bristol, QuitosRestaurant.com