It’s Time to Get Excited about Soup!

Ask Micki DiMario if she was born to make soup, and she’ll laugh and respond that she thinks she was.

After a career in radio, Micki turned to catering. She and her sister grew up learning to cook at the feet of their mother—a chef at Timberlock in New York and at Rosie’s restaurant in Middlebury. “I’ve been in cooking school since I was born,” Micki jokes, so it’s no wonder this Vermont native turned to catering as an encore career. 

When the pandemic put an end to her catering business, Micki opened Souper Simple Food, a small-batch soup company with a mission to bring delicious soups to the Mad River Valley. “I like feeding people and making that personal connection,” Micki says. “To me, it’s a beautiful way to connect with the community.”

If you’re looking for a hearty and healthy lunch for under $10.00, look no further than Souper Simple Food. Each day features three types of freshly prepared soup: one vegetarian and two all-American hearty. Each serving of soup comes with a chunky piece of fresh-baked bread. If the selections on any particular day don’t appeal, more varieties are available from the freezer.

Micki was kind enough to chat with us for a few minutes to share more of her story.

Question: What inspired you to make soup?

Answer: I am of Polish heritage, and we love soup. Poland is like Vermont in that it’s often cold. Soup is a staple in cold-weather places. 

Q: Where do you get your recipes?

A: People send me soup recipes all the time. I have several hundred that I keep in a logbook. I love experimenting with recipes from other cultures. There are so many wonderful soups out there, and I love being able to make them and keep them affordable. The bread that comes with each soup order is from a Fayston School cookbook. I get up at 4:00 in the morning to make it fresh.

Q: What would you like people to know about your soups?

A: All the vegetables in my soups are totally fresh. I shop local as much as possible. I’d also like people to know that soup isn’t just for the cold-weather months. In summer, I offer frozen soups, ice creams, and fruit gazpachos. I’ve made pear and champagne gazpacho, watermelon and strawberry gazpacho, and watermelon gazpacho with mint and ginger. One gentleman brought it home and put gin in it. Cold soups offer endless variety and are a fun way to make it through July and August. 

Q: What are your hopes and plans for the business?

A: I wish we had more seating. Outdoor seating is an area where I could grow, but for the moment, there’s only one of me. 

Q: Do you have a favorite soup? 

A: I have a favorite soup from every culture. But I have to say that clam chowder is one of my all-time top picks. It’s a comfort soup with a distinct flavor. 

Q: Is there anything else you’d like to share with our readers?

A: Please stop by. I offer free samples!

Souper Simple Food is located next to the car wash on Route 100 in Waitsfield. 

You’ll find Micki, and occasionally her 14-year-old son Fynn, ready to serve you Wednesdays through Saturdays, 11:00-3:00.