(WBBM NEWSRADIO) — A Northwest Side restaurant ladles hot soup and cold treats.
Soup and Scoops opened in 2018. This year, it moved into a larger space at the corner of Olmsted and Oliphant in the Edison Park neighborhood.
Co-owner Veronica Oswald said the restaurant was designed for commuters taking the train to and from the Edison Park Metra station.
"Who doesn't love soup in the winter time? Not everyone has hours every day to make fresh soup," Oswald said.
She said people can grab some hot soup for lunch on their way to the train, or pick up dinner on the way home.
Oswald and her business partner, Jamie Suckow, have been in the restaurant business since they were teenagers. She said they have worked on the same block in the same neighborhood.
“Originally, we were both bartenders and servers at the Edison Park Inn and Morettis," Oswald said.
Both establishments are just steps away from Soups and Scoops. Their other restaurant, the Firewater Saloon, is just around the corner.
Oswald said Firewater served as a testing bed for some of the more popular soups on the menu at Soup and Scoops.
"Our basic staples, like beef barley and cream of chicken with wild rice," Oswald said.
Takeout soup places are rare, Oswald said, because soup takes a long time to prepare.
"It is intensive to make eight soups a day from scratch," Oswald said.
"The soups start cooking around three o'clock in the morning, sometimes two o'clock in the morning, so they're ready by 7 a.m. Sometimes, it takes a little bit longer depending on what soups we're having that day," Oswald said.
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