This week’s soups started as 50 lbs. of Brosi’s finest fruits and vegetables. They were chopped, roasted, seasoned, and stewed to perfection and are ready to become your lunch.
Tuesday we have Roasted Tomato & Mascarpone with Parmigiano-Reggiano on top. If you get in early you might even score a savory red pepper and goat cheese brioche bun to go with it.
Thursday we have a Butternut Squash & Apple with seedy olive oil croutons. It is bright, silky smooth, and vegan and it might change your life.
Soups are ready to go at 11 and pair well with the usual variety of sandwiches, salads, baked goods, and COFFEE.