Soup is one of the harder things to certify, which is why the kosher case is mostly a few big frozen labels. Chicken broth has to come from kosher-slaughtered birds, dairy and meat status has to be tracked through every batch, and 'vegetable' bases routinely carry non-kosher glycerides or wine-derived acids. These two are independent, certified by named agencies, and ship you actual soup rather than a bouillon cube.
Published July 2026 · Updated 7 Jul 2026
Four generations of the Tabatchnick family have been making frozen soup since 1905, and it's the oldest family-owned national soup brand in the country. Products are certified by Kof-K, and the Somerset, New Jersey plant is also under Star-K supervision. The range runs from old-country cabbage and split pea to gluten-free and organic lines.
Why it's worth findingA 120-year-old family soup company is the opposite of the co-packed frozen tray; the recipes and the plant are the same operation.
See it at Tabatchnick Fine Foods →Marilyn and Sara Polon started Soupergirl in a DC kitchen in 2008 and still run it. Everything is plant-based, the products are certified kosher by Star-K, and the kitchen itself is certified under the Vaad Harabanim of Greater Washington. They ship soup packages nationwide.
Why it's worth findingA certified kitchen plus a certified product is a level of documentation almost no small soup company carries, and the whole line is pareve because it's plant-based.
See it at Soupergirl →This seat's open on purpose — we won't pad the list to hit a number. If you ship real kosher soup & broth direct, it's earned, not sold.
Add your brand →Everything in a stockpot has to be traced. Chicken broth requires birds slaughtered under supervision, beef broth the same, and dairy or meat status has to be tracked so the finished soup can be labeled correctly. Add flavor bases, thickeners, and mono- and diglycerides — all of which can be animal-derived — and a single soup can have thirty things to verify.
Pareve means neutral: no meat, no dairy, so you can serve it with either. Dairy (OU-D, Star-K D) means it can't be eaten with meat. Meat means the reverse, plus a waiting period before dairy. A plant-based line like Soupergirl's is pareve across the board, which is why it's the easy thing to keep in the freezer.
No. Vegetable broth can still carry wine or wine vinegar, non-kosher grape derivatives, natural flavors built on animal bases, and glycerides. And if it's made on equipment that also runs meat or dairy soup, the equipment itself is the issue. The certification symbol is the shortcut; the ingredient list won't tell you.
For anything brothy or bean-based, yes — split pea, cabbage, lentil, and vegetable soups freeze and reheat cleanly. What freezing hurts is dairy-thickened chowder (it can break) and pasta or rice, which goes soft. Reheat gently on the stove rather than blasting it in the microwave, and salt at the end, after it's back up to temperature.
Make or grow real kosher soup & broth and think you belong here? Tell us → — features are on merit, never for sale.
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