What you need for a soup campaign
A soup campaign needs more than soup ingredients. Plan serving containers, bread and toppings, tableware, hot-holding equipment, drinks and a clear distribution point. The number of portions determines how many bowls, cups, spoons and lids you need, while the venue determines whether you must bring tables, power strips and extension cords. Check dietary requirements before shopping, and label allergens before food reaches the serving table.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 8
- Chairsqty 80
- Buffet tablesqty 3
- Waste binsqty 5
Tableware
- Soup bowlsqty 90
- Soup bowls for childrenqty 15
- Soup cupsqty 30
- Spoonsqty 100
- Knivesqty 90
- Forksqty 90
- Platesqty 90
- Glassesqty 100
- Coffee cupsqty 50
Kitchen
- Soup bowls with lidsqty 12
- Serving spoonsqty 8
- Cutting boardsqty 6
- Chef's bread knivesqty 6
- Measuring cupsqty 4
- Serving plattersqty 8
- Bread basketsqty 6
- Food warmersqty 6
- Ladlesqty 8
- Whiskqty 3
Equipment
- Induction platesqty 4
- Large soup potsqty 6
- Coolersqty 4
- Kettlesqty 2
- Coffee machinesqty 2
- Extension cordsqty 4
- Power stripsqty 4
- Cold thermometersqty 3
Decorations
- Tableclothsqty 8
- Menu boardsqty 4
- Allergen signsqty 8
- Directional signsqty 8
- Chalk markersqty 6
Lighting
- LED lampsqty 6
- String lightsqty 4
Cleaning
- Washing-up basinsqty 6
- Cleaning bucketsqty 4
- Spongesqty 12
- Hand broomsqty 3
- Floor squeegeesqty 2
- Hand soap dispensersqty 3
Catering
- Groceries
- Winter carrots - 12 kilogram
- Onions - 8 kilograms
- Leeks - 6 kilograms
- Celery - 2 kilograms
- Potatoes - 10 kilograms
- Celeriac - 3 kilograms
- Pumpkin - 8 kilogram
- Zucchinis - 5 kilograms
- Peppers - 3 kilograms
- Mushrooms - 4 kilogram
- Diced tomatoes - 24 cans
- Chickpeas - 12 cans
- Brown lentils - 5 kilogram
- White beans - 10 cans
- Vegetable broth - 40 liters
- Coconut milk - 12 cans
- Olive oil - 3 liters
- Garlic - 8 bulbs
- Ginger - 500 grams
- Parsley - 8 bunches
- Coriander - 6 bunches
- Basil - 6 bunches
- Thyme - 4 jars
- Cumin - 2 jars
- Curry powder - 2 jars
- Paprika powder - 2 jars
- Chili flakes - 1 jar
- Salt - 2 kilograms
- Black pepper - 500 grams
- Lemons - 20 pieces
- Whole wheat loaves - 18 pieces
- Baguettes - 12 pieces
- Unsalted butter - 2 kilograms
- Vegan margarine - 1 kilogram
- Grated cheese - 2 kilogram
- Sour cream - 3 kilogram
- Croutons - 2 kilograms
- Pumpkin seeds - 1 kilogram
- Apple juice - 12 liters
- Orange juice - 12 liters
- Sparkling water - 12 bottles
- Still water - 18 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Sugar - 2 kilograms
- Cookies - 6 packs
- Paper napkins - 250 pieces
- Paper soup cups - 100 pieces
- Trash bags - 40 pieces
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant spray - 3 bottles
- Hand soap - 3 bottles
- Hand sanitizer - 3 bottles
- Aluminum foil - 3 rolls
- Cling film - 3 rolls
- Freezer bags - 2 boxes
Tips
- Calculate portions before buying ingredients, then add a small buffer for seconds and spills. Use the final registration count rather than the number of invitations.
- Choose bowls or soup cups based on how people will eat. Provide lidded bowls if soup will be taken away, and include child-sized bowls when children are registered.
- Count serving equipment separately from eating utensils. Each soup option needs a serving spoon or ladle, and large pots need enough space for safe stirring and portioning.
- Buy or collect bread and toppings early enough to portion them before service. Bread baskets and serving platters keep the distribution point moving faster than loose packets or bags.
- Check the venue’s power supply before bringing induction plates, food warmers, kettles or coffee machines. Pack extension cords and power strips only after confirming where equipment can be placed safely.
Frequently asked questions
- What do I need for a soup campaign?
- Plan soup ingredients, bowls or cups, spoons, bread, toppings, serving ladles, large soup pots and food warmers. You may also need tables, waste bins, drinks equipment and supplies for the payment point.
- How many bowls and spoons do I need per person?
- Start with one bowl and one spoon per expected serving, then add a small reserve for breakage, seconds and children needing a different size. If soup is taken away, count one lidded bowl per takeaway portion.
- When should I buy the ingredients and supplies?
- Check stock and dietary requirements before doing the shopping. Buy fresh vegetables close enough to preparation that they remain usable, while non-food supplies can be collected several days earlier.
- What equipment is easy to forget for a soup event?
- Power connections, serving ladles, allergen signs, waste bins and takeaway lids are commonly missed. Check them at least one day before loading the transport, and test hot-holding equipment before service.
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