Soup sale shopping list

A soup sale needs more than soup and bowls. You will need serving equipment, bread and toppings, clear allergen information, cooling space and a reliable way to take payments. Use the expected number of portions to work out quantities, then add a small buffer for spills and unexpected visitors. Buy fresh vegetables as close to preparation as possible, while arranging disposable or reusable serving items several days ahead.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Tablesqty 6
Folding chairsqty 10
Tableclothsqty 6
Storage binsqty 8

Tableware

Soup bowlsqty 150
Spoonsqty 150
Drinking glassesqty 120
Napkin holderqty 4

Kitchen

Soup kettlesqty 3
Large cooking potsqty 3
Ladlesqty 6
Cutting boardsqty 6
Chef's knivesqty 6
Measuring cupsqty 3
Mixing bowlsqty 4
Colandersqty 3
Serving spoonsqty 6

Equipment

Induction hobsqty 3
Extension cordsqty 4
Power stripsqty 4
Coolersqty 3
Food thermometersqty 2
Cash register
Payment terminal
Cash box

Decorations

Bannersqty 3
Price cardsqty 6
Allergen cardsqty 4

Lighting

LED lampsqty 6

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Cleaning glovesqty 6
Soap dispenserqty 2

Catering

Groceries
- Potatoes - 12 kilogram
- Winter carrots - 8 kilograms
- Onions - 5 kilograms
- Leek - 4 kilograms
- Celery - 2 kilograms
- Pumpkin - 8 kilogram
- Diced tomatoes - 12 cans
- Chickpeas - 8 cans
- Red lentils - 3 kilograms
- Vegetable broth - 12 liters
- Coconut milk - 8 cans
- Cooking cream - 4 liters
- Olive oil - 2 liters
- Butter - 1 kilogram
- Salt - 500 grams
- Black pepper - 250 grams
- Curry powder - 250 grams
- Paprika powder - 250 gram
- Cumin - 150 gram
- Turmeric - 150 grams
- Garlic - 500 grams
- Ginger - 500 grams
- Parsley - 300 gram
- Chives - 300 gram
- Grated cheese - 2 kilogram
- Croutons - 2 kilograms
- Sourdough bread - 12 loaves
- Sandwich bags - 150 pieces
- Coffee - 2 packs
- Tea - 2 boxes
- Sugar - 2 kilograms
- Milk - 8 liters
- Oat milk - 4 liters
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Spa Blauw - 6 bottles
- Sparkling water - 4 bottles
- Apple juice - 4 packs
- Ice cubes - 10 kilograms
- Paper soup cups - 150 pieces
- Wooden stirring sticks - 150 pieces
- Tea bags - 100 pieces
- Coffee filters - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Sandwich bags - 150 pieces
- Paper towels - 6 rolls
- Hand soap - 2 bottles
- Dish soap - 2 bottles
- Surface cleaner - 2 bottles
- Disinfectant wipes - 2 packs
- Trash bags - 40 pieces
- Toilet paper - 12 rolls

Tips

Plan one bowl per expected customer, plus 10% extra. For 100 portions, prepare at least 110 bowls, spoons and napkins so a dropped item does not interrupt service.
Allow about 400–500 ml of soup per serving, depending on bowl size. For 100 portions, that means roughly 40–50 litres, with extra capacity for reheating and holding soup safely.
Buy bread and toppings for the number of servings you expect, plus 10%. Put separate serving spoons with each topping so allergens are not spread between containers.
Keep chilled ingredients in coolers until preparation and service. Check that food thermometers are available before shopping day, rather than discovering a missing one when the soup is ready.
Test the cash register, payment terminal and cash box at least one day before the sale. Bring extension cords and power strips only after checking the available power supply and the placement of cooking stations.

Frequently asked questions

How much soup do I need for a soup sale?: Allow 400–500 ml per serving. For 50 customers, prepare about 20–25 litres; for 100 customers, prepare about 40–50 litres, plus around 10% extra for spills and second servings.
How many bowls and spoons should I buy for a soup sale?: Count one bowl and one spoon per expected serving, then add 10%. For 100 customers, plan for at least 110 bowls and 110 spoons. Add extra drinking glasses and napkins if drinks are served.
How far in advance should I shop for a soup sale?: Buy tableside supplies, payment materials and signage 3–7 days ahead. Buy fresh vegetables and chilled ingredients 1–2 days before cooking, and keep them cool until preparation.
What equipment is needed to serve soup at a sale?: Plan for soup kettles or large cooking pots, ladles, serving spoons, cutting boards, chef’s knives, colanders, measuring cups and food thermometers. If cooking or reheating on site, also check induction hobs, extension cords and power strips before the event.

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