Editorial Review

Gourmet soup joints are to culinary hotspots like teeth to a shark—popping up everywhere. Park City isn’t any different. But while most so-called gourmet souperies are just a lot of the same old Blah Chowder and hot air, Souperman is different. Soup here genuinely IS exceptional. Every day, varying with the seasons, Souperman offers no fewer than eight homemade varieties to die-hard fans—three soups that stay (impeccable Clam Chowder, Tomato Basil and Chicken Noodle) and five that change (Gingered Squash, Mulligatawny, Five Onion Gratin and a superb Lobster Bisque, to name a few). Digs are off-Main so you don’t have to deal with parking and generally being seen. Clientele is lunch-y and low-key, a combination of mountain business types (bolo, not bow, tie) and after-soccer families. Food’s more than affordable for the quality (about five bucks gets you a hearty bowl), plus, the place has heart: Owner Bob Murphy makes sure five cents from every 16-ounces of soup sold goes directly to ovarian cancer research at the Huntsman Cancer Institute.