The Souplantation Story
A Culture of Culinary Creation
Since its beginnings, Souplantation has been a place of creation, from the inception of our restaurant concept down to the very meals our guests are able to make using the farm-fresh menu items of our salad bar and buffet.
Our story begins in 1978 in San Diego, where two California surfers had a vision to create a healthy place to eat where possibilities were endless. They decided they wanted to open a restaurant full of options that used the freshest fruits and vegetables, plus soups and baked goods made from scratch, all following homemade recipes bursting with flavor. Not only would this restaurant be a place to eat, but also a place where the farm meets the table and families gather for a healthy dining experience all its own.
Today, 97 restaurants and millions of guests later, Souplantation has grown into the salad bar and buffet destination for farm-fresh, scratch-made offerings for all to enjoy!
Each day begins fresh. And fresh begins here.
Each day, we aspire to be the place where it all starts. Where it’s all created. Straight from thefarm to our restaurant kitchens, this is where fresh healthy food begins.
DISCOVER SOUPLANTATION. DISCOVER FRESH.
BEFORE YOU WALK IN OUR DOOR.
Family farms raise local produce and rush it to our kitchens in refrigerated trucks, within hours of harvest.
WE MAKE EVERYTHING FROM SCRATCH.
Hundreds of cooks passionately sauté, simmer, and stir soups; mix, knead, and bake authentic focaccia and muffins – all from scratch.
Crisp farm-fresh recipe salads are chopped by hand. House-made dressings are blended into satisfying flavor profiles. Tantalizing desserts are baked to sweet perfection.