Q: I picked up the Roasted Pineapple Gazpacho at Souper Jenny’s in Roswell on my way home, that was amazing. Would you tell me about the owner and about her restaurant?
A: Jenny Levison began Souper Jenny in Buckhead back in 1999 and has expanded to four additional locations serving both hot and chilled soups, salads and sandwiches made fresh daily. Selections include keto, gluten-free, vegetarian and vegan offerings.
At a time when spectators flocked to Atlanta the summer of 1996 with the hosting of the Olympics, Jenny Levison (and then husband) rented out their apartment and became world travelers, partly in search of the trained actor’s inspiration to learn how to cook gleaned from waiting on tables.
“I learned from people who I met in every country that we visited, whether it was Europe or India … wherever we were traveling,” she said. “We would invariably start meeting people and I would sort of tell people what I was doing that would lead to meeting families and people who had traditions and recipes in their country.
“Somehow we would wiggle our way into their lives and I would always walk away with learning something. When I came home and gathered all the recipes together about 90% of them were soups,” Levison stated.
The news on starting a soup and lunch spot began with her dad sharing his “now famous” turkey chili recipe.
With roughly 300 recipes in tow, there’s a wealth of new combinations for Levison to create.
“We try to get as much from local growers as possible and we try to do the dirty dozen for organics. The dirty dozen is the top 12 produce items that are highly sprayed. Those are the ones you should really watch out for if you can’t afford organics.
“We just really try to be aware of everyone’s changing health concerns as we gain more knowledge about what we should be feeding ourselves. I really believe that food can be preventive medicine,” the chef said. “Don’t get me wrong, it’s not that I don’t like to eat bad foods, I do ... .”
Beyond the cafes, Souper Jenny shares her soups with those in need and is impassioned about giving to others. The Zadie project became a part of her restaurant model and in honor of her father.
“Every week we donate about 700 quarts of soup a week to kids and their families in the Title I school system, senior organizations and any place we find a need. Anytime a bowl of our turkey chili is purchased 100 percent of the profit goes back to the project,” said Levison.
Behind the Westside location is the one-acre Souper farm used to produce food and educate through school field trips, tours, picnics and workshops.
The farm began as an education piece about three years ago. “Our full-time farmer, Jeff Collins, is very passionate about what he does and believes it is important to learn about where your food comes from,” she said. “It’s not a money maker. It is really for us and our community.”
For more information, visit https://www.souperjennyatl.com
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