One of the trends changing the restaurant industry is the rise of the “ghost kitchen,” delivery-only cooking operations driven by surging online orders and operated from commercial or satellite kitchens. On Point Hospitality owners Tim Wiggins and Travis Howard announced today that they’re bringing the trend to St. Louis with vegan soup concept Soupboi.
Chef Ben Tulin created the recipes for Soupboi’s tightly focused selection of vegan soups. The soups will be prepared in the kitchen at Yellowbelly, where Tulin is executive chef. Options include tortilla soup, a cashew crema with crispy tortillas and cilantro (pictured above); cauliflower red curry soup with white rice and crispy chickpeas (pictured at right); a coconut and ginger soup with barley, crispy garlic, and turmeric; and miso mushroom soup with grilled bread.
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The $12 soups come in standard 16-ounce cups but can be upgraded, or “soupersized,” to a shareable 32-ounce serving for $21. Rounding out the menu are “Rice Crizpy Treats with Fruit Specks,” which cost $5. Doordash’s delivery fee for this partnership service is $2.99.
“It seems fitting that we are announcing Soupboi right after our first winter storm,” says Wiggins. “It’s the time of year that I crave a comforting bowl of soup, but we know that people don’t want to leave their office or house for lunch. With Soupboi, they don’t have to. The soup-focused menu didn’t really make sense for our existing concepts, but we utilized the idea and created its own Soupboi brand, menu, and experience.”
Like many ghost kitchen concepts, Soupboi will take orders via DoorDash, which will also deliver; orders can be placed through the DoorDash app. The Soupboi kitchen operates Monday through Friday from 11 a.m.–3 p.m.
“There is no storefront or dining area, so guests simply order online or via the app on their phone,” says Wiggins, “and your DoorDash delivery driver brings your soup right to your door.”
