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Soup's On For Fairfield Woman Who Reinvented Herself With New Business

Fairfield resident Marissa Latshaw of All Souped Up.
Fairfield resident Marissa Latshaw of All Souped Up. Photo Credit: Submitted
Autumn squash and apple soup soup is on the fall menu at All Souped Up.
Autumn squash and apple soup soup is on the fall menu at All Souped Up. Photo Credit: Submitted

FAIRFIELD, Conn. -- Being laid off was a blessing in disguise for Fairfield resident Marissa Latshaw.

As she left one day back in March after her last day at a job she had had for eight years, Latshaw realized what she wanted to do next. As someone who always loved soup -- making it, eating it, sharing it - she knew that being downsized was an invitation to get started on her "real" life's work.

"My professional background is in marketing, branding and business strategy - and cooking is my passion - so I knew it was time to bring it all together," said Latshaw.

Her creation, All Souped Up , is all about handcrafted fresh soups using the highest quality locally grown ingredients.

Why soup? Latshaw said soup is magical. "It warms us up, it makes us happy, it's a whole, healthful meal," she said. "I'm obsessed with trying out different flavors and working on recipes until the flavor just pops."

That means doing her best to source local ingredients. "Food grown close to home gets to us faster and simply tastes better, while also connecting us to the seasons," she said. "I like knowing the farmers who cultivate my food and I like seeing with my own eyes the care they take to grow the sweetest broccoli and richest potatoes."

Simmering on the stove now: autumn squash and apple soup with bean soups - curry lentil, cranberry bean and kale, and winter minestrone not far behind.

As for where you can find All Souped Up, Latshaw said you can order through her "farm to spoon" program via her website, then pick up your order at any of the following locations:

She's also at the Black Rock Farmers Market June though October.

With the holiday season approaching, Latshaw, who subleases the Tutto Pasta kitchen, recommends buying catering quantities as her soup "makes the perfect first course for a Thanksgiving feast," she said.

Of special note: you'll get 50 cents "soup-credit" for returned jars. Added Latshaw: "I strive to keep my environmental footprint small and my flavors big," she said.

All Souped Up can be reached at 203-249-2958, www.allsoupedupct.com/ .

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