5123 N. Western
soup on the daily is what youll find at this quaint shop. Organic
cream of tomato, heirloom bean chili and the soup o the day are just a
few of the options for lunch. On the side, grab a quiche or ready-made
sandwiches. Dont neglect the cheese counter.
selections are posted daily, and you can get said soups in a variety of
ways. Fill up with a big bowl. Or have one of the soup specials with a
half salad, like the tomato mozzarella or classic Caesar, or with a half
sandwich like the spicy steak on flatbread. Take one of the fresh-made
desserts to go.
5830 N. Classen Blvd.
not like a reason is needed to eat at Republic. With its expansive beer
list and the most addictive shoestring fries in the land, the allure is
clear. If its soup youre craving alongside fresh-made donuts or a
Republic burger, enjoy a bowl of the Vermont white cheddar and ale.
VZDs Restaurant & Club
4200 N. Western
soup the kind with fresh chicken broth, tomatoes, onions, green
peppers, cheese and tortillas chips always warms the soul. The soup du
jour should also do the trick. Pair it with a roasted-pepper quesadilla
and youve got a meal.
Native Roots Market
131 N.E. Second
Roots has moved from Norman to the heart of downtown. The market
features a deli where lunch and dinner are made fresh every day.
Sandwiches, quiche and, of course, a daily soup are all at your
fingertips now. Theres a spice bar, too.
The Lobby Cafe & Bar
4322 N. Western
of the white bean and bacon soup, Lobby Bar does everything on the menu
exceptionally well. Pair the soup with the quinoa salad made with
fennel, oranges, basil, feta and candied pine nuts. Extra hungry? Add a
lobster slider to the meal; its made with saffron aioli. For dessert,
spring for the flan or hazelnut shortbread.
6001 N. Western
Foods isnt just for grocery-shopping needs. It also offers up a
substantial deli and bakery area. Get a made-to-order sandwich,
ready-made hot meal or dive into the extensive salad and soup bar. A cup
of soup with a salad is the perfect way to fill up, warm up and keep it
Photos by Shannon Cornman and Mark Hancock