Americans choose soup for breakfast over cereal and pancakes

5 articles · Updated · Fox News · May 1

Nutritionists Kat Chan and Lisa Moskovitz say warm, savoury breakfasts can support steadier blood sugar, hydration and digestion, while Suzy Karadsheh popularised the idea on TikTok.
Experts say soups with vegetables, lean protein and fibre may avoid sugar spikes and crashes linked to refined-carbohydrate breakfasts, though they caution that high sodium can be a drawback.
The practice is long established in Mediterranean and Asian cuisines, and supporters say cost, batch cooking and a broader shift toward protein-rich whole foods may help sustain interest.

What nutritional risks or cultural shifts might emerge if Americans fully replace traditional breakfasts with savory soups?

How might the breakfast soup trend reshape the food industry, and what innovations could we see in response?