Süp

Before Süp was a restaurant, Christian and Kasey Christensen hosted Sunday soup gatherings at home. Those meals became the starting point for the Midtown Reno business they opened in 2007, with soup remaining central even as the menu expanded.

What happens in the kitchen

The restaurant makes its soups and stocks from scratch rather than relying on prepared bases. Turkeys are roasted daily, and salad dressings are made in house and offered for customers to take home. Those preparations connect the soup counter with the sandwiches and salads that fill out the menu.

The Christensens’ own account also names relationships with area food suppliers and farms, including Ponderosa Meat, River School Farm, New Harvest Farm and the DROPP food hub. Those connections are part of the restaurant’s stated approach to sourcing, alongside the daily work in its kitchen.

More than a bowl of soup

• The vegan veggie sandwich combines tofu with dill hummus and chimichurri.
• A club sandwich uses rosemary chicken, bacon, provolone and garlic mustard aioli.
• A smoky maple tofu salad brings together quinoa, arugula, tomato, avocado and almonds.

Other choices include pesto turkey, Mediterranean chicken and farro, and salads built around steak or cranberry, gorgonzola and almonds. Whole and half sandwiches make it possible to combine different parts of the menu. Quiche is another changing option.

Süp’s South Virginia Street address places it within Midtown’s walkable collection of small businesses. The restaurant publishes its current menu and direct contact information online. A visit can remain as simple as the original idea—a bowl of soup—or draw from the broader range the Christensens have developed around it.

Contact Süp

669 S. Virginia Street, Reno, NV 89509
Phone: 775-324-4787
Visit the business website

Researched October 8, 2026. Source 1 · Source 2 · Source 3 · Source 4 · Source 5. Independent researched listing; not an owner interview. For corrections or removal, email cody@702alliance.com.