1,435 sour soup recipes

Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

New England fish chowder with haddock, cod, bacon, and potatoes in a creamy milk and evaporated milk broth. A classic, no-frills chowder that tastes even better the next day.

Chicken enchiladas with tomatillo sauce roll shredded chicken in lightly fried corn tortillas, smothered in homemade salsa verde, topped with cheddar and Asiago. Authentic Mexican comfort food.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

This cake is amazingly moist, which almost makes people wonder if it's made from the cake mix in the box. The sour cream frosting gives the cake a smooth and creamy texture, also adds just enough tang.

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

Creamy salmon chowder with tender potatoes, herbs, and melted Monterey Jack. This comforting soup balances flaky canned salmon with aromatic thyme and dill in a velvety roux-thickened broth.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Silky cauliflower soup enriched with curry spices, saffron, and sweet apples, then blended until cloud-smooth. Golden Delicious apples add natural sweetness that balances the warm curry in every spoonful.

Thick, smoky baked bean soup loaded with sliced hot dogs, carrots, and onions in a tangy vegetable juice broth. Topped with melted cheese. A kid-friendly classic.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.