6,822 sour soup recipes

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

A traditional slow cooked split-pea soup that's loaded with flavor.

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Chilled fruit soup with tender apple chunks, plump raisins, and warm cinnamon sticks simmered in apple cider. A splash of brandy and brown sugar add sophistication. Serve cold as a refreshing starter or dessert.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.

Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.

Bread soup is a humble, old-world recipe where butter-toasted bread cubes are simmered in hot water with egg and a whisper of nutmeg. A simple, nourishing bowl from just pantry staples.

Russian codfish soup with milk, cream and simple seasonings. Delicate white fish soup ready in 40 minutes, named after Rasputin.

Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.

Luxurious garlic soup made with 40 cloves of garlic and dry champagne, topped with toasted French bread and bubbly melted Gruyere. French onion soup's bolder cousin.

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.