6,822 sour soup recipes

Malaysian pork rib soup simmered with star anise, cinnamon, and white peppercorns in a fragrant dark soy broth. Topped with crispy shallot flakes and served with rice.

Traditional Swiss Basle flour soup (Basler Mehlsuppe) made with just butter, flour, and stock. The flour is toasted to a deep chestnut brown for a rich, nutty flavor topped with grated cheese and nutmeg.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

This potato soup is cheesy and creamy. The perfect dish to warm and comfort you on the coldest winter nights!

A simple soup that is perfect for the fall and your lunch or dinner.

A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.

Try this crockpot potato soup that is made with carrots, celery and a variety of spices.

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

A savory parsley and potato soup that is sure to warm you up during the cold winter days.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.