908 sour soup recipes

Acorn squash soup roasts squash and garlic until caramelized, then purées with vegetable stock and a kick of cayenne and Tabasco. Vegan, low-fat, and finished with cooked wild rice for a hearty, healthy bowl.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.

This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Add a new meaning to meatball soup with this dish full of flavor.

Crockpot black bean tortilla soup that simmers all day on enchilada sauce, tomatoes, cumin, and chili powder. Finished with crisp homemade baked tortilla strips and fresh cilantro.

Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

Chilled carrot soup blended with orange juice, fresh nutmeg and chicken broth. A bright, low-calorie warm-weather starter served cold with an orange slice and mint. Six ingredients, blender-easy.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.