6,901 souse recipes

Cold avocado gazpacho soup with cucumber, cilantro, lime, and a splash of hot sauce. Mexican-style chilled summer soup, no cooking required.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Quick Swiss broccoli soup with canned chicken gravy as the shortcut base, milk, frozen broccoli, and shredded Swiss cheese. Weeknight dinner in 30 minutes.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

Chicken mac and cheese casserole. Crusty, cheese topped, satisfying bubbly perfection.

A flavourful and hearty soup warms you up instantly, an ideal soup on a cold fall or winter day.

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

A quick and easy velvety smooth tomato soup without any added cream. Perfect and classic with a grilled cheese sandwich.

This spicy soup is perfect for the Autumn season and is sure to please everyone's hunger.

My favorite tortellini soup recipe. It's quick and easy to fix on a busy night and full of tasty, healthy ingredients. Make it Italian by adding some Italian seasoning and parmesan cheese rind while cooking.

Creamy Baked Potato Soup with Bacon and Cheddar recipe

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

Saw a similar recipe on GMA a few months ago, but wanted to put our own spin on it. It's a little time-consuming to make the teeny little meatballs, but definitely worth it! We call it a "stoup" (Thank you Rachael Ray) because it has a pretty thick consistency. If you have leftovers, you'll need to add more water or chicken broth, because the orzo really absorbs all the liquid.