6,901 souse recipes

Put all ingredients together. Prepare ahead of time and refrigerate.

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Elegant creamy pumpkin soup from fresh roasted pumpkin, enriched with cream and served in a hollowed pumpkin shell for impressive fall entertaining.

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.

A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.

Rich, restaurant-style creamy broccoli soup with tender florets, buttery broth base, half-and-half, and sharp cheddar for stirring in at the table.

Warm up with this hearty yet thrifty sausage and broccoli minestrone soup. An easy comforting twist on the classic Italian dish, perfect for chilly days.

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

Green bean casserole built with cream of celery soup, sour cream, sweet corn, and a buttery Ritz cracker topping crowned with slivered almonds. A creamier, crunchier riff on the holiday-table classic.

Butternut squash soup with fresh ginger, garlic, and a bright squeeze of lime. Silky pureed soup finished with crispy fried ginger and toasted pumpkin seeds.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.