6,901 souse recipes

Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.

Shrimp ramen soup ready in 10 minutes. Asian-flavor ramen noodles simmered with carrots, scallions, and shrimp for a fast, slurpable weeknight bowl. Pantry shortcut dinner.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.

Loaded black bean soup pureed silky-smooth with smoky ham hock, sherry, lemon, and a finish of sour cream and fresh dill. Steakhouse-style classic that elevates the humble bean.

Sour cream waffles with whipped egg whites for crisp exteriors and tender, custardy centers. A six-ingredient breakfast that delivers bakery-quality results in 20 minutes.

Creamy artichoke and oyster soup with a white roux base, pureed artichoke hearts, green onions, and plump oysters added at the end. Rich, elegant, and quick.

This simple but delicious chicken dish is the perfect dinner to warm up that cold winter night.

Vegetarian golden split pea and sweet potato soup spiced with cumin, coriander, turmeric, ginger, and jalapeno. Topped with yogurt, lime, and fresh cilantro.

Make-ahead mashed potatoes blend hot potatoes into cream cheese and sour cream, finished with butter, chives and a paprika dusting. The Thanksgiving and Christmas side that frees up the oven.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Creamy shrimp enchilada soup thickened with blended tortilla chips, loaded with green chilies, sour cream, and cilantro. Topped with melted cheddar and mozzarella.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.

Mini Black Forest chocolate cheesecakes topped with Cherry filling.