6,900 souse recipes

Chilled berry buttermilk soup with blueberries or strawberries, orange zest, and tangy buttermilk blended until smooth. A cold fruit soup that works as a refreshing summer starter or light dessert.

Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.

Thick and creamy beer cheese soup built with Cheez Whiz, milk, sharp cheddar spread and a full cup of beer, spiced with Tabasco, Worcestershire and cayenne. A Wisconsin-style tavern soup ready in 40 minutes.

Basic vegan cream soup: a flexible template using any vegetable, enriched with miso and tahini instead of dairy. Silky, dairy-free, and endlessly adaptable to what's in the fridge.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Southern living inspired quick and easy crust-less pie that uses bisquick baking mix.

Hearty lentil, rice, and barley soup with corn, evaporated milk, and sweet basil, topped with cottage cheese. A thick, creamy vegetarian grain soup with serious staying power.

This handy appetizer impresses everyone, simple, easy and full of flavor and very easy to eat.

Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.

A crunchy combination of apples and celery with bits of toasted walnut in a creamy dressing. Perfect along side of pork or any other main dish.

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

Gazpacho blond: golden version of the classic cold soup made with yellow tomatoes, yellow bell peppers, and champagne vinegar. Stunning chilled summer starter with red tomato and black olive garnish.