Soup is a great start to any meal, or it can be served on its own for a quick meal.


Cold Melon Soup

  • 2 cups green melon
  • 2 cups chicken broth
  • 1 cup SOUR SUPREME®
  • 1 Tbsp lime juice


Mix all ingredients into a blender and blend until smooth and creamy.  A quick, refreshing starter to a summer meal.


Coconut Shrimp Soup

  • 1 lb frozen shrimp, peeled and defrosted
  • 2 tsp olive oil
  • 2 cups chicken broth
  • 1 can coconut milk
  • 3 tsp fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • ½ cup frozen corn
  • ½ cup SOUR SUPREME®


Heat 2 tsp olive oil in a frying pan. Sauté shrimp about 5 minutes or until done.  Transfer to a plate and cover loosely with foil.  To the same frying pan add the corn and broth and heat for 5 minutes.  Add the broth and lime juice and then add the shrimp and heat for 5 minutes more. Top with a dollop of SOUR SUPREME®


Hamburger Supper Soup

  • 1 lb. Lean ground beef
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 1 tsp paprika
  • 2 cups chicken broth
  • 2 cups cooked macaroni
  • ½ cup SOUR SUPREME®


In a large pot, cook ground beef, stirring to break into small pieces.  Drain and rinse the beans and add to pot, along with tomatoes, broth and seasoning. In another pot with boiling water, cook pasta.  Add cooked pasta to the soup mixture. Ladle into bowls and serve with a dollop of ½ cup SOUR SUPREME®


Country Style Corn and Bacon Chowder

  • 6 slices of bacon, cooked (reserve one slice to garnish soup)
  • 2 stalks celery, finely diced
  • 1 onion, finely diced
  • 1 cup frozen corn
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup chicken stock


Cook bacon in a frying pan, transfer to cutting board and dice finely. In the same pot cook the onions and celery for about 10 minutes to soften.  Add the corn, seasoning and cook another 15 minutes.  Five minutes before serving, add the TOFUTTI BETTER THAN CREAM CHEESE® and stir to blend. Ladle into bowls, sprinkle with some of the reserved bacon and a sprinkle of dried parsley and serve.