Souper Recipes

Jump to the recipe I'll be the first to admit I'm typically not a fan of oatmeal-based cookies. Especially when they have raisins. I find that th...

This individual (or enough for two if you're feeling nice) strawberry-rhubarb crisp is a great way to use up any fruits that are in harvest so you can enjoy them later on. We utilize our new 2-cup tray for this recipe, but you can definitely use the original 1-cup tray as well.

Looking for a summer soup recipe? This delightful, comforting tomato basil soup recipe is a perfect way to use fresh tomatoes while they're in season.

Put the zucchini from your garden or local market to good use with this mouth-watering zucchini bread recipe. Try this quick & easy family favorite.

This Crustless Mini Quiche recipe is easy to make and feels like something you would order at a restaurant. I love to eat this on mornings when I'm busy, but am looking for something fancier than scrambled or hardboiled eggs. This recipe yields 4 cups so if you have any leftovers, make sure to freeze it.

Growing up, my mom made us this delicious challah recipe every week for Shabbat dinners. We love baking individual portions of challah using our 1-cup trays so that we can easily freeze them to enjoy for later. We also use this dough to make cinnamon rolls and garlic knots. It's so versatile.

This Instant Pot Mexican Brown Rice and Bean recipe is easy to make and packed with flavor. I love turning this dish into a burrito bowl by adding my favorite toppings, including salsa, guac, and cheese. This recipe yields 7 cups so if you have any leftovers, make sure to freeze it.

This creamy and delicious hummus recipe is a staple in our kitchen. Make a big batch and freeze in individual portions. The perfect dip for veggies, pita bread, and sandwiches. Easy to customize with your favorite toppings.

Check out this savory vegan Punjabi-Indian dish. Baingan bharta is made with roasted eggplants (baingan) and stewed tomatoes. Best served with basmati rice and grilled naan.

Growing up, chicken soup was a staple in my house. The unique combination of chicken, apple cider vinegar, and beef bone marrow bones adds so much depth and flavor to this soup. This is the recipe that inspired us to create Souper Cubes™.

This recipe is the inspired by the vegetable soup at one of Los Angeles' most beloved eateries, Joan's on Third. It is easily made in the Instant Pot and is a tasty way to get your daily dose of veggies. Swap out the potatoes for noodles and you can have a delicious bowl of minestrone soup.

After a work trip to Mexico, Michelle fell in love with all of the food. Lucky for her, Michelle met a chef in Mexico City who introduced her to Pozole Rojo. Inspired by his grandmother's recipe (using beef instead of pork), this is her take on the recipe.