30+ Delicious Buttermilk Soup Recipes to Savor All Year Long

Buttermilk is often seen as a tangy, creamy ingredient best suited for baking, dressings, or even marinating meats. But did you know it can also elevate your soup game?

Incorporating buttermilk into your soups not only adds a delicious creaminess but also a tangy, refreshing twist that perfectly balances rich and hearty flavors.

Whether you’re looking to enjoy a velvety smooth vegetable soup or a bold, spiced concoction, buttermilk soups offer a unique, satisfying way to warm up your meal.

In this blog post, we’re sharing over 30 recipes for buttermilk-based soups that will surprise and delight your taste buds. From vibrant, vegetable-based dishes to more robust, meat-infused creations, each recipe brings out the versatility of buttermilk in new and exciting ways.

These soups are ideal for any season, whether you crave a light, refreshing chilled soup in the summer or a warm, comforting bowl on a cold winter day. Let’s dive into the world of creamy, tangy, and utterly delicious buttermilk soups!

30+ Delicious Buttermilk Soup Recipes to Savor All Year Long

Incorporating buttermilk into your soup recipes opens up a world of possibilities, enhancing both the flavor and texture of each dish.

The natural tanginess of buttermilk provides a creamy richness without overwhelming the other ingredients.

With more than 30 recipes to choose from, there’s something for every palate, whether you’re in the mood for something refreshing and light or hearty and comforting.

These soups are perfect for meal prep, a cozy dinner, or impressing guests at your next dinner party.

So, grab your favorite ingredients and start experimenting with buttermilk soups – you’re sure to discover new favorites that will become staples in your kitchen!

Buttermilk and Potato Soup with Chive Garnish

This Buttermilk and Potato Soup with Chive Garnish is a classic comfort food with a unique twist. The creamy texture of the potatoes blends perfectly with the tangy buttermilk, creating a soup that is both hearty and refreshing. This simple yet flavorful soup is ideal for cool nights, or as an appetizer to kick off a multi-course meal. With a touch of fresh chives as a garnish, it becomes a feast for both the eyes and the taste buds.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 2 cups buttermilk
• 1 cup chicken or vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.
2. Add the diced potatoes and broth, and bring the mixture to a boil. Reduce the heat to a simmer, and cook until the potatoes are tender, about 15-20 minutes.
3. Remove the pot from the heat and blend the mixture using an immersion blender until smooth. Alternatively, transfer to a blender in batches.
4. Stir in the buttermilk and season with salt and pepper.
5. Serve hot, garnished with fresh chives.

This Buttermilk and Potato Soup with Chive Garnish brings a delightful contrast between the richness of potatoes and the tang of buttermilk. It’s a cozy, creamy soup that satisfies while adding a unique zing to your palate. The fresh chives add a mild onion flavor and vibrant color, making this dish both tasty and visually appealing. Perfect for any season, this soup will become a staple in your comfort-food rotation.

Spiced Buttermilk Carrot Soup

Spiced Buttermilk Carrot Soup is a warm, slightly sweet, and richly spiced soup that brings together earthy carrots and tangy buttermilk for a flavor-packed experience. This soup is perfect for cozy days or holiday gatherings, thanks to the gentle warmth of spices like cumin, coriander, and a hint of turmeric. Its bright orange color makes it as beautiful as it is nourishing, while the buttermilk balances out the natural sweetness of carrots.

Ingredients:

• 1 lb carrots, peeled and sliced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1 cup buttermilk
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant.
2. Stir in the cumin, coriander, and turmeric, cooking for an additional minute.
3. Add the carrots and broth, bringing the mixture to a boil. Reduce heat to a simmer and cook until the carrots are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender.
5. Stir in the buttermilk and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

Spiced Buttermilk Carrot Soup offers a harmonious blend of flavors, balancing the natural sweetness of carrots with the refreshing tang of buttermilk and subtle spices. This vibrant soup is both warming and light, with a lovely color and aroma that invites everyone to the table. It’s an ideal choice for anyone looking to add a touch of sophistication to their soup repertoire, perfect for both weeknights and special occasions.

Chilled Buttermilk Cucumber-Dill Soup

This Chilled Buttermilk Cucumber-Dill Soup is a refreshing, light, and healthy soup that’s perfect for warm days or as a cool appetizer. The crisp cucumber pairs beautifully with the tangy buttermilk, and the fresh dill adds a wonderful herbal note that elevates this dish. This soup requires no cooking and can be prepared in minutes, making it a fantastic option for hot weather or a busy day.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 1/2 cups buttermilk
• 1/2 cup Greek yogurt
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a blender, combine the chopped cucumbers, buttermilk, Greek yogurt, dill, garlic, and lemon juice.
2. Blend until smooth and creamy.
3. Season with salt and pepper, adjusting to taste.
4. Refrigerate for at least 30 minutes to chill.
5. Serve cold, garnished with extra dill.

Chilled Buttermilk Cucumber-Dill Soup is a crisp and hydrating soup that’s both refreshing and nourishing. With the tanginess of buttermilk, the creaminess of yogurt, and the cooling qualities of cucumber and dill, it’s a great choice for warm days. This no-cook soup is easy to prepare and brings a light, sophisticated taste that will have you coming back for seconds. Perfect for summer meals, this soup is a surefire way to impress and refresh your guests.

Buttermilk Corn and Basil Soup

Buttermilk Corn and Basil Soup is a delightful summer-inspired recipe that combines the natural sweetness of corn with the fresh aroma of basil, all balanced by the tangy, creamy flavor of buttermilk. This soup is ideal for warm weather when fresh corn is in season, offering a light yet satisfying dish that bursts with flavor. The buttermilk adds creaminess without heaviness, making this soup a refreshing yet filling meal.

Ingredients:

• 4 cups fresh corn kernels (about 4 ears)
• 1 small onion, chopped
• 2 cups buttermilk
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent.
2. Add the corn and cook for about 5 minutes, stirring frequently.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender.
5. Stir in the buttermilk and season with salt and pepper.
6. Serve warm or chilled, garnished with fresh basil leaves.

This Buttermilk Corn and Basil Soup is a refreshing, flavor-packed dish that perfectly showcases the sweetness of corn. The addition of fresh basil gives it a unique twist, and the tanginess of the buttermilk adds a balanced depth. This soup is a wonderful way to enjoy summer flavors in a light, creamy, and satisfying bowl. Serve it as a starter or enjoy it as a light meal on a warm evening.

Curried Buttermilk and Cauliflower Soup

Curried Buttermilk and Cauliflower Soup is a fusion of earthy cauliflower, tangy buttermilk, and warming curry spices. This unique and exotic soup brings the best of both worlds: creamy comfort and vibrant flavors. Perfect for colder days, this soup offers a touch of spice that complements the mild flavor of cauliflower, creating a memorable soup that’s rich, flavorful, and filling without being heavy.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 small onion, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 3 cups vegetable broth
• 1 1/2 cups buttermilk
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant.
2. Stir in the curry powder and cook for 1 minute to toast the spices.
3. Add the cauliflower and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
5. Stir in the buttermilk and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

Curried Buttermilk and Cauliflower Soup offers a beautiful blend of spices and creamy texture, perfect for anyone who enjoys bold flavors. The curry powder adds warmth and depth, while the buttermilk adds a creamy, tangy balance to the cauliflower’s earthy notes. This soup is ideal for a cozy dinner and makes a great addition to any meal with its unique, fragrant flavors and satisfying texture.

Buttermilk and Leek Soup with Thyme

Buttermilk and Leek Soup with Thyme is a comforting, rich, and subtly herbal soup that’s perfect for chilly days. Leeks bring a mild onion flavor that pairs beautifully with the creamy tang of buttermilk, while thyme adds an aromatic depth that elevates this simple soup into a sophisticated dish. This is a smooth and velvety soup with a well-rounded taste, making it an excellent choice as a starter or light meal.

Ingredients:

• 3 medium leeks, white and light green parts only, sliced
• 1 small onion, chopped
• 1 tbsp butter
• 2 cups vegetable broth
• 1 1/2 cups buttermilk
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the leeks and onion, cooking until they are soft and slightly caramelized.
2. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.
4. Stir in the buttermilk and season with salt and pepper.
5. Serve hot, garnished with fresh thyme leaves.

This Buttermilk and Leek Soup with Thyme is a wonderfully creamy and aromatic dish that’s both satisfying and delicate. The leeks lend a subtle sweetness, while the thyme adds a fragrant, earthy note. The buttermilk brings a tangy richness that makes the soup smooth and balanced. This soup is perfect for chilly evenings or as a sophisticated addition to any dinner menu, sure to warm you from the inside out.

Buttermilk and Roasted Red Pepper Soup

Buttermilk and Roasted Red Pepper Soup is a vibrant, flavorful dish that combines the smoky sweetness of roasted red peppers with the tang of buttermilk. This smooth, velvety soup is as eye-catching as it is delicious, perfect for those who enjoy bold flavors with a hint of smokiness. Its lively color and unique taste make it a great appetizer or main course, ideal for any season.

Ingredients:

• 4 large red bell peppers
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 1/2 cups buttermilk
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast until the skins are blackened, about 20-25 minutes. Allow to cool, then peel and seed the peppers.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until they are soft and translucent.
3. Add the roasted red peppers and vegetable broth to the pot, and bring to a simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
5. Stir in the buttermilk and season with salt and pepper.
6. Serve hot or chilled, garnished with fresh basil leaves.

This Buttermilk and Roasted Red Pepper Soup is both comforting and refreshing, with the roasted red peppers adding a rich, smoky sweetness. The buttermilk provides a creamy, tangy element that balances the soup beautifully, while fresh basil adds a pop of herbal freshness. This soup is a perfect starter or light main course, combining simplicity with complex, vibrant flavors.

Creamy Buttermilk Spinach and Garlic Soup

Creamy Buttermilk Spinach and Garlic Soup is a nutritious and hearty option that brings the earthy flavor of spinach together with the tang of buttermilk. This soup is smooth, velvety, and packed with vitamins, making it a comforting yet healthy choice. The garlic adds depth to the soup, making it a flavorful option for a cozy night in or as a light starter for a larger meal.

Ingredients:

• 1 lb fresh spinach, washed and trimmed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 3 cups vegetable broth
• 1 cup buttermilk
• Salt and pepper, to taste
• Freshly grated Parmesan cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant.
2. Add the spinach to the pot, stirring until it wilts, about 3-4 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let simmer for 5 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender.
5. Stir in the buttermilk and season with salt and pepper.
6. Serve hot, garnished with freshly grated Parmesan cheese if desired.

This Creamy Buttermilk Spinach and Garlic Soup is a flavorful, wholesome dish that highlights the freshness of spinach. The buttermilk brings a smooth, tangy creaminess that pairs perfectly with the spinach’s earthy tones, while garlic enhances the flavors. This soup is both comforting and nutritious, an excellent way to enjoy a balanced meal that’s both light and satisfying.

Buttermilk and Sweet Potato Soup with Ginger

Buttermilk and Sweet Potato Soup with Ginger is a warm, cozy soup with a hint of sweetness from sweet potatoes and a gentle zing from fresh ginger. The buttermilk adds a slight tang, balancing the natural richness of the sweet potatoes. This soup is ideal for chilly days, offering a unique flavor profile that’s both soothing and vibrant, making it a comforting meal or appetizer.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tbsp fresh ginger, minced
• 2 cups vegetable broth
• 1 1/2 cups buttermilk
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and ginger, cooking until the onion is soft and translucent.
2. Add the cubed sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Stir in the buttermilk and season with salt and pepper.
5. Serve hot, garnished with fresh chives.

This Buttermilk and Sweet Potato Soup with Ginger is a perfect balance of sweet and savory, with the mild warmth of ginger bringing a unique twist. The creamy texture from the sweet potatoes and the tanginess from the buttermilk create a rich, satisfying soup that’s ideal for fall and winter meals. It’s a comforting, hearty option that’s both flavorful and nourishing.

Chilled Buttermilk Cucumber and Dill Soup

Chilled Buttermilk Cucumber and Dill Soup is a refreshing and light soup that’s perfect for hot days. The crispness of cucumber, the tanginess of buttermilk, and the fresh, aromatic flavor of dill make this soup a delightful option for summer. This creamy, yet low-calorie soup is easy to prepare and has a bright, zesty flavor profile that’s sure to cool you down and satisfy your taste buds.

Ingredients:

• 2 large cucumbers, peeled, seeded, and chopped
• 2 cups buttermilk
• 1 small garlic clove, minced
• 2 tbsp fresh dill, chopped
• Salt and pepper, to taste
• Fresh dill or thin cucumber slices, for garnish

Instructions:

1. In a blender, combine the cucumbers, buttermilk, garlic, and dill. Blend until smooth.
2. Season with salt and pepper to taste, then refrigerate the soup for at least 1 hour to chill.
3. Serve cold, garnished with fresh dill or cucumber slices.

This Chilled Buttermilk Cucumber and Dill Soup is a perfect choice for a light, refreshing meal in the heat of summer. With crisp cucumber, tangy buttermilk, and aromatic dill, it’s a flavorful yet simple soup that’s easy to make and even easier to enjoy. Serve it as an appetizer or light main course for a cool and satisfying dish.

Buttermilk Potato and Chive Soup

Buttermilk Potato and Chive Soup is a creamy, comforting soup with a tangy twist from the buttermilk. This velvety soup has a smooth consistency, enriched with the mild oniony flavor of fresh chives. It’s a great choice for chilly days or anytime you crave a hearty, satisfying soup. The buttermilk lightens the heaviness of potatoes, creating a balanced, delicious dish.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1 small onion, chopped
• 1 tbsp olive oil
• 3 cups vegetable broth
• 1 1/2 cups buttermilk
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
2. Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
4. Stir in the buttermilk and season with salt and pepper.
5. Serve hot, garnished with fresh chives.

This Buttermilk Potato and Chive Soup is a rich, velvety soup with a wonderful balance of flavors. The buttermilk adds a tangy freshness that complements the creamy potatoes, while the chives provide a subtle onion flavor that ties the soup together. Perfect as a warming bowl on a chilly night, this soup is a classic comfort dish with a unique twist.

Buttermilk Beet and Apple Soup

Buttermilk Beet and Apple Soup is a vibrant, slightly sweet soup with a hint of tangy buttermilk. The earthy flavor of roasted beets combines beautifully with the subtle sweetness of apple, while the buttermilk adds a creamy texture and balanced acidity. This unique soup is both nutritious and delicious, offering an appealing color and a refreshing taste that’s ideal for all seasons.

Ingredients:

• 3 large beets, roasted, peeled, and chopped
• 1 apple, peeled and chopped
• 1 small onion, chopped
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 1/2 cups buttermilk
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent.
2. Add the chopped beets, apple, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Stir in the buttermilk and season with salt and pepper.
5. Serve warm or chilled, garnished with fresh parsley.

This Buttermilk Beet and Apple Soup is a delightful blend of flavors with the earthy notes of beets, the sweetness of apple, and the tang of buttermilk. The soup’s vibrant color and balanced taste make it both visually appealing and delicious. Serve it as a unique appetizer or light meal to enjoy a nutritious, tasty, and beautiful dish.

Buttermilk and Carrot Soup with Cumin

Buttermilk and Carrot Soup with Cumin is a beautifully aromatic and comforting dish that combines the natural sweetness of carrots with the tanginess of buttermilk. The warm, earthy flavor of cumin adds depth, creating a soup that is both satisfying and refreshing. This soup is perfect for cozy nights or as a light meal, offering a balance of creamy texture and vibrant, slightly spiced flavors.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 3 cups vegetable broth
• 1 1/2 cups buttermilk
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and cumin, stirring for about 1-2 minutes to release the flavors of the cumin.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Stir in the buttermilk, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

This Buttermilk and Carrot Soup with Cumin brings out the natural sweetness of the carrots while balancing the tang of buttermilk with a hint of spice from the cumin. The creamy texture makes it a comforting, velvety soup, while the cumin adds a warm, earthy depth to the overall flavor. Perfect for fall or winter, this soup is both nourishing and delicious.

Buttermilk and Tomato Basil Soup

Buttermilk and Tomato Basil Soup is a fresh twist on the classic tomato soup, with the tangy buttermilk adding a creamy, tangy depth that complements the sweetness of ripe tomatoes. The aromatic basil brings a refreshing herbal note, making this soup incredibly comforting yet light. It’s the perfect dish to serve as a starter or enjoy on its own with a slice of crusty bread.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 1/2 cups vegetable broth
• 1 1/2 cups buttermilk
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Add the chopped tomatoes and cook for another 5-7 minutes, until they begin to break down.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the buttermilk and chopped basil. Season with salt and pepper to taste.
6. Serve hot, garnished with additional fresh basil leaves.

This Buttermilk and Tomato Basil Soup is a delightful variation of the classic, with the buttermilk adding a creamy tanginess that enhances the fresh, ripe tomatoes. The basil provides a fragrant, herbal element that ties the flavors together, making this soup a flavorful and comforting choice. Serve it with grilled cheese or your favorite bread for the perfect meal.

Buttermilk and Mushroom Soup with Thyme

Buttermilk and Mushroom Soup with Thyme is a rich and earthy soup that highlights the deep, savory flavors of mushrooms while the buttermilk provides a tangy, creamy texture. Fresh thyme brings a subtle herbal note that perfectly complements the umami of the mushrooms. This soup is ideal for those who love the deep flavors of mushrooms with a smooth and velvety finish.

Ingredients:

• 2 cups mushrooms, sliced (any variety, such as cremini or white button)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 3 cups vegetable broth
• 1 1/2 cups buttermilk
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4-5 minutes.
2. Add the sliced mushrooms and thyme, cooking until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
3. Pour in the vegetable broth and bring to a simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the buttermilk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Buttermilk and Mushroom Soup with Thyme is a wonderfully rich and earthy dish, where the buttermilk balances the umami flavors of the mushrooms and adds a creamy tang. The thyme enhances the depth of the mushrooms, making every spoonful fragrant and savory. This soup is perfect for mushroom lovers and anyone seeking a comforting, velvety soup with a touch of sophistication.

Note: More recipes are coming soon!