well - the strata can be pretty soft if you use a high proportion of custard to bread - and let it soak a long time...before it goes in the oven - basically is a souffle of sorts. There are lots of savoury souffles if you "cook" rather then heat food up.

Just about any recipe for Welsh Rarebit/rabbit can be thinned with a higher proportion of the liquid and used as a soup. A good cheddar melted into a good cider or beer is very tasty.

(whoops! just ran into the "two countries divided by a common language again. the UK sites I find "rarebit" on have toasted cheese SLICES laid on toast - no liquid - whereas most US recipes MELT the cheese in a liquid then serve it over the toast.)

lots of different cream soups depending on your tastes.