fruit soups recipes

How to Make Fruit Soups Recipes

Fruit Soups Recipes

Although usually thought of as desserts, fruit soups also make an unusual and refreshing first course for a summer meal. Most of them are purees sweetened and diluted with wine, fruit juice, or simply iced water. They can be made in a matter of minutes, using a blender.

Strawberry-Rhubarb Soup

  • 1-pint strawberries
  • 1 pound rhubarb
  • 1¼ cups orange juice about ½ cup sugar ¼ cup chopped orange sections


  • Hull and slice strawberries and set aside 4 of the best slices.
  • Trim rhubarb discarding any tough fibers. Cut stalks into bite-size chunks.
  • In 3-quart saucepan over medium heat, heat fruit, and orange juice to boiling. Simmer about 10 minutes.
  • Remove pan from heat. Stir in sugar to taste. Allow cooling.
  • In covered blender container at low speed, blend soup, half at a time.
  • Pour soup into a bowl and fold in orange sections. Refrigerate, covered.
  • Serve soup in chilled bowls, each garnished with a strawberry slice.

Strawberry Soup

  • 1-pint strawberries
  • ½ cup white wine
  • 1 teaspoon grated lemon peel
  • ½ cup of sugar
  • 2 tablespoons lemon juice


  • Hull strawberries. Slice 3 berries; set aside.
  • In covered blender container at medium speed, blend whole berries and remaining ingredients until smooth. Cover and refrigerate until well chilled.
  • Serve soup in called soup bowls or cups, garnished with reserved sliced strawberries.

Blendes Blueberry Soup

  • 1/3 cup sour cream
  • 1 10-ounce package frozen blueberries, partially thawed
  • 2 tablespoons sugar lemon slices for garnish.


  • In covered blender container at low speed, blend sour cream, blueberries, and sugar until smooth. (Or, press blueberries through a food mill; mix the puree with sour cream and sugar until smooth).
  • Serve soup garnished with lemon slices.

Cold Raspberry Soup

  • 4 10-ounce packages frozen raspberries, thawed
  • 2 cup port
  • 4 short cinnamon sticks
  • 2 teaspoons cornstarch
  • ½ cup of water


  • In 3-quart saucepan over medium heat, heat raspberries, port and cinnamon sticks to boiling. Reduce heat to low and simmer 10 minutes.
  • In a measuring cup, mix cornstarch with water. Slowly stir into soup; cook until thickened, stirring. Cover and refrigerate.
  • To serve: Remove cinnamon sticks.

Iced Cherry Soup

  • 2 16-ounce cans pitted tart cherries water
  • ½ cup of sugar
  • ½ teaspoon anise seed, crushed
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch
  • ½ teaspoon red food color sugar cream for garnish mint leaves for garnish.


  • Drain cherries, reserving liquid; add water to cherry liquid to make 5 cups. In 3-quart saucepan over medium heat, heat cherries, liquid, sugar, anise seed, and lemon juice to boiling. Reduce heat to low and simmer, covered, 30 minutes.
  • In covered blender container, blend the mixture until smooth, one half at a time. Return mixture to pan.
  • Blend cornstarch with ½ cup water; stir into mixture; heat to boiling, stirring constantly. Stir in food color; cover and refrigerate.
  • To serve: Garnish soup with sour cream and mint.

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