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Chilled Raspberry Soup Recipe

Chilled Raspberry Soup Recipe photo by Taste of Home

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Family and friends enjoy this lovely cold soup. I often use sugar substitute and reduced-fat sour cream to make it a little lighter.—Amy Wenger, Severance, Colorado

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Chilled Raspberry Soup Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

20 20

Ingredients

1/3 cup cranberry juice
1/3 cup sugar
5-1/3 cups plus 12 fresh raspberries, divided
1-1/3 cups plus 2 tablespoons sour cream, divided

Directions

In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours.
To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream. Yield: 12 servings.

Nutritional Facts 1 serving equals 111 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 10 mg sodium, 14 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.

Originally published as Chilled Raspberry Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p27

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Chilled Raspberry Soup

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(1-1) of 1 reviews

Reviewed on Nov. 29, 2011 by valerie.h

Delicious! I used vanilla yogurt in place of sour cream out of preference. My soup had a definite 'raspberry red' tint to it unlike the picture, and I was quite pleased. Beautiful!