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
Featured In: 30 Recipes to Make with Fresh Raspberries
- 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
- 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.
Originally published as Chilled Raspberry Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p27
Reviews for Chilled Raspberry Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 7, 2013
Reviewed Nov. 29, 2011
"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!"