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Chilled Raspberry Soup

 Chilled Raspberry Soup
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
12 ServingsPrep: 20 min. + chilling

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.