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Chilled Raspberry Soup Recipe

Chilled Raspberry Soup Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings

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

  • 1. 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.
  • 2. 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

1/4 cup: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 10mg sodium, 14g carbohydrate (10g sugars, 4g fiber), 2g protein.

Reviews for Chilled Raspberry Soup

Sort By :
MY REVIEW
rena 55
Reviewed Dec. 21, 2014

"Such a fun and pretty way to introduce fruit to a buffet table or brunch. I used it for a Christmas gathering for ladies. Instead of the sour cream, I used Vanilla yogurt. The combination was so delicious. It looks fancy, but oh, so easy."

MY REVIEW
sophiehome
Reviewed Dec. 7, 2013

"happy deliciousness"

MY REVIEW
valerie.h
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!"

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