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Cold Plum Soup

 Cold Plum Soup
When my husband and I were first married, we dined at an inn that served a flavorful plum soup. After experimenting with different recipes, I came up with my own wonderful version!
13 ServingsPrep: 30 min. + chilling


  • 2 cans (15 ounces each) plums
  • 1 cup water
  • 1/2 cup sugar, divided
  • 1 cinnamon stick (3 inches)
  • 1/4 teaspoon white pepper
  • Dash salt
  • 1 tablespoon cornstarch
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry red wine or grape juice
  • 1 cup (8 ounces) sour cream
  • 1/3 cup creme de cassis or cranberry-raspberry juice
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • Sour cream, optional


  • Drain plums, reserving juice. Pit plums; puree in a blender with
  • juice. Transfer to a Dutch oven. Stir in the water, 1/4 cup sugar,
  • cinnamon stick, pepper and salt. Bring to a boil. Reduce heat; cover
  • and simmer for 10 minutes.
  • In a small bowl, combine cornstarch and remaining sugar; stir in
  • cream and wine or grape juice until smooth. Gradually add to plum
  • mixture until blended. Bring to a boil; cook and stir for 2 minutes
  • or until thickened, stirring constantly. Remove from the heat;

2 of 2

Cold Plum Soup (continued)

Directions (continued)

  • discard cinnamon stick. Stir in the sour cream, creme de cassis or
  • cranberry-raspberry juice and lemon juice.
  • Strain half of the soup through a fine mesh strainer over a 1-1/2-qt.
  • bowl. Repeat. Stir in lemon peel. Cover and refrigerate overnight.
  • Garnish with sour cream if desired. Yield: 13 servings (2-1/2
  • quarts).
Nutritional Facts: 1 serving (3/4 cup) equals 143 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 25 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.