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Cool Raspberry Soup Recipe
Cool Raspberry Soup Recipe photo by Taste of Home

Cool Raspberry Soup Recipe

Publisher Photo
An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. —Janet Mooberry, Peoria, Illinois
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4-6 servings

Ingredients

  • 1 package (20 ounces) frozen unsweetened raspberries, thawed
  • 1-1/4 cups water
  • 1/4 cup white wine, optional
  • 1 cup cran-raspberry juice
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 3 whole cloves
  • 1 tablespoon lemon juice
  • 1 cup (8 ounces) raspberry yogurt
  • 1/2 cup sour cream

Nutritional Facts

1 serving (1 cup) equals 207 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 33 mg sodium, 39 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool.
  2. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings.
Originally published as Cool Raspberry Soup in Taste of Home April/May 1994, p31

Nutritional Facts

1 serving (1 cup) equals 207 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 33 mg sodium, 39 g carbohydrate, 3 g fiber, 3 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cool Raspberry Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 26, 2013

"I only gave this 4 stars because I didn't make the recipe as written. I had a frozen mixed berry blend (raspberries, blueberries, blackberries, and strawberries) that I used instead of just raspberries. In place of the raspberry yogurt, I used a plain Greek yogurt, and a mixed berry juice blend instead of cran-raspberry; I also omitted the wine. I made the substitutions based on what I had on hand. Having said that, it was really good! I would choose to omit the cloves next time and only use cinnamon sticks because we felt it overpowered the fresh fruit flavor. I will surely keep this recipe for another hot day meal!"

MY REVIEW
Reviewed Feb. 28, 2011

"I have made this several times thoughout the years, and was surprised no reviews! Very refreshing and different. I have made it for luncheons with the ladies and/or showers I have hostessed at my house. Always a crowd pleaser and the recipe is requested often!"

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