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

Cool Raspberry Soup Recipe

Read Reviews (2)
4.5 2
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.

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

Reviews for Cool Raspberry Soup(2)

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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