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Cool Raspberry Soup

 Cool Raspberry Soup
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
4-6 ServingsPrep: 10 min. + chilling


  • 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


  • 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.
  • 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.
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.

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Cool Raspberry Soup (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.