Quick Chilled Blueberry Soup Recipe
Quick Chilled Blueberry Soup Recipe photo by Taste of Home
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Quick Chilled Blueberry Soup Recipe

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When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 4 cups fresh or frozen blueberries
  • 3 cups water
  • 2/3 cup sugar
  • 1/4 teaspoon ground allspice
  • 2 cups (16 ounces) plain yogurt
  • Sour cream or additional yogurt, optional

Nutritional Facts

1 cup: 188 calories, 3g fat (2g saturated fat), 10mg cholesterol, 36mg sodium, 40g carbohydrate (35g sugars, 2g fiber), 3g protein.


  1. In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat.
  2. In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired. Yield: 6 servings.
Originally published as Chilled Blueberry Soup in Country Extra July 2003, p51

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l2bake User ID: 2030987 140352
Reviewed Aug. 6, 2011

"Had never tried a cold soup before. But when I can across this recipe on a day when it was 100* and very humid, I decided it was the perfect thing to make for a light supper. I am soo glad I did, this soup is excellent and FULL of flavor! PS I did add 1/2 teaspoon of cinnamon = yummy!!"

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