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Quick Chilled Blueberry Soup

 Quick Chilled Blueberry Soup
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.
6 ServingsPrep: 20 min. + chilling


  • 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


  • In a large saucepan, combine the blueberries, water, sugar and
  • allspice. Bring to a boil, stirring occasionally. Remove from the
  • heat.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 188 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 36 mg sodium, 40 g carbohydrate, 2 g fiber, 3 g protein.