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Raspberry-Cranberry Soup for Two

 Raspberry-Cranberry Soup for Two
Looking for a delicious recipe for two? Look no further!—Susan Stull, Chillicothe, Missouri
2 ServingsPrep: 25 min. Cook: 10 min.


  • 1 cup fresh or frozen cranberries
  • 1 cup unsweetened apple juice
  • 1/2 cup fresh or frozen raspberries, thawed
  • 1/4 to 1/2 cup sugar
  • 1-1/2 teaspoons lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1 cup half-and-half cream, divided
  • 1-1/2 teaspoons cornstarch
  • Whipped cream and additional raspberries, optional


  • In a large saucepan, bring cranberries and apple juice to a boil.
  • Reduce heat and simmer, uncovered, for 10 minutes. Press through a
  • sieve; return to the pan. Press the raspberries through the sieve;
  • discard skins and seeds. Add to cranberry mixture; bring to a boil.
  • Stir in the sugar, lemon juice and cinnamon; remove from the heat.
  • Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all
  • to pan; bring to a gentle boil. Mix cornstarch with remaining cream
  • until smooth; gradually stir into soup. Cook and stir for 2 minutes
  • or until thickened. Serve hot or chilled. Serve with whipped cream
  • and additional raspberries if desired. Yield: 2 servings.

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Raspberry-Cranberry Soup for Two (continued)

Nutritional Facts: 1 cup (calculated without whipped cream and additional raspberries) equals 361 calories, 12 g fat (8 g saturated fat), 60 mg cholesterol, 65 mg sodium, 55 g carbohydrate, 5 g fiber, 5 g protein.