Cherry Soup Recipe
Cherry Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My grandmother had talked about her cherry soup recipe for years, so when I received some of our state's famous Door County cherries, I just had to try it. My family liked it so well that I froze several quarts so we could enjoy it all winter! —Sue Bronholz, Beaver Dam, Wisconsin
Recommended: Our Best Beet Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • SOUP:
  • 4 cups fresh, frozen or canned red tart pitted cherries
  • 2 cups water
  • 1/4 to 1-1/4 cups sugar
  • 1/4 teaspoon ground cinnamon
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup milk

Directions

In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries.
For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately. Yield: 8 servings.
Originally published as Cherry Soup in Country October/November 1990, p47

Nutritional Facts

1/2 cup: 196 calories, 2g fat (1g saturated fat), 4mg cholesterol, 136mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 5g protein.

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  • SOUP:
  • 4 cups fresh, frozen or canned red tart pitted cherries
  • 2 cups water
  • 1/4 to 1-1/4 cups sugar
  • 1/4 teaspoon ground cinnamon
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup milk
  1. In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries.
  2. For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately. Yield: 8 servings.
Originally published as Cherry Soup in Country October/November 1990, p47

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Reviews forCherry Soup

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hkarow9713 User ID: 7604678 244282
Reviewed Feb. 22, 2016

"This is one of my favorites! Don't let the looks fool you! This recipe is not too sweet and can be eaten as dessert, snack or part of your meal. It freezes so well too!"

MY REVIEW
tracksuit11 User ID: 8030183 11659
Reviewed Oct. 10, 2014

"I'm interested in trying this! Sounds intriguing. Is this eaten as a sweet dessert?"

MY REVIEW
IraJello User ID: 5363385 15339
Reviewed Jul. 23, 2013

"This was really not bad! It looks a little strange, no doubt, but it's pretty good."

MY REVIEW
Sudzie User ID: 442527 39556
Reviewed Dec. 28, 2008

"I am not a huge dessert fan and very seldom do I even bother with making one. When I saw the picture of this and read the recipe I was anxious to give it a try. I served it as part of our Christmas dinner and it was a great hit. Everyone loved it and and asked for a copy of the recipe. This is something that I will make again!"

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