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Cherry Soup

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
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    8 servings


  • 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
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1 cup milk


  • 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.

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  • William
    Jun 17, 2020

    I grew up eating Cherry soup. My family has been making it since at least the 1900. Traditionally, in German it is served as a first course, but we altered that and made it into a Summer Dessert. The recipe I use is from my Grandma who was born in 1896. Our recipes start similar (Hint: if you use canned cherries, use the juice in the can as well). 3/4 Cup sugar is plenty. Instead of ground cinnamon which is not pretty, put in two sticks of cinnamon. Helps keep the soup clear. (Hint: Before adding dumplings simmer the soup 10 minutes if you used canned and 30 minutes if you used fresh or frozen cherries.) All dumplings are fluffy when the soup is served hot, but just what happens when it is chilled? They become very dense and the texture is definitely an acquired taste. For Grandma's dumplings in a cold soup, she used a dense dumpling from the start. For her dumplings, she used 1 large egg, 2 tablespoons half/half , 1/4 teaspoon baking powder, 1/2 teaspoon sugar, 1/2 cup of flour all mixed together into it was a smooth paste. Using an ice tea spoon, she would take a spoonful out and submerge it into the simmering soup. (Hint: Same technique as making Swedish Rosettes.) The dough wild fall off and she would repeat until the soup was FULL of little dumplings that puffed up. Once all were in the soup, simmer gently for 10 minutes and then allow to chill. Place in refrigerator over night and serve as a dessert on a HOT SUMMER DAY. Serving hint: In a wide rim, shallow soup bowl, place a single ice cube. Then add the soup and the amount of dumplings according to the liking of the recipient. (Kids usually don't like them - I didn't until I became an adult.) The one who gets the cherry pit has luck for the day. (It was always my Uncle Robert!) Try the soup this way. It is heavenly.

  • hkarow9713
    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!

  • tracksuit11
    Oct 10, 2014

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

  • IraJello
    Jul 23, 2013

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

  • nanasgreat
    Aug 4, 2009

    No comment left

  • Sudzie
    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!