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Chilled Raspberry Soup

Family and friends enjoy this lovely cold soup. I often use sugar substitute and reduced-fat sour cream to make it a little lighter.—Amy Wenger, Severance, Colorado
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 1/3 cup cranberry juice
  • 1/3 cup sugar
  • 5-1/3 cups plus 12 fresh raspberries, divided
  • 1-1/3 cups plus 2 tablespoons sour cream, divided


  • In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours.
  • To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.
Nutrition Facts
1/4 cup: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 10mg sodium, 14g carbohydrate (10g sugars, 4g fiber), 2g protein.

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Average Rating:
  • rena 55
    Dec 21, 2014

    Such a fun and pretty way to introduce fruit to a buffet table or brunch. I used it for a Christmas gathering for ladies. Instead of the sour cream, I used Vanilla yogurt. The combination was so delicious. It looks fancy, but oh, so easy.

  • sophiehome
    Dec 7, 2013

    happy deliciousness

  • valerie.h
    Nov 29, 2011

    Delicious! I used vanilla yogurt in place of sour cream out of preference. My soup had a definite 'raspberry red' tint to it unlike the picture, and I was quite pleased. Beautiful!