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Cold Raspberry Soup Recipe

Cold Raspberry Soup Recipe

"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."
TOTAL TIME: Prep: 10 min. + chilling YIELD:4-6 servings


  • 4 cups fresh or frozen raspberries, thawed
  • 1/4 cup dry red wine or white grape juice plus 1 teaspoon red wine vinegar
  • 1/2 to 3/4 cup sugar
  • 1 cup (8 ounces) sour cream


  • 1. In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour. Yield: 4-6 servings.

Nutritional Facts

1 cup: 192 calories, 7g fat (5g saturated fat), 27mg cholesterol, 21mg sodium, 28g carbohydrate (21g sugars, 6g fiber), 2g protein.

Reviews for Cold Raspberry Soup

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Reviewed Jul. 2, 2008

"double yummy yum yum"

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