Cool Raspberry Soup
A vibrant, refreshing raspberry soup with warming cinnamon and cloves, perfect as a light appetizer or summer dessert for those who enjoy fruity, spiced flavors.
Ingredients
Instructions
- In a blender, puree the raspberries, water, and wine if desired.
- Transfer the pureed mixture to a large saucepan.
- Add the cran-raspberry juice, sugar, cinnamon, and cloves.
- Bring the mixture just to a boil over medium heat.
- Remove from heat, strain the soup, and allow it to cool.
- Whisk in lemon juice and raspberry-flavored yogurt.
- Refrigerate until chilled.
- To serve, pour into small bowls and top with a dollop of sour cream.
Tips & Substitutions
For a smoother texture, ensure the raspberries are completely thawed before blending. If you prefer a more tart flavor, consider adding a splash more lemon juice. You can substitute the raspberry-flavored yogurt with plain yogurt or any other berry-flavored yogurt if desired. Adjust the sugar based on your sweetness preference or use honey as a natural sweetener.
Serving Suggestions
Serve the Cool Raspberry Soup in small bowls or cups for an elegant presentation. It pairs beautifully with a dollop of sour cream on top for added creaminess. For a delightful dessert, consider serving it alongside Moist Molasses Cake or as a refreshing starter before a light meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be served cold, but if you prefer it warm, gently reheat it on the stove over low heat, stirring frequently to avoid curdling the yogurt and sour cream.
Nutrition & Diet Analysis (per serving)
Each serving of Cool Raspberry Soup contains roughly 355 calories, with 9g protein, 85g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (94% of the Daily Value), calcium (47% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of protein and potassium. It also contributes 26g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but frozen raspberries are often sweeter and easier to blend. If using fresh, make sure they are ripe and sweet, and you may need to adjust the sugar according to your taste.
Is the white wine necessary for this recipe?
The white wine is optional and adds a depth of flavor. If you prefer to omit it, you can replace it with additional water or a splash of lemon juice for acidity.
Can this soup be made ahead of time?
Absolutely! This soup can be made a day in advance. Just prepare it, cool it, and store it in the refrigerator. The flavors will meld beautifully, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).