Creamy Fruit Soup
A refreshing, creamy fruit soup featuring strawberries and blueberries, balanced with lemon and spices. Perfect for hot days or as a light dessert option.
Ingredients
Instructions
- Thaw and drain the fruit, reserving the syrup.
- Cut up the strawberries if they are whole.
- In a medium saucepan, combine the reserved syrup, 1 cup water, sugar, cinnamon, nutmeg, and cloves.
- Blend 1 tablespoon water with the cornstarch.
- Stir the cornstarch mixture into the syrup mixture.
- Cook and stir until the mixture thickens and becomes bubbly.
- Remove from heat.
- Add lemon juice and let it cool to room temperature.
- Blend in sour cream and the fruit.
- Stir in milk.
- Cover and chill the soup.
- Garnish with strips of lemon peel if desired.
Tips & Substitutions
For a smoother texture, blend the fruit more thoroughly before mixing it with the sour cream. You can substitute the sugar with honey or agave syrup for a different sweetness level. If you don't have cornstarch, arrowroot powder can be used as a thickening agent. This creamy fruit soup can also be made with other berries like raspberries or blackberries for a variation.
Serving Suggestions
Serve this creamy fruit soup chilled in bowls, garnished with strips of lemon peel for an extra touch. It pairs beautifully with Lemon Wads(Chess Cake Squares) for a refreshing dessert spread. This dish can also be served as a light appetizer or a sweet side to a summer meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be served chilled straight from the fridge. If it thickens too much after chilling, add a little extra water or milk and stir well before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Fruit Soup contains roughly 688 calories, with 11g protein, 109g carbohydrates, and 26g fat. It is an excellent source of vitamin C (75% of the Daily Value), dietary fiber (57% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 16g 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 strawberries instead of frozen?
Yes, you can use fresh strawberries instead of frozen. Just make sure to wash and hull them before cutting. Fresh fruit may enhance the flavor and texture of the soup, but you may need to adjust the sugar based on their ripeness.
How can I make this soup dairy-free?
To make this creamy fruit soup dairy-free, substitute the sour cream with a plant-based yogurt or coconut cream. Ensure that the other ingredients are also dairy-free, and you will still enjoy a deliciously creamy texture without the dairy.
Can I prepare this soup in advance?
Absolutely! This fruit soup can be made a day ahead of time. Just follow all the steps and refrigerate it until you're ready to serve. This allows the flavors to meld together beautifully, enhancing the overall taste.
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).