Cherry Soup Recipes

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COLD CHERRY SOUP



Cold Cherry Soup image

Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.

Provided by Martha Rose Shulman

Categories     appetizer

Time 30m

Yield Serves six to eight

Number Of Ingredients 7

5 cups water
1/2 cup sugar
1/2 cup red wine
1/4 teaspoon salt
Grated zest of 1/2 lemon
1 1/2 pounds sweet, dark cherries
1 cup drained yogurt

Steps:

  • Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
  • Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
  • Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 96 milligrams, Sugar 25 grams

CHERRY SOUP



Cherry Soup image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 196 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 136mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

CHERRY TOMATO SOUP (GARY RHODES)



Cherry Tomato Soup (Gary Rhodes) image

Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don't have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.

Provided by Summerwine

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 medium red onions, sliced
2 garlic cloves, crushed
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved (500 grams)
10 fluid ounces passata (see note above)
16 fluid ounces vegetable stock
coarse sea salt (to taste)
pepper (to taste)

Steps:

  • Heat up the olive oil in a frying pan.
  • Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
  • When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
  • Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
  • Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
  • Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
  • Taste the broth then sprinkle sea salt and pepper over soup to your taste.
  • Serving: you can serve with torn fresh basil leaves over top.

CHILLED SOUR-CHERRY SOUP



Chilled Sour-Cherry Soup image

A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.

Provided by Anna Kovel

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h20m

Yield Makes 2 cups

Number Of Ingredients 8

1 1/2 pounds fresh sour cherries, rinsed, drained, and pitted (4 1/2 cups)
1 small clove garlic, minced (3/4 teaspoon)
Kosher salt
1 tablespoon finely chopped fresh cilantro, plus sprigs or blossoms for serving
2 teaspoons finely chopped fresh dill, plus sprigs for serving
1/2 mini cucumber, finely chopped (1/3 cup)
2 scallions, finely chopped (1/4 cup)
Sour cream, for serving

Steps:

  • Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
  • Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
  • Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.

CHERRY SOUP



Cherry Soup image

There was a time when I was very much into cold fruit soups, & this is still one of my favorite recipes! The cherries amount to about 4 cups. Preparation time does not include chilling time.

Provided by Sydney Mike

Categories     Cherries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/4 cups water
1 cup orange juice
1 cinnamon stick, small
1 1/4 lbs sweet cherries, dark, pitted

Steps:

  • In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
  • Over medium heat, stir until thickened & smooth.
  • Stir in cherries & cook for 1 minute.
  • Pour into serving bowl, then cover & chill.
  • Discard cinnamon stick before serving.

BING CHERRY SOUP



Bing Cherry Soup image

Provided by Suzanne Hamlin

Categories     soups and stews, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 6

4 pounds Bing cherries, washed
1/2 vanilla bean
6 ounces candied orange peel or slices
8 cups white zinfandel, or 6 cups zinfandel and 2 cups water
Sorbet (lemon or raspberry) or vanilla ice cream or sliced fresh fruit (peaches, plums or nectarines), for serving
Candied orange peel or biscotti, for optional garnish

Steps:

  • Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.
  • Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.
  • To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 0 grams, Carbohydrate 76 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 56 grams

CHERRY DUMPLING SOUP



Cherry Dumpling Soup image

My husband grew up with this dish, but his mother never wrote down the recipe. So when we got married, I had to create my own. Luckily, my husband deemed my version a success!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 10

1 can (15 ounces) dark sweet cherries
2 cups water
1/3 cup plus 1 teaspoon sugar, divided
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Drain cherries, reserving juice; set cherries aside. , In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. , For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.

Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 74mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

COLD CHERRY SOUP



Cold Cherry Soup image

Provided by Dana Shaw

Categories     Soup/Stew     Fruit     Appetizer     Dessert     Apple     Cherry     Summer     Chill     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 cup loosely packed dried apples
2 pounds cherries, chopped
1 tablespoon cornstarch
2 cups nonfat buttermilk
2 tablespoons fresh lime juice
Equipment:
Cherry pitter

Steps:

  • Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
  • Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
  • Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.

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