Chilled Blueberry Soup Recipes

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QUICK CHILLED BLUEBERRY SOUP



Quick Chilled Blueberry Soup image

When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups plain yogurt
Sour cream or additional yogurt, optional

Steps:

  • In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

CHILLED STRAWBERRY SOUP



Chilled Strawberry Soup image

This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries.

Provided by MCLISA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 8h

Yield 6

Number Of Ingredients 5

2 cups frozen strawberries
2 cups milk
1 cup heavy cream
½ cup sour cream
2 tablespoons white sugar, or to taste

Steps:

  • Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

Nutrition Facts : Calories 252 calories, Carbohydrate 14.4 g, Cholesterol 69.3 mg, Fat 20.4 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 12.7 g, Sodium 59.6 mg, Sugar 10.3 g

CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

Provided by Victoria Granof

Categories     Soup/Stew     Blender     Yogurt     Blueberry     Orange     White Wine     Summer     Chill     Boil     Cookie

Yield Makes 6 servings

Number Of Ingredients 5

1/2 cup sugar
Juice of 1 orange (or 1/4 cup store-bought orange juice)
1 cup fruity white wine (or white grape juice)
2 cups fresh blueberries (or frozen ones, thawed, with their juice)
1 cup plain yogurt

Steps:

  • 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
  • 2. Add the berries and cook 1 minute more.
  • 3. Remove from heat and let cool completely.
  • 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

I prepared this delectable soup one day in advance, and thoroughly enjoyed it the next day for lunch. I never thought a chilled blueberry soup could be quite refreshing!

Provided by Cindi M Bauer

Categories     Other Soups

Number Of Ingredients 8

1/2 cup sugar
2 tablesp. cornstarch
2-3/4 cups water
3 cups fresh blueberries
1 (4-inch) cinnamon stick
3 tablesp. frozen orange juice concentrate
garnish: reddi wip (or) cool whip
garnish: fresh mint leaves (optional)

Steps:

  • 1. In a large 3-quart size saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth. Bring mixture to a boil over medium heat; cook and stir the mixture for 2-3 minutes, or until slightly thickened.
  • 2. Add the blueberries and cinnamon stick, return to a boil. After mixture comes to a boil, remove pan from the heat, and stir in 3 tablespoons of the frozen orange juice concentrate; stir until the juice had melted completely.
  • 3. Place pan back on the stove, cook mixture over low heat for 10-12 minutes; stirring continulously until mixture has thickened up a bit more.
  • 4. Remove pan from heat, discard the cinnamon stick, cover the pan, and set the pan aside for 30 minutes, so the mixture has time to cool down.
  • 5. Strain the blueberry mixture through a fine wire mesh strainer, into a heat proof glass bowl, and using the back of a spoon to press out the berry mixture. Be sure to scrape the berry mixture off the back side of the mesh strainer as you go along, and adding it to the bowl. After straining the berry mixture into the bowl, I then covered the bowl with plastic wrap, and placed the bowl in the refrigerator.
  • 6. Be sure to thoroughly chill the soup (covered) in the refrigerator before serving it. (I refrigerated the soup overnight, and served it the next day.)
  • 7. Garnish soup with a dollop of Cool Whip (or with Reddi Wip) and fresh mint leaves.
  • 8. Yields: 3 cups, or 3 servings (1-cup each per serving)

CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

With 100 blueberry bushes in my garden, I'm always looking for recipes calling for this sweet-tart fruit. So I was delighted when my granddaughter shared this one with me. -Edith Richardson, Jasper, Alabama

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sugar
2 tablespoons cornstarch
2-3/4 cups water
2 cups fresh or frozen blueberries
1 cinnamon stick (3 inches)
1 can (6 ounces) frozen orange juice concentrate
Sour cream, optional

Steps:

  • In a large saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add blueberries and cinnamon stick; return to a boil. Remove from the heat. Stir in orange juice concentrate until thawed. Cover and refrigerate for at least 1 hour. Discard cinnamon stick. Garnish with sour cream if desired.

Nutrition Facts : Calories 221 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 55g carbohydrate (47g sugars, Fiber 2g fiber), Protein 2g protein.

CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

1/2 cup sugar
4 3/4 cups blueberries (about 1 1/2 pounds), picked over and rinsed
3/4 cup sweet white wine, such as Sauternes, Riesling, or Gewurztraminer
2 teaspoons grated lemon zest
1 1/2 teaspoons freshly squeezed lemon juice
3/4 cup low-fat buttermilk

Steps:

  • In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
  • Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
  • Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.

Nutrition Facts : Calories 174 g, Cholesterol 2 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 76 g

CHILLED BLUEBERRY SOUP



CHILLED BLUEBERRY SOUP image

Categories     Soup/Stew     Fruit     Appetizer     Quick & Easy

Yield 4-6 people

Number Of Ingredients 7

3 cups blueberry
4 cups of water
1 punch of salt
1 Tbsp sugar
1 ½ cups sour cream
3 Tbsp flour
1/8 tsp cinnamon

Steps:

  • Start by boiling two cups blueberry's in the 4 cups water. Stir in salt, cinnamon, and sugar. Remove from heat. Whip flour into the sour cream, then using a whisk mix together with the hot blueberry liquid. When well blended, return the pan back to the heat and bring to boil. Reduce heat and stir until thickened. Remove from heat, stir in another ½ cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining ½ cup of blueberries and ladle into bowls. This dish can be made a day in advance.

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Top Asked Questions

How do you make blueberry soup with blueberries?
Cook, stirring, until blueberries begin to burst, about 3 minutes. Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours. Divide soup among six bowls.
Can blueberry soup be served cold?
Blueberry soup can also be served cold for a summertime version. If making this recipe in the summer, I’d skip the cardamom and cinnamon and add lemon zest instead. Blueberry soup recipes pretty much all seem to call for lots and lots of granulated sugar, which seems silly considering how well maple syrup and blueberries go together.
Does blueberry soup have maple syrup in it?
Blueberry soup recipes pretty much all seem to call for lots and lots of granulated sugar, which seems silly considering how well maple syrup and blueberries go together. When I looked into blueberry soup recipes, I searched in Swedish and couldn’t find a single one that used maple syrup.
What is the best way to cook with blueberries?
The berries' mild flavor is enhanced by fruity wine in a dessert soup; buttermilk adds a tang along with a swirl of elegance. In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.

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