Raspberry Cranberry Soup Recipes

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RASPBERRY-CRANBERRY SOUP FOR TWO



Raspberry-Cranberry Soup for Two image

Looking for a delicious recipe for two? Look no further!-Susan Stull, Chillicothe, Missouri

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 cup fresh or frozen cranberries
1 cup unsweetened apple juice
1/2 cup fresh or frozen raspberries, thawed
1/4 to 1/2 cup sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon ground cinnamon
1 cup half-and-half cream, divided
1-1/2 teaspoons cornstarch
Whipped cream and additional raspberries, optional

Steps:

  • In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat., Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired.

Nutrition Facts : Calories 361 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 5g protein.

RASPBERRY-CRANBERRY SOUP



Raspberry-Cranberry Soup image

Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh or frozen cranberries
2 cups unsweetened apple juice
1 cup fresh or frozen unsweetened raspberries, thawed
1/2 to 1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
2 cups half-and-half cream
Whipped cream, additional raspberries and mint, optional

Steps:

  • In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat., Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.

Nutrition Facts : Calories 362 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 4g fiber), Protein 5g protein.

CHILLED RASPBERRY SOUP



Chilled Raspberry Soup image

Family and friends enjoy this lovely cold soup. I often use sugar substitute and reduced-fat sour cream to make it a little lighter.-Amy Wenger, Severance, Colorado

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 4

1/3 cup cranberry juice
1/3 cup sugar
5-1/3 cups plus 12 fresh raspberries, divided
1-1/3 cups plus 2 tablespoons sour cream, divided

Steps:

  • In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours., To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein.

RASPBERRY SOUP



Raspberry Soup image

Provided by Florence Fabricant

Categories     brunch, easy, soups and stews, dessert

Time 10m

Yield 6 servings

Number Of Ingredients 5

2 cups fresh raspberries
1/3 cup sugar
3/4 cup sour cream
3/4 cup dry red wine
1 1/2 cups cold water

Steps:

  • Puree raspberries through a sieve or a food mill.
  • Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
  • Chill thoroughly before serving.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 18 milligrams, Sugar 14 grams

COLD RASPBERRY SOUP



Cold Raspberry Soup image

"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."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein.

CHILLED CRANBERRY SOUP



Chilled Cranberry Soup image

This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my first cookbook swap partner in Zaar! Preparation time does not include the more than 4 hours needed to cool & chill the soup before serving.

Provided by Sydney Mike

Categories     Berries

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups water
1 1/2 cups granulated sugar
2 cinnamon sticks
1/4 teaspoon ground cloves
4 cups fresh cranberries
2 tablespoons fresh lemon juice
1 tablespoon orange zest, minced
1/8 cup sour cream

Steps:

  • In a r4-quart sucepan, mix water, sugar, cinnamon sticks & cloves.
  • Bring to boil over high heat, then add cranberries & return to a boil.
  • Reduce heat & cook until cranberries pop, about 5 minutes.
  • Remove from heat & stir in lemon juice & orange zest.
  • Cool to room temperature, then chill about 4 hours in the refrigerator.
  • When ready to serve, top each bowl of soup with a dollop of sour cream.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 353.1, Fat 1.7, SaturatedFat 1, Cholesterol 3.2, Sodium 9.7, Carbohydrate 88, Fiber 4.6, Sugar 79, Protein 0.7

RASPBERRY-CRANBERRY SOUP



Raspberry-Cranberry Soup image

Provided by Kitchen Crew

Categories     Other Soups

Number Of Ingredients 10

2 c cranberries, fresh or frozen
2 c apple juice
1 c raspberries, fresh or frozen, thawed and unsweetened
1 c sugar
1 Tbsp lemon juice
1/4 tsp cinnamon, ground
2 c half and half
1 Tbsp cornstarch
whipping cream
raspberries, optional

Steps:

  • 1. In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
  • 2. Press through a sieve; return to the pan.
  • 3. Also press the raspberries through the sieve; discard skins and seeds.
  • 4. Add to cranberry mixture; bring to a boil.
  • 5. Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
  • 6. Stir 1 cup into 1 1/2 cups half and half.
  • 7. Return all to pan; bring to a gentle boil.
  • 8. Mix cornstarch with remaining half and half; stir into soup.
  • 9. Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.

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