Raspberry Soup Recipes

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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.

QUONQUONT FARM RASPBERRY SOUP



Quonquont Farm Raspberry Soup image

Provided by Elma Bagg

Categories     Soup/Stew     Appetizer     Dessert     Vegetarian     Yogurt     Lunch     Raspberry     Summer     Fat Free     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

2 cups raspberries
1/2 cup sugar
1/2 cup nonfat plain yogurt
2 cups ice water
1/2 cup red wine

Steps:

  • Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt. Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.

BLENDED RASPBERRY SOUP



Blended Raspberry Soup image

A cool way to begin or end a meal. You can whip this together in 5 minutes. Experiment by using different berries that are in season. Each year we wait patiently for my Mom's home grown raspberries to make this.

Provided by Brenda.

Categories     Raspberries

Time 5m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 4

2 cups fresh raspberries (may substitute frozen berries)
1 cup rose wine or 1 cup dry white wine, chilled
1 cup packed brown sugar
1 cup sour cream

Steps:

  • Add all ingredients into a blender and blend until smooth. Stop and scrap sides if necessary.
  • Pour through a mesh seive into serving bowls.
  • Garnish with a dollop of freshly whipped cream or yogurt.

Nutrition Facts : Calories 404.3, Fat 12.4, SaturatedFat 7.5, Cholesterol 25.3, Sodium 55.5, Carbohydrate 64.2, Fiber 4, Sugar 55.7, Protein 2.7

SCANDINAVIAN RASPBERRY SOUP



Scandinavian Raspberry Soup image

Make and share this Scandinavian Raspberry Soup recipe from Food.com.

Provided by Julesong

Categories     Fruit

Yield 8 serving(s)

Number Of Ingredients 9

20 ounces red raspberries (2 pk;Raspberries should be the frozen in syrup kind and be thawed.)
1/2 cup orange juice
1/4 cup lemon juice
1 tablespoon cornstarch
3/4 cup chablis (You can use other dry white wines in this soup, but just white wines)
orange section (Fresh)
orange rind twists (for garnish)
mint leaf (for garnish)
sour cream

Steps:

  • In blender container, puree 1 package raspberries, strain to remove seeds.
  • In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
  • Over medium heat, cook and stir until slightly thickened and clear; cool.
  • Stir in remaining package of raspberries and chablis.
  • Chill.
  • To serve, place several orange sections in each bowl; add soup.
  • Garnish as desired; serve with sour cream.
  • Refrigerate left- overs.

Nutrition Facts : Calories 68.1, Fat 0.5, Sodium 2.1, Carbohydrate 12.3, Fiber 4.7, Sugar 4.8, Protein 1

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

CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1-1/2 cups raspberry yogurt

Steps:

  • In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

CHILLED RASPBERRY SOUP



Chilled Raspberry Soup image

Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Number Of Ingredients 4

4 cups raspberries
1/2 cup sugar
1/4 cup dry red wine or cranberry juice cocktail
1 cup sour cream

Steps:

  • Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
  • Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg

COLD RASPBERRY SOUP



Cold Raspberry Soup image

Because of their rich flavor, cold fruit soups are Scandinavian favorites, and no doubt this will be a hit with you as well. This came from Betty Crocker's Soups and Stews. I have not tried this recipe.

Provided by internetnut

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 cups fresh raspberries
1/2 cup sugar
1/4 cup dry red wine or 1/4 cup cranberry juice
1 cup sour cream

Steps:

  • Place raspberries, sugar and wine in blender. Cover and blend until smooth. Stir in sour cream. Cover and refrigerate 1-2 hours until cold.
  • Serve with dollops of sour cream and raspberries if desired.

Nutrition Facts : Calories 284.2, Fat 12.1, SaturatedFat 6.6, Cholesterol 29.9, Sodium 48.1, Carbohydrate 41.7, Fiber 8, Sugar 32.5, Protein 2.7

CHILLED RASPBERRY SOUP



Chilled Raspberry Soup image

Boy, if this isn't one of the best things to do to raspberries, I don't know what is!! This is just so yummy!

Provided by MizzNezz

Categories     Raspberries

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 10

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Steps:

  • Mash berries, water and wine together.
  • Place in blender and puree.
  • Put in large pot.
  • Add cranberry juice, sugar, cinnamon and cloves.
  • Bring just to a boil over med heat.
  • Strain and cool.
  • Whisk in lemon juice and yogurt.
  • Chill.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 506.6, Fat 10.5, SaturatedFat 5.6, Cholesterol 19.9, Sodium 68.9, Carbohydrate 102.2, Fiber 16.4, Sugar 80.4, Protein 7.5

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