Best Blueberry Soup Recipes

QUICK CHILLED BLUEBERRY SOUP

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.

CHILLED BLUEBERRY SOUP

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

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.

HONEYDEW BLUEBERRY SOUP

Steps:

• Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
• To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

BLUEBERRY SOUP

Steps:

• Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
• Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

SCANDINAVIAN BLUEBERRY SOUP

Steps:

• Bring the sugar and water to a boil in a small saucepan, add the thyme and lemon zest. Stir until the sugar is completely dissolved. Remove from the heat and let steep for 30 minutes. Drain and discard the solids (or save to use over ice cream), returning the syrup to the saucepan.
• Add the blueberries to the syrup and bring to a boil, then lower the heat and let simmer over low heat for a few minutes or until the berries begin to burst. Mash the berries as much as you can and then strain the soup into a clean pot, discarding the solids.
• Add the balsamic vinegar and salt to taste.
• Refrigerate. Serve with dollop of yogurt or schlag. Maybe a mint sprig.

SWEET BLUEBERRY SOUP WITH YOGURT

Steps:

• Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
• Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.

BLUEBERRY SOUP

Steps:

• Blend all ingredients in a food processor except blueberries.
• Fold in blueberries.
• Serve chilled.

SCANDINAVIAN BLUEBERRY SOUP

Steps:

• Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick.
• Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.).
• Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

CHILLED BLUEBERRY SOUP

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.

COLD BLUEBERRY "SOUP"

Steps:

• Cut honeydew into small chunks that your blender or food processor can handle.
• Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
• Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
• Refrigerate for at least one hour before serving; I like to chill it overnight.
• Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
• Enjoy!

CHILLED BLUEBERRY SOUP

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.

COLD BLUEBERRY PEACH SOUP

Steps:

• Measure out 10 ounces of each frozen fruit. Allow to thaw a bit either on the countertop or microwave on 50% power for 2 minutes. Do not drain off the small amount of liquid that you will see in the slightly thawed fruit unless it is more than 2T. Combine all ingredients in a food processor and blend to desired consistency.

HONEYDEW BLUEBERRY SOUP(ALLRECIPES)

Steps:

• 1. Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
• 2. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

CHILLED CZECH BLUEBERRY SOUP (BORUVKOVA POLEVKA STUDENA)

Steps:

• Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
• Whip flour into the sour cream, then whip both into the hot liquid.
• When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.
• Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
• When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
• Cooking time includes chill time.

BLUEBERRY SOUP (MUSTIKKAKEITTO)

Steps:

• Combine water, blueberries, and sugar in saucepan. Cook and stir for about five minutes.
• Dissolve the potato flour in 50 mls of water. Remove the boiling blueberry mixture from heat. Thoroughly stir the potato flour liquid into the blueberry mixture.
• Return saucepan to stove and bring to a boil. Remove from heat as soon as the first bubbles appear.
• Sprinkle with sugar and cool.
• Serve cold with sweet rusks or cookies.

COLD BLUEBERRY SOUP

Steps:

• 1. bring 3 cups water to a boil in a large pan. Add blueberries, sugar and cinnamon to taste and cook, stirring frequently, over medium low heat until blueberries have soften, about 15 minutes.
• 2. In a small bowl, mix cornstarch with 1/4 cup water and mix until a thick paste forms. Gradually add to the pan, stirring constantly. Bring the soup to a boil over high heat and cook for 3 to 4 minutes, stirring constantly. Remove the pan from the heat and let cool to room temperature.
• 3. Pour soup into a blender or food processor and purée. Refrigerate soup, covered, for several hours or overnight before serving. To serve, ladle soup into chilled bowls. Add 2 tablespoons yogurt or sour cream on top or swirl lightly into the soup. Sprinkle with additional cinnamon, if desired. Makes four servings.

CHILLED BLUEBERRY AND STRAWBERRY SOUP

Steps:

• Combine berries, sugar, water, lemon and cinnamon sticks in heavy saucepan and bring to a boil.
• Lower heat and simmer for 15 minutes.
• Transfer to a bowel and chill for 4 hours or overnight.
• Discard lemon and cinnamon sticks.
• Puree remaining ingredients
• Pour in a bowel and wisk in yogurt.
• Chill for several hours to meld flavors.

CHILLED BLUEBERRY SOUP

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)

YOGURT BLUEBERRY "SOUP"

Steps:

• Place blueberries in a microwave safe bowl and defrost until thawed and warm.
• Mix in yogurt and sugar free syrup to taste, adding enough syrup to "soup" it up to your preference!