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Chilled Summer Berry Soup

Served cold, this smooth raspberry soup feels like a light dessert for the warmest days. Cinnamon and clove lend a quiet warmth, with vanilla yogurt cooling each spoonful.

Chilled raspberry soup in a clear glass serving bowl garnished with strawberries, blueberries, and mint beside summer flowers.
Recipe link
Prep time20 min
Cook time10 min
Total time5 hr
Course
Side Dish, Soups And Stews
Cuisine
Granny's Recipes, American
Difficulty
Easy
Est. calories / serving
180

Ingredients

  • 4 cups raspberries, fresh or frozen and thawed with their juices — fresh or frozen and thawed with their juices
  • 1 ¼ cups water
  • ¼ cup dry white wine or additional water
  • 1 cup cranberry-raspberry juice blend
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 whole cloves
  • 1 tablespoon lemon juice
  • 1 cup vanilla Greek yogurt

Instructions

  1. Blend the Berry Base: In a blender, combine the raspberries, water, and dry white wine or additional water. Cover and blend on high until completely smooth, about 45–60 seconds, stopping to scrape down the sides if needed.4 cups raspberries, 1¼ cups water, ¼ cup dry white wine or additional water
  2. Cook the Soup: Pour the raspberry purée into a large saucepan. Stir in the cranberry-raspberry juice, sugar, ground cinnamon, and whole cloves. Set the saucepan over medium heat and cook, stirring occasionally, until the sugar is dissolved and small bubbles begin breaking across the surface, about 5–7 minutes. Remove from the heat as soon as the mixture reaches this first gentle boil.1 cup cranberry-raspberry juice, ½ cup granulated sugar, 1 teaspoon ground cinnamon, 3 whole cloves
  3. Strain and Cool: Set a fine-mesh strainer over a large heatproof mixing bowl. Carefully pour the hot soup through the strainer. Use a flexible spatula or the back of a ladle to press the liquid through gently without forcing the seeds through the mesh. Discard the raspberry seeds and whole cloves. Let the strained base cool uncovered until it is no longer steaming, about 20–30 minutes, then refrigerate until cool to the touch.
  4. Finish the Creamy Base: Whisk the lemon juice into the cooled raspberry base. Add the vanilla Greek yogurt in several additions, whisking well after each addition, until the soup is smooth, evenly blended, and free of white streaks.1 tablespoon lemon juice, 1 cup vanilla Greek yogurt
  5. Chill Thoroughly: Cover the bowl and refrigerate the soup for at least 4 hours, or preferably overnight, until thoroughly cold.
  6. Serve: Whisk or stir the chilled soup gently to recombine anything that has settled. Ladle ¾ to 1 cup into each chilled bowl or glass. Add any optional garnishes just before serving and serve immediately.

Notes

  • For the Smoothest Texture: Use a true fine-mesh strainer and press the purée gently. Forcing the solids aggressively can push raspberry seeds through the mesh.
  • Berry Options: Fresh or frozen raspberries both work well. When using frozen berries, thaw them completely and include all of their juices in the blender.
  • White Wine: The wine adds a subtle background flavor. Use an equal amount of additional water for an alcohol-free soup without changing the liquid balance.
  • Yogurt Choices: Vanilla Greek yogurt gives the soup sweetness and body. Whole-milk yogurt produces the richest texture. Raspberry Greek yogurt may be used for a more concentrated berry flavor, while plain Greek yogurt will make the soup tangier and may require a sweetness adjustment after testing.
  • Make Ahead and Storage: This soup is especially good when prepared one day ahead. Store it covered in the refrigerator for up to 3 days and whisk gently before serving. Keep it refrigerated until service, and do not leave it at room temperature for more than 2 hours. Freezing is not recommended after the yogurt has been added.
  • Optional Garnishes: Finish individual servings with a small spoonful of sour cream, softly whipped cream, fresh raspberries or mixed berries, mint leaves, or finely grated lemon zest.
  • Serving Suggestions: Serve in small chilled bowls before California Grilled Chicken Salad or Summer Lime Chicken Breasts, or offer a larger portion as a light summer dessert.

Nutrition (Approximate Per Serving)

Yield

About 5½–6 cups — Serving size: Approximately ¾ to 1 cup

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
180
Carbohydrates
34.5 g
Protein
4.5 g
Fat
2.5 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
20 mg
Fiber
5.5 g
Total Sugars
27 g

Equipment

  • Blender
  • Large saucepan
  • Fine-mesh strainer
  • Large heatproof mixing bowl
  • Whisk
  • Flexible spatula or ladle
  • Airtight cover or storage container