Cold Raspberry Soup
Cold, creamy, fruity, and refreshing—this raspberry soup is perfect for summertime! Raspberries plus a bit of raspberry yogurt create pure raspberry awesomeness with just a hint of spice. This recipe comes from my mom and is always hugely popular with my entire family. It might actually be my favorite soup of all time!
This cool raspberry soup is extra delicious on a hot summer’s day. Looking for more cold foods and easy recipes to help you stay cool in the summer heat? Shrimp Ceviche is a tasty light summer meal, and Chicken Avocado Wraps make for a quick dinner. And of course, you can’t go wrong with pasta salad! Try my fresh Greek Pasta Salad or Mexican Street Corn Salad for more yummy summer flavors.
Why This Recipe Works
- Tasty way to stay cool. Soup in the summertime sounds crazy—unless it’s a cold soup! Chilled raspberry soup is a scrumptious way to cool off on hot summer days.
- Perfect for any occasion. While I love making this raspberry soup recipe in the summer, my mom insists on only making it at Christmas as part of a unique tradition. This beautifully colored soup is simple to make but delicious enough to serve at birthdays, holidays, and any other special occasion as a first course or dessert.
Ingredient Notes
- Frozen raspberries: Using frozen fruit means we can make this at any time of year!
- Water: To blend with our raspberries and create more liquid for our soup.
- Cran-raspberry juice: For more raspberry flavor.
- Granulated sugar: To make the soup sweet and delicious.
- Spices: Cinnamon and cloves add a subtle flavor that takes this soup over the top in tastiness.
- Lemon juice: To complement the sweet and tart raspberries.
- Raspberry yogurt: For additional raspberry flavor, and to make the soup creamy.
- Whipped cream: Totally optional, but I love to top this soup with a bit of whipped cream. If you make your own with heavy cream, you can adjust the sweetness to your liking.
- Blend raspberries and water. Add 20 oz of thawed raspberries and 1¼ of water to a blender an puree until smooth.
- Cook with juice, sugar, and spices. Pour the blended raspberries into a large saucepan along with 1 cup of cranberry-raspberry juice, a ½ cup sugar, 1½ teaspoons of ground cinnamon, and 3 whole cloves. Bring to a boil over medium heat.
- Strain out seeds and spices. Once the soup has reached a boil, remove it from the heat and strain the soup into a new bowl with a fine mesh strainer to remove the whole cloves and raspberry seeds.
- Chill soup. Allow the soup to cool. I put mine in the fridge to help it chill faster.
- Add lemon juice and yogurt. Add 1 tablespoon of lemon juice and 8 oz of raspberry yogurt to the cooled soup. Stir to combine, then place in the fridge to cool completely.
- Serve and enjoy. Ladle into bowls and eat with spoons or just sip it straight from the bowl. If you like, you can whip cream to dollop on top (I, obviously, always like to top it with whipped cream!). Enjoy!
Recipe Tips
Since my family normally makes this around Christmastime, when raspberries are decidedly not in season, we’ve always made it with frozen raspberries. However, I think that using fresh summer raspberries would work well and taste delicious!
The ingredients for this soup are pretty simple, so I think they could be adjusted to make any kind of berry soup or fruit soup, as long as you can find a complementary juice and yogurt flavor. Ocean Spray has a lot of cranberry juice options, like a white cranberry-strawberry juice as well as white cranberry-peach juice, so you could try making a strawberry soup or peach soup, which would both be yummy. Or of course you can use another juice brand.
If you want this soup to be smooth, make sure to use a yogurt that doesn’t have fruit bits in it.
We love this soup so much that we double or triple it because we want to eat leftovers all week long at the holidays…be warned that you may want to as well!
Try substituting lemon juice with orange juice for a flavor twist!
Make Ahead, Storing, and Freezing
Make Ahead: This soup keeps well for a few days, and is served cold, so you can make it a day or two in advance and keep it in the fridge until ready to serve.
Storing: Store leftover raspberry soup in an airtight container in the fridge for 3-4 days.
Freezing: I have not tried freezing this soup. I think it might freeze okay, but upon thawing will probably need to be blended. Or you can try freezing it without the yogurt.
Recipe FAQs
I have not tested using fresh raspberries for this soup. It may change the texture and taste a little bit, but I think it would still be delicious.
This soup will keep in the fridge for a few days. Typically my family will eat leftovers for a few days if we make enough.
The ingredients for this cold raspberry soup recipe are pretty simple, so I think you could change out the ingredients as long as you can find a juice and yogurt in the same flavor as your fruit.
More Raspberry Recipes
- Raspberry Ice Cream
- Raspberry Sauce
- Pretzel Jello Salad
- Raspberry Mojito Mocktail
- Raspberry Freezer Jam
- Raspberry Shortcake Sheet Cake
Cold Raspberry Soup
Ingredients
- 20 oz frozen raspberries - thawed
- 1 1/4 cups water
- 1 cup cranberry raspberry juice
- 1/2 cup granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 3 whole cloves
- 1 tablespoon lemon juice
- 8 oz raspberry flavored yogurt
- whipped cream - for topping, optional
Equipment
Instructions
- In a blender, puree the raspberries and water. Transfer to a large saucepan; add the cranberry raspberry juice, sugar, cinnamon and cloves. Bring to a boil over medium heat. Once boiling, remove from the heat and strain (discard the seeds and cloves). Let cool (I place it in the fridge to speed up the process).
- Whisk in the lemon juice and yogurt. Refrigerate.
- Serve chilled with dollop of whipped cream on top (optional).
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