Cold Raspberry Soup

This is my favorite soup of all time! Traditionally, my mom will make this every year for our "Christmas Dinner." Probably due to the rich red color of the soup.

Course Main Course, Side Dish, Soup

Cuisine American

Prep Time 15

Cook Time 5

Chill Time 4

Servings servings

Calories 252kcal

Author Whitney Wright

Equipment

Vitamix/blender

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

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).

Notes

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.

Nutrition