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Blueberry Soup


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  • 1 (10-oz./284g) package frozen, unsweetened defrosted blueberries or 2 cups (500 mL) fresh blueberries
  • 1-1/2 cups water
  • 1/2 cup granulated sugar
  • 2 T orange juice
  • 1/2 t grated orange rind
  • 2 cups blueberry yogurt
  • 4 thin orange slices


Servings 4


Step 1


Reserve a few blueberries for garnish. In a large saucepan.

Combine remaining blueberries, water, sugar, orange juice and rind. Mix well and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Sieve soup through a strainer. Chill.

Stir in yogurt. Serve icy cold.

Over each portion float an orange slice topped with the reserved blueberries.

This soup is delicious served in chilled glass mugs.


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