Are you looking for a cool desert soup? This blueberry soup isn't overly sweet, and some warming spices add complexity to the flavor. Garnish with sliced mint leaves and additional blueberries!
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We love desert soups!
Desert soups are generally low-carb, and not overly sweet. And they're usually pretty easy to make. They may require a bit of cooking, but sometimes all you need is a blender! In this soup the tartness of the blueberries is complemented by spices, a bit of honey for sweetness, and sour cream. It's surprisingly filling, so a small serving makes a satisfying end to a meal.
Ingredients You'll Need
- blueberries
- cinnamon stick
- honey
- ground ginger
- ground cardamom
- ground cumin
- ground nutmeg
- cornstarch
- half and half
- sour cream
- additional sour cream, for garnish
- additional blueberries, for garnish
- fresh mint leaves, for garnish
How to Make This Spiced Blueberry Soup
Here's what you'll need to make this soup: blueberries, sour cream, spices (ginger, cardamon, cumin, nutmeg, and cinnamon), cornstarch, honey, half and half, and water.
Add the blueberries, water, cinnamon stick, honey, ginger, cardamom. cumin, and nutmeg to a large saucepan.
Bring the pan to a boil, stirring occasionally. Reduce the heat to low and stir for 1 to 2 minutes. Remove the cinnamon stick.
Puree the soup in a blender until it's smooth. Blend in two batches if you need to. The skins should get pulverized, but even my Vitamix blender couldn't make the tiny blueberry seeds disappear!
Pour the soup into a bowl through a fine-mesh sieve. Use a spoon to press the solids to get all the juice out.
You know what isn't much fun at all? Getting all the tiny blueberry seeds out of a fine-mesh sieve!
Mix the cornstarch and half and half to make a smooth slurry. I've found that mixing the cornstarch with my fingers is the best way to make sure there are no lumps.
Pour the soup back into the saucepan. Whisk the soup as your pour the slurry in.
Here's the soup ready to chill. Pour the soup into a bowl, cover it, and put it in the refrigerator for at least 3 hours.
When it's time to serve the soup, add half a cup of sour cream and mix well.
Serve with additional blueberries, sour cream, and thinly sliced mint for garnish. I tried to make a quenelle—a football-shaped scoop of something creamy—but as you can see it didn't come out very well. It was my first attempt, and obviously I need a lot of practice!
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📖 Recipe Card
Chilled Spiced Blueberry Soup
Special Equipment Needed
- 1 Large saucepan
- 1 Blender or food processor
- 1 Fine mesh sieve
Ingredients
- 4 cups blueberries fresh or frozen
- 2 cups water
- 1 3-inch cinnamon stick
- 1 tablespoon honey or more to taste
- 1 tablespoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 2 tablespoons cornstarch
- ½ cup half and half
- 1 cup sour cream
- Additional sour cream for garnish
- Additional blueberries for garnish
- Fresh mint leaves thinly sliced, for garnish
Instructions
- Combine the blueberries, water, cinnamon stick, honey, ginger, cardamom. cumin, and nutmeg in a large saucepan. Bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring, 1 to 2 minutes.4 cups blueberries, 2 cups water, 1 3-inch cinnamon stick, 1 tablespoon honey, 1 tablespoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon ground cumin, ½ teaspoon ground nutmeg
- Remove the cinnamon stick. Puree the soup in a blender until smooth, in two batches if necessary.
- Put a fine mesh sieve over the pan or a large bowl and pour the soup through it, straining out any solids. Discard the solids. If you used a bowl, pour the soup back into the pan.
- Whisk the cornstarch and half and half in a small bowl until smooth.2 tablespoons cornstarch, ½ cup half and half
- Whisk the cornstarch mixture into the blueberry mixture.
- Bring the soup to a boil over medium heat. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let it cool for 10 minutes.
- Transfer the soup to a bowl, loosely cover, and chill until cold, at least 3 hours.
- Just before serving, whisk 1 cup of sour cream into the soup and ladle into bowls.1 cup sour cream
- Top each serving with 1 teaspoon of sour cream. Garnish with additional blueberries and thinly sliced mint leaves.Additional sour cream, Fresh mint leaves, Additional blueberries
Nutrition Estimate
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