Best Cherry Soup Recipes

CHERRY SOUP

Steps:

• In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

COLD CHERRY SOUP

Steps:

• Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
• In a small mixing bowl, combine cornstarch and cold water; mix well. Whisk cornstarch into cherry liquid. Heat to boiling point and boil for 5 minutes, stirring constantly.
• Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.

CHERRY DUMPLING SOUP

Steps:

• Drain cherries, reserving juice; set cherries aside. , In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. , For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.

CHERRY SOUP

Steps:

• In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
• Over medium heat, stir until thickened & smooth.
• Stir in cherries & cook for 1 minute.
• Pour into serving bowl, then cover & chill.
• Discard cinnamon stick before serving.

CHERRY TOMATO SOUP (GARY RHODES)

Steps:

• Heat up the olive oil in a frying pan.
• Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
• When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
• Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
• Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
• Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
• Taste the broth then sprinkle sea salt and pepper over soup to your taste.
• Serving: you can serve with torn fresh basil leaves over top.

CHILLED SOUR-CHERRY SOUP

Steps:

• Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
• Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
• Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.

HUNGARIAN SOUR CHERRY SOUP

Steps:

• Combine cherries with their liquid and one can of water with sugar in a medium saucepan. Use smaller amount of sugar if serving for lunch or first course; great amount of sugar if serving for dessert. Heat until sugar/sweetener is dissolved. Taste for sweetness; adjust as desired. Beat egg till foamy. Temper egg with warm cherry liquid; adding a small amount at a time; until you have added about half the total liquid. Pour egg mixture back into saucepan. Soup will turn opaque. Chill until cold; at least one hour. If serving for lunch or as appetizer, you may garnish with a dollop of sour cream. If serving as dessert, with whipped cream.

COLD CHERRY SOUP

Steps:

• Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
• Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
• Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.

COLD CHERRY SOUP

Steps:

• Drain cherries, if necessary, saving liquid.
• Puree cherries and reserved liquid, if any, in blender or food processor.
• Add enough water to cherry puree to make 2 quarts.
• Add vinegar, cornstarch, and cinnamon.
• Place in pan and cook, stirring constantly, until slightly thickened.
• Remove from heat.
• Add cream.
• Season with additional sugar to taste.
• Chill.
• When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
• **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.

CHERRY TOMATO AND RAVIOLI SOUP

Steps:

• In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
• Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
• Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
• Add the chicken stock and water and bring to a boil.
• Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
• Remove from the heat and stir in the basil and Italian seasoning to wilt.
• Serve the soup and top with the cheese.
• Serve with crusty bread.

BING CHERRY SOUP

Steps:

• Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.
• Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.
• To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.

DANISH CHERRY SOUP (KIRSEBæRSUPPE)

Steps:

• Pit one cup of cherries and reserve.
• Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
• Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
• Cook slowly for a few minutes.
• Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
• Bring to a boil and add the sugar.
• Serve hot or cold.

COLD CHERRY SOUP

Steps:

• Combine water, sugar, and cinnamon in saucepan; bring to a boil, and add cherries.
• Partially cover& simmer for 35 minutes for fresh cherries, or 10 minutes for canned.
• Remove cinnamon stick.
• Mix arrowroot& 2 tabl.
• cold water, then beat into soup.
• Stirring constantly, bring almost to a boil, reduce heat, and simmer for 2 minutes, until clear and slightly thickened.
• Add wine, and chill.

COLD CHERRY SOUP WITH MANGO

Steps:

• Combine wine, sugar and 1/2 cup water in a pot large enough to fit cherries and bring to a boil, stirring, until sugar dissolves. Simmer about 5 minutes longer, until the strong aroma of alcohol goes away. Add cherries, and kumquats if using. Adjust heat so mixture simmers steadily. Cook until cherries are quite tender, 10 to 15 minutes. Taste and add more sugar if you like. Pour into bowl to cool, then refrigerate. (Or, to speed it up, place bowl in larger bowl filled with ice water; stir, adding ice as necessary.)
• Divide cherries and broth among 4 bowls, garnish with mango and dollop of crème fraîche or sour cream, and serve.

TART CHERRY SOUP

Steps:

• Place the cherries in a blender or food processor; cover and process until finely chopped. Transfer to a saucepan; add the orange juice, sugar, lime juice, zest and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Refrigerate until chilled. Garnish with lime slices.

CHERRY TOMATO AND CHORIZO SOUP

Steps:

• Pre Heat Oven to 200' 180' fan. Pierce the tomatoes with the tip of a sharp knife and place on a baking tray with the garlic, red pepper and basil leaves. Drizzle with olive oil. Season and roast in the oven for 12 to 15 minutes until the skins of the tomatoes are soft and slightly charred.
• Meanwhile heat the rest of the oil in a pan and add the shallots and stir for a couple of minutes. Then add the chorizo and stir until the natural oils start to show. Now add the celery and chopped chilli, stir and sweat for a few minutes with lid on the pan.
• Add all the roasted ingredients from the baking tray to the pan, stir in the chopped parsley. Finally add the stock, bring to the boil then simmer gently for 5 to 8 minutes for ingredients and flavours to infuse.
• Blitz all the ingredients ensuring the tomato skins are well chopped and serve immediately with chiffon cut basil leaves to garnish.

SOUR CHERRY SOUP

Steps:

• Stir flour with sour cream, salt & confectionerUs sugar till smooth. Meantime cook sour cherries in 1 1/2 quarts water with granulated sugar till done. Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture; stir for a few mins. Pour the mixture back into the soup and simmer for 5 mins. Cover the soup and let it cool that way; this way it wonUt develop a skin. Adjust salt.

CHILLED GERMAN BLACK CHERRY SOUP

Steps:

• Remove the stems and pits from the cherries but do not discard.
• Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet.
• Keep the other half of the pits intact.
• In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice.
• Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
• Remove from heat and strain the liquid through a fine-mesh sieve.
• Return the liquid to the pan.
• Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries.
• Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
• In a food processor or blender, purée the cherry mixture until smooth.
• Refrigerate until cool, and then whisk in the Asbach Uralt.
• Chill until ready to serve.
• Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries.

EASY CHERRY FRUIT SOUP

Steps:

• In a 3-qt. casserole, combine all ingredients. Cover and bake at 325° for 1 hour. Serve warm.