Best Raspberry Cranberry Soup Recipes
RASPBERRY-CRANBERRY SOUP
Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat., Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.
Nutrition Facts : Calories 362 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 4g fiber), Protein 5g protein.
RASPBERRY-CRANBERRY SOUP FOR TWO
Looking for a delicious recipe for two? Look no further!-Susan Stull, Chillicothe, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat., Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired.
Nutrition Facts : Calories 361 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 5g protein.
RASPBERRY-CRANBERRY SOUP
Steps:
- 1. In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
- 2. Press through a sieve; return to the pan.
- 3. Also press the raspberries through the sieve; discard skins and seeds.
- 4. Add to cranberry mixture; bring to a boil.
- 5. Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
- 6. Stir 1 cup into 1 1/2 cups half and half.
- 7. Return all to pan; bring to a gentle boil.
- 8. Mix cornstarch with remaining half and half; stir into soup.
- 9. Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.
RASPBERRY CRANBERRY SOUP BY EDDIE
This soup is great on a hot day or just whenever. I like to serve it with some cinnamon toast.
Provided by Eddie Jordan @EDWARDCARL
Categories Other Soups
Number Of Ingredients 9
Steps:
- In a large sauce pan bring cranberries and apple juice to a boil, reduce heat and simmer uncovered 10 minutes.
- Press cranberries through a sieve return to pan.
- Also press the raspberries through sieve and discard skin and seeds.
- Add to cranberry mixture bring to a boil.
- Add sugar, lemon juice, and cinnamon cook 4 minutes.
- Stir in 1 1/2 cup half & half. Return to pan and bring to a gentle boil.
- Mix in cornstarch with remaining half & half stir into soup.
- Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and whole raspberries.
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