Best Raspberry Cranberry Soup For Two Recipes

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COLD RASPBERRY SOUP



Cold Raspberry Soup image

Because of their rich flavor, cold fruit soups are Scandinavian favorites, and no doubt this will be a hit with you as well. This came from Betty Crocker's Soups and Stews. I have not tried this recipe.

Provided by internetnut

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 cups fresh raspberries
1/2 cup sugar
1/4 cup dry red wine or 1/4 cup cranberry juice
1 cup sour cream

Steps:

  • Place raspberries, sugar and wine in blender. Cover and blend until smooth. Stir in sour cream. Cover and refrigerate 1-2 hours until cold.
  • Serve with dollops of sour cream and raspberries if desired.

Nutrition Facts : Calories 284.2, Fat 12.1, SaturatedFat 6.6, Cholesterol 29.9, Sodium 48.1, Carbohydrate 41.7, Fiber 8, Sugar 32.5, Protein 2.7

EASY CRAN-RASPBERRY SAUCE



Easy Cran-Raspberry Sauce image

This simple but elegant twist on cranberry sauce comes from Stephanie Jaworski by way of her website, joyofbaking.com. I came across this when searching for a good cranberry sauce that didn't include orange juice as a primary ingredient. I have a medical condition that requires me to severely limit my intake of citrus, which means that the usual cranberry sauce recipes just don't work for me. This yummy alternative can be used many ways, but is especially wonderful over ice cream. Cooking time is approximate.

Provided by Lynne M

Categories     Sauces

Time 10m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4

3 cups unsweetened raspberries (fresh or frozen)
2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar (or more to taste)
1 lemon, zest of (orange works well, too)

Steps:

  • In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
  • Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
  • Cover and store in the refrigerator. This will last up to a week.
  • Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

Nutrition Facts : Calories 166.6, Fat 0.7, Sodium 1.9, Carbohydrate 41.8, Fiber 8.2, Sugar 31, Protein 1.3

CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1-1/2 cups raspberry yogurt

Steps:

  • In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

CHILLED RASPBERRY SOUP



Chilled Raspberry Soup image

Boy, if this isn't one of the best things to do to raspberries, I don't know what is!! This is just so yummy!

Provided by MizzNezz

Categories     Raspberries

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 10

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Steps:

  • Mash berries, water and wine together.
  • Place in blender and puree.
  • Put in large pot.
  • Add cranberry juice, sugar, cinnamon and cloves.
  • Bring just to a boil over med heat.
  • Strain and cool.
  • Whisk in lemon juice and yogurt.
  • Chill.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 506.6, Fat 10.5, SaturatedFat 5.6, Cholesterol 19.9, Sodium 68.9, Carbohydrate 102.2, Fiber 16.4, Sugar 80.4, Protein 7.5

RASPBERRY CRANBERRY SOUP BY EDDIE



RASPBERRY CRANBERRY SOUP BY EDDIE image

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

2 cup(s) cranberries frozen
2 cup(s) apple juice
1 cup(s) red raspberries, frozen
1 cup(s) sugar
1 teaspoon(s) lemon juice
1/4 teaspoon(s) ground cinnamon
2 cup(s) half & half
1 tablespoon(s) cornstarch
- whipped and whole raspberries to garnish

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.

VERONICA'S CRANBERRY AND RASPBERRY SOUP



Veronica's Cranberry and Raspberry Soup image

This is another one of the recipes that I have tagged in my cookbook that I have not gotten around to making. It looks wonderful (see picture posted). Great for a hot summer's day.

Provided by Trixyinaz

Categories     Raspberries

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 cups cranberries
4 cups apple juice
2 cups raspberries
1/4 cup sugar
2 tablespoons lemon juice
1/2 teaspoon cinnamon
2 cups light cream
2 tablespoons cornstarch

Steps:

  • Washt eh cranberries.
  • Heat the cranberries in the apple juice; simmer for 10 minutes.
  • Press through a sieve.
  • Press the raspberries through the same sieve.
  • Discard what remains in the sieve and return to a boil.
  • Blend in the sugar, lemon juice and cinnamon.
  • Add 1-1/2 cups cream.
  • Mix the cornstarch with teh remaining cream.
  • Add to soup; simmer for 5 minutes.
  • Serve hot or cold.

Nutrition Facts : Calories 246.2, Fat 12, SaturatedFat 7.2, Cholesterol 39.6, Sodium 29.2, Carbohydrate 34.7, Fiber 4.4, Sugar 23.2, Protein 2.3

CHILLED RASPBERRY SOUP



Chilled Raspberry Soup image

Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Number Of Ingredients 4

4 cups raspberries
1/2 cup sugar
1/4 cup dry red wine or cranberry juice cocktail
1 cup sour cream

Steps:

  • Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
  • Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg

COLD RASPBERRY SOUP



Cold Raspberry Soup image

"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 4

4 cups fresh or frozen raspberries, thawed
1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice
1/2 to 3/4 cup sugar
1 cup sour cream

Steps:

  • In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein.

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