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 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.
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.
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