Best Raspberry Orange Soup Recipes

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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.

RASPBERRY ORANGE SAUCE



Raspberry Orange Sauce image

This sauce is wonderful over "fudgy low-fat brownies", recipe in 'zaar. Also great over icecream or other cakes. from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories     Sauces

Time 27m

Yield 16 serving(s)

Number Of Ingredients 5

2 cups fresh raspberries or 2 cups frozen raspberries
1/2 cup orange juice
1/3 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine raspberries, orange juice and sugar in saucepan.
  • Bring to boil, stirring constantly.
  • Dissolve constarach in water.
  • Add to pan and cook stirring for 2 minutes.
  • Chill sauce until cold, about 15 minutes.

Nutrition Facts : Calories 29.5, Fat 0.1, Sodium 0.3, Carbohydrate 7.3, Fiber 1, Sugar 5.5, Protein 0.2

FRESH FRUIT SOUP



Fresh Fruit Soup image

Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

1 can (12 ounces) frozen orange juice concentrate, thawed
1-1/2 cups sugar
1 cinnamon stick (2 inches)
6 whole cloves
1/4 cup cornstarch
2 tablespoons lemon juice
2 cups sliced fresh strawberries
2 medium bananas, sliced
2 cups halved green grapes

Steps:

  • In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.

Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.

SCANDINAVIAN RASPBERRY SOUP



Scandinavian Raspberry Soup image

Make and share this Scandinavian Raspberry Soup recipe from Food.com.

Provided by Julesong

Categories     Fruit

Yield 8 serving(s)

Number Of Ingredients 9

20 ounces red raspberries (2 pk;Raspberries should be the frozen in syrup kind and be thawed.)
1/2 cup orange juice
1/4 cup lemon juice
1 tablespoon cornstarch
3/4 cup chablis (You can use other dry white wines in this soup, but just white wines)
orange section (Fresh)
orange rind twists (for garnish)
mint leaf (for garnish)
sour cream

Steps:

  • In blender container, puree 1 package raspberries, strain to remove seeds.
  • In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
  • Over medium heat, cook and stir until slightly thickened and clear; cool.
  • Stir in remaining package of raspberries and chablis.
  • Chill.
  • To serve, place several orange sections in each bowl; add soup.
  • Garnish as desired; serve with sour cream.
  • Refrigerate left- overs.

Nutrition Facts : Calories 68.1, Fat 0.5, Sodium 2.1, Carbohydrate 12.3, Fiber 4.7, Sugar 4.8, Protein 1

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

RASPBERRY SOUP



Raspberry Soup image

Provided by Florence Fabricant

Categories     brunch, easy, soups and stews, dessert

Time 10m

Yield 6 servings

Number Of Ingredients 5

2 cups fresh raspberries
1/3 cup sugar
3/4 cup sour cream
3/4 cup dry red wine
1 1/2 cups cold water

Steps:

  • Puree raspberries through a sieve or a food mill.
  • Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
  • Chill thoroughly before serving.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 18 milligrams, Sugar 14 grams

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.

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