RASPBERRY ORANGE SOUP

Raspberry Orange Soup image

If you're looking for a new and interesting recipe to offer company, you'll love this one. Not only is this soup delicious and easy, it's also impressive to serve.

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

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Ingredients

2 cans (11 ounces each) mandarin oranges
2 cups apple juice
1 cup orange juice
1/2 cup grape juice
1/2 cup lemon juice
1/4 cup quick-cooking tapioca
2 packages (10 ounces each) frozen raspberries in syrup
Whipped cream and ground nutmeg, optional

Steps:

Drain oranges, reserving syrup; set oranges aside. In a 2-qt. saucepan, combine syrup, juices and tapioca; let stand for 5 minutes. Bring to a boil over medium heat; boil for 5 minutes, stirring occasionally. Remove from the heat; stir in raspberries until thawed. Add oranges. Chill for at least 8 hours. Garnish with whipped cream and a pinch of nutmeg if desired.

Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.