Healthy Recipes

Blueberry Soup


A simple version of a Scandinavian Fruit Soup. Can also be served as a sauce over ice cream, frozen yogurt, or pudding. (from Bon Appétit, Feb 1995)

  • 1 1-pound bag frozen unsweetened blueberries
  • 1 cup water
  • 5 tablespoons sugar
  • 2 1/4-inch-thick lemon slices
  • 1 cinnamon stick
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • lemon wedges
  •  low-fat vanilla yogurt or frozen vanilla yogurt


  • Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.
  • Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. discard lemon slices and cinnamon stick.
  • Puree half of soup in blender or processor.
  • Transfer all of soup to medium bowl and refrigerate until very cold. (can be prepared 2 days ahead.)
  • Divide soup between 2 bowls or large goblets. serve with lemon wedges and dollop of vanilla yogurt.

Serving Suggestions

Dietary Considerations:  Low Sodium, Wheat/Gluten-Free, Low-Fat, Healthy.
2 GENEROUS servings.