Chilled Blueberry Soup

4.72 from 14 votes

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Chilled  Blueberry Soup is the perfect cool-down for a long summer day.

This cold blueberry soup goes together quickly and will make you wish that summer will never go away, no matter how high the temperature is reading.

Three bowls of bluebery soup with fresh mint leaves and fresh blueberries.
Chilled blueberry soup is a recipe that everyone needs to try at least once in their lifetime.

Chilled Blueberry Soup

Summer is my favorite season and I can’t think of any other food that says summer, more than blueberries.

Fresh blueberries in a soup dish.
Fresh blueberries are a tell-tale sign of summer.

In my mind, blueberries are as much a part of summer as fresh-cut hay, soft ice cream, and leisurely moments of suspension – held by nothing more than the two roped ends of a canvas hammock.

Baskedt of fresh blueverries and a pitcher of half & half cream.
Fresh blueberries and cream are a match made in summer-heaven.

To me though, blueberries are more than summer.

Ingredients for this Summer Soup

  • Fresh Blueberries
  • Orange Juice
  • Sugar
  • Fresh Lemon Juice
  • Half & Half
  • Cinnamon
  • Salt
  • Nutmeg
  • Fresh Mint  (as  an optional garnish)

They are the days of my boyhood, existing now only in my memory.

Bowl of fresh blueberries with wooden spoon and cinnamon stick.
I suppose you don’t have to add a little cinnamon to your blueberries, but why wouldn’t you?

Back then, in the foothills of New York state’s Adirondack mountains, every summer found me at one point or another picking berries with my family. It wasn’t at a farmer’s market, (which I don’t think existed back then,) it wasn’t in the produce section of the A&P,  P&C,  or the IGA.

Funny, how back then that grocery stores were designated by letters and not names. My mom always knew just where to go and if she didn’t, my aunt Esther or Rose would guide her.

Donning a tin pail of a quart size or so, held to my waist by baler twine, I would go berrying with my mom, my aunts, and sometimes even my dad.

A serving of chilled blueberry soup in a glass dish.

The berries harvested back then were used almost exclusively in my mom’s pies or in the jam of my aunts. Back then, no one in our family ever considered mixing these blueberries with fresh cream, orange juice and such, for a delicious summer soup.

My, how things have changed.

Fast forward a decade or so from that point. I found myself along with my parents at The Culinary Institute of America, attending the graduation ceremony of my sister. It wasn’t as much as a ceremony as a food orgy of sorts and it lasted for days.

Of all the exotic and artfully prepared appetizers, salads, soups, entrees and desserts, and there were scores – this summer soup recipe stands out in my mind as genuinely unforgettable.

I’m so happy to have put this together, this past weekend at our little cottage on a little lake in the middle of Nowhere, Wisconsin. We found these gorgeous and fresh berries at one of our favorite farmer’s markets on a glorious summer Saturday spent with our boys in tow.

Farmers market scene in summer in Elkhart Lake, Wisconsin
Our little farmers market in. Elkhart Lake, Wisconsin.

Honestly, I can’t imagine anything better.

tray of blueberry soup with mint leaves.
Make your summer even more beautiful with this chilled blueberry soup.

Recipe questions

Can I use frozen blueberries?

Yes, frozen blueberries work just fine for this recipe.

Can I eat this as a warm blueberry soup?

Yes, you can! Traditional blåbärssoppa is a Scandinavian blueberry soup that is served hot and cold.

Can I make this soup healthier?

If you’re being health-conscious,  you can lighten this recipe up by doing a couple of things:

  • Instead of cream, use 2 cups of plain non-fat yogurt.
  • Instead of sugar, use 1/2 cup of Truvia Baking Blend.

Chilled soups are ideal for the hot days of summer. You can serve them for a fancy dinner party or simply as a special treat for you and the one(s) you love. Please, do yourself a favor and dip your spoon into this blueberry soup recipe.  Taste the summer.

More summer soups

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Chilled Blueberry Soup

4.72 from 14 votes
This cold summer soup recipe is adapted from Laura Yates. Enjoy it in the traditional way of blåbärssoppa and eat it warm as well.
Prep: 15 minutes
Cook: 10 minutes
Yield: 6 People


  • 4 cups blueberries, 2 pints, fresh, washed and rinsed.
  • 1 cup orange juice
  • 1/2 cup sugar
  • 1 tbsp lemon juice, fresh squeezed
  • 1 pint half & half
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1/2 teaspoon nutmeg
  • fresh mint leaves as garnish, optional


  • Combine berries, orange juice, sugar, and spices in large sauce pan.
  • Over medium high heat, stir while bringing to a boil. Remove from heat, allow to cool slightly,
  • Add contents of sauce pan, along with lemon juice to food processor or blender.
  • Blend or process until liquefied, scraping inside edges of container midway through to incorporate skin filaments.
  • Refrigerate mixture, to chill, in sealed container.
  • Immediately prior to serving, stir in half & half.
  • Garnish with mint leaves if desired.


  1. Milk or heavy cream may be substituted for half & half.
  2. Add a dollop of yogurt or sour cream for an added element of creaminess and flavor.
  3. You can skip the sugar and add a few tablespoons of pure maple syrup as well.


Calories: 244kcal, Carbohydrates: 39g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 40mg, Potassium: 261mg, Fiber: 3g, Sugar: 30g, Vitamin A: 415IU, Vitamin C: 31.9mg, Calcium: 93mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Summer
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of April 1, 2016

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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