Print Recipe
4.6 from 10 votes

Chilled Blueberry Soup

This cold summer soup recipe is adapted from Laura Yates
Prep Time15 mins
Cook Time10 mins
Chilling Time2 hrs
Course: Soup
Cuisine: Summer
Keyword: Blueberry Soup, Summer Soups
Servings: 6 People
Calories: 244kcal
Author: Dan from Platter Talk
Cost: $10


  • 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.


Milk or heavy cream may be substituted for half & half.
Add a dollop of yogurt or sour cream for an added element of creaminess and flavor.


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