Spiced Blueberry Soup

Spiced Blueberry Soup

2 Reviews
From the EatingWell Kitchen

Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
  • 2 cups water
  • 1 whole cinnamon stick
  • 2 tablespoons honey, or more to taste
  • 1 tablespoon chopped fresh ginger
  • 2 cardamom pods, (optional)
  • 2 tablespoons cornstarch
  • 1/3 cup low-fat milk
  • 1 cup 4 teaspoons reduced-fat sour cream, divided


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  1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
  2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
  3. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
  • Make Ahead Tip: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 116 calories; 4 g fat(3 g sat); 2 g fiber; 19 g carbohydrates; 2 g protein; 8 mcg folate; 14 mg cholesterol; 12 g sugars; 182 IU vitamin A; 8 mg vitamin C; 51 mg calcium; 0 mg iron; 37 mg sodium; 105 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1 fat

Reviews 2

June 10, 2014
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By: EatingWell User
I love it! I have made this recipe twice and it is delicious. It's a perfect summer soup. I usually pair it with a panini with some fruit in it it as well. I also tried topping the soup with toasted nuts this time and it was a great addition.
January 07, 2011
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By: szahid000
Horrible My husband took on e bite of this and was disguested. Gave some to my 18 month old and he did the same thing. I had to get of the whole thing. I'm not going to make this one again. What a waste of 4 cups of blueberries.