Stone-Fruit Soup

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A colorful and unusual finale to dinner, and great for breakfast as well.

Stone-Fruit Soup

Makes: 6 servings, about 1 cup each

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  • 6 cups plus 2 tablespoons cold water, divided
  • 1/2 cup dried apricots, thinly sliced
  • 1/2 cup dried peaches, diced
  • 2 tablespoons sugar
  • 2 cinnamon sticks
  • 1 vanilla bean, split lengthwise
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup dried tart cherries
  • 2 tablespoons lemon juice


  1. Combine 6 cups water, apricots, peaches, sugar, cinnamon sticks and vanilla bean in a saucepan. Bring to a boil, reduce the heat and simmer until the fruit is tender, about 15 minutes.
  2. Stir together cornstarch and the remaining 2 tablespoons water in a small dish. Add the cornstarch mixture to the simmering soup, stirring constantly until the soup thickens slightly. Remove from the heat and stir in cherries and lemon juice. Cover the pan and let the cherries plump for about 15 minutes. Remove the cinnamon sticks and vanilla bean before serving.


Per serving: 155 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 42 g carbohydrates; 2 g protein; 4 g fiber; 8 mg sodium; 429 mg potassium.

Nutrition Bonus: Vitamin A (33% daily value).

Carbohydrate Servings: 3

Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat, 1 fat

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Recipe Categories

Preparation/ Technique
Ease of Preparation
Type of Dish
Desserts, fruit
Total Time
45 minutes or less
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