Raspberry Soup

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Raspberry Soup

Raspberry Soup
Servings 2


  • 20 oz bag frozen raspberries thawed
  • 1 1/4 cups water
  • 1/4 cup white wine optional
  • 1 cup cran-raspberry juice
  • 1/2 cup sugar
  • 1 1/2 teaspoon ground cinnamon
  • 3 whole cloves
  • 1 tablespoon lemon juice
  • 1 carton 8 oz raspberry flavored yogurt
  • 1/2 cup sour cream


  • In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from heat, strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

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