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Raspberry Soup

Raspberry Soup Recipe

A refreshing and elegant raspberry soup that’s perfect as a light dessert or a unique appetizer. This vibrant dish is sweet, slightly tangy, and incredibly easy to prepare. It can be served chilled for a refreshing summer treat or warm for a comforting fruity soup. Perfect for brunch tables, dinner parties, or when you want something simple yet impressive.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Dessert / Appetizer
Cuisine: American / European
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 cup orange juice
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream or coconut cream optional
  • 1 tablespoon cornstarch optional, for thickening
  • Fresh mint leaves for garnish
  • Extra raspberries for serving

Method
 

  1. Add raspberries, water, sugar, and orange juice to a saucepan over medium heat.
  2. Simmer the mixture for 8–10 minutes until the raspberries break down.
  3. Transfer the mixture to a blender and blend until smooth.
  4. Strain the soup through a fine mesh sieve to remove seeds if desired.
  5. Return the soup to the saucepan and stir in cornstarch slurry if you want a thicker texture.
  6. Add lemon juice and vanilla extract, then stir well.
  7. Let the soup cool and refrigerate for about 1 hour if serving chilled.
  8. Pour into bowls and garnish with cream, mint leaves, and fresh raspberries before serving.

Notes

Use frozen raspberries if fresh ones are not available.
Straining the soup helps create a smoother texture.
Adjust the sugar depending on the natural sweetness of the berries.
Serve chilled for the best refreshing flavor.
Add yogurt or whipped cream for a richer dessert version.
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