Enjoy the convergence of strawberries and midsummer berries in a sweetly spiced broth. A medley of blueberries, strawberries, and raspberries come together in a cold berry soup that’s cooked, then chilled. A couple of peaches or nectarines brighten the flavor.
This chilled berry soup can be served as a light first course or as a refreshing finale for mid-to late-summer meals. If you’ve got berries in the refrigerator that are calling out for being used up, this is a perfect way to do so.
Enjoying berry Season
Depending on who you listen to, life is either just a bowl of cherries—or it isn’t. But whichever view you subscribe to, one thing is sure; there’s no better time than mid-summer to look at life as a bowl of berries.
Take advantage of the abundance of strawberries and blueberries. Scour farmers markets and specialty groceries for blackberries, raspberries, and the more occasional gooseberries and red currants.
Go to a farm where you can pick your own fruit—it makes a great family outing. Even better, grow your own if you have the outdoor space and a green thumb!
Whatever way you get your berries, use them up quickly once at home—they’re highly perishable. Mix two or three varieties of berries in a bowl for eating plain, and save some for making delicious desserts and fruity soups like this one.
What to serve with cold berry soup
- Serve before or after a midsummer meal of fresh corn-on-the-cob and a main-dish pasta salad. Choose from among lots of tempting possibilities in this collection of vegan pasta salads.
- Serve as a dessert soup following a vegan burger meal. Explore this template for Easy Homemade Vegan Burgers.
- This fruity soup is also a lovely first course with a meal of grilled vegetables and plant proteins. See our guide on How to Grill Vegetables.
Recipe adapted from Vegan Soups and Hearty Stew for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
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- 1 pint blueberries
- 1 pint strawberries, hulled and coarsely chopped
- 1 cup raspberries
- 2 medium peaches or nectarines, chopped
- 4 cups raspberry or strawberry juice
- 1/4 cup dry red or white wine, optional
- Juice of l/2 lemon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 ground nutmeg
- Natural granulated sugar, maple syrup, or agave nectar to taste, if needed
Garnishes (use any or all)
- Sliced strawberries for garnish
- Mint leaves for garnish, optional
- Coconut milk (stirred) or coconut yogurt for garnish, optional
- Combine all the ingredients except the garnishes in a small soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently, for 10 to 15 minutes, or until the fruit is tender. Remove from the heat.
- Taste the soup, and if you'd like it sweeter, add sweetener of your choice—depending on the sweetness of the fruit and the fruit juice, you may not need to added sweetener at all, or very little.
- Allow the soup to cool to room temperature, then refrigerate until thoroughly chilled, several hours or even overnight.
- Serve cold. Top each portion with any or all of the garnishes suggested.
See lots more delicious vegan soups & stews.