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Blueberry Soup

I'm aware that Blueberry Soup doesn't just roll off the tongue and into the palate part of one's brain naturally. I know this because when I made Blueberry Soup for my friend Shelby's birthday brunch a few years ago and presented the soup course, I got a lot of weird and worried looks. Like, the ladies present didn't share covert glances, but BIG, WIDE eyes and exclamations of "What?"

Here's my motto: Open mind, open mouth.

And, have I steered you wrong before?

All right, then.

Blueberry Soup. I got this from a Southern Living magazine years ago. And I wouldn't change a thing about this recipe.

And just in case you have trouble with the website,


4 cups of fresh blueberries (can you use frozen? To me, that's like kissing your brother - you can, but let's not)

1 cup Orange Juice

1/2 cup sugar

1/4 tsp cinnamon

1/8 tsp salt

1 Tbl lemon juice

1 pint of Half&Half

Heat the first 5 ingredients in a pot over medium high heat, till it reaches a boil, stirring often. Remove from heat and let cool a bit.

Pour into a food processor/blender and add the tablespoon of lemon juice. Puree away.

Chill in the fridge for a few hours.

Before serving, add the Half&Half and stir.

You can top with some fresh, whole blueberries.

Super cute top from Shopaholic Sanctuary Thank you, Diane!

A few notes..

#1 You want to make this soup in advance. At least 3 hours, so that it can chill before you serve it.

#2 Younger Son has theorized that this doesn't have to stop at Soup. It would be a fantastic topping for vanilla ice cream. Indeed!

#3 Any photos should be taken before soup consumption. I started slurping in between photo takes; all pics showing my teeth were a no go.



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