Sweet Blueberry Soup with Yogurt

Updated Nov. 15, 2022

Total Time
20 minutes, plus time to chill
Rating
5(11)
Comments
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Ingredients

Yield:4 servings
  • 1pint blueberries, picked over and washed
  • 2cups water
  • ½cup sugar, plus more if needed
  • 1teaspoon ground cinnamon, plus more if needed
  • 1cup plain yogurt or sour cream, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

178 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 3 grams protein; 34 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.

  2. Step 2

    Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.

Ratings

5 out of 5
11 user ratings
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Comments

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We eat a similar dish in Finland called mustikkapiirakka -- this recipe really brought me back!

Delicious, blueberry soup; used yogurt--might try over fresh fruit another time.

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Credits

"How to Cook Everything"

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