This elegant Rosy Berry Soup transforms simple frozen raspberries into a luxurious, velvety dessert soup. The deep, rich flavor of Burgundy wine melds beautifully with the bright acidity of the berries, while a single cinnamon stick infuses the mixture with warm, aromatic spice. The result is a silky smooth texture that feels decadent yet refreshing. Perfect served chilled as a sophisticated palate cleanser or a light dessert, it balances tartness and sweetness in every spoonful. Ideal for dinner parties or quiet evenings at home, this soup showcases the natural beauty of fruit without being overly sweet. It is a vegan-friendly option that still feels indulgent, offering a unique twist on traditional fruit soups.
Rosy Berry Soup
Description
This elegant Rosy Berry Soup transforms simple frozen raspberries into a luxurious, velvety dessert soup. The deep, rich flavor of Burgundy wine melds beautifully with the bright acidity of the berries, while a single cinnamon stick infuses the mixture with warm, aromatic spice. The result is a silky smooth texture that feels decadent yet refreshing. Perfect served chilled as a sophisticated palate cleanser or a light dessert, it balances tartness and sweetness in every spoonful. Ideal for dinner parties or quiet evenings at home, this soup showcases the natural beauty of fruit without being overly sweet. It is a vegan-friendly option that still feels indulgent, offering a unique twist on traditional fruit soups.Ingredients
Directions
-
Combine raspberries, Burgundy, water, and cinnamon stick in a non-aluminum saucepan or casserole.
-
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
-
Remove from heat and press the raspberry mixture through a sieve into a bowl, discarding the seeds and cinnamon stick.
-
Return the strained liquid to the saucepan.
-
In a small bowl, combine cornstarch with 1/4 cup of the raspberry liquid and stir until smooth.
-
Bring the remaining liquid in the saucepan to a boil.
-
Reduce heat to low and stir in the cornstarch mixture.
-
Cook, stirring constantly, until the soup is slightly thickened.
-
Chill the soup in the refrigerator for 6 to 8 hours until cold.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 65.3kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 21.1g8%
- Dietary Fiber 13.3g54%
- Sugars 0.6g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Strawberries may be substituted for raspberries if desired.
Do not use aluminum cookware as the acidity of the berries and wine will discolor the metal. Use stainless steel or ceramic instead.
While the original recipe suggests adding whipping cream, omit it to keep the dish vegan. For a richer non-vegan version, you can drizzle cream on top just before serving.
This soup is best served well-chilled to highlight the refreshing texture and flavor.
