Blueberry Soup

Blueberry Soup

Dress up this cool and colorful berry soup with a garnish of Sweet Treat Croutons or a sprig of fresh lavender.

Southern Living MARCH 2009

  • Yield: Makes 5 cups
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Cool: 5 Minutes
  • Chill: 4 Hours


  • 4 1/2 cups fresh blueberries*
  • 1 (12-oz.) can frozen lemonade concentrate, thawed
  • 1/2 cup cold water
  • 1 teaspoon dried lavender


1. Stir together fresh blueberries, lemonade concentrate, and 1/2 cup cold water in a 3-qt. saucepan. Bring to a boil; reduce heat, stir in dried lavender, and simmer, stirring occasionally, 5 minutes or until blueberries burst. Remove from heat, and cool 5 minutes. Stir in vanilla extract.

2. Press mixture through a fine wire-mesh strainer into a large bowl, using back of a spoon to squeeze out juice. Discard pulp. Stir in yogurt. Cover and chill 4 to 24 hours. Serve with Sweet Treat Croutons.

*2 (12-oz.) packages frozen blueberries may be substituted.


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Blueberry Soup Recipe