To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.
To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.
Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.