92 fruit soup recipes

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Creamy winter butternut squash soup blended with applesauce, half-and-half, and ground toasted walnuts. Warm and silky in 20 minutes using pre-pureed squash for a fast weeknight dinner.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

This is a wonderful fall soup, and only 200 calories per serving.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Malinnik is a chilled Russian raspberry soup blended with claret wine and sugar, lifted with a fizz of soda water, and finished with a dollop of sour cream. A bright, boozy summer dessert soup.

Makvlis Supi is a Georgian cold blackberry soup with garlic, cilantro, mint, thyme, cucumber, and a splash of vinegar. Sweet-savory chilled summer soup, served with a swirl of sour cream.

Retro tiki-style baked ham glazed with pineapple preserves and surrounded by peaches and bananas, all drizzled with a creamy coconut-chicken soup sauce for Sunday dinner showmanship.

Blueberry sour cherry jam made with crushed ripe blueberries, pitted sour cherries, sugar, and powdered fruit pectin. A small-batch homemade jam for canning with deep purple-red color and bright fruit flavor.

Swedish breakfast pancakes (plattar): thin, tender little rounds cooked in a Swedish platter pan and served the traditional way with lingonberry jam and sour cream, or fresh berries and powdered sugar. Light, fast and barely sweet.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Tender cream cheese pastry sandwiches a layer of thick dried fruit filling, then bakes into golden bars. These reduced-sugar cookies cut into 2 dozen squares for sharing.

Rich, dense classic cheesecake with two pounds of cream cheese, sour cream, and butter, baked low and slow then cooled in the oven for a crack-free top. Crustless, ready for any topping.