How to Make Fruit Soups


Warm and spicy or chilled and crisp, fruit soups fit the role of starter and dessert equally well based on how you sweeten and season them. As a soup ingredient, fruits differ from vegetables mainly in sugar content; you can use the same classic soup-making techniques -- puree, reduction and cream -- to make fruit-based soups with few minor changes. Before you start, rinse the fruits and remove any seeds or stems. To garnish a fruit soup, steep dried fruit in it until plump, fortify it with a splash of liqueur or top it with diced fresh fruit.

Cream Based

  • Cream-based fruit soup isn't far removed from fresh fruit garnished with a dollop of fresh cream. Start with classic cream accompaniments, such as peaches, strawberries and blueberries, and build the soup from there. You can serve cream-based soups warm or chilled.

    Heat equal parts cream and whole milk and your choice of whole spices in a heavy-bottomed saucepan over low heat. Add soft fruits, such as berries, and cook over medium-low heat for 5 minutes. Add sugar to taste and cook another 10 minutes; adjust the consistency with milk or kefir, and add fresh herbs to taste.


  • Pureed fruit soups follow the same formula as pureed vegetable soups: Cook, puree, strain if desired, add fat and season to taste. Fibrous fruits, such as mangoes and pears, make thick bases; you can strain them through a sieve and they'll still be thick enough. Don't strain purees made with high-moisture fruits, such as berries and watermelon.

    After simmering, puree the fruit and press it through a sieve if needed. Add sugar, salt and spices to taste and cook over medium-low for about 10 minutes. Finish with heavy cream or sour cream.

Reduction Based

  • Reduction-based fruit soups start with a one or more fruit juices, fruits and sugar cooked over low heat until it coats the back of a spoon; you can bolster the base with jam and preserves if needed, and strain the pulp out of the base. After you make the base, add spices and chopped fresh fruit -- firm fruits, such as pears and apples work well -- and poach it until it tender, about 10 minutes. Add a touch of liqueur or dessert wine, such as port, to taste and garnish with creme fraiche.


  • Several fruit soups have stood the test of time and become regional classics. Mustikkakeitto, a warm, Finnish soup, is a pureed-and-strained blueberry soup cooked with sugar, cinnamon and a touch of lemon juice until thickened and garnished with fresh cream. Alsatian cherry soup, commonly served in France on Christmas Eve, is a reduction-based black cherry soup. Cook black cherries with sugar until they reduce by half, add cherry liqueur to taste and thicken with cornstarch, if needed. Serve with toasted brioche.

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