Sweet Cherry Soup Recipe | Vegetarian Times Skip to main content

Sweet Cherry Soup

Serve this colorful soup as a refreshing appetizer or a light dessert. If you’re not up to pitting all those fresh cherries, simply use frozen ones to make the soup, then garnish with a few fresh ones.



Ingredient Line: 
5 cups fresh or frozen pitted cherries, divided
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1 cup tart cherry juice
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½ cup port wine
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¼ cup sugar
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1 cinnamon stick
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1 tsp. cornstarch
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8 whole cherries


1. Bring 4 cups cherries, cherry juice, port, sugar, cinnamon stick and 1 1/2 cups water to a boil. Reduce heat to medium-low and simmer 15 minutes. Remove cinnamon stick, and purée until smooth in blender or food processor, or with immersion blender.

2. Whisk cornstarch with 1/2 cup soup in small bowl. Return mixture to soup, and whisk to combine. Chill 3 hours, or overnight.

3. Coarsely chop remaining pitted cherries. Ladle soup into bowls. Sprinkle with chopped cherries, garnish each bowl with 1 whole cherry, and serve.

Nutrition Information: 

1 g
Total Fat: 
0 g
Saturated Fat: 
0 g
28 g
0 mg
2 mg
2 g
25 g
Serves 8

Comments on this Recipe

I wish I knew what is meant by "cherry juice" in the Sweet Cherry Soup recipe....where is this juice coming from? I make many fruit soupsfrom handed down family recipes - Ukrainians traditionally eat cold fruit soups in the summer.