Cold Cherry Soup

by Michele Pesula Kuegler | July 7th, 2014 | Recipes, Soups & Stews

cold cherry soupLast week I had an unusual occurrence.  I had no children at home for dinner. I had no husband at home for dinner.  I had no plans for myself outside of the house.  My first instinct was to fill this void with a social outing, but then I thought about the beauty of a quiet house on a weekday night.  With temps in the 90s and lots of humidity, it seemed like a fine idea to stay inside with a bit of air conditioning, some good food, and a book.

With an opportunity to cook for only myself I was faced with decision of what I, and only I, wanted to eat.  The tricky part of this is that my husband really isn’t picky.  His dislikes are limited to most beans (lentils, black beans, etc.), peas, and cherries.  With the warmer weather I didn’t feel like making a heavier bean-centric dish.  I had no inspiration for peas.  Thus, I began to ponder how I could recreate cherries into a main dish.

I have made chilled strawberry soup, so I assumed that I could turn cherries into soup.  Rather than using cranberry juice to add liquid and tartness, I decided to use white wine.  It gave it a delightful bite and perked up the cherry flavor.  If you are making this recipe for the under 21 crowd, you absolutely could use cranberry juice as a replacement.

Served with a side of toasted flatbread and guacamole, this made for a surprisingly filling dinner.  Although it is a healthy and fairly calorie-light dish, there was a decent weight to the soup that left me feeling quite satisfied.  If I could convince my husband that cherries are tasty, I would make it again soon.  If not, I will just wait for my next night home alone.


Cold Cherry Soup


  1. 1 lb. cherries, rinsed and pitted
  2. 1-3/4 cup water
  3. 2 Tb. sugar
  4. 1/2 tsp. cinnamon
  5. 1/2 Tb. lemon juice
  6. 1/2 Tb. cornstarch
  7. 1 Tb. + 3/8 cup sauvignon blanc*
  8. 3/8 cup plain Greek yogurt
  1. Coarsely chop cherries. Set aside 1/4 cup cherries.
  2. Place remaining cherries in a small saucepot with water and sugar.
  3. Bring to a boil, reduce to a simmer, and allow to cook for 15 minutes.
  4. Remove from heat and cool to room temperature.
  5. Transfer cherries mixture to a blender. Process until smooth. In same saucepot combine 1 tablespoon wine and cornstarch.
  6. When thickened, add cherry purée and stir to combine thoroughly.
  7. Transfer to a resealable container, add 3/8 cup sauvignon blanc and yogurt, and stir well.
  8. Refrigerate for at least 2 hours.
  9. Ladle approximately one cup of soup mixture into a serving bowl.
  10. Garnish with a tablespoon or so of chopped cherries.
Think Tasty

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