Fruit soup is a delicious way to enjoy summer bounty. It is very easy to prepare, moderately sweet and refreshing. It can be served either warm or cold and is ready in as little as 15 minutes!
Fruit soup is a popular dish across several countries. Swedes make it using blueberries while the Hungarian version of this soup seems to favour cherries. In Poland fruit soup, made usually with berries, is a popular dish during summer months and growing up I vividly remember the excitement of eating a soup that was sweet! Polish fruit soup ('zupa owocowa') is served most of the time with some kind of pasta, usually thin vermicelli or another small pasta variety. More on that in Serving Suggestions below.
What fruit to use
You can make this soup with practically any (European) summer fruit!
I made this particular fruit soup recipe using a mixture of blueberries and raspberries but you could use strawberries, blackberries, gooseberries, as well as rhubarb, cherries and other fruits. Berries as well as stone fruits in general are a good choice and it’s really up to you whether you prefer to just use one type of fruit or a combination or 2 or 3.
If you would like to use a single fruit, apart from the tried and tested blueberries and cherries, strawberries make a great choice. If you decide to use a sour tasting fruit I recommend combining it with a sweet one. For example if you use rhubarb combine it perhaps with much sweeter blueberries or strawberries to balance out the sourness and avoid having to add too much sugar.
Also try not to use too many types of fruit (no more than 2-3) as the individual flavours might get a little lost.
Fruit soup ingredients
You can use either fresh or frozen fruit. This means that you could make this soup not only in the summer but any time you want! If you use frozen fruit your soup will take approximately 2 more minutes to cook.
Some fruit soup recipes call for cloves or cinnamon, which you can absolutely use in this recipe too, though I didn’t think it needed it. This soup is rich and full of flavour so I decided to keep it simple. I did, however, add a bit of mint, which really enhances the flavour of the fruit and adds a deliciously refreshing twist to this recipe. Mint goes well with any fruit and is perfect in a dish that can be served chilled.
Depending on the acidity of your fruit you could also serve this soup with a drizzle of lemon juice. This would work in a strawberry soup, though not in a rhubarb soup, for example.
Recipe instructions
This soup takes about 15 minutes to make from start to finish!
1.Place the fruit, sugar and corn flour in a pot, stir and cook for a few minutes until the mixture releases lots of juice and starts bubbling away. (This step will take about 2 minutes longer if you are using frozen fruit). Pour in the water, stir thoroughly, cover and bring to the boil. Then lower the heat and simmer for 5 minutes.
2. Remove from the heat, add freshly chopped mint, a pinch of salt and puree the soup until smooth. At this point, depending on the type of fruit you’ve used you may either add a little butter and serve the soup (or chill it before serving) or put it through a fine mesh sieve to remove the seeds, if you are using berries (see photo below). This will only take a few minutes and I thoroughly recommend you do this step as the soup will be silky smooth. Add the butter after you’ve removed the seeds.
Top tips and FAQs
- Use typical European summer fruits, such as berries or stone fruit.
- Depending on the type of fruit you use either puree the soup or serve with chunks of fruits in it. If you are using berries and decide to puree the soup I recommend also putting the mixture through a fine mesh sieve to get rid of tiny berry seeds.
- This soup may thicken as it cools, so you might want to add a bit of water to loosen the consistency.
- Fruit soup can be easily turned into a fruit sauce for pouring over ice cream. Cook as per instructions, but use about 40 % less water and a little less sugar.
- You can enjoy this soup either warm or chilled.
- Keep refrigerated for up to 3 days.
What to serve with fruit soup
Fruit soup tastes delicious with a drizzle of single/light cream. You could enjoy it for lunch, as a snack or even dessert. Serve it with fresh fruit, or a scatter of toasted seeds or nuts for a bit of texture. If you are feeling especially adventurous add a few drops of balsamic vinegar (no more than that) for a bit more savouriness.
If you would like to serve it the Polish way, with pasta, cook the pasta separately and add a small amount to individual portions. Use vermicelli, tiny star shaped pasta or another small pasta type that works in soups. You may want to add a bit more water (approx. 1 tablespoon per portion) before combining with the pasta. Alternatively do not puree the soup and simply serve with the pasta. Serve warm or cold.
You might also like
- Polish Cold Beet Soup (Chlodnik).
- Cold Cucumber Soup with Peas
- Polish Kohlrabi Soup (Zupa z Kalarepy)
You may also like this collection of over 12 creamy vegan soups.
Keep in touch!
How did your fruit soup turn out for you? What fruit did you use? Leave a comment to let me know, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Quick Fruit Soup Recipe
Equipment
- Medium saucepan
- Blender
- Fine mesh sieve (optional)
Ingredients
- 1 pound (450 g) mixed berries, fresh or frozen, I used blueberries and raspberries See Notes*
- 1½-2 tablespoons sugar
- 2 tablespoons corn starch/UK corn flour
- 1¼ cups (300 ml) water
- 2 tablespoons mint leaves, finely chopped
- 1 teaspoon butter
- Pinch of sea salt
Instructions
- Place the fruit in a pot, add the sugar, cornflour and a pinch of salt and cook for a few minutes, stirring often, until the mixture releases lots of juice and starts bubbling away. Add the water, cover and bring to the boil, then simmer for 5 minutes.
- Remove the soup from the heat, add the mint and puree. Put the soup through a fine mesh sieve stirring and squashing with the back of a spoon until all the seeds have been separated (you can omit this step if you aren’t using berries). Stir in the butter and either serve warm or chill before serving. Serve with a drizzle of light cream (optional).
Notes
- Use typical European summer fruits, such as berries or stone fruit.
- Depending on the type of fruit you use either puree the soup or serve with chunks of fruits in it. If you are using berries and decide to puree the soup I recommend also putting the mixture through a fine mesh sieve to get rid of tiny berry seeds.
- This soup may thicken as it cools, so you might want to add a bit of water to loosen the consistency.
- Fruit soup can be easily turned into a fruit sauce for pouring over ice cream. Cook as per instructions, but use about 40 % less water and a little less sugar.
- You can enjoy this soup either warm or chilled.
- Keep refrigerated for up to 3 days.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Eva Maria Horner
Hallo Monika,
I am so glad I found your recipe. I grew up in Germany and cold Fruit Soups used to be something we all looked forward to in the summer. I have lots of black berries and strawberries in the freezer. Will make that soup first thing tomorrow!!!!
Thank you!
Stay healthy
Eva Maria
Monika
Glad my recipe brought back good memories for you, hope you enjoy it!
Jacqui Bellefontaine
I don't think I have ever eaten fruit soup but it does sound delicious I shall definitely have to try it. Thank you for linking to #CookBlogShare
Kat (The Baking Explorer)
I've never heard of fuit soup, I guess i's kind of like a smoothie bowl which sounds good to me!
Monika
I guess you could say it's kind of like that, except it's cooked.