Fruit soup is a delicious way to enjoy summer fruit. It is very quick and easy to prepare, moderately sweet and refreshing. It can be served either warm or cold.
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 what to serve with fruit soup below.
What fruit to use in fruit soup
You can use this simple recipe with practically any (European) summer fruit!
I made this particular 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 recipe using fresh vs frozen fruit
It is fine to use either fresh or frozen fruit. Which 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.
How to make fruit soup
This soup takes about 15 minutes to make from start to finish!
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.
Remove from the heat, add freshly chopped mint 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 (alternatively allow it to cool first) 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.
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 add a squeeze of lemon juice to your dish. This would work in a strawberry soup, though not in a rhubarb soup, for example.
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.
Note: This soup may thicken as it cools, so you might want to add a bit of water to adjust the consistency.
This 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.
If you are looking for more cold soup recipes you might also like Polish cold beet soup.
You may also like this collection of over 12 creamy vegan soups.
KEEP IN TOUCH!
How did your fruit soup turn out? Leave a comment to let me know, thanks!
Quick Fruit Soup Recipe
- 4 cups mixed berries, fresh or frozen, I used blueberries and raspberries See Notes*
- 1.5-2 tbsp sugar
- 2 tbsp corn flour
- 1 and 1/4 cup water
- 2 tbsp mint leaves, finely chopped
- 1 tsp butter
- Pinch of sea salt
- 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.
RECIPE LINK PARTIES
I am bringing this easy fruit soup recipe to #CookBlogShare.