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Chilled Raspberry Soup

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Chilled Raspberry Soup
  • Prep 10 min
  • Total 2 hr 10 min
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Impress your family and guests with this refreshing four-ingredient soup—a Scandinavian favorite.
Updated Sep 24, 2007

Ingredients

  • 4 cups raspberries
  • 1/2 cup sugar
  • 1/4 cup dry red wine or cranberry juice cocktail
  • 1 cup sour cream

Steps

  • 1
    Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
  • 2
    Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    A raspberry by any other name? The raspberry is a member of the rose family!
  • tip 2
    Although blenders and food processors are interchangeable in many recipes, pureed soups are smoother and lighter when made in a blender. Blenders mix foods by pulling the food in a downward spiral; food processor blades don’t have the same downward pull.

Nutrition

160 Calories, 8 g Total Fat, 2 g Protein, 28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
70
Total Fat
8 g
Saturated Fat
5 g
Cholesterol
25 mg
Sodium
15 mg
Potassium
180 mg
Total Carbohydrate
28 g
Dietary Fiber
6 g
Protein
2 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
16%
16%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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