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READY IN 40 mins

Cold Cherry Soup

Read Reviews (13)

"Try this one in the summer. If you like cherries you will like this." — C. Davis

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Original recipe makes 3 servings Change Servings

1 (16 ounce) can pitted sour red pie cherries
1 1/2 teaspoons cornstarch
1/2 cup cold water

1 tablespoon white sugar
2 tablespoons lemon juice
1 cup sour cream

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Directions

Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.

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PREP 5 mins
COOK 5 mins
READY IN 40 mins

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This was very nice and very similar to the chilled strawberry soup in taste. I used dark sweet cherries (only kind that the store had) and added a bit more sugar during the boiling stage. Also instead of folding in the whole cherries after the sour cream, I poured everything into a food processor and pureed it all. Added a little heavy whipping cream to make it a bit smoother. Would make it again.

—JDVMD

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Most Helpful Critical Review

Apr 20, 2008

As another reviewer said, this recipe tastes way to much like sour cream. I also added about another tablespoon and a half of sugar. I followed the recipe exact except I put my cherries through the food processor for a couple pulses since they were quite large. I went to a B&B a couple years ago that served a cold cherry soup for breakfst and I've never tried to make it myself. I was hoping this would be something similar. I know the soup I had the B&B owner used fresh sweet cherries. I'll chalk this one up and try again.

—Jackie C

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17 Ratings

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Jun 23, 2003

I have a recipe that is similar to this one - it is a hungarian soup. In ours there is no lemon juice and less sugar and we bundle whole cloves in and let it simmer as the cherries cook. Yum!

—JUDYB

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Jan 11, 2010

The recipie is ok with a couple of small changes. My German Grandmother used to make Cold Cherry Soup, but we ate it with Farina/Semolina pudding or vanilla sauce not sour cream. This recipie can also be made with fresh cherries instead of canned. Just omit the cornstarch add more water up to the level of the cherries in the pot, more sugar to taste and zest from the lemon as well as juice from one lemon.

—Amy

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Aug 09, 2006

I would make this again, but watch out for too much lemon juice. Doubled the recipe, but found that 1/4 cup made the soup way too tart! Also added a cinnamon stick to the boiling mixture.

—BIGA

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Feb 09, 2007

great soup! I loved this with fresh tart cherries. Added a little white wine as well.

—ana_ng57

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Jul 30, 2010

I love cold soups in the summer and this was terriffic! My guests loved it!

—Snowmoon

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Jun 01, 2010

The sour cream is just enough zing to keep the sweet in check

—darcien1

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Nutrition

Calories
242 kcal
12%

Carbohydrates
22.9 g
7%

Cholesterol
34 mg
11%

Fat
16.2 g
25%

Fiber
1.7 g
7%

Protein
3.6 g
7%

Sodium
51 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cold Cherry Soup

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 242
** Calories from Fat: 146

% Daily Value *
** Total Fat 16.2g 25 %
** Saturated Fat 10g 50 %
** Cholesterol 34mg 11 %
** Sodium 51mg 2 %
** Potassium 269mg 8 %
** Total Carbohydrates 22.9g 7 %
** Dietary Fiber 1.7g 7 %
** Protein 3.6g 7 %
** Sugars 15.9g
** Vitamin A 32 %
** Vitamin C 14 %
** Calcium 13 %
** Iron 21 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.