Recipe Review

Warm Blueberry Soup

Regina Yunghans
Regina Yunghans
Regina is an architect who lives with her husband and children in Lawrence, KS. As a LEED Accredited Professional and longtime contributor to Apartment Therapy and The Kitchn, her focus is on healthy, sustainable living through design.
published Jan 5, 2011
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(Image credit: Apartment Therapy)

This New Year’s Day, at a leisurely late Saturday morning hour, my husband and I hosted a New Year’s brunch with friends and family. While hearty dishes of eggs, meats, and pastries crowded the spread, it was this warm blueberry soup that welcomed my 2011.

This Scandinavian recipe for blueberry soup was originally published in the Anchorage Daily News and I found it via Scribbit, a blog about an Alaskan mom (no, not that Alaskan mom). With frozen blueberries, it can be made mid-winter to warm your belly as the fireplace warms your toes.

I first served it at last year’s 2010 brunch and found this year that it’s becoming a tradition of sorts. With lemon juice for a little bit of brightness and vanilla and cinnamon for comfort, the soup is best served hot with a dollop of yogurt. Serving this to guests at the start of the new year feels particularly suitable, with the antioxidant properties of blueberries making this feel like a healthy, “cleansing” dish that starts things off anew.

This blueberry soup is not too sweet, making it a good candidate for breakfast. I enjoyed leftovers mixed in with my morning oatmeal and — falling off the wagon a little bit here — as a cold topping served over a scoop of vanilla bean ice cream.

• Get the recipe: Blueberry Soup at Scribbit

Do you enjoy warm fruit soups this time of year? Let us know what fruits you’re using in soups in the comments below!

Related: Recipe: Caramelized Plum Soup

(Image: Scribbit)

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