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Blueberry Soup

Blueberry Soup

4 servings



  • 6 cups blueberries, fresh or frozen
  • 3/4 cup sugar
  • Juice from ½ lemon
  • 1 tablespoon ground cardamom
  • 1 cup Muscatel, Ice Wine, or Honey wine
  • 3/4 cup mango puree



Combine blueberries, sugar, lemon juice and cardamom in a saucepan. Turn heat to medium-high and bring to a boil and cook until the sugar dissolves completely. Remove from heat and put the blueberry mixture in a blender. Blend to a smooth puree.

Combine the blueberry puree with the Muscatel wine and mango puree. Refrigerate until cold. Serve in individual bowls with a scoop of Vanilla Yogurt Sorbet.

Instead of purchasing mango puree, you can instead puree the flesh of one fresh mango in your blender or food processor.