Chilled Cherry Soup

Chilled Cherry Soup

You might be wondering why I am sharing a soup with you, being that this is a place where I mainly share non-dairy desserts.  Well, this month, some blogger friends and I challenged ourselves to share a chilled soup recipe.  Normally I would pass on a challenge that went too far out of my comfort zone, but this soup recipe is special because, I always eat it for dessert.  Soup for dessert seems strange, but during the warm summer months, there is nothing I would rather eat.  The original recipe is actually my Savta’s (hebrew for grandmother) signature dish.  During the summer, she wouldn’t dare come over without a batch of her special fruit soup for the grandkids.  Her recipe actually calls for peaches or nectarines, but I was never of fan of them so I left them out.  I didn’t use recipe because like a true grandmother, she doesn’t use measurements.  I have tried recreating home-style recipes in the past, and they never seem to taste the same, so this time, I decided to use my Savta’s fruit soup as the inspiration for this dish.  I hope I made her proud!

Chilled Cherry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3- 14.5 ounce cans pitted sour cherries (in water)
  • 1 cup water
  • 1 cup sugar
  • 1 Tbs. lemon juice
  • cinnamon stick
  • 1 Tbs. cornstarch
  • 1 Tbs. cold water
  1. Drain the cherries and reserve the liquid in a measuring cup. Add water to the drained liquid until it equals 3 cups.
  2. Pour cherry juice/water mix into a medium saucepan.
  3. Add sugar, lemon juice, and cinnamon stick and bring to a boil, to dissolve the sugar.
  4. Once boiling, add the reserved cherries, bring back to a boil and cook for 10 minutes, until the cherries are soft.
  5. In a small bowl, mix the cornstarch with 1 Tbs. cold water and mix until there are no lumps.
  6. Add the cornstarch/water mixture to the boiling cherries and stir gently for 2 minutes to cook out the starch and slightly thicken the soup.
  7. Remove from heat and chill in the fridge until ready to serve.


12 thoughts on “Chilled Cherry Soup

  1. Oy, cherries. I’ve been traumatized by fake-flavored cherry kids Tylenol from when I was a little one, but I might have to get over myself for this recipe.

  2. Beautiful photo! Can I make this with fresh cherries? I’d hate to use the canned stuff when cherries are in season!

    1. You can definitely make this with fresh sour cherries! You need to cook it a few minutes longer to make sure the cherries are soft. It can be hard to find fresh sour cherries when you want them, but if you come across some, snatch em up!

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