For many of us, soup is a regular go-to for lunch and dinner. It’s easy to make, can be as light or hearty as you like, and typically incorporates meat, produce, lentils, and a variety of toppings. Your tastebuds might be accustomed to savory soups, but we suggest stepping outside the box and experimenting with the popular dish’s sweeter side. Today we’re highlighting 6 recipes that show you how to enjoy soup for dessert. Combine berries, apple juice, sugar, and spices for a fruit-filled version, heat milk and chocolate for a rich treat, or serve a simple soup consisting of honeydew melon, blueberries, and oatmeal cookies. Standard dessert fare will take a backseat to these stellar soups!
1. Strawberry Dessert Soup
Filled with fruit, spices, and sweet flavors, Taste of Home’s Strawberry Soup is an irresistible dessert dish. Bring water, apple juice, sugar, cinnamon, and cloves to a boil, stirring occasionally. Add puréed strawberries and water to the mixture, stir in yogurt and food coloring, and place in the fridge to chill. Prior to serving, combine sour cream and milk, spoon some into the center of each bowl, and use a toothpick to form a fun design. If you’re in the mood for something warm, feel free to serve as a hot soup instead.
- 1 cup water, divided
- 1 cup unsweetened apple juice
- ⅔ cup sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 cups fresh strawberries, hulled
- 2 cups strawberry yogurt
- 2 to 3 drops red food coloring, optional
- ¼ cup sour cream
- 2 tablespoons milk
Directions: In a large saucepan, combine ¾ cup water, apple juice, sugar, cinnamon, and cloves. Bring to a boil, stirring occasionally. Remove from the heat. Place strawberries and remaining water in a blender; cover and process until smooth. Pour into apple juice mixture. Stir in yogurt and food coloring if desired. Cover and refrigerate for at least 2 hours or until chilled. Ladle soup into bowls. Combine sour cream and milk; spoon about 2½ teaspoons into the center of each bowl. Using a toothpick, pull mixture out, forming a flower or design of your choice.
2. Honeydew Blueberry Soup
Dessert soup doesn’t get any easier than this: Purée honeydew melon, combine with blueberries, and chill. Before serving AllRecipes.com’s dish, crumble oatmeal cookies into each bowl and top with whipped cream for a sweet and simple treat. It makes 6 servings.
- 1 honeydew melon
- 1 pint blueberries
- 6 oatmeal cookies
Directions: Cut the melon from the rind and into chunks. Purée until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into puréed melon. Chill until quite cold. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.
3. Sweet Potato and Apple Dessert Soup
Cleanse while enjoying dessert with Dr. Oz’s recipe, which is featured in his 3-Day Souping Detox. Sweet potatoes, apples, ginger, cinnamon, and apple cider vinegar combine, creating a soup that is delicious and nutritious. The recipe makes 4 cups.
- 1 pound sweet potatoes, peeled and cut into chunks
- 2 medium apples, cored and cut into chunks (leave peel on)
- 1 tablespoon chopped ginger
- ½ teaspoon cinnamon
- 1 cup apple cider vinegar
- dried apple chips (optional)
Directions: Combine all of the ingredients except for the dried apple chips in a large pot and bring to a boil. Reduce the heat, cover the pot and let simmer for about 30 minutes, until the sweet potatoes and apples are soft. Let it cool down a bit and then purée in batches in a blender until smooth. Before serving the soup at your desired temperature, top with a few dried apple chips if desired.
4. Chocolate Soup
Found in Johnny Iuzzini and Roy Finamore’s cookbook Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef and featured on Epicurious, this recipe puts a grown-up spin on chocolate milk. Rich, creamy soup is garnished with chocolate-covered Cocoa Puffs and a layer of Devon foam, which consists of milk and cream. It makes 8 servings.
- 8 ounces milk chocolate, chopped
- 1 cup Cocoa Puffs
- 4 cups milk
- 4 teaspoons juniper berries, crushed in a mortar or coarsely ground in a spice grinder
- 9 ounces bittersweet chocolate, finely chopped
- ⅔ cup heavy cream
- ½ cup Devon cream
- ½ cup milk, plus additional if needed
Directions: For the Cocoa Puffs, melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
For the soup, put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl. Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you’re ready to serve. For the foam, whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender. Transfer to a pitcher and refrigerate until you’re ready to serve.
To serve, thin the chocolate soup with some cold milk if it’s too thick to sip, and froth it again with an immersion blender. Divide the soup among sixteen small glasses or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.
5. Berry Dessert Soup
Three types of antioxidant-packed berries are included in Whole Foods Market’s recipe, ensuring your dessert appeases your waistline and tastebuds. Blend the berries, orange juice, and sorbet, and freeze for about one hour. Before serving, stir the mixture to break the ice, and dig in while your soup still has a partially frozen consistency. Part ice cream, part smoothie, and part soup, this is a great treat to enjoy on a warm-weathered day!
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 4 cups fresh strawberries
- 1 cup fresh orange juice
- 1 cup lime or lemon sorbet
- Mint or tarragon leaves, chopped, for decoration
Directions: Remove stems and wash all berries. Place orange juice in a blender and add all the berries. Add sorbet and blend thoroughly.
Place in a freezer safe container and freeze for about one hour. Remove from freezer and stir mixture vigorously to break ice created over the top. If too thin, you can leave in freezer for longer, checking mixture until desired consistency is reached. The mixture is better served in still a liquid yet partially frozen consistency.
Ladle into bowls and serve with chopped mint or tarragon. Feel free to add fresh whole berries to bowls as well if desired.
6. Sweet Coconut Soup with Fruit Pearls
To make this recipe, Serious Eats uses a process called spherification, which involves immersing sodium alginate-enriched liquids in a calcium chloride water bath. The reaction between the two powders create an instant gel, resulting in fruit pearls.
Coconut milk gives this soup a silky texture, while spherified fruit juices add bright and intense flavors. When soaking your ingredients in the water bath, make sure to start checking on them after 1 minute; they’ll begin to harden quickly. Epicurious notes that sodium alginate is sometimes referred to as algin, and calcium chloride is also known as calcium salt.
- 1½ cups coconut milk
- 1 ounce palm sugar
- 2 to 2½ cups coconut water, to taste
- Zest of one lime
- Salt, to taste
- 250 grams fruit juice or syrup-enriched liquid
- 2 grams sodium alginate
- 2 cups water
- 2.5 grams calcium chloride
Directions: For coconut soup, combine coconut milk and sugar, whisk until fully dissolved. Thin out with coconut water to desired consistency, between 2 and 2½ cups. Whisk in lime juice and salt to taste, then chill in refrigerator.
For fruit pearls, in a blender, combine fruit juice with sodium alginate and blend until very smooth. Strain into a wide bowl and let sit for several minutes for large air bubbles to disperse. In the meantime combine water and calcium chloride in a large bowl and stir until dissolved.
Using a syringe or the edge of a spoon, add fruit juice drop by drop into water bath. Drop juice in from a low height to keep pearls relatively round and uniform. Let pearls sit in water bath for one minute, then taste one. If skin is too thin and bursts too easily, let sit for one or two more minutes.
When all pearls are set, transfer to strainer and rinse under cold water to remove bitter taste of water bath. Place pearls in bottom of soup bowls and top with chilled coconut broth.