Have you been searching for dessert soup recipes? All right, here we are. Here is a collection of 20 dessert soup recipes that are sure to win over the hearts of your family’s pickiest eaters.
Eating well in the summer heat is simple with this flavorful soup. This strawberry soup recipe is great as a post-workout snack because of its low-dessert count but high-satisfaction level. This strawberry soup is a breeze to whip up and tastes best when served immediately after being prepared with fresh strawberries and chilled yogurt.
Apples are great in savory dishes, and my favorite ways to use them are with pork, root vegetables, and cabbage. This sweet soup is meant to be eaten after dessert. In accordance with the temperature and season, it can be served either hot or cold.
I accompanied mine with some walnuts and unsweetened yogurt. If I had any vanilla ice cream on hand, I would have used that instead. Similar to apple pie in liquid form.
Use up those extra summer blueberries with this refreshing Chilled Blueberry Soup that packs a surprising flavor punch! This soup is as stunning as it is delicious, making it ideal for a weekend brunch or lunch with the girls.
We can’t get enough of this refreshing peach and cucumber soup. It’s a light and refreshing drink, but it’s still full of delicious summer flavors. In order to finish it off, we used a simple homemade basil oil. You can have this refreshing summer soup on the table in less than 20 minutes, and it’s naturally gluten-free.
5. Mango Soup
Gujarati fajeto is an Indian specialty. This mango soup is sweet and spicy all at once, and it packs quite a punch. Despite its creamy texture, this dish is quite light, making it ideal as a side for heavier meals or even as a standalone warming option on a chilly winter day.
Hungary’s dessert soup. The best option is Morello cherries preserved in light syrup, which can be found at Trader Joe’s grocery stores.
Put the cherries and their juice in a 4-quart saucepot. Sprinkle some salt, use a cinnamon stick, and squeeze some lemon on it. To cook the cherries, bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes.
Blend 1/4 cup of the hot cherry liquid from the pan with the sour cream in a small bowl. Turn off the stove and add the sour cream mixture to the pan. It’s time to chill the soup.
Ginger needs to be peeled and grated coarsely. Add the cinnamon stick to the orange juice and let it simmer for about 10 minutes.
Cornstarch and two to three teaspoons of cold water should be whisked together before being added to a pot and brought to a boil. Take out the cinnamon and add honey to taste. Put the soup in the fridge for at least 2 hours.
Remove all of the white pith and the bitter white membrane from the mandarin oranges by peeling them with a knife. Prepare orange juice by slicing oranges. Add the juice and serve the soup in bowls.
Slice the mandarin and sprinkle the almonds on top. Serve with a dollop of vanilla ice cream atop each portion.
This is her go-to dessert, and she always brings it to the weekly cell get-together. It was also delicious when I attempted to cook it on my own. Just to spice things up a bit, I tossed in some pearl sago.
- Pumpkin needs around 15 minutes in the steamer before it is tender.
- Combine the steamed pumpkin and coconut milk in a food processor and pulse until smooth. Thin with water if necessary.
- Put in a pot and add the remaining water, gula melaka, salt, and pandan leaves until everything is covered. Warm up until boiling on medium heat, then reduce to a simmer for a few minutes. Constantly stirring is a waste of time.
- You can now add the boiled potatoes and pearl sago once the pandan leaves have been discarded.
- The temperature of the dish is up to the cook.
Combine the first three ingredients in a blender or food processor, then cover and pulse until they reach a smooth consistency. If you do not want the seeds, strain them. Place the mixture in a large bowl and slowly whisk in the sour cream until it is completely incorporated. Cover and place in the refrigerator for at least one hour before serving.
This refreshing summer soup is made with fresh, cool pineapple, basil, and cojita cheese. It tastes great with a refreshing beverage.
You can even make a novel cold soup by combining the two! The magic happens when you serve this chilled pineapple soup with a well-balanced white wine.
Anybody who knows me knows that I have a serious passion for wine. On my blog, Fearless Dining, I discuss wines and their appropriate accompaniments at length.
More Soup Recipes:
11. Mixed Fruit Soup
- Those first five ingredients should be mixed together in a big pot or Dutch oven (through turmeric). Do not let it boil over; instead, bring to a simmer and stir continuously until it reaches a boil. Cover and simmer for 5-10 minutes to thicken. Get absolutely cold. (Place the saucepan in an ice water sink and swirl the soup to chill it down quickly.) Chuck the cinnamon stick.
- Meanwhile, use a tiny, sharp knife to remove the orange’s stem and cut it into supremes. Peel, pith, and outer membrane are removed by standing the fruit on its flat end and slicing it off in vertical sections while following the fruit’s natural curves. There are membranes between each compartment. Segments can be freed by slicing along the membranes on either side.
- Mix in orange supremes and the next eight ingredients (through blueberries). Put the lid on the pot and chill the soup for at least an hour and up to two.
- Peel and chop the banana into 1/2-inch cubes just before serving. Blend into soup after chilling. Maple syrup can be used to sweeten to taste.
This tasty soup is a modern take on the classic Cantonese dessert soups, tong sui, which are traditionally made with ground red beans, sesame seeds, or walnuts. In addition to being incredibly excellent on its own, this version serves as a versatile base for adding in a wide variety of flavorful ingredients like fresh mango, cooked taro, or even peanuts.
A traditional dessert soup from Norway that is made with dried fruits, spices, and tapioca, which is then cooked down into a thick, sweet soup that can either be served warm or cold as a dessert option.
A bowl of Ginataan Bilo Bilo is the perfect remedy for a gloomy day. You can have it for breakfast, lunch, dinner, or as a dessert because it can be served either hot or cold.
It’s nourishing and filling at the same time. Fiber-rich foods include plantains, or cooking bananas, and sweet potatoes. Additionally, they have a healthy dose of nutrients like vitamins and minerals.
If you’re in the mood for a calming and refreshing dessert, give this Chinese herbal Snow Fungus Soup a try. It’s so simple that you can make it and forget about it for 30 minutes. For the creamiest, melt-in-your-mouth texture, cook it low and slow; for a delightfully crunchy spring, eat it right out of the pot.
16. Chocolate Soup
Chocolate enthusiasts can be tempted at any time of year with this rich and simple recipe for Chocolate Soup. This sweet delight is simple to make and uses only four ingredients, making it ideal for a Valentine’s Day dessert.
Chocolate soup should have a consistency that’s thicker than warm cocoa but runnier than fudge. Soup can be thickened to the desired consistency by adding cornflour that has been diluted in milk.
A well-liked sweet soup from China, black sesame soup or paste is prepared by simmering black sesame seeds and rice together. This soup, which is nutty, fragrant, and full of healthy ingredients, is the perfect way to round out a dinner.
Can’t locate black sesame powder? Do not fear; she will explain how to create your own black sesame powder so that you may use it in the recipe for this dessert below.
Red bean soup is rich, sweet, and studded with small, ever-so-slightly chewy, transparent tapioca pearls; it is served at the end of a 10-course Chinese banquet.
Tapioca pearls need 20 minutes of cooking time to become translucent. The tapioca does not need to be precooked before being added to the soup, despite what some recipes may have you believe. It’s done when the tapioca pearls are completely clear.
Kisel, sometimes spelled Kissel, is a popular Russian and Slavic dessert. This is akin to a summertime soup that uses berries thickened with potato starch. This childhood dessert is one of my favorites.
- Put 3 cups of water, the sugar, and the frozen berries and cranberries into a pot and bring to a boil. For about 15 minutes, bring to a boil, then decrease heat to medium-high.
- Kissel should be tasted before adding extra sugar. This will be affected by the amount of sugar already present in your fruit.
- Slowly pour the potato starch and water mixture into the kissel. Do not stop stirring until the kissel thickens. More starch can be added to the mixture, and the process can be repeated until the desired thickness is reached.
- Take it off the heat. You can get it hot or cold.
20. Longan Tong Sui
The refreshing flavor of Longan Tong Shui can be enjoyed at any time of day, whether you’re looking to satisfy your sweet tooth after dessert or you just need a little something to help you relax. You never know until you give it a shot whether it will become your new go-to or not.
Prepare a pot of boiling water. Dry the longan, red dates, ginkgo nuts, and snow fungus, then add them to the mix. Bring to a low boil and let it simmer for 30–45 minutes, or until the water turns brown. If you want sweets, sprinkle some sugar on top. Cold, with ice cubes is fine, too.