Mixed Berry Soup

This soup was invented by my mom and sister as the perfect summer soup. She made it for my kids once when we came to visit, and since then, they’ve insisted on having it every single week for Shabbos lunch! While it is absolutely delicious, it does take some time and energy to strain the mixture to remove the seeds and get a smooth consistency. I like to double this recipe and freeze it so I don’t have to make it too often.

Mixed Berry Soup

Atara

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Energy Level Level 4

Equipment

• Immersion Blender
• Fine Mesh Sieve

Ingredients

  

• 4 cups Frozen mixed berry mix (blueberry/raspberry/blackberry)
• 5 cups Frozen strawberries
• 1 cup Sugar
• 7.5 cups Water
• 3 Cinnamon sticks optional

Instructions

 

• Combine all the ingredients in a pot. Bring mixture to a boil.
  4 cups Frozen mixed berry mix, 5 cups Frozen strawberries, 1 cup Sugar, 7.5 cups Water, 3 Cinnamon sticks
• Lower the flame to a simmer, and cook for 15 minutes. Allow the soup to cool.
• Remove the cinnamon sticks from the pot. Blend the soup with an immersion blender.
• Strain the soup through a fine mesh strainer, to remove all the seeds and fruit pieces.

Notes

1. You can serve this soup without straining it, but the texture is significantly better if you do strain it! 
2. You can use any mix of fruits for the berry mix. I prefer to use Costco’s Blueberry/Raspberry/Blackberry mix. 
3. This soup freezes well! Since it’s time consuming to make, I prefer to make large batches and then freeze it. 
4. My kids’ favorite way to eat this soup is as fruit soup ices. We let it defrost for a couple minutes, and then scrape it so that it becomes the texture of ices.

Keyword Soups