Chilled Tri-Berry Soup


Fruit soups are perfect summertime sweeteners—and the flavors of this berry combination are heightened by a dash of cinnamon and a spoonful of vegan sour cream. Edible flower petals glamorize this delectable dessert—or appetizer.

  • ServingServings


  • 3 ¼ cups Port wine
  • 2 cups berries, combination blueberries, raspberries and strawberries
  • 1/3 cup sugar, or to taste
  • 1 Tbs. cornstarch
  • Sprinkle cinnamon
  • 4 Tbs. vegan sour cream
  • Edible flower petals for garnish


  1. Heat 3 cups Port wine in saucepan over medium heat until simmering. Stir in berries and sugar, reduce heat to medium-low and cook 5 minutes; alcohol will evaporate.
  2. Combine cornstarch with remaining ¼ cup Port wine. Stir cornstarch mixture and cinnamon into soup, and cook 2 minutes more. Remove from heat, and refrigerate until chilled.
  3. Pour soup into large serving bowls, and top each bowl with equal portions of vegan sour cream.
  4. Garnish soup with edible flower petals before serving.

Nutrition Information

  • Serving Size: Serves 2 TO 3
  • Calories: 560
  • Carbohydrate Content: 67 g
  • Fat Content: 2 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Sodium Content: 60 mg
  • Sugar Content: 59 g