Sweet Cherry Soup


Serve this colorful soup as a refreshing appetizer or a light dessert. If you’re not up to pitting all those fresh cherries, simply use frozen ones to make the soup, then garnish with a few fresh ones.

  • SERVINGServings


  • 5 cups fresh or frozen pitted cherries, divided
  • 1 cup tart cherry juice
  • 1/2 cup port wine
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 1 tsp. cornstarch
  • 8 whole cherries


1. Bring 4 cups cherries, cherry juice, port, sugar, cinnamon stick and 1 1/2 cups water to a boil. Reduce heat to medium-low and simmer 15 minutes. Remove cinnamon stick, and purée until smooth in blender or food processor, or with immersion blender.

2. Whisk cornstarch with 1/2 cup soup in small bowl. Return mixture to soup, and whisk to combine. Chill 3 hours, or overnight.

3. Coarsely chop remaining pitted cherries. Ladle soup into bowls. Sprinkle with chopped cherries, garnish each bowl with 1 whole cherry, and serve.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 118
  • Carbohydrate Content: 28 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Sodium Content: 2 mg
  • Sugar Content: 25 g