This Chilled Blueberry Soup makes the most of fresh summer blueberries and offers a surprising pop of flavor! Perfect for brunch with the ladies or a simple weekend lunch, this soup is as delicious as it is beautiful…..and sure to impress!
Am I the only mom who starts out the summer with high hopes about what my kids are going to accomplish? I’m not sure why I do this to myself….but at the end of every school year I envision a productive, well-structured summer….with a routine that involves daily reading, chores, piano practice, and quiet time for each and every one of my kids. And then every summer, around this time, I realize how far we are from that vision.
Don’t get me wrong – the expectation has been set. And we really did start out summer strong. It’s just that it takes so much energy to stick with the plan…and by this point in summer, well, let’s just say my energy level isn’t what it was. So we slowly drift from well structured and productive……to something that looks a little bit more like a free for all.
And it’s especially on my mind today, because today is our last day of summer school. Which means the kids will all be home ALL DAY LONG for the rest of summer. I’m really going to need to muster some extra energy.
But. I have a secret weapon. This Chilled Blueberry Soup! I know that sounds silly, but it’s true. Because not only is it completely delicious, and enough to get me through any day, but I love where my mind goes when I look at it. Straight to brunch with friends, a simple weekend lunch. The key word being “weekend” and the important thing being that, soon enough, the weekend will feel significantly different that the week. Because the kids will be back at school, and all will be right in the world.
But for now, let me tell you a little bit about this soup. It’s a recipe I adapted from one of my favorite cookbooks, An Occasion to Gather. I especially love this soup because there’s so much more to it than just the gorgeous color! The flavor is bright and creamy, with a surprising pop of cinnamon and ginger. And best of all, it’s made with nonfat yogurt and lightened up with Truvia®! Which means it really is the perfect escape. Think of it as my gift from me to you. You’re welcome!
Chilled Blueberry Soup
- 1 c. water
- 1 pint fresh blueberries
- 1/4 c. Truvia Baking Blend
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 2 c. plain nonfat yogurt
- Bring water to a boil in a saucepan. Stir in the blueberries, Truvia, cinnamon, and ginger.
- Boil for 3 minutes, stirring occasionally.
- Reduce heat and simmer 10 minutes.
- Remove from heat and let stand to cool.
- Combine cooled blueberry mixture and yogurt in a blender and process until smooth.
- Chill, covered, until ready to serve.