Honeydew Blueberry Soup

Honeydew Blueberry Soup

18 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    45 m
J. Carlson
Recipe by  J. Carlson

“A cold soup of honeydew and blueberries. Top with whipped topping, if desired.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
  2. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

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Reviews (18)

Rate This Recipe


Very, very easy. Very, very good. I could not believe this only had three ingredients. I had my honeydew chilled in the fridge before I cut it up so this cut some of the chilling time down. Also, I tried without the oatmeal cookie and while it was very good, the cookie added a little something extra. Plan to try it with an iced oatmeal cookie in a few minutes to see how that goes. Everyone loved this and I will be making many more times. Also, I took one cookie and shredded it instead of crumbling and it absorbed the moisture too much. Make them big crumbles.



The soup itself was pretty good! I just prefer not to put in the blueberries next time. I tried putting in strawberries in as well and that ended up working out really well! :)



This soup was soooo good! I used graham crackers instead of cookies and got really excited thinking about all the variations that you can do with different types of cookies and crackers--chocolate graham crackers, ginger snaps, animal cookies...yum!

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Amount Per Serving (6 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet



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The Ultimate Summer Fruit Soup


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Chilled Minty Coconut Melon Soup