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Honeydew Blueberry Soup

Honeydew Blueberry Soup

  • Prep

  • Ready In

J. Carlson

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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!