Creamy Fruit Soup

Creamy Fruit Soup

5 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    40 m
Recipe by  Canned Food Alliance

“This cool fruit soup, featuring canned apricots, is an ideal appetizer or dessert alternative for a spring day.”

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Adjust Servings

Original recipe yields 2 servings



  1. Take out and thinly slice 1 pear half. Reserve to use as garnish.
  2. In food processor, puree pears with yogurt and lemon juice. Add enough reserved juice or syrup to make a thick soup, up to about 1/2 cup. Add spice and/or liqueur, and process just to blend.
  3. Pour into bowl, and place in freezer for 20 minutes, or refrigerate about 1 hour until chilled. Ladle into shallow soup bowls, and garnish with reserved sliced pear and mint, if desired.

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Reviews (5)

Rate This Recipe


Yum Yum! I love fruity soupies! this is one of the best! Wow, it's amazing that one recipe can fufill me so! I will always have a stock of it in my fridge so i can bask in its reflected glory of fruityness! I suggest you do too!



Wonderful!!! I substituted sour cream and heavy cream for the yogurt. Passed the recipe on to friends who also rated it highly! Also adapted it for peaches, using nutmeg as the spice.



We have never eaten fruit soup. We were pleasantly surprised...this is very good! It would be nice on a warm summer day. We will be enjoying fruit soup quite often now.

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Amount Per Serving (2 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 2.3 g
  • 3%
  • Carbs
  • 74.4 g
  • 24%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet



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