Chilled Peach Soup

13 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    55 m
Recipe by  JDVMD

“So tasty that people were actually scraping their bowls!”

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Adjust Servings

Original recipe yields 10 servings



  1. Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
  2. Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

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Reviews (13)

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John Talbot

John Talbot

I just made this recipe yesterday for my roommate and myself and it was delicious! At first taste I could really taste the wine but then throughout the meal the wine flavor faded into the entire flavor of the soup. My roommate and I both came to the conclusion that this would make a nice dessert or would have to be placed with a well planned meal that would compliment the sweet flavor of the soup itself. I mentioned that I would like to peal the peaches next time but my roommate disagreed, he liked having something to chew. My advice is, if you like chewing your soup leave the peal, if not definitely peal the peaches. I am really looking forward to making this recipe again!

Aspiring Chef Rita

Aspiring Chef Rita

This is definitely peach season in New Jersey and couldn't pass them up in the Farmer's Market - peaches are my guys downfall!!! Tried this and it was delicious - the schnapps and wine definitely kicked it up a notch. I think we got a slight buzz off the soup! For newbie cooks - you definitely have to peel the peaches. Very simple - boil a large pot of water - drop in the peaches for a minute or two. Immediately put them in ice water for a few minutes. The skin comes RIGHT off. It is quick. Thanks submitter - I brought this soup to the office for lunch-I know it is going to make me smile!!!



I made this for my recipe club when the theme was recipes with red or white wine...OOOOh sooo good....I used a sparkaling dry wine and topped with a spoonful of fat free vanilla yougart and a few blueberries.

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Amount Per Serving (10 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 27 mg
  • 1%

Based on a 2,000 calorie diet



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Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil


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Chilled Cantaloupe Soup