Spiced Blueberry Soup

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Yes, blueberries can be in a soup! Try this Spiced Blueberry Soup as a recipe you won’t forget.

Spiced Blueberry Soup


  • 4 cups California Giant blueberries
  • 2 cups water
  • 2 tablespoons honey
  • 2 cinnamon sticks
  • ½ teaspoon ground ginger
  • 4 cardamom pods
  • 2 tablespoons cornstarch
  • ⅓ cup milk
  • 1 cup sour cream
  • garnish of sour cream, blueberries, and mint leaves (optional)


      • Add blueberries, water, honey, cinnamon sticks, ginger, and cardamom to a large saucepan over medium heat. Bring mixture to a low boil, stirring occasionally. Cook for 2-3 more minutes at a low boil until berries begin to burst. Remove from heat and remove cinnamon sticks and cardamom pods.
      • Stir cornstarch into milk. Add the milk and cornstarch to the berry mixture and return to the heat. Cook over medium heat for 3-5 minutes or until the soup thickens slightly. Remove from heat.
      • Process the soup in two batches in a food processor. Be careful when processing hot liquids. Pass each batch through a fine mesh strainer and discard solids. Let the soup cool a bit more before placing in the refrigerator, loosely covered. Refrigerate for at least 4 hours before proceeding.
      • Remove soup from the refrigerator and whisk in 1 cup of sour cream. Serve with a garnish of blueberries, mint, and small dollops of sour cream.
Spiced Blueberry Soup

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!