Please Login

Not part of the Simply Souperlicious community yet? Login or Register

Chilled Cherry Soup


Cherry Soup anyone? Totally seduced by this beautiful pink color, we just had to try this soup. Given the impending heat, a chilled soup like this one definitely does not disappoint! Can you guess the secret ingredient? Keep reading to find out! So we researched a lot of different recipes before deciding to try a no-recipe recipe. We’re so happy that we did because it’s the perfect appetizer or dessert on a hot, summer night.


  • 1 quart of fresh cherries (remove the pit)
  • 2 fennel bulbs (chopped)
  • 1/3 cup sugar
  • 2 teaspoons of ginger (fresh is best)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar
  • 1 teaspoon apple cider vinegar
  • 1 cup, buttermilk (2 % milk or soy, almond, rice or skim as alternatives work fine) mixed with lemon juice
  • 1/2 cup, sour cream
  • 1 teaspoon rapeseed or sunflower oil
  • 1 tablespoon (grenadine syrup optional)
  • Mint garnish
  • 1 squeeze lemon
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Fridge60min
  • Meal Time Lunch
  • Serves 2


  1. Saute chopped fennel bulbs in rapeseed or sunflower oil.
  2. Bring all ingredients together in a blender.
  3. Blend for 1 minute until smooth.
  4. Pour mixture into a metal bowl.
  5. Chill in the refrigerator for at least 1 hour.
  6. Add a final dollop of sour cream before serving.

Similar Recipes

Sign in or Register
Comments (0)
Want to comment?
Sign in or Register