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Creamy Fruit Soup

Rated as 4.4 out of 5 Stars

"This cool fruit soup, featuring canned apricots, is an ideal appetizer or dessert alternative for a spring day."
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40 m servings 356 cals
Original recipe yields 2 servings


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  • Prep

  • Ready In

  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.


  • Note
  • Other canned fruit varieties, such as peaches, apricots, mixed fruit or sweet cherries may be substituted for pears. Ground spices, such as nutmeg, mace or cinnamon may be substituted for ginger. Liqueur is optional, but rum, kirsch or brandy may be substituted for Poire William.

Nutrition Facts

Per Serving: 356 calories; 2.3 g fat; 74.4 g carbohydrates; 8.2 g protein; 7 mg cholesterol; 105 mg sodium. Full nutrition


Read all reviews 5
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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...

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.

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.

Loved it... but try it with a 8th teaspoon of mint extract and then grate some gouda (even smoked gouda) and sprinkle on to serve...

ok, but kind of boring