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“The original of this recipe, which has been tweaked, was found in the Nov/Dec 2009 Taste of Home: Heartwarming Soups. The preparation time does not include the 2 hours needed for the pureed berry mixture to cool in the refrigerator.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE SOUP: In a large bowl, combine the berries, apple juice, sour cream, brown sugar, honey & lemon juice.
  2. Place half of this berry mixture in a blender, then cover & process until pureed. Transfer the puree to a second large bowl, then repeat the process with the remaining berry mixture.
  3. Stir in the half-and-half & the orange juice, then cover & refrigerate for 2 hours.
  4. FOR THE CROUTONS: While the puree is cooling, in a small skillet, over medium heat, saute the bread cubes in the butter until they are golden brown.
  5. While they are browning, mix the ground cinnamon & granulated sugar together in a small container.
  6. When bread cubes are browned, remove them from the heat, then sprinkle with the cinnamon/sugar, tossing to coat.
  7. Let croutons cool, & just before serving, stir the soup & garnish with croutons.

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