Cream of Watermelon Soup

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“I used to work in a brunch restaurant and when this soup was served, it always sold out very quickly. It is light and refreshing and perfect at a baby or bridal shower or even a ladies' luncheon. The restaurant owner shared the recipe with me, but I lost it without ever having made it. After much experimentation, I finally came up with a version that I liked and have been making it now for several years when fresh watermelon is in season. It isn't quite the same, but I still liked it enough to share. I like to serve with this chicken salad sandwiches. Cook time is for chilling overnight. Makes one blender full of soup.”
24hrs 15mins

Ingredients Nutrition


  1. Puree watermelon chunks in blender until smooth.
  2. Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
  3. Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
  4. Chill overnight and serve garnished with a couple of mint leaves atop each bowl.

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