Chilled Swedish blueberry soup is a tasty soup best served for breakfast or as dessert. It’s a traditional recipe that’s commonly enjoyed throughout Scandinavia, especially in the fall during blueberry season.
I know what you are thinking. Blueberry.. soup? But it’s delicious, I promise. It sort of reminds me of a smoothie bowl or fruit compote. Topped with a spoonful of plain yogurt it’s absolute heaven.
This easy recipe only requires 4 ingredients. You will need water, frozen or fresh blueberries, cornflour/cornstarch, and maple syrup.
You can substitute the maple syrup with any other sweetener such as date syrup, honey or agave syrup.
Add the blueberries, water and maple syrup to a pot. Bring it to a boil, and leave the soup to simmer for 5-7 minutes.
Then, combine cornflour with 4 tbsp water in a small bowl, and slowly pour it into the soup while continuously stirring. The soup will thicken up fast.
Leave the soup to boil for another 2 minutes. Then, remove it from the heat and leave it to cool down.
💭 Top tips
Here is how you can get this recipe perfect:
- This soup is definitely best if using sweet, fresh blueberries during blueberry season. If your blueberries are a bit sour, you might want to add some more sweetener.
- Want a more hearty breakfast? Top your Swedish blueberry soup with granola, chopped nuts or toasted muesli.
- If you serve this soup as a dessert, consider adding some cream, whipped cream or custard on top.
🥗 Serving suggestions
Blueberry soup is typically enjoyed cold, but you can serve it warm if you prefer. It can be enjoyed as a light main course for lunch, or more commonly as dessert or breakfast.
If served as a dessert, you can add some whipped cream or custard over the soup. For breakfast, it’s commonly served with a swirl of plain yogurt.
Store leftover Swedish blueberry soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 6 months.
You can reheat the leftover soup, or serve it chilled. This recipe is excellent for using up leftover blueberries. You can also meal prep a large batch if you happen to have an abundance of blueberries (common problem if you grow up in the Norwegian forests!).
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📋 Frequently asked questions
Is this recipe vegan? – Yep! This blueberry soup is naturally vegan with no substitutes required.
Does this soup have blueberry chunks in it? – Yes. Through the cooking process the blueberries will partially dissolve into the liquid, but some soft blueberry chunks will still remain. If you want a smooth soup, you can blend it before serving.
Is this recipe allergy friendly? – Consult the nutrition label of the ingredients you use, but in general this recipe is egg free, soy free, nut free and dairy free.
Is this suitable for my diet? – This recipe is vegan, and suitable for most diets including whole 30, paleo, low carb, weight watchers, slimming world and more.
How can I adjust this blueberry soup recipe? – If you’d like to experiment with this recipe, try adding some lemon juice, cinnamon, vanilla extract or honey. You can also try using a combination of blueberries and raspberries.
Can I use fresh or frozen blueberries? – You can use either in this recipe, or even a combination of the two.
Chilled Swedish Blueberry Soup
- 1 kg blueberries
- 800 ml water
- 4 tbsp cornflour
- 4 tbsp water
- 6 tbsp maple syrup (or other sweetener*)
- Add the blueberries, water and maple syrup to a pot. Bring it to a boil, and leave the soup to simmer for 5-7 minutes.
- Combine cornflour with 4 tbsp water in a small bowl, and slowly pour it into the soup while continuously stirring. The soup will thicken up fast.
- Leav the soup to boil for another 2 minutes. Then, remove it from the heat and leave it to cool down.
- Serve the soup chilled with cream, yogurt or ice cream.