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Chilled Swedish Blueberry Soup

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.
Prep Time2 mins
Cook Time10 mins
Course: Breakfast, Dessert
Cuisine: Norwegian, Swedish
Keyword: blueberry, dairy free, egg free, gluten free, low carb, nut free, paleo, soy free, whole 30
Servings: 4
Calories: 254kcal
Author: Tonje
Cost: Cheap



  • 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 tablespoon 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.


*Instead of maple syrup, you can use any other sweetener like honey, agave syrup or date syrup.
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.
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.


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!).

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.


Calories: 254kcal | Carbohydrates: 64g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 260mg | Fiber: 6g | Sugar: 43g | Vitamin A: 135IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 1mg