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Cold Raspberry Soup

Sweet, tart raspberries are the star of this deliciously refreshing soup. Port gives the soup deep depth of flavor although much of it cooks out during the cooking process. This is a delicious first course for brunch or a special occasion.
Course Appetizer, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 6 servings


  • 4 10 ounce packages of frozen raspberries, thawed
  • 2 cups port wine Carmel Vintage Kosher Wine
  • 4 cinnamon sticks
  • 2 tsp. cornstarch
  • 1/2 cup water
  • fresh raspberries for garnish
  • fresh mint for garnish (optional)


  1. In a large, deep saucepan, heat raspberries, port, and cinnamon sticks over medium heat. Bring to a boil and then reduce heat to low. Continue to simmer for 10 minutes.
  2. In a large measuring cup, mix together the water and cornstarch. Slowly add this into the soup until it begins to thicken, stirring constantly.
  3. Once mixture has thickened, remove from heat. Place in a glass container and cover and refrigerate for several hours before serving. Remove the cinnamon sticks before serving. Garnish with fresh raspberries and mint if desired.