Swedish Blueberry Soup (Blåbärsoppa) With Honey
Swedish Blueberry Soup recipe has become a family favorite in our house! It’s such an easy recipe that always turns out well whether you use frozen berries or fresh ones. This recipe uses honey for a subtle sweetness and takes next to no time to prepare!
Why we love this soup
- This delicious fruit soup is made using the whole fruit!
- You can use fresh or frozen blueberries and serve it cold, at room temperature or hot!
- It’s so comforting when served warm together with a slice of lightly buttered toast.
- It makes a fabulously light and healthy dessert.
- It’s a great alternative to hot chocolate and easy to bring a thermos of hot blueberry soup for a pick-me-up on a long hike.
- It’s so popular here that Swedes serve this soup to exhausted skiers at ski resorts and during the annual Vasaloppet( the world’s biggest cross-country ski race!)
- Served at room temperature, it will help to settle an upset tummy.
- Cold blueberry soup is so delicious and refreshing served on a hot summer’s day!
I've used a small amount of honey to sweeten this soup lightly, as we prefer it that way. If you would like to use the traditional Swedish recipe it calls for 3-4 tablespoons of granulated sugar.
You can enjoy your homemade blueberry soup as it is or use an immersion blender or food processor to blend the soup to smooth.
Foraging for blueberries is a fantastic way to spend time in nature, and it’s something our family does every summer! In Sweden, we call wild blueberries ‘bilberries’ or ‘blåbär’ in Swedish. They are much smaller than American blueberries but the flavor profile is quite similar.
One important thing to remember is that blueberries will stain!
INGREDIENTS
Frozen or fresh Blueberries – 300g – rinsed in cold water if using fresh berries.
Water – 500ml /about 2 cups
Honey/sugar – 1-2 tablespoons.
Optional:
Cornstarch or potato flour – 1 tablespoon
METHOD
1. Rinse fresh blueberries in cold water before you start.
2. In a medium pot, bring the water, honey, or sugar to a boil over medium heat.
3. Add the blueberries and simmer for 2-3 minutes until soft. If using frozen berries, it will take a few minutes longer. Use an immersion blender to make a smooth soup if you prefer
4. If you wish to thicken the soup, mix a tablespoon of cornstarch or potato flour with a little water and add to the soup. Bring to a gentle boil to thicken the soup, stirring continuously, and remove from the heat.
How to serve Swedish Blueberry Soup
- Serve on its own either chilled, at room temperature, or hot.
- It’s common in Sweden to add a splash of cream, some whipped cream, ice cream, plain yogurt, or sour cream.
- It’s delicious served chilled in summer with a splash of lemon juice or a little lemon zest and a sprig of fresh mint.
- Serve blueberry soup with cottage cheese and some chopped and toasted nuts for a more filling snack.
Blueberry Soup variations
Occassionally I add a vanilla pod ( not the paste, just the leftover pod) to the soup as it simmers. It adds a lovely gentle hint of vanilla that works really well with the blueberry flavor.
You can also add a little powdered cinnamon or a cinnamon stick as the blueberries are simmering.
To sweeten blueberry soup you can also use a spoonful of sugar, maple syrup or a little apple juice. Or omit sweetener altogether!
Swedish Blueberry Soup (Blåbärsoppa) With Honey
Equipment
- Immersion blender or food processor optional
Ingredients
- 1.5 cups Frozen or fresh Blueberries
- 2 cups Water
- 1-2 tbsp Honey
- 1 tbsp Cornstarch or potato starch optional
Instructions
- Rinse fresh blueberries in cold water before you start.
- In a medium pot, bring the water, honey, (or sugar) to a boil over a medium heat.
- Add the blueberries and simmer for 2-3 minutes until soft. If using frozen berries, it will take a few minutes longer. Add the vanilla essence and use an immersion blender to make a smooth soup if you prefer
- Mix a tablespoon of cornstarch or potato flour with a little water and add to the soup.
- Bring to a gentle boil to thicken the soup, stirring continously, and remove from the heat.
Notes
You can also serve blueberry soup with cottage cheese and some chopped and toasted nuts for a more filling snack.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
So delicious! I love using honey in place of sugar!
I agree! The blueberry soup that I grew up with was so sweet, this was just right!
A little sweetness from honey is ‘lagom’ =)