Cherry Soup with Cinnamon Croutons

This Cherry Soup is a cinch to make with frozen Bing Cherries.  The Cinnamon Croutons add a savoury hint.  All very satisfying and refreshing on a hot summer day.

If you want to keep it Gluten Free just add a pinch of cinnamon over the soup instead of the croutons (or use GF bread for the croutons) and you will get a similar savoury note.

Heresy you say?  Using frozen cherries during cherry season?   I know… I struggled with it as I looked at the fresh seasonal cherries on my counter.  But when I looked at other recipes they tended to simmer fresh cherries to soften them up and create more juice, I assume.

I was going for super-easy, no-cook though.  You know… heat wave food. And … pitting fresh cherries is a bit of pain too.    Plus.. I enjoy fresh cherries so much I couldn’t bring myself to purée them.

I usually have frozen cherries on hand for smoothies and Overnight Oats breakfast recipes so they were calling my name.

So.. I was going for no cook but the idea of the Cinnamon croutons was intriguing me so I decided to go for that part.

Some recipes add cinnamon and cloves which sounded a bit overpowering to me so I hit on the idea of croutons lightly dusted with cinnamon.   They are  to-die-for.  I was popping them in my mouth like little snacks.

I think they would also make an interesting addition to many salads as well so I am going to work on that too!

Chef’s Tips

    1.  Use light sour cream to keep the calories low and the flavour light.
    2. Don’t skip the lemon juice. It brightens the soup and cuts the candy-level sweetness.
    3. If you don’t want to make Cinnamon Croutons then just add a pinch of cinnamon to each serving. Or- blend it in if you like.
    4. You can make the soup in 5 minutes.  The croutons will take about 5 minutes to cube the bread,  15 minutes to bake, and 10 minutes to cool.

Enjoy this on your patio or  for a picnic.  You could also  serve little portions  at a brunch or as an amuse-bouche in  shot glasses or small drinking containers.

Cherry Soup with Cinnamon Croutons

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Course: Appetizer
Cuisine: American
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4 servings



  • 2 cups frozen, pitted Bing Cherries
  • 1/2 cup sour cream
  • 1 cup water
  • 1 Tbsp lemon juice preferably fresh
  • 1/4 tsp cinnamon for garnish if not using cinnamon croutons
  • whole cherries for garnish optional
  • mint leaves for garnish optional

Cinnamon Croutons

  • 1/2 cup finely cubed bread
  • 1 tsp vegetable oil
  • 1/4 tsp cinnamon


  • Preheat oven to 350 degrees. Toss bread, oil and cinnamon til mixed. Spread as a single layer on a baking sheet. Bake 15 minutes til golden and crispy. Allow to cool
  • Blend the cherries, sour cream and water in a blender til well mixed and there are no flecks of cherry skins. Add lemon juice last and give it a last whirl.
  • Divide soup evenly among bowls or containers. Top with croutons. If not using croutons add a pinch of cinnamon to each bowl. Garnish with whole cherries and mint leaves if desired.



Calories: 98kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 171mg | Fiber: 2g | Sugar: 11g

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