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5 from 1 vote

Cherry Soup with Cinnamon Croutons

Bespoke Cinnamon Croutons are the crowning glory of this simple soup. It's are real patio stunner in cherry season.
Prep Time10 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 98kcal
Author: Carolyn Hetke

Ingredients

Soup

  • 2 cups frozen, pitted Bing Cherries
  • ½ cup sour cream
  • 1 cup water
  • 1 tablespoon lemon juice preferably fresh
  • ¼ teaspoon cinnamon for garnish if not using cinnamon croutons
  • whole cherries for garnish optional
  • mint leaves for garnish optional

Cinnamon Croutons

  • ½ cup finely cubed bread
  • 1 teaspoon vegetable oil
  • ¼ teaspoon cinnamon

Instructions

  • 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.

Nutrition

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