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Blueberry Soup

adapted from kumquat: love to eat, eat to love
1 from 1 vote
Servings 2


  • 1 pint fresh blueberries
  • 6 fresh basil leaves
  • 6 ounces 3/4 cup plain Greek yogurt
  • 1/2 cup whole milk
  • 2 Tablespoons liquid Sugar in the Raw turbinado cane syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt


  • In a blender jug combine all the ingredients.
  • Process on puree until smooth, then let sit for 5 minutes.
  • Place a fine-mesh sieve over your container and strain the blended berries concoction. Discard the skins and seeds left behind in the sieve.
  • Chill in the refrigerator.
  • Before serving, stir, adding more whole milk if necessary to achieve desired consistency.