How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Iced Blueberry-Peach Soup ?

You need 9 ingredients. The key ingredients include: 1 can (14 to 15 ounces) blueberries in light syrup*, 1 can (14 to 15 ounces) peaches in light syrup, 8 ounces plain, fat-free yogurt, 2 tablespoons freshly squeezed lemon juice, and more.

Is Iced Blueberry-Peach Soup suitable as soups & stews?

Yes, Iced Blueberry-Peach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Iced Blueberry-Peach Soup ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Iced Blueberry-Peach Soup Recipe

Name: Iced Blueberry-Peach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 to 15 ounces) blueberries in light syrup*; 1 can (14 to 15 ounces) peaches in light syrup; 8 ounces plain, fat-free yogurt; 2 tablespoons freshly squeezed lemon juice; 1/4 teaspoon cardamom; 1/4 teaspoon ground cinnamon; 1/3 cup sliced almonds or chopped hazelnuts, toasted**; Canned blueberries in natural juices or water can also be used; add honey or other sweetener, if desired, to match your flavor preferences.; ** To toast nuts and intensify their flavor, place nuts in a dry skillet over medium heat; shake often for 3 to 5 minutes until lightly browned.

Warm up with this hearty Iced Blueberry-Peach Soup recipe. Made with blueberries, peaches, yogurt and freshly squeezed lemon juice. Easy step-by-step in…

This Iced Blueberry-Peach Soup relies on simple, everyday ingredients such as plain, fat-free yogurt, freshly squeezed lemon juice, cardamom and ground cinnamon. It comes together quickly and makes 4 servings, at about 162 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 can (14 to 15 ounces) blueberries in light syrup*
1 can (14 to 15 ounces) peaches in light syrup
8 ounces plain, fat-free yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cardamom
1/4 teaspoon ground cinnamon
1/3 cup sliced almonds or chopped hazelnuts, toasted**
Canned blueberries in natural juices or water can also be used; add honey or other sweetener, if desired, to match your flavor preferences.
** To toast nuts and intensify their flavor, place nuts in a dry skillet over medium heat; shake often for 3 to 5 minutes until lightly browned.

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
162 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Iced Blueberry-Peach Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions