Best 6 Peach Blueberry And Prosecco Soup Recipes

Peach blueberry and prosecco soup is an incredibly refreshing and delicious summer soup that combines the sweetness of fresh peaches and blueberries with the delicate flavor of sparkling prosecco. This elegant and easy-to-make soup is perfect for a light lunch or as an appetizer at a dinner party. The combination of sweet and tart flavors, along with the effervescence of the prosecco, creates a truly unique and unforgettable soup that will impress your guests.

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PEACH, BLUEBERRY, AND PROSECCO SOUP

Peach, Blueberry, and Prosecco Soup image

A fruit dessert from Felidia restaurant in Manhattan (chef Lidia Bastianich). Cooking time is actually marinating time.

Provided by echo echo

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

10 ripe peaches, peeled and sliced (preferably white)
1/2 cup powdered sugar
2 oranges, juice of
2 lemons, juice of
2 cups prosecco wine
30 mint leaves, torn into pieces
1 pint blueberries

Steps:

In large bowl, mix peaches with sugar.
Mix juices with the prosecco; pour over peaches.
Add half the mint leaves and let marinate in refrigerator 20 minutes.
Stir in blueberries.
Garnish with the remaining mint.

Nutrition Facts : Calories 184.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35.4, Fiber 3.8, Sugar 29.3, Protein 2.2

PEACHES, RASPBERRIES, AND BLUEBERRIES WITH PROSECCO

Peaches, Raspberries, and Blueberries with Prosecco image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 pounds peaches, preferably the aromatic white-fleshed variety
2/3 cup granulated sugar
1 1/2 cups Prosecco or other young, fruity, dry white wine
1/2 pint raspberries
1/2 pint blueberries
Zest of 1 lemon

Steps:

Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.
Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.

PEACHES AND BLUEBERRIES

Peaches and Blueberries image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 30m

Yield 8 servings

Number Of Ingredients 5

Ingredients

6 peaches, halved, pit removed, cut into wedges
1 1/2 pints blueberries
1 to 2 teaspoons orange flower water
2 tablespoons cane sugar, optional
2 cups plain yogurt, optional

Steps:

In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.

BLUEBERRY AND PEACH CRISP

Blueberry and Peach Crisp image

Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.

Provided by Meg&Mom

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 12

Ingredients

2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons white sugar
½ cup old-fashioned oats
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup chopped almonds
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g

COLD BLUEBERRY PEACH SOUP

Cold Blueberry Peach Soup image

This is a chilled soup combining some of my FAVORITE flavors...blueberries, peaches, and vanilla. I look for foods that are simple to shop for, prepare, and healthy to eat. Oh and they need to taste AWESOME! I originally saw recipe #430720 for Iced Blueberry-Peach Soup and wanted to make it a bit healthier. So MUCH THANKS to Chef #1365024 for my inspiration!

Provided by LillyZackMom

Categories Berries

Time 10m

Yield 6 1/2 ounces, 4 serving(s)

Number Of Ingredients 5

Ingredients

10 ounces frozen peaches
10 ounces frozen blueberries
8 ounces fat free Greek yogurt (I used vanilla flavor)
1/4-1/2 teaspoon cinnamon
5 g sugar substitute (I used 4 packets of SunCrystals brand)

Steps:

Measure out 10 ounces of each frozen fruit. Allow to thaw a bit either on the countertop or microwave on 50% power for 2 minutes. Do not drain off the small amount of liquid that you will see in the slightly thawed fruit unless it is more than 2T. Combine all ingredients in a food processor and blend to desired consistency.

Nutrition Facts : Calories 166.9, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.1, Sodium 49.1, Carbohydrate 39.8, Fiber 3.1, Sugar 36.5, Protein 4.1

PEACH AND BLUEBERRY SOUP

Peach and Blueberry Soup image

Another recipe posted for safekeeping; from an old newspaper clipping. Chilling time is not included.

Provided by coconutty

Categories Fruit

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

8 cups fresh peaches, peeled and sliced or 2 lbs frozen peaches
1/2 cup orange juice
1/2 cup pineapple juice
1/4 cup lime juice
plain yogurt
1/2 cup whipping cream
powdered sugar
1/2-1 teaspoon fresh gingerroot, grated
1/2 cup fresh blueberries
fresh mint sprig (optional)

Steps:

In a blender or food processor, combine peach slices, juices, yogurt and cream. Process or blend at high speed until mixture is smooth.
Add powdered sugar and ginger root to taste.
Cover and chill.
Just before serving, gently stir in blueberries. Garnish each serving with mint sprigs and a dollop of yogurt.

Nutrition Facts : Calories 140.1, Fat 6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 6.4, Carbohydrate 22.2, Fiber 2.9, Sugar 18.2, Protein 2.1

Tips:

For the best flavor, use ripe, in-season peaches and blueberries. Fresh or frozen fruit can be used, but frozen fruit should be thawed before making the soup.
This soup can be made ahead of time. Simply prepare the soup according to the recipe and then refrigerate for up to 3 days, or freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator or reheat it over low heat on the stovetop.
Serve the soup cold or warm, depending on your preference. If serving the soup warm, be sure to heat it gently over low heat until warmed through. Do not boil the soup, as this will cause the fruit to lose its flavor and texture.
Garnish the soup with fresh herbs, such as mint or basil, for a pop of color and flavor.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Peach, blueberry, and Prosecco soup is a refreshing and delicious summer soup that is perfect for any occasion. Made with fresh peaches and blueberries, this soup is bursting with flavor. The Prosecco adds a touch of sweetness and sparkle. This soup is also very easy to make, and it can be prepared ahead of time. Serve the soup cold or warm, and enjoy!