Swedish Blueberry Soup (Blåbärssoppa)
This recipe for Swedish Blueberry Soup (Blåbärssoppa) is an easy-to-make classic you don't want to miss! Bursting with blueberry flavor, this mildly sweet Scandinavian dish can be served either warm or cold and enjoyed any time of day...for breakfast, a snack, or dessert.
In Scandinavia, Blåbärsoppa is often ladled into thermoses and enjoyed during an afternoon of cross country skiing or hiking. In the summer months, this refreshing and seasonal soup makes a delicious breakfast or dessert, especially when served alongside whipped cream! You can also pour it over ice cream as a sauce if you like.
This recipe is similar to my Blueberry Cardamom Compote recipe but is thicker in texture. If you are after a fruit soup made with dried winter fruits, you might want to check out this Swedish Fruit Soup (Fruktsoppa) recipe! I like that one in the fall and winter, especially during the holidays. But for now, back to blueberries!
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Ingredients
- Blueberries: Fresh blueberries are great here, but I love using frozen blueberries in this recipe. They are easy to keep on hand which makes this a soup you can make at a moment's notice.
- Granulated sugar: Simple white sugar acts as the sweetener in this recipe.
- Freshly Squeezed Lemon Juice. Lemon juice is an acid and provides just the right zing to finish this dish and heighten the flavors.
- Cornstarch. Cornstarch thickens the soup so that it has a pleasant, soup-like consistency.
- Salt. Just a pinch really rounds out the flavors and acts as a counterpoint to the sugar in this soup.
See recipe card for exact amounts and detailed instructions.
Substitutions
- Naturally Sweetened: If you would like to use a natural sweetener in this Swedish Blueberry Soup, feel free to substitute honey or maple syrup for the sugar. Because honey and syrup tend to taste sweeter than sugar, I would start with one-quarter cup of either one and add more to taste.
- Gluten Free: While cornstarch is technically gluten free, it is sometimes processed in a facility that also processes gluten products and may therefore not be safe for those who are sensitive to gluten. You can substitute potato starch or arrowroot for the cornstarch if you like. Both are gluten free.
Variations
- Cardamom - add 1 teaspoon of ground cardamom to the soup in step 1.
- Cinnamon - add 2 teaspoons of ground cinnamon to the soup in step 1.
- Fresh Ginger - add a teaspoon or two or freshly grated ginger to the soup in step 1. Be sure to grate in a microplane to break down the fibrous texture of the ginger so it blends into the soup.
How to Make Swedish Blueberry Soup (Blåbärssoppa)
- Step 1: Combine water, blueberries, salt and sugar together in a medium saucepan. Bring to a boil over medium high and reduce to a simmer. Cook for 5 minutes.
- Step 2: Make a slurry with 3 tablespoons of cold water and the cornstarch by stirring them together in a small bowl. Stir the slurry into the soup. Continue cooking until the soup has thickened, about 2-3 more minutes. Add the lemon juice.
Expert Tip
Add extra sugar or lemon juice to taste. If you would like it to be thicker or thinner you can reduce or increase the amount of cornstarch by a tablespoon.
Recipe FAQ
Yes, absolutely. I almost always use frozen berries when making this recipe.
Swedish Blueberry Soup (blåbärssoppa) can be served either warm or cold, depending on the season and your preference. It's traditionally enjoyed warm during the colder months for comfort, and chilled in the summer as a refreshing treat. Both versions are delicious-just adjust the serving temperature to match the mood or weather.
-In the Refrigerator: Store the finished blueberry soup in the refrigerator in an air tight container for up to 4 days. Either warm before serving or serve chilled.
-In the Freezer: This soup freezes well! Transfer the completely cooled soup to a freezer-safe bag or container and freeze for up to 2 months.
How to Serve Swedish Blueberry Soup
Swedish Blueberry Soup is incredibly versatile and can be served in a variety of ways depending on the time of day or season:
As a Light Breakfast
Serve blåbärssoppa chilled or gently warmed in a bowl or mug for a cozy, fruit-forward start to the day. It pairs beautifully with Swedish rye bread or rye crispbread with butter and cheese. Or simply dollop a spoonful of skyr or plain yogurt on top. For a bit of crunch, consider topping your blueberry soup with a handful of Cardamom Granola with Almonds.
With Pancakes or Waffles
Traditionally, blåbärssoppa is served alongside thin Swedish pancakes or waffles - great for weekend brunch or a special breakfast.
As a Light Dessert
Chill the soup and serve it in small bowls or glasses, garnished with:
A spoonful of Whipped Vanilla Skyr Cream, regular whipped cream or crème fraîche.
A buttery cookie like these Swedish Oatmeal Cookies (Havreflarn) is nice accompaniment alongside.
After Outdoor Activities
In Sweden, blåbärssoppa is famously served warm to skiers during Vasaloppet. Recreate that coziness at home with a mug after a walk, ski, or hike - it's a nourishing and hydrating treat.
Related Recipes
Looking for more Scandinavian-inspired blueberry Recipes? Give these a try:
If you tried this Swedish Blueberry Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Swedish Blueberry Soup (Bläbbårssoppa)
Ingredients
- 3 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- Pinch of salt
- 2 cups plus 3 tablespoons water divided
- 2 tablespoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Combine the blueberries, sugar, salt and 2 cups of water together in a large saucepan. Bring to a boil over medium-high heat and reduce to a simmer. Continue to cook for 5 minutes.
- In a small bowl, mix the cornstarch with the remaining 3 tablespoons of cold water. Stir the mixture into the soup and simmer until thickened, about 3 more minutes. Serve the soup warm or chilled.
This soup has quickly become a house favorite. I always have frozen blueberries in the freezer so I can make this soup in a snap with what I have on hand. Easy, nutritious and delicious! I really like it with yogurt and granola for breakfast.