Swedish Blueberry Soup (Blåbärssoppa) has just four basic ingredients and is incredibly easy to make! You can enjoy it warm during those cozy winter nights or have it chilled on those hot summer days. Commonly served for breakfast or dessert, it’s a wonderful treat to enjoy any time you’re craving a comforting, fruity soup!
This recipe is adapted from my grandmother’s blueberry soup recipe.
In Sweden, this soup is made using bilberries; however, these berries aren’t easy to find in the US. As an alternative, we use blueberries, which are an excellent substitute. If you have access to bilberries and make this soup, let us know how it turned out in the comments!
Are Bilberries the Same as Blueberries?
Bilberries are generally smaller in size compared to blueberries. When ripe, bilberries have a dark bluish-black color, while blueberries are typically lighter in color, ranging from blue to purple. Bilberries have a more intense and tangier flavor compared to blueberries. Blueberries, on the other hand, are milder and sweeter in flavor. Bilberries have a softer texture and can be more delicate compared to blueberries, which have a firmer texture.
Ingredients & Substitutions
- Blueberries: Fresh blueberries are ideal, but you can use frozen blueberries as well. No need to thaw them either!
- Cornstarch: Thickens the soup.
- Sugar: I use white sugar, but you can substitute it with the sweetener of your choice, like honey, maple syrup or even brown sugar.
See recipe card below for full ingredient measurements.
Variations
- Add a cinnamon stick, cardamom, or ginger to add some spice.
- Blueberries and lemon are a perfect pair, so add some lemon juice or zest for a burst of citrus.
- Add some vanilla to give it some depth and warmth.
- Experiment with different sweeteners, such as honey or maple syrup, instead of sugar.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
- Wash and pick over the blueberries, removing any little stalks or shriveled berries.
- Add the blueberries, sugar and water to a medium saucepan, and bring to a gentle boil over medium-high heat.
- Reduce the heat to low and simmer, stirring occasionally, for 10-15 minutes, until the blueberries soften.
- While the soup is simmering, make the slurry by combining 1 Tbsp water with 1 Tbsp cornstarch.
- Add the slurry to the soup and stir to combine. You can always add more slurry if you want a thicker soup.
- Bring the soup to a gentle boil again and cook until the soup thickens, about 1-2 minutes, stirring continuously.
- Remove it from the heat and serve immediately if you want it warm or refrigerate for a couple of hours to serve chilled.
Expert Tips
- Use frozen blueberries when they’re not in season: Frozen blueberries can be a great option when blueberries aren’t in season. Blueberries are frozen at their peak ripeness so they’re usually full of flavor and sweetness. Just add them to the pot with the water and sugar as you would fresh blueberries – no need to thaw them beforehand!
- Stir the pot: Make sure to stir the blueberries occasionally to ensure they’re not sticking to the pot.
- Up the sweetness: If your blueberries aren’t very sweet, just adjust the sugar to fit your taste.
- Purée the soup: If you want a creamier soup, purée a portion of it, or all of it! You can do this with an emersion blender or a regular blender.
How to Serve
- This soup is traditionally served with rusks, which are hard, dried cookies similar to biscotti. It’s wonderful with my Swedish Cardamom Rusks!
- It’s generally served for breakfast or dessert, but you can enjoy it any time of the day!
- It’s delicious when served warm in the winter and cold in the summer.
- I love it with a dollop of whipped cream on top. I don’t even add any sugar to the whipped cream because the soup has the perfect sweetness to it.
- Pour it over pancakes or waffles.
- I haven’t tried this but I’m thinking it would be a fun and delicious ingredient to use when making overnight oats. Let us know in the comments if you’ve tried it!
Storage
Swedish Blueberry Soup (Blåbärssoppa) can be stored in an airtight container in the refrigerator for up to 5 days.
FAQs
Yes, you can use frozen blueberries! You don’t need to thaw the blueberries, just add them to the pot with the sugar and water. They’ll thaw out as the water warms up.
Yes, this blueberry soup is vegan and vegetarian!
Yes, blueberry soup can be prepared in advance for parties or gatherings. Make it a day ahead and refrigerate it until needed. This allows the flavors to meld together, resulting in an even more delicious soup.
Yes, you can warm up your blueberry soup by gently heating it on the stove or in the microwave. The warmth adds a cozy touch to the soup, perfect for colder days.
More Recipes You’ll Love
- Lemon Blueberry Cookies
- Raspberry and White Chocolate Blondies
- Swedish Strawberry Cake (Jordgubbstårta)
Swedish Blueberry Soup (Blåbärssoppa)
Ingredients
- 3 cups blueberries
- 2-3 Tbsp white sugar or more to taste
- 1 Tbsp cornstarch
- 1 cup + 1 Tbsp water
Instructions
- Wash and pick over the blueberries, removing any little stalks or shriveled berries.
- Add the blueberries, sugar and water to a medium saucepan, and bring to a gentle boil over medium-high heat.
- Reduce the heat to low and simmer, stirring occasionally, for 10-15 minutes, until the blueberries soften.
- While the soup is simmering, make the slurry by combining 1 Tbsp water with 1 Tbsp cornstarch.
- Add the slurry to the soup and stir to combine. You can always add more slurry if you want a thicker soup.
- Bring the soup to back up to a gentle boil again and cook until the soup thickens, about 1-2 minutes, stirring continuously.
- Remove it from the heat and serve immediately if you want it warm or refrigerate for a couple of hours to serve chilled.
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