Chilled plum soup might sound fancy, but trust me—this recipe is pure lazy genius. I whipped it up on a day when the heat made me question every life decision, including turning on the stove. Turns out, all it takes is a handful of plums, a splash of citrus, and a quick blend to create something that tastes like summer vacation in a bowl.
It’s sweet, tangy, and cold enough to save your soul from melting. Bonus? My kids thought it was dessert, and I didn’t correct them.
If you’re sweating through your shirt and dreaming of something light, this is your sign. Skip the smoothie. Soup smarter.
Why This Chilled Plum Soup Recipe Slaps
First, it’s stupidly easy.
No fancy techniques, no obscure ingredients—just plums doing their thing. Second, it’s versatile. Eat it as dessert, a snack, or even a light breakfast if you’re feeling fancy.
Third, it’s a flavor bomb. The natural sweetness of plums gets a kick from citrus and spices, making it anything but boring. Plus, it’s Instagram-worthy. #SoupGoals.
Ingredients You’ll Need
- 2 lbs ripe plums (the juicier, the better)
- 1/2 cup sugar (adjust to taste or use honey)
- 1 cinnamon stick (or 1/2 tsp ground cinnamon if you’re lazy)
- Zest and juice of 1 lemon (for that zing)
- 3 cups water (or sub with coconut water for extra flavor)
- 1/2 cup plain yogurt or coconut milk (for creaminess)
- Fresh mint or basil (optional, but highly recommended)
How to Make It: Lazy Chef Approved
- Wash and pit the plums. Cut them into quarters. No need to peel—unless you enjoy unnecessary suffering.
- Simmer the plums with water, sugar, cinnamon, and lemon zest for 15 minutes. Stir occasionally like you mean it.
- Remove the cinnamon stick (unless you forgot and used ground cinnamon—nice job).
- Blend until smooth. Use an immersion blender or transfer to a regular blender. Warning: Hot soup splatters hurt.
- Chill for at least 2 hours. Patience is a virtue, but we won’t judge if you sneak a spoonful early.
- Stir in yogurt or coconut milk before serving. Top with fresh herbs if you’re fancy.
Storage: Keep this Chilled Plum Soup Recipe Cool
Store the soup in an airtight container in the fridge for up to 4 days. If it separates, just give it a stir. Freezing?
Sure, but the texture might get weird. IMO, it’s best fresh.
Why This Chilled Plum Soup Recipe is Basically a Superfood
Plums are packed with antioxidants, fiber, and vitamins A and C. The yogurt adds probiotics, and the cinnamon helps regulate blood sugar.
It’s hydrating, low-calorie, and way better than chugging electrolyte drinks. Plus, it’s a sneaky way to eat fruit without feeling like a toddler.
Common Mistakes to Avoid
- Using unripe plums. They’re tart and sad. Wait for them to soften.
- Over-sweetening. Taste as you go—sugar isn’t a personality trait.
- Skipping the chill time. Warm plum soup is just… weird.
- Blending while too hot. Unless you enjoy cleaning exploded soup off your ceiling.
Alternatives for the Adventurous
- Spice it up: Add a pinch of cayenne or ginger for heat.
- Boozy twist: A splash of red wine or vodka turns this into a party.
- Berry swap: Use cherries or peaches if plums aren’t your thing.
- Veganize it: Coconut yogurt and maple syrup make it plant-based.
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Chilled Plum Soup
Ingredients
- 2 lbs ripe plums washed, pitted, and quartered
- ½ cup sugar or honey, to taste
- 1 cinnamon stick or ½ tsp ground cinnamon
- 1 lemon zest and juice
- 3 cups water or coconut water
- ½ cup plain yogurt or coconut milk
- fresh mint or basil optional, for garnish
Instructions
- Wash, pit, and quarter the plums. No need to peel.
- In a pot, simmer plums with water, sugar, cinnamon, and lemon zest for 15 minutes. Stir occasionally.
- Remove the cinnamon stick if used. Let the mixture cool slightly.
- Blend the mixture until smooth using an immersion or standard blender. Be careful when blending hot liquids.
- Chill the soup in the refrigerator for at least 2 hours.
- Stir in yogurt or coconut milk before serving. Garnish with mint or basil if desired.
Notes
Nutrition
FAQs about Chilled Plum Soup Recipe
Can I use frozen plums?
Yes, but thaw them first.
Frozen plums work in a pinch, but fresh ones taste better.
Is this soup kid-friendly?
Absolutely. Kids love the sweetness, and you’ll love that they’re eating fruit without a fight.
Can I make it without sugar?
Sure, but it might taste like regret. Try honey or agave if you’re avoiding refined sugar.
Why is my soup too thick?
Add a splash of water or juice to thin it out.
FYI, it thickens more when chilled.
Can I serve it warm?
Technically yes, but then it’s just plum sauce. Don’t do that.
Final Thoughts
Chilled plum soup is the underrated hero of summer. It’s easy, healthy, and tastes like vacation in a bowl.
Whether you’re meal-prepping or impressing guests, this recipe delivers. Now go forth and blend—your future self (stuck in a heatwave) will thank you.
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