Peach Soup Recipes

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PRETTY PEACH SOUP

A delightful change of pace, this cool, fruity soup is always the hit of a dinner party. -Laura Stoltzfus, New Holland, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7



Pretty Peach Soup image

Steps:

  • Place raspberries in a blender; cover and process until blended. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in the nectar, yogurt, sugar if desired and extract. Cover and refrigerate for 2 hours or until chilled. , To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar, optional
1 teaspoon almond extract

WORLD PEACH SOUP

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 27m

Yield 12 hors d'oeuvre servings

Number Of Ingredients 6



World Peach Soup image

Steps:

  • In a large pot, cover peaches with water (about 2 cups). Add mint, salt and white pepper, and bring to a simmer. Cook until peaches are very tender and flavors infuse, Remove from heat and cool to room temperature.
  • Remove mint sprigs, and with an immersion blender (if the pot is big and deep enough), or in batches in a blender, to avoid a major blender explosion, puree the peaches. Add mango juice and cream and blend. Adjust salt and pepper if needed, and chill.
  • Ladle into serving bowls and serve garnished with mint sprigs.

Nutrition Facts : Calories 210 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 99 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 1 grams, Sugar 16 grams

6 large ripe peaches, peeled and pit removed and sliced into a pot or 2 (29 to 32-ounce) cans canned peaches, drained
4 large sprigs fresh mint, left intact, washed and dried, plus 12 small sprigs, for garnish
1/2 teaspoon salt
1/8 teaspoon white pepper
1 liter mango juice
1 pint heavy cream

OKANAGAN PEACH SOUP

A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.

Provided by Jamie Caskenette

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h30m

Yield 5

Number Of Ingredients 11



Okanagan Peach Soup image

Steps:

  • Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
  • Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
  • Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 19.4 g, Fat 7.8 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 102.7 mg, Sugar 15.7 g

4 cloves garlic
1 tablespoon olive oil
2 ¼ cups fresh peaches - peeled, pitted and chopped
½ cup diced onion
1 tablespoon curry powder
⅛ teaspoon ground turmeric
¼ cup packed brown sugar
¼ cup Chardonnay wine
1 cup vegetable broth or stock
½ cup coconut milk
salt and ground black pepper to taste

CHILLED PEACH SOUP

Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6



Chilled Peach Soup image

Steps:

  • In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

3 cups chopped peeled fresh peaches
1 cup (8 ounces) fat-free plain yogurt
1 teaspoon lemon juice
1/8 to 1/4 teaspoon almond extract
6 tablespoons sliced almonds, toasted
Fresh mint, optional

CHILLED PEACH SOUP

So tasty that people were actually scraping their bowls!

Provided by JDVMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8



Chilled Peach Soup image

Steps:

  • Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
  • Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

TOMATO AND PEACH SOUP

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12



Tomato and Peach Soup image

Steps:

  • In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint.
  • Serving options: Sour cream or creme fraiche make a great garnish for this soup.

2 tablespoons grapeseed oil
1/3 cup diced celery
1/3 cup diced shallots
1/ 4 cup apple juice
1/4 cup tomato juice
8 vine-ripe tomatoes, roughly chopped
1 (15-ounce) can peaches, drained or fresh peaches, peeled and chopped
1 teaspoon salt
1/4 cup vanilla yogurt
2 tablespoons honey
2 tablespoons butter, room temperature
6 leaves each mint and basil leaves, thinly sliced, for garnish

PEACH SOUP

Provided by Food Network

Categories     main-dish

Time 40m

Yield 10 cups

Number Of Ingredients 19



Peach Soup image

Steps:

  • In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.
  • Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.
  • In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.;
  • At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
  • Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.

8 cups pitted peaches
1 vanilla bean, split
1 cinnamon stick
2 tablespoons star anise
1 orange, peel and juice
1/2 lemon, peel and juice
1/2 lime, peel and juice
2 tablespoons lemon balm, lemon verbena or lemon grass
1 cup non-carbonated spring water
2 cups cranberry juice
1/2 cup champagne
Simple syrup, to taste, recipe follows
Sugar crusted green grapes, for garnish, recipe follows
1 cup sugar
1 cup water
40 large, unblemished green grapes
1/3 cup egg whites (from about 2 eggs)
5 drops (scant 1/8 teaspoon) fresh lemon juice
2 cups granulated sugar

MAD'S PEACH-CURRY SOUP

A friend who used to work as a chef shared this yummy and oh, so simple recipe with me. You may substitute half-and-half or evaporated milk for the cream to cut some fat.

Provided by kitsilanogirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h10m

Yield 4

Number Of Ingredients 12



Mad's Peach-Curry Soup image

Steps:

  • Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

Nutrition Facts : Calories 522.8 calories, Carbohydrate 26.3 g, Cholesterol 206.3 mg, Fat 40.4 g, Fiber 4.7 g, Protein 17.5 g, SaturatedFat 16.3 g, Sodium 437.1 mg, Sugar 16.2 g

5 tablespoons olive oil
2 tablespoons Madras curry powder
1 large onion, minced
3 cloves garlic, minced
1 (15 ounce) can sliced peaches in syrup, chopped
1 (14.5 ounce) can chopped plum tomatoes
1 teaspoon ground ginger
1 cup cream
1 cup vegetable broth
salt and black pepper to taste
2 cups lettuce, chopped
2 cups shelled, cooked shrimp

GINGER-PEACH SOUP

Provided by Barbara Kafka

Categories     easy, soups and stews, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 8



Ginger-Peach Soup image

Steps:

  • Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
  • Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 28 grams

1 1/2 pounds peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt
1 aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled, pitted peach

PEACH SOUP

Make and share this Peach Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Peach Soup image

Steps:

  • Add all the ingredients to the container of an electric blender.
  • Process until smooth.
  • Chill for 2-3 hours before serving.

Nutrition Facts : Calories 98.1, Fat 0.4, Cholesterol 0.1, Sodium 7.7, Carbohydrate 23.5, Fiber 1.7, Sugar 21, Protein 1.8

2 1/2-3 cups sliced peaches, fresh ripe or thawed frozen
2 tablespoons sugar (or to taste)
2 tablespoons plain nonfat yogurt or 2 tablespoons sour cream
1 cup water
1 cup orange juice
1 dash ground cinnamon

PEACH BUTTERMILK SOUP

I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, dessert

Time 1h10m

Yield Serves six to eight

Number Of Ingredients 9



Peach Buttermilk Soup image

Steps:

  • Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
  • Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
  • Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams

3 pounds ripe peaches
2 to 3 tablespoons mild flavored honey, such as clover or acacia (to taste)
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 cups buttermilk
1/2 teaspoon almond extract or vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cardamom (optional)
1/4 cup lightly toasted slivered almonds

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