You Heart What You Eat: Blueberry Soup |

You Heart What You Eat: Blueberry Soup

With this delicious soup recipe Tera Johnson Swartz discovered from a friend, it can be made ahead of time and frozen in small containers each night to warm up in the morning and top with some fresh plain or vanilla yogurt and a handful of granola to add texture and crunch.
Courtesy Photo

— One of my best friends — a Steamboat Springs native I met when we lived in Los Angeles — introduced me to blueberry soup a few years back.

Upon sight, all I could think about was the potential stain that was bound to wind up on my shirt or pants before the end of the brunch. Nevertheless, I politely accepted this deep blue bowl of warm deliciousness along with a dollop of fresh yogurt and never looked back.

We all know blueberries are packed with antioxidants, but an interesting twist is that these also have a 32 percent boost in vitamin K, which we usually think is only found in dark leafy greens when we’re looking to up our vitamin K intake and 25 percent manganese (bone production, skin integrity and blood sugar control) as well.

All the while, this delicious soup can be made ahead of time and frozen in small containers each night to warm up in the morning and top with some fresh plain or vanilla yogurt and a handful of granola to add texture and crunch. It fills you right up too and usually holds you over to lunch. While I would like to say my kids love it, this is one of those dishes I usually make for adults — hey, I’ve cleaned up enough stains, I deserve reserving this one just for myself.

Blueberry Soup

2 1⁄2 cups cranberry juice
  • 1 cinnamon stick
1/3 cup honey
  • 2 cups blueberries (fresh or frozen)
  • 1 tbs. cornstarch
2 tbs. water

Put cranberry juice and cinnamon stick into a large saucepan. Add honey and bring to a boil.

Simmer for 15 minutes. Stir blueberries into pan, reserving a few for garish and cook for five minutes. Add more honey to taste if necessary.

Gradually blend the cornstarch and water mixture into the soup and return to a boil. Cook for three minutes or until the soup thickens slightly. Remove pan from heat and discard the cinnamon stick. Pour soup into a bowl and leave to cool for about 30 minutes. Cover and chill for at least three hours. Garnish with reserved blueberries and serve with a dollop of yogurt and granola or just plain. Enjoy!

You Heart What You Eat is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you’ll surely look forward to our next edition. Questions or suggestions you’d like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at

Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children  and couldn’t imagine living a better life outside the city limits of Steamboat Springs.

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