Best 12 Honeydew Soup Recipes

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Honeydew soup, a refreshing and subtly sweet summer soup, is a delightful treat that can be enjoyed chilled or at room temperature. Made with fresh honeydew melon, this soup offers a unique blend of flavors and textures, combining the melon's natural sweetness with a hint of savory notes. The addition of herbs like mint or basil adds a refreshing touch, while a touch of acidity from lemon juice or white wine vinegar balances the sweetness. Whether served as a light appetizer, a refreshing side dish, or even a unique dessert, honeydew soup offers a delightful culinary experience that is both flavorful and visually appealing.

This article provides two variations of honeydew soup: a classic chilled soup and a creamy warm soup. The classic chilled soup is a refreshing and light option, perfect for a hot summer day. The creamy warm soup, on the other hand, offers a comforting and cozy dish, perfect for a chilly evening. Both recipes are easy to follow and require minimal ingredients, making them accessible to home cooks of all skill levels. So gather your fresh honeydew melons and let's embark on a culinary journey to create these delicious honeydew soup recipes.

Here are our top 12 tried and tested recipes!

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE



Cold Honeydew and Mint Soup in Cantaloupe image

Categories     Soup/Stew     Blender     Food Processor     Freeze/Chill     No-Cook     Quick & Easy     Low Sodium     Lime     Cantaloupe     Honeydew     Mint     Summer     Chill     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 5

1/2 large honeydew melon, cut into 1-inch pieces
1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
3 cantaloupes, halved and trimmed decoratively

Steps:

  • In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

CHILLED COCONUT-HONEYDEW SOUP



Chilled Coconut-Honeydew Soup image

A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.

Provided by Afiyet_olson

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

Time 1h5m

Yield 4

Number Of Ingredients 6

1 honeydew melon, cubed
1 (14 ounce) can light coconut milk
2 tablespoons honey
2 limes, juiced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

Steps:

  • Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Nutrition Facts : Calories 251 calories, Carbohydrate 43.3 g, Fat 9.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 69.3 mg, Sugar 35.2 g

HONEYDEW AND CANTALOUPE SOUP



Honeydew and Cantaloupe Soup image

Crisp and refreshing, this honeydew soup from Mrs. Earle Davis is sure to cool off those warm summer days. The reader from Pittsburg, Pennsylvania suggests adding fresh blueberries for an extra burst of flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups diced cantaloupe, divided
1-1/4 cups diced honeydew melon
4-1/2 teaspoons sugar
1 teaspoon minced fresh mint
1/4 cup white wine or white grape juice
3 tablespoons plain yogurt
1 tablespoon half-and-half cream
Mint sprigs, optional

Steps:

  • In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.

Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

HONEYDEW MELON SOUP



Honeydew Melon Soup image

From Family Circle magazine, June 2013 issue. It says, "Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer - and a breeze to make." Cook time doesn't include several hours of refrigeration time.

Provided by mersaydees

Categories     Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 cups honeydew melon, cubed (medium ripe, save about 8 small balls to garnish)
1/4 cup mint leaf (set aside some chopped mint for garnish)
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey
1 pinch cayenne pepper
4 tablespoons plain Greek yogurt, garnish
2 tablespoons pistachios, chopped (garnish) (optional)

Steps:

  • Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
  • To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.

HONEYDEW BLUEBERRY SOUP



Honeydew Blueberry Soup image

A cold soup of honeydew and blueberries. Top with whipped topping, if desired.

Provided by J. Carlson

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

Time 45m

Yield 6

Number Of Ingredients 3

1 honeydew melon
1 pint blueberries
6 oatmeal cookies

Steps:

  • Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
  • To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 37.7 g, Fat 3.2 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 96.4 mg, Sugar 26.5 g

HONEYDEW CUCUMBER SOUP



Honeydew Cucumber Soup image

We served this cool, refreshing soup in demitasse cups and filled the saucers with ice to keep it chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 ripe honeydew melon, rind and seeds removed, cut into chunks
4 cucumbers, peeled, seeded, cut in chunks
1/4 cup plus 3 tablespoons creme fraiche
1 teaspoon minced seeded jalapeno pepper, or more to taste
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
1/4 cup freshly squeezed lime juice
1 teaspoon coarse salt

Steps:

  • Place honeydew in a food processor; puree until smooth. Line a bowl with a double thickness of cheesecloth; transfer puree to bowl. Gather cheesecloth; tie into a bundle. Suspend bundle from a spoon; hang over a bowl, collecting juices in bowl, for 1 hour to yield 4 cups liquid.
  • Place cucumbers in a food processor; puree until smooth. Add 1/4 cup creme fraiche, jalapeno, cilantro, lime juice, and salt; puree until smooth. Add honeydew liquid; puree until combined. Chill well before serving. Serve with a small dollop of creme fraiche and a cilantro leaf.

PLUM SOUP WITH HONEYDEW TARRAGON ICE



Plum Soup with Honeydew Tarragon Ice image

Categories     Fruit     Dessert     Honeydew     Plum     Summer     Tarragon     Gourmet

Yield Makes 4 dessert servings

Number Of Ingredients 8

2 cups water
1 cup sugar
1/3 cup packed fresh tarragon sprigs, crushed
2 cups (1-inch cubes) peeled seeded honeydew melon
2 lb chilled firm-ripe red or black plums, halved and pitted
2 teaspoons fresh lime juice, or to taste
Special Equipment
an ice cream maker

Steps:

  • Make honeydew ice:
  • Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
  • Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
  • Make plum soup:
  • Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
  • Stir in diced plums, lime juice, and chilled syrup to taste.
  • Serve soup immediately, topped with scoops of honeydew ice.

HONEYDEW BLUEBERRY SOUP(ALLRECIPES)



Honeydew Blueberry Soup(AllRecipes) image

So easy!!! Just look at the picture, you know you want a bowl of this soup.

Provided by Eileen Hineline

Categories     Other Soups

Time 55m

Number Of Ingredients 3

1 honeydew melon
1 pint blueberries
6 oatmeal cookies

Steps:

  • 1. Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
  • 2. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

CHILLED CORN SOUP WITH HONEYDEW POLKA DOTS



Chilled Corn Soup With Honeydew Polka Dots image

Provided by Kay Rentschler

Categories     soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

10 medium to large ears corn, shucked
2 cups homemade chicken broth or 1 17-ounce can chicken broth with 1/4 cup filtered water
2 cups filtered water (if using canned broth, substitute milk for water)
1 teaspoon salt ( 3/4 teaspoon if using canned broth and milk)
1/8 teaspoon cayenne pepper
1 ripe honeydew melon
1 to 1 1/2 cups buttermilk (or more)
2 teaspoons minced chervil or 1 teaspoon minced basil

Steps:

  • Grate kernels from 4 ears corn into a large bowl, using coarse side of grater (there should be 1 cup grated corn, including juices); discard cobs. Using paring knife, cut kernels from remaining 6 ears (there should be 3 cups); set aside. Break 4 cobs in half, and combine with grated corn, chicken broth and water in 1 1/2 gallon stockpot; discard 2 remaining cobs. Bring to simmer, and cook, covered, for 10 minutes, stirring occasionally. Remove cobs from broth with tongs, and discard.
  • Pour mixture into blender, and purée until completely smooth. Return to pot. Stir in whole kernels, bring to a simmer, and cook until corn is crisp-tender, about 5 minutes. Transfer soup to bowl (not plastic). Stir in salt and cayenne. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, 1 hour over ice).
  • Halve and seed melon. With melon baller, make tiny balls (there should be about 1 1/4 cups) or cut melon into dice. Cover melon balls and chill over ice until ready to use (up to 1 hour before serving).
  • To serve, stir buttermilk into soup. Taste, and adjust seasoning. Toss melon balls with chervil or basil, and sprinkle with salt. Divide melon balls among 6 chilled shallow bowls. Pour cold soup around melon.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 4 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 31 grams, TransFat 0 grams

HONEYDEW MELON SOUP



HONEYDEW MELON SOUP image

Categories     Soup/Stew     Fruit

Yield 4 servings

Number Of Ingredients 6

1 ripe, peeled, honeydew
1 cup fruity white wine
1 tbl honey
juice of 1 lime
mint leaf
heavy cream for garnish

Steps:

  • process all but mint leaves and cream until smooth serve after garnishin

HONEYDEW-MINT SOUP RECIPE - (4.4/5)



Honeydew-Mint Soup Recipe - (4.4/5) image

Provided by KathyCooks

Number Of Ingredients 8

1 (2-pound) honeydew melon, peeled, seeded, and cut into
1-inch pieces
1/4 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice (about 3 limes)
1 tablespoon honey
1/8 teaspoon salt
6 thin lime slices (optional)
6 thinly sliced fresh mint leaves (optional)

Steps:

  • Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and honey in a blender; process until smooth. Add remaining melon and salt; process until smooth. Transfer melon mixture to a bowl; cover and chill at least 1 hour. Ladle about 3/4 cup soup into each of 6 bowls; garnish each serving with 1 thin lime slice and 1 thinly sliced mint leaf, if desired.

HONEYDEW SOUP



Honeydew Soup image

Ruth Andrewson of Leavenworth, Washington knows how to keep her cool on hot days...she just whips up this delightfully delicate cold soup. With only three ingredients, it's the perfect way to start a summertime supper when unexpected guests drop in.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 servings.

Number Of Ingredients 3

3 cups cubed honeydew melon
1/2 cup white grape juice
1 tablespoon sugar

Steps:

  • In a blender, combine all ingredients; cover and process until smooth. Transfer to a bowl. Cover and refrigerate until chilled.

Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Choose ripe honeydew melons for the best flavor and aroma. Look for melons that are heavy for their size, with a smooth, creamy rind. Avoid melons with bruises or cuts.
  • Use a sharp knife to cut the honeydew melon into small pieces. This will help it cook evenly.
  • If you don't have a blender or food processor, you can mash the honeydew melon with a potato masher or fork until it is smooth.
  • Adjust the amount of sugar to taste. If you like your soup sweeter, add more sugar. If you prefer a less sweet soup, use less sugar or omit it altogether.
  • Garnish the soup with a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of honey before serving.

Conclusion:

Honeydew soup is a refreshing and delicious summer soup that is easy to make. It is a great way to use up ripe honeydew melons, and it is also a healthy and nutritious snack or light meal. Whether you serve it chilled or warm, honeydew soup is a surefire hit. Experiment with different flavorings and garnishes to create your own unique version of this classic soup.

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