Best 19 Peach Soup Recipes

CHILLED PEACH SOUP

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.

CHILLED PEACH SOUP

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.

PRETTY PEACH SOUP

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.

CHILLED PEACH SOUP

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. Add 1/8 tsp cayenne pepper to warm peaches. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. 2 - 8 hours (or overnight). Before serving, add cold chopped peaches if you want some chewy texture. Garnish each bowl with crème fraîche (or sour cream) to taste. (1 - 2 tablespoons) Add small tips of mint to top of creme for garnish . Serve chilled.

COLD PEACH SOUP

Steps:

• Puree peaches in food processor until smooth.
• Add remaining ingredients except sugar (in batches, if necessary) and blend well.
• Pass soup through a fine strainer.
• Add sugar to taste.
• Chill for several hours to allow flavors to blend well.
• Serve chilled.

OKANAGAN PEACH SOUP

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.

PEACH SOUP

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.

CHILLED CANTALOUPE, MANGO AND PEACH SOUP

Steps:

• 1. Peel, seed and cut up all the fruit into chunks. Zest and juice orange and juice lemon.
• 2. Place all fruits, the zest, and liquids (juice and honey) into bowl of large food processor and process until smooth. If you have a small processor or blender, puree the fruits in batches, mixing them together in a large bowl after processing.
• 3. Put the puree through a food mill or fine sieve if desired to obtain the smoothest texture. Cover and refrigerate until thoroughly chilled.
• 4. When ready to serve, ladle into shallow serving bowls or cups dividing into equal portions. Swirl in 1 to 2 tbsp of your choice of dairy product. Top with mint leaves and a quick grind of fresh nutmeg.
• 5. For special occasions, use a sweet white dessert wine in place of the grape juice. Note: Prep time does not include chilling time.

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH VANILLA CREAM

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Toss peaches, sugar, and honey in large bowl. Place peaches, cut side down, on prepared baking sheet. Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor and cool; blend until smooth. Add orange juice, cardamom, and salt; blend until smooth. Transfer soup to medium bowl; season to taste with lemon juice. Cover and refrigerate until cold, at least 2 hours and up to 8 hours.
• Place crème fraîche in small bowl. Scrape in seeds from vanilla bean halves and mix well. Ladle soup into 4 bowls; top with dollop of vanilla cream. Garnish with fresh peach slices, if desired.
• *A type of sea salt; available at some supermarkets and specialty foods stores.

CHILLED PEACH SOUP WITH RIESLING

Steps:

• In a large saucepan, combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar.
• Bring to a boil. Add the peaches, reduce heat and let simmer for 20 minutes.
• Add the orange and lemon slices. Continue cooking for 5 minutes.
• Remove the cloves, cinnamon stick, bay leaves, orange and lemon slices from the soup.
• Puree the soup in a blender or food processor (in small batches). Strain.
• Chill in the refrigerator.
• When the soup is chilled, add the cream and lemon juice.

COOLED PEACH SOUP

Steps:

• In a blender, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Sprinkle with almonds just before serving.

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH COCONUT CREAM

Steps:

• Preheat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Toss peaches, brown sugar and honey in large bowl. Place peaches cut side down on prpared baking sheet. Roast peaches 15 minutes, turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor or blender and cool; blend until smooth. Add pineapple juice, cardamom and salt; blend until smooth. Transfer soup to a medium bowl, season to taste with lime juice. Cover and refrigerate for 2-8 hours. Pour cilled soup into bowls and pour coconut cream in center, sprinkle with a dash of nutmeg, add a sprig of mint or a few peach slices and serve.

PEACH SOUP

Steps:

• Simmer water and sugar, stirring, until sugar is dissolved. Remove from heat and stir in tea bag and zest. Steep 5 minutes, then discard tea bag. Chill syrup until cold.
• Stir peaches into chilled syrup and serve with scoops of sorbet.

PEACH MINT SOUP

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
• Stir the coconut milk and chopped mint through the peach mixture.
• Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.

CHILLED PEACH SOUP

Steps:

• 1. Put peaches in small batches in blender, reserving about 1 lb. Blend until smooth and pour into a large stainless steel bowl.
• 2. Add remaining ingredients into blender in batches and blend until pureed. Remove from blender and add to peaches.
• 3. Dice remaining peaches, and stir into soup, then chill until time of service.
• 4. Top with a turn of fresh cracked black pepper.

MAD'S PEACH-CURRY SOUP

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.

PEACH, BLUEBERRY, AND PROSECCO SOUP

Steps:

• In large bowl, mix peaches with sugar.
• Mix juices with the prosecco; pour over peaches.
• Add half the mint leaves and let marinate in refrigerator 20 minutes.
• Stir in blueberries.
• Garnish with the remaining mint.

GOLDEN BEET AND PEACH SOUP WITH TARRAGON

Steps:

• Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

SIMPLE SAVORY PEACH SOUP

Steps:

• Puree the peaches using an immersion blender. Add a dollop or two of yoghurt. Sprinkle with cilantro and sea salt. Chill 30 minutes and server as a starter. Beautiful color and summery taste.