Cranberry-Apple Soup

Cranberry Apple Soup

Savor the sweet, tart hint of apple flavor in this velvetysmooth, brilliant red soup. A drizzle of heavy cream and a few Cinnamon-SugarCroutons make it dessert, good warm or chilled. A good make-ahead option for holiday meals, dessert topping ormid-summer chilled soup. 
Prep Time 5 minutes
Servings 4 people


  • 1 (12-ounce) package fresh or frozen cranberries
  • 3 cups water
  • 3 drops clove doTERRA essential oil
  • 2 drops cinnamon doTERRA essential oil
  • 1 drop lemon doTERRA essential oil
  • 1 drop orange doTERRA essential oil
  • 3 Golden Delicious apples, peeled and coarsely chopped
  • 1 tbsp grated orange rind
  • cup sugar
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 6 tbsp heavy whipping cream
  • Cinnamon-Sugar Croutons


  • Step
    Stir togethercranberries, 3 cups water in a large saucepan. Bring to a boil; reduce heat andsimmer, uncovered, 5 minutes.
  • Step
    Strain cranberry mixture through a wire-mesh strainer linedwith a coffee filter into a bowl; set aside. Meanwhile, combine apple andessential oils; add water to cover. Bring to a boil; reduce heat, and simmer,uncovered, 20 to 25 minutes or until apple is very soft.
  • Step
    Process apple, 1/2 cup reserved cranberry liquid, and orangerind in a food processor until smooth. Return apple mixture to saucepan; stirin remaining reserved cranberry liquid and sugar. Cook over medium heat untilsugar dissolves, stirring often.
  • Step
    Stir together cornstarch and 2 tablespoons water untilsmooth. Stir cornstarch mixture into soup. Cook 2 minutes or until soup isslightly thickened. Serve warm or chilled.
  • Step
    Ladle soup into bowls. Drizzle cream into soup; gently swirlcream with a knife. Top with Cinnamon-Sugar Croutons.
  • Step
    Serve warm or chilled
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