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What to do with your left over cherries!

Cherry soup with mascarpone lime cream |

Beginning of this year our friends Peter and Mary gave us a masterchef challenge where we had to use quite a few cherries. So many even that Mary decided to buy this HUGE can of cherries. It must have been something close to 2 kilo of cherries. The recipe we were making was only for 400 grams of cherries (we made a cherry clafoutis with white chocolate) so I was left with at least 1,5 kilo of cherries. So… what to do…? And because I didn’t think I would be eating that many cherries any time soon, we froze the leftovers. A large tub of cherries. Cherry soup |

So when we cleared out the freezer last week, we came upon this tub of cherries. Tom was working on an article about cherries and we came to the conclusion that we actually don’t have that many recipes with cherries online. Time to make a change in that. So what do you do with a tub of 1,5 kilo of cherries? You make a cherry soup! We had made a fruit soup before during the cooking club and we liked that a lot, so this didn’t seem to challenge. I grabbed one of my flavor combination books (love those!) and figured out which flavors would work really well with cherries and voila, you have here a delicious cherry soup with a bit of mascarpone lime cream. A lot of the recipes with cherry soup you find online have wine in them and if that is your thing, feel free to include. If you do, make sure you boil the soup a little bit longer or it will be too alcoholy.

Cherry soup with mascarpone lime cream

Because I used tinned cherries I did not add any additional sugar in. If you're using fresh cherries, they might be a bit more sour and in need of some extra sweetness. They will also be a bit dryer so you might want to add some more liquid in.


  • 1 kilo of cherries
  • optional: cherry juice
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • cornflour (for thickening)
  • mascarpone
  • 1 lime
  • 2 tbsp of icing sugar


  1. Add all cherries together in a blender and - if you used cherries from a tin - add a bit of the liquid to go with it. Add the cinnamon and cardamom and turn until you have a puree.
  2. Prepare a large bowl with a sieve and put the puree in. Leave to drain so you have all the liquid out of the puree and press if needed.
  3. In the meantime prepare your mascarpone cream by adding the lime zest and the juice of about half of the lime in the mascarpone. Stir until smooth and add 2 tbsp of icing sugar.
  4. Set aside
  5. Place the liquid in a saucepan on the heat. You can reduce it a bit by leaving it to boil or - once warm - use a bit of cornflour to thicken it slightly.
  6. Serve the soup with some fresh cherries and a quenelle of the mascarpone cream. You can also add some pistachio nuts over the top

About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer


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  • I love cherry soup! Actually, even before I made clafoutis or any other baked dish with cherries, I made the Hungarian sour cherry soup and loved it. Such a perfect bite of Summer and cold!! Love your soup Simone. I have not yet bought too many cherries this year yet, the ones in my market are not appealing yet. Hopefully, I’ll get my hands on some good ones before the end of the season!

Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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March: Blankenberge, Belgium
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