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Roasted Cherry Soup

Roasted Cherry Soup
13th December, 2016

I simply love the taste of red cherries. It's a little bomb of natures finest flavour that explodes in your mouth

Roasting cherries brings out even more flavour and this is captured beautifully in this soup


  • For the soup
  • 900g red cherries, pitted
  • 5 tbsp sugar
  • 2 tsp olive oil
  • Salt, just a pinch
  • 200 mls cold water
  • 2 tsp corn flour
  • 80 mls freshly squeezed orange juice
  • 1 lemon, zested
  • For the garnishes
  • 1/2 cup whole almonds, roughly chopped in the food processor
  • 2 tsp butter, melted
  • 1 tbsp sugar
  • 2 pinches of sea salt
  • 4 tbsp mascarpone cheese at room temperature
  • 2 tbsp single cream


    Preheat the oven to 180.

    Pit the cherries and place them in an oven proof baking dish. Sprinkle with 1 tbsp of sugar, all the olive oil sea salt. Mix well and roast for a good 20 minutes

    Combine the cold water with the corn flour in a sauce pan and add the remaining 4 tbsp of sugar. Bring to a simmer for a few minutes until slightly thickened

    Add the roasted cherries and all the juices in a blender with the orange juice, lemon zest, and about two thirds of the corn flour mixture

    Blend until the mixture resembles a pancake batter consistency. To adjust the thickness judt add some additional orange juice if needed

    When ready, chill in the fridge

    Make the garnishes

    Heat the oven to 120 degrees

    Melt the butter and add the sugar and salt

    Place the roughly chopped almonds on a baking tray and spoon over the melted butter Bake until roasted for 10 minutes

    Let cool and place into an airtight container

    Just before serving, whisk together the mascarpone with light cream to a pourable consistency

    To serve, spoon the soup into bowls, add a swirl of the mascarpone mixture and sprinkle with a the crushed almonds