31 Scrumptious Sweet Soup Recipes For All Tastes

Sweet soup offers a delightful culinary journey that transcends traditional dessert boundaries.

Cultures worldwide embrace this comforting delicacy with remarkable creativity and passion.

Delicate flavors blend seamlessly in these innovative liquid treats that tantalize taste buds.

Smooth textures and complex combinations transform ordinary ingredients into extraordinary gastronomic experiences.

Seasonal fruits, fragrant spices, and unexpected elements contribute to these remarkable liquid desserts.

Warm or chilled, sweet soups represent a magical intersection of comfort and culinary artistry.

Global traditions inspire these remarkable recipes that challenge conventional dessert expectations.

Here are 31 unique sweet soup recipes that will revolutionize your dessert perspective:

Unique Sweet Soup Recipes from Every Corner of the Globe

Sweet soups offer surprising flavors and soothing comfort. Served hot or cold, with fruit, grains, or coconut, they are a favorite for dessert or a refreshing snack.

Snow Fungus Soup (Yin Er Tang)

Snow fungus soup reigns as a traditional Chinese health tonic prized for its medicinal benefits and delicate texture.

Ancient Chinese medicine recognized this unique fungus as a powerful lung-nourishing ingredient especially beneficial for women's wellness.

Harvested from tree bark, snow fungus transforms into a gelatinous delicacy when carefully soaked and prepared with complementary ingredients like red dates, lotus seeds, gingko nuts, and wolfberries.

Sugar provides sweetness to this gentle dessert soup, which requires several hours of patient preparation.

Traditional preparation involves meticulously soaking the fungus for at least four hours before cooking.

Soft white pieces float delicately in the warm sweet liquid, creating a soothing visual and gustatory experience.

Nutrient-rich and elegantly simple, snow fungus soup represents a perfect balance of flavor and wellness in Chinese culinary tradition.

Cendol

Cendol are vibrant, sweet Indonesian dessert noodles combining pandan-flavored jelly strips with coconut milk and palm sugar syrup over crushed ice.

Originating from Java's traditional dawet dessert, this refreshing treat first appeared in writing around 1932 in Malaysia.

Unique ingredients like red beans, jackfruit, or durian often enhance the basic recipe.

Jelly noodles can be crafted from tapioca, rice, or mung bean flour.

Pandan leaves provide the signature green color and distinctive flavor.

Tropical temperatures make this chilled dessert a popular street food.

Cold, sweet, and complex, cendol offers a perfect balance of textures and tastes.

Tong Sui

Tong sui are vibrant Cantonese sweet soups blending sugary flavors and unique textures that range from refreshing fruit-based varieties to bizarre ingredients like tortoise shell jelly.

Street vendors and specialty shops across China serve these colorful desserts in countless combinations featuring mango, pomelo, strawberries, and citrus peels.

Coconut milk often forms the base liquid, creating a creamy foundation for diverse toppings like pearl tapioca, ice cream, and herbal grass jelly.

Chewy glutinous rice dough balls called tong yuan add extra texture to these treats.

Some versions incorporate ground nuts like almonds or black sesame paste for deeper flavors.

Traditional ingredients such as vanilla bean and peanut paste contribute sophisticated undertones to these sweet culinary creations.

Three Color Dessert (Che Ba Mau)

Che ba mau is a vibrant Vietnamese dessert blending multiple textures and colors into a single refreshing sweet treat.

Layers of colorful ingredients like sticky rice, tapioca pearls, lotus seeds, sweet beans, water chestnuts, and agar jelly create its distinctive appearance and complex flavor profile.

Coconut milk serves as a creamy base that connects all components of this dessert.

Crushed peanuts and sliced bananas often garnish the top, adding extra crunch and sweetness.

Vietnamese families enjoy this dessert during warm summer months as a cooling refreshment.

Street vendors and home cooks prepare the dish with personal variations based on available ingredients.

Seasonal availability influences ingredient selection, making each serving unique.

Served hot or cold, che ba mau represents a playful and delicious aspect of Vietnamese dessert culture.

Nyponsoppa

Nyponsoppa is a Swedish rose hip soup prized for its rich vitamin C content and unique sweet-tart flavor profile.

Rose hip fruits harvested from wild rose bushes form the soup's vibrant crimson base, carefully simmered and pureed with sugar and occasional warming spices like cinnamon.

Swedish families traditionally serve this nutritious dessert both warm and chilled, often complementing it with a soft dollop of whipped cream or crisp almond macaroons.

Rose hips, packed with essential nutrients, transform this simple soup into a healthful treat enjoyed across Nordic regions.

Germans and Scandinavians frequently prepare nyponsoppa during autumn and winter months when rose hip fruits are most abundant.

Swedish grandmothers typically pass down generations-old recipes that highlight the fruit's natural tartness and medicinal properties.

Buttermilk Soup (Koldskal)

Koldskal is a refreshing Danish summer dessert blending tangy buttermilk with sweet and creamy ingredients.

Cold buttermilk forms the base of this traditional Danish treat, creating a smooth, light texture that instantly cools you down.

Sugar, lemon juice, vanilla, and eggs transform the simple dairy drink into a delightful dessert with complex flavors.

Danes typically enjoy koldskal as a chilled afternoon snack or light dessert.

Kammerjunkere cookies provide a satisfying crunch when sprinkled over the creamy mixture.

Served cold, koldskal represents a quintessential summer comfort food in Danish cuisine.

Fruktsoppa

Fruktsoppa are traditional Swedish sweet fruit soups bursting with complex flavor profiles and cultural significance.

Swedish families prepare this versatile dish during holiday celebrations using a combination of dried fruits like prunes, apricots, and raisins.

Tapioca and cinnamon provide texture and warmth to the soup's delicate composition.

Lemon slices add tangy undertones that balance the natural sweetness of the fruit.

Nordic families serve fruktsoppa chilled, warm, or at room temperature depending on seasonal preferences.

Rum or wine can enhance the soup's depth, while nutmeg and cloves contribute additional aromatic notes.

Fruktsoppa seamlessly transitions between appetizer, dessert, and main course, showcasing its remarkable culinary flexibility.

Sago In Coconut Milk (Sao Mai Lo)

Sago in coconut milk transports you to southern China's sweet dessert traditions with its silky, translucent tapioca pearls swimming in creamy coconut milk.

Cantonese dim sum restaurants feature this classic tong sui as a refreshing finale to hearty meals in Guangzhou and Hong Kong.

Summer versions often incorporate fresh tropical fruits like mango, pomelo, and strawberries for extra brightness.

Tapioca pearls give the dessert a unique texture that slides smoothly across your palate.

Traditional preparation involves carefully cooking small white starch pearls until they become transparent and tender.

Street vendors and home cooks frequently serve this dessert chilled for maximum refreshment.

Coconut milk provides a rich, smooth base that complements the mild sweetness of the pearls.

Moczka

Moczka is a versatile Silesian culinary creation blending sweet and savory elements through its unique preparation of soaked gingerbread.

Dark beer or water transforms the bread into a rich, complex base with nuts and dried fruits adding depth and texture.

Almonds, walnuts, and hazelnuts provide crunch while raisins, prunes, apricots, figs, dates, and pears contribute natural sweetness.

Families pass down unique recipes through generations.

Seasonal ingredients often determine specific preparation methods.

Traditional preparation requires careful soaking and mixing of ingredients.

Winter celebrations frequently feature this comforting Silesian specialty.

Sticky Rice Balls In Ginger Syrup (Che Troi Nuoc)

Che troi nuoc is a Vietnamese sweet soup featuring glutinous rice balls floating in warm ginger syrup, blending Chinese culinary influences with traditional Vietnamese dessert techniques.

Soft rice dough envelops creamy mung bean and coconut filling, creating delicate spheres that melt in you mouth.

Palm sugar sweetens the aromatic ginger broth, which often includes fragrant pandan leaves for additional depth.

Roasted sesame seeds and an extra drizzle of coconut milk complete the dessert's elegant presentation.

Rice balls arrive warm, providing comforting texture and complex flavors in each spoonful.

Vietnamese families typically enjoy this dessert during celebrations and special occasions.

Origins trace back to Chinese tangyuan, demonstrating cultural culinary exchange.

Seasonal ingredients and careful preparation make che troi nuoc a beloved sweet treat across Vietnam.

Estonian Bread Soup (Leivasupp)

Estonian bread soup (Leivasupp) is a unique Nordic dessert blending rustic rye bread with sweet, creamy ingredients that transforms stale bread into a comforting treat.

Dense Estonian rye bread forms the soup's rich base, soaked and mashed into a smooth mixture.

Raisins and cinnamon add warm, fruity undertones to the dessert's complex flavor profile.

Sugar and fruit juice enhance the soup's natural sweetness, creating a balanced taste.

Fresh cream provides luxurious texture and depth to the traditional dish.

Milk softens the bread and creates a silky consistency.

Nuts offer a delightful crunch and nutty contrast to the soup's smooth base.

This resourceful dessert reflects Estonia's waste-reducing culinary traditions, turning simple ingredients into a satisfying meal.

Tang Yuan

Tang yuan are delicate glutinous rice flour dumplings symbolizing family unity through their round shape, traditionally served during Chinese New Year celebrations.

Sweet fillings like black sesame, peanut, and red bean paste nestled inside soft, chewy spheres provide rich flavor complexity.

Small or large balls float in thin, fragrant broths infused with ginger or osmanthus flowers, creating a comforting dessert experience.

Families gather to prepare and enjoy tang yuan during festive moments.

Sweet syrup often accompanies the dumplings, enhancing their delicate texture.

Chinese culinary traditions shine through this simple yet profound dessert.

Lotus Seeds And Green Rice Flakes Sweet Soup (Che Hat Sen)

Lotus Seeds and Green Rice Flakes Sweet Soup burst with refreshing summer flavors from Vietnam's imperial city of Hue, combining delicate lotus seeds and verdant green rice flakes in a silky sweet broth.

Locals enjoy this traditional dessert as a cooling remedy against intense tropical heat.

Green rice flakes provide a subtle nutty essence that complements the smooth, buttery lotus seeds.

Vietnamese families often prepare this treat during warm months as a light and satisfying dessert.

Hue's culinary heritage shines through this simple yet elegant sweet soup.

Regional ingredients showcase the area's agricultural bounty.

Red Bean Soup (Hong Dou Tang)

Red bean soup is a traditional Chinese dessert soup crafted from nutritious azuki beans, lotus seeds, and fragrant citrus peels.

Sweet yet subtle, this versatile dish balances delicate flavors and serves as a refreshing conclusion to hearty meals.

Packed with essential vitamins, red bean soup boosts immunity and supports digestive health.

Chinese families prepare this nourishing soup hot during winter and cool in summer.

Optional ingredients like dates, sago, longan, and coconut milk enhance its complexity and depth.

Rich in antioxidants, the soup provides multiple health benefits beyond its comforting taste.

Simple preparation methods make it accessible for home cooks and restaurant menus.

Vietnamese Mung Bean Sweet Soup (Che Au Xanh)

Vietnamese Mung Bean Sweet Soup blends smooth, creamy textures with traditional Vietnamese dessert techniques through its signature mung bean base.

Coconut milk adds rich, silky dimensions to this classic sweet soup, creating a delightful balance of flavors.

Vietnamese families often prepare che au xanh during warm seasons as a refreshing treat.

Sugar transforms boiled mung beans into a soft, sweet mixture that melts in you mouth.

Beans are carefully soaked, drained, and slowly simmered to achieve perfect tenderness.

Water helps create the smooth consistency of this beloved dessert.

Coconut milk provides a luxurious finish that elevates the simple ingredients into a comforting treat.

Black Sesame Soup (Zhi Ma Hu)

Black sesame soup (zhi ma hu) stands as a silky, nutrient-packed Chinese dessert soup treasured for its rich health benefits and smooth texture.

Southern Chinese regions especially celebrate this traditional tong sui featuring ground black sesame seeds loaded with essential minerals like vitamin B, magnesium, calcium, and iron.

Medical research suggests its ingredients can improve digestion and support kidney function.

Black sesame seeds provide powerful nutritional advantages that reduce blood fat and prevent potential gallstone development.

Restaurant menus and home kitchens across Hong Kong and southern China frequently feature this comforting dessert.

Minimal ingredients create maximum flavor in this simple yet sophisticated sweet soup.

Generations continue embracing zhi ma hu as a delicious wellness-promoting culinary tradition.

Strawberry Soup (Zupa Truskawkowa)

Strawberry soup is a refreshing Polish cold dessert blending sweet strawberries with creamy textures and surprising culinary traditions.

Polish families traditionally serve this vibrant summer dish as a light starter or dessert during warm months.

Fresh or frozen strawberries form the soup's core ingredient, transformed into a smooth liquid with water and sugar.

Optional garnishes like sour cream, mint leaves, or small noodles enhance the soup's complexity and visual appeal.

Summer gatherings often feature this bright, fruity soup as a cool and unexpected treat.

Meggyleves

Meggyleves is a refreshing Hungarian summer soup bursting with tangy sour cherries and smooth sour cream that transforms traditional dining expectations.

Hungarian families enjoy this chilled soup as a first course during cherry season, highlighting the country's unique culinary approach.

Sour cherries create a vibrant base, blending with creamy dairy for a tart and cool experience.

Sweet and sour notes balance perfectly in this unique dish.

Regions across Hungary prepare variations of the recipe, using fresh seasonal cherries.

Restaurants and families alike celebrate this distinctive soup during warm months.

Fliederbeersuppe

Fliederbeersuppe are sweet German elderberry soup celebrated for its deep purple color and unique fruity flavor profile originating from northern Germany.

Nordic home cooks transform ripe elderberries into a smooth, chilled liquid dessert blending apple and lemon juices with subtle sugar notes.

Pure elderberry juice creates the soup's signature intense purple hue and rich taste.

Cornstarch helps thicken the mixture for a silky consistency.

Sliced fresh apples add texture and natural sweetness to the cold soup.

Summer meal tables welcome this refreshing dish as a light appetizer or dessert.

German families often serve the soup chilled during warm months.

Restaurant menus frequently feature this traditional elderberry specialty as a seasonal delicacy.

Bilo-Bilo

Bilo-bilo stands out as a beloved Filipino dessert featuring chewy rice balls swimming in creamy coconut milk.

Filipino families treasure this sweet treat for its rich cultural significance and comforting texture.

Rice flour transforms into soft, round balls that symbolize prosperity and unity during festive gatherings.

Traditional recipes blend coconut milk with bananas, tapioca pearls, sweet potatoes, and sliced jackfruit for complex flavors.

Temperature preferences vary, with some enjoying the dessert warm while others prefer it chilled.

Trondheim Soup (Trondheimssodd)

Trondheimssodd represents a classic Norwegian sweet soup brimming with comforting flavors from Trondheim.

Creamy rice forms the soup's rich foundation, complemented by plump raisins and warm cinnamon notes.

Traditional ingredients include water, sugar, salt, flour, and whipping cream, which blend into a smooth, satisfying dessert.

Norwegian families often prepare this soup during cold winter months as a warming treat.

Cinnamon adds a distinctive spice that elevates the soup's overall taste profile.

Whipping cream introduces a luxurious texture and subtle richness to the dessert.

Mango Pomelo Sago

Mango pomelo sago is a creamy tropical dessert blending sweet mangoes, chewy sago pearls, and tangy pomelo segments in a smooth milk base.

Lei Gardens in Singapore first created this refreshing treat in 1984, quickly spreading its popularity across Southeast Asia.

Hong Kong, Singapore, and Taiwan embrace this chilled summer dessert as a favorite after-meal sweet.

Coconut milk adds richness to the dessert's smooth texture, complementing the juicy mango chunks.

Sago pearls provide a unique chewy contrast to the silky milk mixture.

Fresh pomelo segments contribute a zesty citrus punch to balance the dessert's sweetness.

Cold milk and coconut cream create a luscious foundation for this iconic Asian dessert.

Sot Suppe

Sot suppe are traditional Norwegian sweet fruit soups blending dried fruits, tapioca, and warm spices into a comforting dessert beverage.

Norwegian families enjoy this unique dish as a light, refreshing treat with complex flavor profiles combining prunes, raisins, and mixed dried fruits.

Tapioca pearls provide a soft, translucent texture when slowly simmered with sugar, water, and apple juice.

Warm cinnamon and bright citrus notes from lemon and orange juice enhance the soup's natural sweetness.

Serving options include hot or cold presentations with optional toppings like heavy cream, cottage cheese, or yogurt.

Some variations include serving the soup over sponge cake or alongside ice cream.

Regional Norwegian families have passed down this generations-old recipe as a comforting dessert staple.

Pomelo Sweet Soup (Che Buoi)

Che buoi delivers Vietnam's most refreshing dessert soup, combining sweet and tangy pomelo with creamy coconut and tender mung beans.

Originated in southern Vietnam, this light dessert features carefully prepared pomelo segments stripped from their green outer layer.

Skilled cooks meticulously cube the white spongy pomelo flesh and salt it before soaking in water.

After rinsing, pomelo cubes get boiled and mixed with sugar and tapioca starch for a smooth texture.

Coconut milk adds richness to the delicate mixture, creating a balanced flavor profile.

Mung beans contribute subtle earthiness and protein to the dessert.

Served chilled, che buoi offers a unique blend of textures and subtle sweetness that reflects southern Vietnamese culinary traditions.

Cheng Tng

Cheng tng is a refreshing Singaporean sweet soup brimming with diverse textures and complex flavors that blend traditional ingredients into a single cooling dessert.

Pearl barley and large sago pearls provide subtle chewiness while lotus seeds add gentle crunch to each spoonful.

Pandan leaves infuse the soup with subtle fragrance during slow simmering in sugared water.

Dried persimmon and pang da hai enhance the soup's natural sweetness and depth.

Singaporeans serve cheng tng warm or chilled depending on personal preference and weather conditions.

Each bowl represents a delicate balance of ingredients that showcase generations of culinary heritage.

Zenzai

Zenzai is a traditional Japanese winter dessert featuring a unique blend of thick red bean soup and soft mochi rice cakes.

Red beans create a rich, earthy base with subtle sweetness that warms you deeply during cold seasons.

Japanese regions offer distinct variations, including Okinawa's green bean version and soba zenzai with buckwheat dumplings.

Historically introduced in the 18th century after sugar arrived in Japan, zenzai combines complex textures and flavors.

Cooks prepare the soup by boiling dried red beans or diluting sweetened red bean paste in water.

Orange zest can enhance the dessert's flavor profile for added complexity.

Hot mochi cakes are typically grilled before being placed into the warm liquid.

Texture ranges from coarse to completely smooth, making each serving a unique culinary experience.

Krentjebrij

Krentjebrij is a traditional Dutch berry porridge blending pearl barley with sweet and tangy fruit, creating a rich and comforting dessert-like dish.

Strawberries, red currants, blackberries, and raspberries form its fruity base, complemented by raisins and currants for added depth.

Sugar and lemon peel enhance the natural berry flavors, balancing sweetness and tartness.

Versatile in temperature, you can enjoy this hearty dish either cold or warm.

Dutch families have treasured this simple yet satisfying recipe for generations.

Preparation involves slowly cooking barley with berries until thick and creamy.

Blabarssoppa

Blabarssoppa is a traditional Swedish berry soup showcasing bilberries or blueberries in a rich, dark-purple dessert that blends sweet and nutritious qualities.

Swedish families cherish this simple yet comforting dish as a refreshing treat during summer months and a warming comfort during colder seasons.

Scandinavian households often serve blabarssoppa chilled as a light dessert or warm as a nourishing drink.

Medical traditions suggest the soup provides health benefits due to the high antioxidant content in bilberries.

Sugar levels can be adjusted to personal taste preferences, making it versatile for different dietary needs.

Families typically enjoy the soup as a standalone dessert or accompanied by a dollop of whipped cream.

Rural Swedish communities have passed down this recipe through generations, maintaining its cultural significance in Nordic cuisine.

Sausau

Sausau embodies Wallis-et-Futuna's rustic culinary heritage, a simple yet flavorful island dish crafted from grilled breadfruit bathed in rich coconut milk.

Native islanders prepare this traditional recipe by carefully grilling breadfruit over an open flame for approximately ten minutes on each side.

Coconut milk transforms the starchy breadfruit into a creamy, smooth accompaniment that highlights the ingredient's natural texture.

Breadfruit serves as the primary component, providing a neutral base that absorbs the coconut milk's subtle sweetness.

French overseas territory techniques influence this straightforward preparation method, which requires minimal ingredients and basic cooking skills.

Wallis-et-Futuna's coastal environment contributes to the dish's fresh, uncomplicated character.

Mediterranean and Polynesian cooking styles subtly inform sausau's basic approach.

Regional ingredients and traditional grilling techniques make this dish a genuine reflection of island cuisine.

Kissel

Kissel is a versatile berry-based dessert beverage originating from Eastern European cuisine, traditionally prepared by blending fresh fruits with water and thickening agents like cornstarch or potato starch.

Russian culinary history traces its roots back to the 12th century, where this unique dish emerged as a popular summer refreshment.

Berries such as gooseberries, raspberries, and rhubarb form the core ingredients, creating a flexible recipe adaptable to regional preferences.

Depending on starch quantity, kissel ranges from a liquid drink to a creamy, spoonable consistency that can be served hot or cold.

Households across Eastern Europe embrace this versatile dish, making it a beloved summer treat.

Family gatherings often feature kissel as a light, fruity dessert or refreshing beverage.

Each preparation method brings a unique twist to this centuries-old culinary tradition.

Slovenian Plum Soup (Slivova Juha)

Slovenian plum soup transforms ripe, sweet plums into a unique culinary experience that balances fruity and creamy textures.

Originating in Slovenia's Styria region, this traditional soup blends fresh plums with milk and millet groats for a surprising and comforting dish.

Slovenian home cooks prepare the soup by gently simmering plums in water until they soften completely.

Millet groats cook separately in milk for approximately 30 minutes, creating a smooth base.

Salt adds depth to the soup's complex flavor profile.

Summer harvests provide the best plums for this traditional recipe.

Families often enjoy this soup as a light, refreshing meal during warm seasons.

What Are Sweet Soups, and How Are They Different From Desserts?

Sweet soups are liquid-based dishes served warm or cold that feature sweet flavors but differ from typical Western desserts in texture and presentation.

Unlike cakes or pastries, sweet soups are spoonable broths or porridges, often made by simmering ingredients like beans, grains, fruits, or nuts with sweeteners such as sugar or honey.

They can be light and refreshing or thick and hearty, serving as snacks, desserts, or even breakfast in some cultures.

What Makes Asian Sweet Soups Unique Compared to Western Ones?

Asian sweet soups stand out for several reasons:

• Ingredients: They often incorporate unique ingredients like mung beans, red beans, lotus seeds, tapioca pearls, and coconut milk, which are less common in Western sweet soups.
• Textures: Asian sweet soups balance smooth broths with chewy, starchy, or crunchy elements, creating complex mouthfeel contrasts.
• Temperature: Many Asian sweet soups are enjoyed both hot and cold, adapting to seasons and occasions.
• Cultural Role: In many Asian cultures, sweet soups serve multiple purposes - comfort food, festive treats, or traditional remedies - blurring the lines between dessert and nourishment.

These characteristics give Asian sweet soups a distinctive place in global culinary traditions.