Step 1

Combine blueberries, sugar, and 1 & 1/2 cups of water in a medium-sized saucepan, over medium heat.

Step 2

Cover with a lid and bring to a boil.

Step 3

Adjust heat to low, then simmer for 10 to 15 minutes.  Mix occasionally to ensure that nothing sticks at the bottom of the pan.

Step 4

Take the pan off the heat and use an immersion blender to puree the softened blueberries.

Step 5

In a separate small bowl, mix cornstarch with 1 tablespoon of cold water.

Step 6

Place the pan back into the heat and slowly pour the cornstarch mixture while stirring.

Step 7

Continue stirring your blueberry soup until it thickens, while adjusting the taste by adding more sugar, if preferred.

Step 8

Remove the pan from the heat and transfer it into serving bowls.

Step 9

Place a dollop of whipped cream on top of each serving of blueberry soup, then serve.