In a medium saucepan, combine the granulated sugar, water, peach juice, and tapioca. Stir everything together to ensure the tapioca doesn’t clump. Place the saucepan over medium heat and bring the mixture to a boil, stirring often. You’ll want to keep an eye on it to prevent sticking. Once it reaches a rolling boil, let it cook for about 12 minutes, or until the mixture has thickened slightly.

Once the cooking time is up, carefully remove the saucepan from the heat. Pour this warm mixture into a large mixing bowl or another container. Stir in the orange juice and add the vanilla extract, giving it a delightful burst of flavor. Cover the bowl and put it in the refrigerator. Allow it to chill for at least 4 hours. If you have the time, letting it chill overnight can deepen the flavors.

Once your base has chilled completely, it’s time to incorporate the star of the show—the fruit! Carefully stir in the undrained mandarin oranges, the drained and chopped peaches, sliced strawberries, and fresh raspberries. Add the blueberries last to prevent them from breaking apart too much. Gently fold the fruit into the mixture, being careful to mix it all together without mashing the fruits.

After you've mixed the fruit in, chill the soup for about an additional hour in the refrigerator. This step ensures everything is nice and cold, perfect for serving. Just keep an eye on it—once the fresh fruit is mixed in, it should be served within an hour, as the fruit will start to change texture.