Chilled Fresh Strawberry Soup
A refreshing and vibrant chilled strawberry soup with sweet, tangy flavors, perfect for summer gatherings and light, fruity desserts.
Ingredients
Instructions
- Combine strawberries, water, and sugar in a 3-quart saucepan. Cover and bring to a boil.
- Lower the heat, remove the cover, and simmer uncovered until the berries are very soft, about 15 minutes.
- Puree the mixture in a blender or food processor, then strain it through a sieve or cheesecloth to remove most of the seeds.
- Return the strained mixture to the pan.
- Stir the cream, salt, and a dash of cinnamon into the strawberry mixture and heat or simmer for 1 to 2 minutes until slightly thickened.
- Remove from heat and chill for 2 hours.
- Optionally, add champagne to the chilled soup and mix well.
- Serve topped with sour cream.
Tips & Substitutions
For a smoother texture, ensure to strain the soup well after pureeing to remove the seeds. You can substitute the sugar with honey for a natural sweetness, adjusting to taste. If you want a dairy-free version, coconut cream works nicely instead of regular cream. Adding a splash of lemon juice can enhance the flavors, balancing the sweetness.
Serving Suggestions
Serve the chilled soup in elegant bowls, garnished with a dollop of sour cream for creaminess. It pairs beautifully with Nut Balls Cookies for a delightful dessert spread. For a festive touch, consider drizzling some fresh honey or adding a sprig of mint on top before serving.
Storage & Reheating
Store any leftover chilled soup in an airtight container in the refrigerator for up to three days. To serve again, give it a gentle stir, and if it thickens, you can add a little cold water or cream to reach your desired consistency without reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chilled Fresh Strawberry Soup contains roughly 644 calories, with 11g protein, 135g carbohydrates, and 8g fat. It is an excellent source of vitamin C (37% of the Daily Value), calcium (29% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 923mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just be sure to thaw them first and drain excess liquid before combining with water and sugar. The flavor may be slightly different, but the soup will still be delicious.
Is it necessary to strain the mixture?
Straining is recommended to achieve a smooth texture by removing seeds and pulp. If you prefer a chunkier soup, you can skip this step, but it may affect the overall presentation.
How can I make this recipe vegan?
To make this strawberry soup vegan, replace cream with coconut cream and substitute sugar with maple syrup or agave nectar. Ensure your sour cream is a plant-based option, and you’ll have a delicious vegan treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).