If heavenly strawberries and cream are your thing, then this recipe will hit the spot! Everything about that classic combo is captured in this light and refreshing, delicately sweet Chilled Strawberry Soup- a summer escape on a spoon! It’s the perfect easy starter or special dessert for bridal and baby showers, book clubs, lunches and brunches.
What Is Chilled Strawberry Soup?
Chilled Strawberry Soup is a gorgeously light and subtly sweet recipe that is made completely in a large blender or food processor and is done in minutes! Think smoothie, but better, more delicate!
The recipe starts with sweet in-season strawberries pureed to perfection. Then milk, real cream, Greek yogurt, a little ginger is added. It’s finished with a little sparkling white grape juice, some fresh mint and more fresh strawberries to create the perfect spring and summer cold soup!
Chilled soups, like this one, are actually a wonderfully refreshing way to stay cool when the temps go up. It’s like a spa visit (or air conditioning) in a bowl!
What Makes This Recipe Different?
- This Chilled Strawberry Soup recipe includes real cream. When whipped, the cream fluffs up and creates a lovely light, airy texture.
- Before serving, we fold in a cup of sparkling white grape juice that gives each bite just a little fizzy pop. Think of it as a little champagne sparkle.
- Lastly, the chopped mint (not just a mint garnish) makes this dreamy pink gazpacho a completely refreshing experience!
- Unlike many Strawberry Soups out there, this isn’t a Disney World resort recipe. But the first time I had it, I was on vacation.
How to Serve Strawberry Soup
Garnishes. The garnishes for this soup aren’t just for looks, they add to its delectable experience. So make sure you serve your strawberry soup dressed!
You can garnish each bowl after the soup has been poured or you can place the garnishes in the bottom of the cup or bowl and let guests pour the soup over them. (They do not float to the top.)
Bowl or Cup. This soup is great served in a small bowl, but it’s such a lovely surprise served in a tea cup or stemmed coupe.
Menu. Since chilled strawberry soup is light and delicate, it’s best served with light and summery or spring dishes.
We like it as part of strawberry themed menu of strawberry cream cheese sandwiches (or benedictine cucumber sandwiches), strawberry asparagus salad and strawberry shortcakes, just like in this Dinner With Friends Dinner Party. (to be linked)
Recipe Ingredients & Overview
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- strawberries (Ripe, in-season strawberries are the best!)
- whole milk
- heavy whipping cream
- Greek yogurt
- sparkling grape juice
- sugar or sweetener
Recipe Substitutions: I don’t recommend using frozen strawberries because they add extra water to the recipe and usually don’t carry as much flavor as in-season fruit.
How to Make The Perfect Southern Strawberry Soup
Blend. In a blender or food processor, puree quartered strawberries until completely smooth. Add milk, cream, and yogurt, blending after each until smooth. Add ginger. Blend once more.
Chill. Chill for at least one hour before serving.
Serve. Remove from refrigerator, slowly add sparkling white grape juice. Fold the juice into the soup to fully incorporate it without losing the carbonation. Pour into soup tureen or into a pretty pitcher to serve. Top with sliced strawberries and chopped mint.
Pro Tips
- The sparkling grape juice starts to lose its carbonation as soon as it’s poured into the soup, so have your garnishes prepped and only complete this step right before you intend to serve your strawberry soup.
- You might need to add a tablespoon or 2 of sugar or sweetener if the strawberries are out of season. Keeping in mind that the grape juice does add some sweetness, taste the soup before chilling and add what you need.
- Last but not least, freeze dried strawberries really amp up the strawberry flavor without upsetting the balance of liquid ingredients. To add these, I grind them to a powder in the food processor and stir it into the soup. This is especially effective if you’re making the soup the day before.
Making Strawberry Soup Ahead of Time
I often make this soup the day before I serve it. Not because it’s hard to make, but because it’s a quick dish to prepare and mark off the list, especially if I am making it for a party. Just make sure to add the sparkling juice and garnishes right before serving.
Storing Leftovers
Leftovers should be stored in the refrigerator in an airtight container and will be tasty for 3-4 days. The soup will lose its fizz. If separation occurs, simply remix with a spoon or whisk.
Freezing
I don’t recommend freezing this soup because it changes the texture of this cold strawberry soup with yogurt, and the soup loses its freshness which is what this recipe is all about!
More Delightful Strawberry Recipes to Enjoy
- Layered Strawberry Jello Salad (with sour cream center)
- Fresh Avocado Strawberry Salsa
- Spicy Strawberry Watermelon Salad
- Easy Fresh Strawberry Pie
- Crunchy Broccoli Salad with Strawberries
Summer Sweet Strawberry Bisque
Ingredients
- 3 ½- 4 C sliced strawberries
- 1 C whole milk
- 1 C cream
- 10.6 oz. plain Greek yogurt
- 1 C sparkling white grape juice
- ¼ teaspoon ginger
- Extra strawberries and mint as garnish.
- *You might need to add a tablespoon or 2 of sugar if the strawberries are out of season. Taste before chilling and adjust accordingly.
Instructions
- In a blender or food processor, puree sliced strawberries until completely smooth.
- Add milk, cream, and yogurt, blending after each until smooth.
- Add ginger. Blend once more.
- Chill for at least one hour.
- Remove from refrigerator, slowly add sparkling white grape juice. Fold the juice into the soup to fully incorporate it without losing the carbonation.
- Pour into soup tureen or into a pretty pitcher to serve.
- Serve with sliced strawberries and chopped mint.
Notes
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- The sparkling grape juice starts to lose its carbonation as soon as it’s poured into the soup, so have your garnishes prepped and only complete this step right before you intend to serve your strawberry soup.
-
- You might need to add a tablespoon or 2 of sugar or sweetener if the strawberries are out of season. Keeping in mind that the grape juice does add some sweetness, taste the soup before chilling and add what you need.
-
- Freeze dried strawberries really amp up the strawberry flavor without upsetting the balance of liquid ingredients. To add these, grind them to a powder in the food processor and stir it into the soup. This is especially effective if you’re making the soup the day before.
- Don’t skip the mint. It’s not only pretty, it adds to the refreshing experience of the soup.
Nutrition
Girl, you keep amazing me! This sounds delish!!!
Calithea,
This is delicious and fresh! You have to try it. I know you will love it!
I’ve never had a fruit bisque and it looks amazing! I can’t wait to try this soon!
Julia,
So yum for summer! Just light and refreshing with the mint. Can’t wait for you to try it and hear what you think!
What a very special treat, I can’t wait to try your delicious Strawberry Bisque! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
Oh, Miz Helen! I think you will love it! I hope you are having a great week too. Thank you for being such a gracious host at Full Plate Thursday!
This looks delicious! Can you be a little more specific about the “cream” used in the recipe. Whipping cream, Half-and-Half, evaporated milk??
Hi, Susan! This little recipe is so light and refreshing! You can use either whipping cream or half & half. Both are cream products. Whipping cream is 100% cream and has a higher fat content and thicker consistency than half & half. Half & Half is cream halved with milk, less dairy fat but still cream. Both work and are delicious. It just depends on your preference!