Best 4 Strawberry Dessert Soup Recipes
Indulge in a culinary journey with our delectable Strawberry Dessert Soup, a symphony of flavors that will tantalize your taste buds. This refreshing soup is a harmonious blend of sweet strawberries, creamy coconut milk, and a hint of zesty lemon, creating a delightful balance of flavors. Served chilled, this soup is a perfect summer treat, offering a delightful respite from the heat. Accompanying this main recipe are three additional variations to cater to diverse preferences. For a vegan delight, the Vegan Strawberry Dessert Soup offers a plant-based alternative with almond milk and maple syrup. If you prefer a richer version, the Strawberry Cream Soup is your perfect choice, featuring heavy cream for an extra touch of indulgence. And for those who love a classic combination, the Strawberry Shortcake Soup combines the flavors of strawberry soup with the beloved dessert, topped with whipped cream and crumbled shortbread cookies.
Here are our top 4 tried and tested recipes!
STRAWBERRY DESSERT SOUP
From Sharon Delaney-Chronis in South Milwaukee, Wisconsin: When I first prepared this change-of-pace soup for a party, everyone called it a hit! My husband always likes it warmed up, but I prefer my soup chilled. Any leftovers, we drizzle over frozen custard for a fresh, fruity topping. - Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 20m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine 3/4 cup water, apple juice, sugar, cinnamon and cloves. Bring to a boil, stirring occasionally. Remove from the heat., Place strawberries and remaining water in a blender; cover and process until smooth. Pour into apple juice mixture. Stir in yogurt and food coloring if desired. Cover and refrigerate for at least 2 hours or until chilled. , Ladle soup into bowls. Combine sour cream and milk; spoon about 2-1/2 teaspoons into the center of each bowl. Using a toothpick, pull mixture out, forming a flower or design of your choice.
Nutrition Facts : Calories 192 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY SOUP I
This recipe uses plain yogurt not heavy cream so it's lower in fat and calories but it is still just as good. It is a very simple and refreshing soup.
Provided by Mai Forrester
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h5m
Yield 5
Number Of Ingredients 6
Steps:
- In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 40.5 g, Cholesterol 5.9 mg, Fat 2 g, Fiber 2.9 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 70.3 mg, Sugar 35.9 g
STRAWBERRY SOUP
In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source of anthocyanins and ellagitannens, which have been shown to have antioxidant and anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
- Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
- Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 23 grams
COLD STRAWBERRY SOUP
Steps:
- In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
- Serve with garnish of mint leaves
Tips:
- For the best flavor, use ripe, in-season strawberries. If you can't find fresh strawberries, you can use frozen strawberries, but thaw them completely before using.
- If you don't have a blender, you can mash the strawberries with a fork or potato masher.
- To make a vegan version of this soup, use almond milk or coconut milk instead of regular milk.
- For a richer soup, add a scoop of vanilla ice cream or whipped cream to each bowl.
- Garnish the soup with fresh strawberries, mint leaves, or a sprinkle of cinnamon.
Conclusion:
This strawberry dessert soup is a delicious and refreshing way to enjoy the taste of summer. It's perfect for a light lunch or dinner, or as a dessert. And it's so easy to make, you'll be able to enjoy it all season long.
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