Strawberry Soup

in Appetizers, Fruit, Soup, Stew, and Chili, Strawberries

Strawberry Soup

After an “exhausting” day of snorkeling, and lounging by the pool with bottomless rum punches on our honeymoon in the Caribbean, the Foodie Groom and I managed to tear ourselves away from paradise for a late lunch. In paradise.

After spending the day outside, we wanted something light and cool so we started with a strawberry soup. It hit the spot – it was cold, light, simple, and refreshing. More importantly, it wasn’t overly sweet. After I raved about the wonderful soup, the waiter graciously brought us a message from the kitchen: cooked strawberries and light cream. Easy enough!

Strawberry Soup

I think we were able to at least produce a worthy rival if not a near-replication… I mean, as much as one can remember after nearly 5 years 🙂 It’s smooth, refreshing, and wonderful when served very, very cold.

Strawberry Soup

Cold strawberry soup is the perfect starter to any spring meal.


  • 1lb strawberries, rinsed and hulled
  • 1 Tbsp sugar, plus more to taste
  • Juice and zest of 1 small orange
  • 1/4 cup water
  • 1/2 cup plain yogurt
  • 1/3 - 2/3 cup milk
  • Mint, for garnish


  1. Roughly chop strawberries and place in a small sauce pan with sugar, orange juice, zest, and water. Simmer for 15-20 minutes, squashing the strawberries into sauce with your spoon until they break down into a thick sauce.
  2. Remove from heat and let cool to room temperature. Taste for sweetness and add additional sugar if necessary.
  3. Place chilled strawberries, yogurt and 1/4 cup milk in a blender. Puree. Stream in additional milk to get to the desired consistency. Chill until very cold, serve garnished with mint.


Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 2 hours

24 comments… add one
  • WOW! I love the color on this. Looks lovely. Can’t wait to try it. No strawberries here for another 6 months 🙁

  • What a great idea! I love recipes inspired by wonderful memories:-)

  • This is gorgeous! Lovely presentation and photography! What a fun start (or finish) to a girls lunch or a Sunday brunch! Thanks, Chris

  • I love the color of this soup! Great pics.

  • That looks amazing! Thinking of making this as a meal for my kiddos–what did you serve with it?

    • We grilled chicken and had a salad with it – light and easy stuff because it was “hot” outside. It’s waay hotter now 🙂

  • This is gorgeous! Love it.

  • Chilled strawberry soup is awesome! I made a similar recipe and served it in mini champagne glasses for a baby shower. I agree with the others, yours is very pretty, mine was boring pale pink.

    • Those were the freshest strawberries on earth – we had just picked them at a farm the day before! Everything dish we made was such a pretty pink.

  • i really wish I hadn’t just polished off the last of my strawberries! This looks delicious!

  • Jessie

    We went to a pick your own place last year to get strawberries and it made the best ice cream ever – it was hot pink/fuchia! I love your site, by the way. I submitted your name to Babble for a mommy foodie blogger nomination. Keep up the tasty work!

  • how pretty is that?! love the gorgeous pink color!!

  • Is it wrong that I want to add a shot of rum to this? So pretty, and it sounds incredible!

    • @Cara – oooh, a shot of rum? I think you’re on to something!

  • This sounds delicious and refreshing — perfect for a warm summer night!

  • Dee

    I’ve never been one to go for cold soup, but I think this will be an exception. Thanks for sharing!

  • i love that beautiful pink color…..lovely styling ! will make it for sure 🙂

  • the color is amazing!

  • This is beautiful! Lovely presentation 🙂

  • Niki

    Wowza! I made this for a party I catered this week as an appetizer….it was a huge hit! It was so nice on a warm June evening…cool and refreshing and easy to put together beforehand. Served in cute little ” disposable shot glasses” with a splash of cream on top. Perfect recipe! Thank you!

  • Allison

    How do you make the heart decorations/what did you make them out of?

    • Allison – Whisk a small dollop of yogurt with a tiny bit of skim milk to thin it out just a bit. Drop nickel-sized drops onto the surface and then drag a toothpick or a knife held vertically straight through the center of the drop. You’ll get hearts!

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