Creamy Strawberry Soup with Fresh Mint Recipe

Introduction

This refreshing strawberry soup is a delightful treat perfect for warm days or as a light dessert. Creamy and smooth with a fresh strawberry garnish, it offers a sweet and tangy flavor that’s easy to prepare and enjoy chilled.

Ingredients

• 2 pounds frozen strawberries
• 16 ounces heavy cream
• 2 ounces sour cream
• 3 ounces plain yogurt (vanilla or strawberry)
• 2 tablespoons sweetener of choice (granulated sugar, honey, maple syrup, etc.)
• ½ pound fresh strawberries (tops removed, berries sliced)
• Whipped cream, for garnish
• Fresh mint leaves, for garnish

Instructions

1. Step 1: Defrost the frozen strawberries in the refrigerator overnight or until completely thawed.
2. Step 2: Place the defrosted strawberries along with their juices into a blender. Add the heavy cream, sour cream, and plain yogurt. Blend until the mixture is completely smooth, pausing to scrape down the sides as needed.
3. Step 3: Taste the mixture and gradually add your chosen sweetener in small increments. Blend after each addition, tasting until you reach your preferred sweetness.
4. Step 4: Refrigerate the blended soup for at least 30 minutes until thoroughly chilled.
5. Step 5: Remove the soup from the refrigerator and shake or stir well to recombine any separated ingredients.
6. Step 6: Pour the chilled soup into serving bowls. Divide the sliced fresh strawberries evenly among the bowls. Garnish with whipped cream and fresh mint leaves if desired, and serve immediately.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with milk or use all yogurt instead of creams.
• Try adding a splash of lemon juice for a subtle tang that brightens the flavors.
• Use flavored yogurt, such as strawberry or vanilla, to add extra depth without additional sweetener.
• Fresh herbs like basil can be used instead of mint for a unique twist.

Storage

Store leftover strawberry soup in an airtight container in the refrigerator for up to 2 days. Before serving, stir well and chill again if needed. The fresh strawberry garnish is best added just before serving to preserve texture and appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, you can use fresh strawberries. Choose ripe, juicy berries and blend them directly. You may want to add a few ice cubes or chill the mixture before serving to achieve the same cool texture.

Is this soup suitable for freezing?

Freezing is not recommended as the creamy ingredients may separate and the texture can become grainy upon thawing. It’s best enjoyed fresh or refrigerated.

Creamy Strawberry Soup with Fresh Mint Recipe

Print Recipe

★★★★★

4.5 from 380 reviews

This refreshing Strawberry Soup is a chilled, creamy dessert perfect for warm days. Made with a blend of frozen and fresh strawberries combined with rich heavy cream, sour cream, and yogurt, it offers a smooth, sweet-tart flavor. Garnished with whipped cream and fresh mint, this no-cook recipe is quick to prepare and wonderfully satisfying.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 40 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds frozen strawberries
• 16 ounces heavy cream
• 2 ounces sour cream
• 3 ounces plain yogurt (vanilla or strawberry)
• 2 tablespoons sweetener of choice (granulated sugar, honey, maple syrup, etc.)
• ½ pound fresh strawberries (tops removed, sliced)

For Garnish

• Whipped cream
• Fresh mint leaves

Instructions

1. Defrost Strawberries: Defrost 2 pounds of frozen strawberries in the refrigerator overnight or until completely thawed to ensure they blend smoothly.
2. Blend Ingredients: Add the defrosted strawberries and their juices to a blender along with 16 ounces of heavy cream, 2 ounces of sour cream, and 3 ounces of plain yogurt. Blend until the mixture is completely smooth, stopping as needed to scrape down the sides of the blender bowl to incorporate all ingredients evenly.
3. Sweeten the Soup: Taste the blended mixture and add your choice of sweetener (about 2 tablespoons) in small increments. After each addition, blend again and taste to adjust sweetness to your preference.
4. Chill the Mixture: Transfer the blended strawberry soup to the refrigerator and chill it for at least 30 minutes or until it is thoroughly cold, allowing flavors to meld.
5. Prepare to Serve: Once chilled, shake or briefly blend the mixture again to reincorporate any separated ingredients, then pour the soup into individual serving bowls.
6. Add Fresh Strawberries and Garnish: Divide the ½ pound of fresh sliced strawberries evenly among the bowls. Top each serving with a dollop of whipped cream and fresh mint leaves if desired. Serve immediately while cold.

Notes

• For a dairy-free version, substitute heavy cream, sour cream, and yogurt with coconut cream or almond-based alternatives.
• Adjust sweetness according to taste; natural sweeteners like honey or maple syrup add extra flavor nuances.
• This soup is best served chilled; ensure adequate refrigeration time.
• Fresh mint leaves add a refreshing contrast but can be omitted if unavailable.
• Using frozen strawberries ensures the soup has a naturally cold temperature without needing ice.

Keywords: strawberry soup, chilled dessert, creamy strawberry soup, no-cook dessert, healthy dessert, fresh strawberries, fruity soup