When the summer heat rolls in and the last thing you want is to turn on the oven, chilled strawberry soup is a refreshing answer. It’s light, fruity, and unexpectedly satisfying. Think of it as a hybrid between a smoothie and a creamy dessert—but served in a bowl with a spoon, not a straw.
While it may sound fancy (and it can look fancy too), chilled strawberry soup is one of the easiest dishes to make. Whether you’re prepping for brunch, a dinner party, or just want something different, this cold soup delivers.
Let’s break down how to make a classic version of this dish, plus a few variations to suit different tastes and dietary needs.
What is Chilled Strawberry Soup?
Chilled strawberry soup is a cold, creamy, fruit-based dish traditionally served as a starter or dessert. It’s most popular in warmer months and often appears in resort or spa menus because it feels indulgent but is usually light and healthy.
It’s usually made with fresh strawberries, yogurt or cream, a touch of sweetener, and sometimes a dash of citrus or spice to bring it all together.
Why Make Strawberry Soup?
- No cooking required
- Quick to prep—done in under 15 minutes
- Customizable—make it dairy-free, sugar-free, or even boozy
- Perfect for using up overripe strawberries
- It’s different—people remember it
Equipment You’ll Need
- Blender or food processor
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl (optional)
- Fine mesh sieve (optional, for smoother texture)
- Serving bowls
- Refrigerator
Optional for garnish:
- Whisk
- Pastry bag (for whipped cream designs)
Classic Chilled Strawberry Soup Recipe
This version is creamy, slightly tangy from the yogurt, and gently sweet.
Prep Time
- Prep: 10 minutes
- Chill Time: 1 hour (or 20 minutes in freezer for a shortcut)
- Total Time: About 1 hour 10 minutes
Ingredients Table
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Fresh strawberries | 1 lb (about 4 cups) | 450 g |
| Greek yogurt (plain) | 1 cup | 240 ml |
| Heavy cream | 1/2 cup | 120 ml |
| Honey or sugar | 3 tbsp | 45 ml |
| Lemon juice (fresh) | 1 tbsp | 15 ml |
| Vanilla extract | 1/2 tsp | 2.5 ml |
| Pinch of salt | Small pinch | Small pinch |
| Fresh mint (garnish) | Optional | Optional |
Instructions
- Prep your strawberries
Wash and hull the strawberries. If they’re large, halve or quarter them to make blending easier. - Blend the base
In a blender or food processor, add the strawberries, yogurt, cream, Honey or sugar, lemon juice, vanilla extract, and salt. - Blend until smooth
Run the blender for about 60–90 seconds until the mixture is silky smooth. - Taste and adjust
Taste your soup. Add more honey if it’s too tart, or a splash more lemon juice if it’s too sweet. - Strain (optional)
For a smoother, seedless soup, strain the mixture through a fine mesh sieve into a bowl. - Chill
Cover the bowl and refrigerate for at least 1 hour, or freeze for 20–30 minutes if short on time. - Serve cold
Pour into chilled bowls. Garnish with a dollop of yogurt, mint leaves, sliced strawberries, or a swirl of cream.
Nutritional Info (Per 1 Cup Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 6 g |
| Fat | 9 g |
| Carbohydrates | 18 g |
| Sugar | 15 g |
| Fiber | 2 g |
| Vitamin C | 90% DV |
| Calcium | 15% DV |
Note: This will vary depending on your exact ingredients.
Variations and Add-Ons
1. Dairy-Free Version
Substitute Greek yogurt with coconut yogurt and heavy cream with full-fat coconut milk. This gives the soup a tropical edge and keeps it vegan.
Tip: Coconut milk separates in the can. Stir or blend it before using for consistency.
2. Low-Sugar / Keto Version
Use a sugar substitute like erythritol or stevia, and swap out the yogurt for a low-carb option. Be sure your strawberries aren’t too overripe (which raises sugar content).
3. With Wine or Champagne
Add 1/4 cup of chilled dry white wine or Champagne to the mixture before blending. This is a hit at brunch or garden parties.
4. Spiced Version
Add a pinch of ground ginger or cardamom to give your soup a subtle kick. A grating of orange zest also works well.
5. Frozen Strawberry Soup
Freeze the soup into popsicle molds or pour into a shallow tray, freeze, and scrape with a fork every hour for a granita-style dessert.
Make It Fancy: Plating Tips
You can make this simple soup look five-star with a few plating tricks:
- Drizzle a swirl of cream or yogurt on top and pull a toothpick through for a heart or feather pattern.
- Top with microgreens or edible flowers for a colorful contrast.
- Serve in chilled martini glasses for a dessert-cocktail presentation.
- Float a few sliced strawberries on top with a mint sprig.
Batch Prep and Storage
This soup keeps well in the fridge for up to 3 days. It actually tastes better after resting for a few hours. Store it in an airtight container and stir before serving.
Freezing isn’t recommended for the classic version because of the dairy—it may separate on thawing. But if you made the dairy-free or frozen version, those freeze well for up to a month.
More Strawberry Soup Recipes
Strawberry-Basil Chilled Soup
A slightly savory twist with fresh herbs.
Ingredients:
| Ingredient | US | Metric |
|---|---|---|
| Strawberries | 1 lb | 450 g |
| Plain yogurt | 1 cup | 240 ml |
| Basil leaves | 8–10 | 8–10 |
| Honey or agave | 2 tbsp | 30 ml |
| Balsamic vinegar | 1 tsp | 5 ml |
| Salt | pinch | pinch |
Instructions:
- Blend all ingredients.
- Strain for smoothness.
- Chill and serve with a basil leaf on top.
Strawberry-Orange Soup
Bright and citrusy.
Ingredients:
| Ingredient | US | Metric |
|---|---|---|
| Strawberries | 3 cups | 675 g |
| Fresh orange juice | 1 cup | 240 ml |
| Orange zest | 1 tsp | 5 g |
| Greek yogurt | 1/2 cup | 120 ml |
| Honey | 2 tbsp | 30 ml |
Instructions:
Same method—blend, strain (optional), chill, serve. Garnish with an orange twist.
FAQs
Can I use frozen strawberries?
Yes. Thaw them first and drain excess liquid. They tend to be sweeter, so reduce added sugar at first and adjust after blending.
Can I make this ahead of time?
Absolutely. It’s actually better when chilled for several hours. Make it a day ahead and store covered in the fridge.
Is this kid-friendly?
Yes, especially if you skip the wine. Kids love the bright color and sweet flavor—think of it as a healthy treat.
How can I make it thicker or thinner?
- Thicker: Add more yogurt or a banana.
- Thinner: Add a splash of milk, water, or fruit juice.
Tips for Success
- Use ripe, fresh strawberries for best flavor. Overripe is fine too—just avoid moldy or fermented-smelling ones.
- Taste as you go. Depending on your strawberries and yogurt, sweetness and tang will vary.
- Chill your serving bowls in the freezer for 10 minutes before serving to keep the soup cold longer.
- Don’t skip the lemon juice. It balances sweetness and enhances the berry flavor.
Final Thoughts
Chilled strawberry soup might not be the most common dish in your recipe box, but it’s one worth adding. It’s fast, easy, and endlessly adaptable. You can serve it as an elegant first course or a refreshing dessert—and people will ask you how you made it.
Try the classic version first. Once you’re comfortable, experiment with herbs, wine, and other fruits. Peaches, watermelon, and even roasted rhubarb pair well with strawberries.
In just a few minutes, you’ve got a chilled soup that cools you down and stands out. Keep it simple or dress it up—but either way, it’s going to be a hit.
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