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Smooth Strawberry Soup

 Smooth Strawberry Soup
Each year, we wait impatiently for the strawberries to start producing so we can make this great soup. The berry flavor is complemented by a sprinkling of sweetly spiced croutons. —Janice Mitchell, Aurora, Colorado
6 ServingsPrep: 15 min. + chilling


  • 1 quart strawberries, halved
  • 2 cups apple juice
  • 1 cup (8 ounces) sour cream
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 1-1/2 cups half-and-half cream
  • 3 tablespoons orange juice, optional
  • 3 slices white bread, crusts removed and cubed
  • 2 tablespoons butter
  • 1 teaspoon cinnamon-sugar


  • In a large bowl, combine the first six ingredients. Place half of the
  • mixture in a blender; cover and process until pureed. Transfer to a
  • large bowl. Repeat with the remaining strawberry mixture.
  • Stir in cream and orange juice if desired. Cover and refrigerate for
  • 2 hours.
  • Meanwhile, in a small skillet over medium heat, saute bread cubes in
  • butter until golden brown. Remove from the heat. Sprinkle with
  • cinnamon-sugar; toss to coat. Cool. Stir soup before serving;
  • garnish with croutons. Yield: 6 servings.