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Strawberry Dessert Soup

 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."
7 ServingsPrep: 20 min. + chilling


  • 1 cup water, divided
  • 1 cup unsweetened apple juice
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 cups fresh strawberries, hulled
  • 2 cups strawberry yogurt
  • 2 to 3 drops red food coloring, optional
  • 1/4 cup sour cream
  • 2 tablespoons milk


  • 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. Yield: 7
  • servings.

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Strawberry Dessert Soup (continued)

Nutritional Facts: 3/4 cup equals 192 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 45 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.