Strawberry Orange Soup Recipe

Strawberry Orange Soup Recipe
Strawberry Orange Soup Recipe photo by Taste of Home
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Strawberry Orange Soup Recipe

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Chill out with this fun, fruity soup from Sherri Cyr of Canton, Maine. Its smooth, glossy texture and sweet-tart taste are sure to please.
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup orange juice
  • 2 cups fresh strawberries, hulled
  • 2 teaspoons cornstarch
  • 3/4 cup white grape juice
  • 2 tablespoons seedless strawberry jam
  • 2 teaspoons honey
  • Whipped topping and orange peel strips, optional

Directions

In a blender, combine orange juice and strawberries; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds.
In a large saucepan; combine cornstarch and grape juice until smooth. Stir in strawberry puree and jam. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add honey. Simmer, uncovered, for 10 minutes.
Transfer to a bowl; cover and refrigerate until chilled. Garnish with whipped topping and orange peel if desired. Yield: 2-1/4 cups.
Originally published as Strawberry Orange Soup in Cooking for 2 Summer 2007, p57

Nutritional Facts

3/4 cup: 157 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 1g protein.

  • 1 cup orange juice
  • 2 cups fresh strawberries, hulled
  • 2 teaspoons cornstarch
  • 3/4 cup white grape juice
  • 2 tablespoons seedless strawberry jam
  • 2 teaspoons honey
  • Whipped topping and orange peel strips, optional
  1. In a blender, combine orange juice and strawberries; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds.
  2. In a large saucepan; combine cornstarch and grape juice until smooth. Stir in strawberry puree and jam. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add honey. Simmer, uncovered, for 10 minutes.
  3. Transfer to a bowl; cover and refrigerate until chilled. Garnish with whipped topping and orange peel if desired. Yield: 2-1/4 cups.
Originally published as Strawberry Orange Soup in Cooking for 2 Summer 2007, p57

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