Strawberry Soup Recipe

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From Massena, New York, Lucia Johnson shares this refreshing chilled soup that's a lovely addition to a special brunch or luncheon. With its fruity flavor and thick frothy texture, you could even serve it as a punch!
TOTAL TIME: Prep: 10 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings


  • 1 pint fresh strawberries, hulled
  • 1/2 cup white wine or apple juice
  • 1/3 to 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel

Nutritional Facts

1 cup: 281 calories, 1g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 62g carbohydrate (56g sugars, 3g fiber), 1g protein.


  1. In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours. Yield: 2 servings.
Originally published as Strawberry Soup in Quick Cooking July/August 1998, p8

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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bereitbach User ID: 4958434 47881
Reviewed May. 19, 2011

"This was very easy to make. I substituted molasses for the sugar as we are trying to avoid white sugar in our house. I would use a little less sweetener next time. Probably add a little and then taste-test it before adding any more. Even when not in season, the strawberries themselves are very sweet when pureed."

lv7a User ID: 987057 47880
Reviewed Nov. 9, 2009

"I had a tea party and the ladies were wqwing and askink for the recipe.thanks so much"

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