Smooth Strawberry Soup Recipe

4.5 2 2
Smooth Strawberry Soup Recipe
Smooth Strawberry Soup Recipe photo by Taste of Home
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Smooth Strawberry Soup Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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
  • CINNAMON-SUGAR CROUTONS:
  • 3 slices white bread, crusts removed and cubed
  • 2 tablespoons butter
  • 1 teaspoon cinnamon-sugar

Directions

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.
Originally published as Smooth Strawberry Soup in Quick Cooking July/August 2004, p65

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  • 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
  • CINNAMON-SUGAR CROUTONS:
  • 3 slices white bread, crusts removed and cubed
  • 2 tablespoons butter
  • 1 teaspoon cinnamon-sugar
  1. 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.
  2. Stir in cream and orange juice if desired. Cover and refrigerate for 2 hours.
  3. 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.
Originally published as Smooth Strawberry Soup in Quick Cooking July/August 2004, p65

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Reviews forSmooth Strawberry Soup

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MY REVIEW
jenilovesdaisies User ID: 532785 142349
Reviewed Mar. 2, 2009 Edited Aug. 2, 2011

"This soup is amazing! It gets compliments every time."

MY REVIEW
mcrowe User ID: 217435 105699
Reviewed Jul. 18, 2008

"1 cup of evaporated milk can be used in place of half & half"

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