Strawberry Soup Recipe

Strawberry soup is a summer favorite that can be made with fresh strawberries in the summer or frozen strawberries all year long. The yogurt and sour cream in this cold soup recipe add the protein needed for kids lunch boxes. A blender soup recipe that can be made ahead of time and enjoyed all week long.

This is a sponsored post written by me on behalf of American Dairy Association North East.

Another cold soup you could incorporate into lunches is peach gazpacho. Other lunch box additions could be my savory zucchini bread, Mexican corn dip, spicy pumpkin hummus and black bean and corn salsa.

Can strawberry soup be sent in a school lunch?

Strawberry soup can easily be sent in a school lunch. Pour the soup into an insulated container so it will stay chilled until lunch. If an insulated container is not available, freeze the soup over night and pack in the lunch box in the morning. By lunch time the soup will be thawed and still chilled.

How do you incorporate dairy into a school lunch?

The easiest way to incorporate dairy in your child’s lunch is to send along with milk money. Schools keep milk cold at 35 degrees and costs about .35 per carton. Adding cheese cubes, slices, stick or shredded on a sandwich or wrap is another way to get the dairy incorporated into their lunch. I know when my kids have dairy in their lunches they are not complaining of being famished at the end of the day. They are fuller, longer and have the nutrition to stay focused on learning. For more information on dairy in school lunches: https://bit.ly/2mo7RZK

Can you freeze strawberry soup?

Freezing strawberry soup is a great way of enjoying it at a later date if you make a large batch or want to prepare it ahead of time. Fill freezer save containers with soup, leaving a bit of space at the top for freezing expansion and don’t forget to mark the date on them. Allow to thaw in the refrigerator.

What is in Strawberry soup?

• strawberries, frozen or fresh
• sour cream
• Cabot Vanilla yogurt
• lime juice
• salt
• sugar
• heavy cream

How do you make the best strawberry soup?

1. If the strawberries are frozen, thaw them and keep the juices.
2. In a food processor puree the strawberries, sour cream, yogurt and the rest of the ingredients listed.
3. If a food processor is not available an immersion blender or blender will work.
4. Chill for at least an hour.

Making strawberry soup silky smooth.

For a silky smooth soup, strain the soup through a fine mesh strainer or a single layer of cheese cloth to remove the strawberry seeds and any un pureed bits of strawberry.

How do you garnish cold strawberry soup?

While strawberry soup is lovely on its own you may want to offer a few garnishes to the soup to give a bit of decoration, added flavors and contrast in texture. I would suggest:

• Diced fresh strawberries
• Whipped cream
• Vanilla yogurt dollop
• Granola
• Toasted angel food cake
• Pound cake squares
• Sliced mint
• Lime zest

More soup recipes for lunches:

• Oven roasted tomato soup
• Maryland Crab Soup
• Mexican corn soup
• Black Bean Soup
• Restaurant Style Autumn Squash Soup
• Crockpot Chicken Corn Soup
• Crockpot Chicken Tortilla Soup

Pin to Pinterest:

Printable strawberry soup recipe:

Continue to Content

Yield: 3 cups

Strawberry Soup

Print

Strawberry soup is a summer favorite that can be made with fresh strawberries in the summer or frozen strawberries all year long. The yogurt and sour cream in this cold soup recipe adds the protein needed for kids lunch boxes. This is a blender soup recipe that can be made ahead of time and enjoyed all week long.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 16 ounces strawberries, frozen or fresh
• 8 ounces sour cream
• 8 ounces Cabot Vanilla yogurt
• 1/4 cup lime juice
• 1/2 teaspoons salt
• 1/3 cup sugar
• 4 ounces heavy cream

Instructions

1. If the strawberries are frozen, thaw them and keep the juices.
2. In a food processor puree the strawberries, sour cream, yogurt and the rest of the ingredients listed.
3. If a food processor is not available a immersion blender or blender will work.
4. Chill for at least an hour.

Nutrition Information:

Yield:

3

Serving Size:

1 cup
Amount Per Serving:Calories: 492Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 93mgSodium: 1498mgCarbohydrates: 53gFiber: 3gSugar: 43gProtein: 7g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Save this recipe to your favorite Pinterest board!

Don't have Pinterest? Leave a comment below about this recipe and give it some stars by clicking the stars in this recipe card up above.

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.

Published August 31, 2018