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–+ servings
Strawberry Soup
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Strawberry soup is a summer soup made with fresh strawberries, vanilla yogurt, sour cream, and fresh lime juice blended to make an easy, delicious cold summer soup.
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strawberry soup in a white bowl.
Prep Time5 minutes
Cook Time5 minutes
other time1 hour
Prep Time1 hour 10 minutes
servings3 cups

Ingredients

  • 16 Ounces (453 ⅗ g) Strawberries frozen or fresh
  • 8 Ounces (226 ⅘ g) Sour Cream
  • 8 Ounces (226 ⅘ g) Vanilla yogurt
  • ¼ Cup (60 ½ g) lime juice
  • ½ Teaspoon (½ Teaspoons) salt
  • ⅓ Cup (66 ⅔ g) Sugar
  • 4 Ounces (113 ⅖ g) 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.
    16 Ounces (453 ⅗ g) Strawberries, 8 Ounces (226 ⅘ g) Sour Cream, 8 Ounces (226 ⅘ g) Vanilla yogurt, ¼ Cup (60 ½ g) lime juice, ½ Teaspoon (½ Teaspoons) salt, ⅓ Cup (66 ⅔ g) Sugar, 4 Ounces (113 ⅖ g) Heavy Cream
  3. Chill for at least an hour.

Nutrition

Serving: 1cup | Calories: 492kcal | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1498mg | Fiber: 3g | Sugar: 43g

Notes

If a food processor is not available an immersion blender or blender will work.
CourseSoup
CuisineAmerican
Keywordcold soup, crab soup, strawberry
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