"This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries." — MCLISA
Watch video tips and tricks
white sugar, or to taste
I made a lower-fat version with "light" vanilla soy milk, non-fat sour cream and fat free half and half. I also doubled the berries. It was really wonderful and supercreamy. I didn't miss the fat at all!
I thought this was just okay, not nearly as good as a strawberry soup recipe I used to make (but have since lost! Gah!). I added a bit of vanilla but I think the strawberry to milk ratio is a bit off; more fruit, less liquid for me next time.
I was looking for a recipe to replicate the one I had on a Carnival cruise several years ago and THIS IS IT! I've made this recipe many, many times and I love it! I usually add a little more sugar than the recipe calls for. If I'm making it for a special occasion, I'll use whole milk and regular sour cream. If I'm making it just for me, I'll use skim milk and low-fat sour cream. It still tastes just as good!
Absolutely wow!!!!! I cannot believe people did not like this. I have been back into the soup turine five times since making this one and a half hours ago. My kids have each had two servings and this was because they couldn't wait until dinner. I decided to add ground cinnamon because it took the flavors to another level (I have a great strawberry bread recipe that has a lot of cinnamon in it and I was basing my decision to add on that recipe). Anyhow, the cinnamon adds a nice bit of color as well and doesn't make it as pink. Try this recipe and fall in love with it. It makes such an ample amount. I did go ahead an increase the sugar as well but did it to taste.
I have always wanted to try a cold fruit soup, buit never had the occasion. I made this today for a women's luncheon and everyone polished off their bowls and gave great compliments. I did not add sugar, as the frozen strawberries I bought had added sugar. It was perfect. I'm going to try this again only with peaches!
This was a hit at a tea luncheon I had this past Saturday. I made it low fat and no one knew it. I doubled the berries, used fat free half and half instead of the milk and heavy cream and used low fat sourcream. I did use the sugar and I chopped some strawberries for the soup. I also garnished with strawberry slices on top.
This was very good. I used half & half instead of the heavy cream, & used light sour cream. The strawberries I bought were unsweetened & I had to add half a cup of sugar instead of only 2 T. For the people who said there wasn't enough sugar, they most likely got unsweeted strawberries like I did. The store didn't have sweetened. No one else mentioned this but all of it didn't fit in the blender. I put it all in & after the strawberries crused, it overflowed. I had to blend the rest in 2 batches. I cut up some fresh strawberries to put in the soup & topped it with a little whipped cream. The flavors really develop if you let it chill overnight. It was a nice dessert on a hot summer night.
I had some chilled Strawberry Soup at a tea last year, and was so surprised how good it was. I was delighted to find this recipe on Allrecipes. I altered the recipe a little. I did use the cup of half and half but used 1 cup of sour cream instead of the 1/2 cup it called for, I did not add the milk, but instead added 1/2 cup of white wine, and I increased the sugar to just a bit over 1/3 of a cup. I'm attending a tea in September and cannot wait to bring this to the event. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chilled Strawberry Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
A classic chilled spring soup with sugar snap peas.
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
Make this sour-cream and yogurt cucumber soup with an immersion blender.