Cool down with this refreshing Creamy Strawberry Soup—an easy summer recipe made with fresh strawberries, yogurt, and a hint of vanilla. This chilled fruit soup is perfect as a light lunch, appetizer, or even a dessert on hot days. Ready in minutes, it’s a sweet and tangy twist on a classic cold soup that showcases seasonal strawberries at their best.
Strawberry Soup Recipe
When NYC is hit with a summer heat wave, there’s only one thing I’m craving: this creamy chilled Strawberry Soup. With the temperature creeping toward 100 degrees, the last thing I want to do is turn on the stove—so I whip up this refreshing cold soup that’s not only quick to make, but bursting with fresh strawberry flavor.
Right now is the best time to grab strawberries from the farmers market or pick them straight from your garden. I use a generous 8 cups of fresh berries for this recipe, blending them with yogurt, vanilla, and a touch of honey to create a smooth, dreamy texture. Just blend, chill for a couple hours, and dinner is served—no cooking required.
And let’s talk about that color—how gorgeous is this soup? It’s naturally pink, silky smooth, and just the right mix of sweet and tangy. If you’re like me and can’t get enough strawberry recipes, don’t miss my Strawberry Jalapeño Jam for a spicy twist or my Homemade Strawberry Ice Cream for the ultimate frozen treat. But when it comes to easy, creamy comfort in a bowl, this strawberry soup is hard to beat.
This creamy strawberry soup is a go-to summer dinner in our house, but it’s also surprisingly versatile. When I’m missing those sweet berry flavors in the colder months, I warm it up on the stovetop and pair it with a slice of crusty bread that brightens up winter days.
Pick Fresh Strawberries
If possible, opt for fresh, ripe strawberries for the best flavor. If using frozen strawberries, ensure they are fully thawed and drained to prevent excess water from diluting the soup.
How to Make Chilled Strawberry Soup
Blend the Ingredients: In a blender, combine the strawberries, yogurt, orange juice, sugar, and ground ginger. If necessary, blend in batches to accommodate your blender’s capacity. Process until the mixture is smooth and creamy.
Chill the Soup: Transfer the blended soup into a container, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
Serve: Stir the chilled soup before serving. Pour into bowls and garnish with fresh mint leaves, if desired
Storing and Freezing Leftovers
Leftover strawberry soup can be stored in an airtight container in the fridge for up to 3 days.
Want to make a couple batches and freeze it? To freeze your creamy strawberry soup, first let it cool to room temperature. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Seal tightly, label with the date, and freeze for up to 2–3 months. When you’re ready to enjoy it again, thaw the soup in the refrigerator overnight. After thawing, give it a quick blend to restore its creamy texture, as separation may occur during freezing.
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Strawberry Soup
PrintIngredients
- 8 cups fresh ripe strawberries hulled and halved
- 2 cups vanilla or strawberry yogurt
- 1/2 cup orange juice
- 1 tablespoon sugar
- 1/8 teaspoon ground ginger
- fresh mint leaves to top optional
Instructions
- Add all ingredients to the blender except the fresh mint. You might need to do this in batches depending on the size of your blender. Blend until everything is creamy. Place in refrigerator and chill for at least 2 hours.
- Serve in bowls and add fresh mint leaves on top.
Sarah says
This is a smoothie.
Holly Mason says
Looks delicious! Was wondering about how many servings this would yield? Thanks!
Pamela says
Hey Holly, approx 6 servings. Enjoy!
heather (delicious not gorgeous) says
as i sit here sweating, i saw the word “cold,” and latched on. this sounds delicious and that color!!
Kettlekorn13 says
Can I substitute the strawberries for black berries in this recipe??? The blackberries in my yard are all ripe and I want to use them.
Pamela says
I think you could definitely turn this into a blackberry soup by using blackberries instead of strawberries – I bet the color would be beautiful! Let me know how it turns out!
Theresa says
Your strawberry soup is a must try. Looks delish. Thanks for sharing at the inspiration Spotlight party. Pinned & shared.
Jerri says
What an interesting recipe! It looks delicious. Thanks for linking up for Friday Favorites. I’m featuring you this week.
Katherines Corner says
Thank you for sharing this strawberry yumminess at TFT party. Pinned and featured, Hugs!
clairejustine says
I have never heard of these before, I would love to taste it!! Thanks for sharing at Creative Mondays last week, you are one of this week’s features 🙂 Pinned too.