Creamy strawberry soup

    8 hours 10 min

    This chilled soup may sound a little strange, but consider it as a creamy strawberry smoothie served in a bowl. Strawberries are pureed with milk, double cream, soured cream and sugar. It makes a deliicous treat during the summer months.

    108 people made this

    Serves: 6 

    • 300g strawberries
    • 500ml milk
    • 250ml double cream
    • 125ml soured cream
    • 2 tablespoons caster sugar or to taste

    Prep:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr10min 

    1. Puree strawberries, milk, cream and soured cream in a liquidiser or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

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    Reviews in English (89)


    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!  -  27 Apr 2005  (Review from Allrecipes US | Canada)


    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!  -  11 Oct 2005  (Review from Allrecipes US | Canada)


    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.  -  13 Sep 2002  (Review from Allrecipes US | Canada)