Strawberry Soup II21 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 15 min
“Serve this spectacular soup as an appetizer or unusual dessert. The pound cake croutons add an extra special touch! Garnish with fresh sprigs of mint.” - by CORWYNN DARKHOLME
Original recipe yields 12 servings
- Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
- In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
- Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
- Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.
Amount Per Serving (12 total)
- 291 cal
- 13.9 g
- 41.2 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"Absolutely DELICIOUS!!!! This is a great dessert soup which has good flavor with the cinnamon and nutmeg added. My only change was to half the recipe to 6 servings. I did cut back on the sugar sligh..." See moretly. I didn't have mint available so I served this with the Strawberry Bread recipe (also very good) cut up in cubes. This is a rather thin sauce like soup which kind of looks like melted strawberry ice cream and would be great on a hot summer day! "
"This was so good. I had a strawberry soup once when on a cruise ship and I wanted to try making it when I got home. It's just as good on dry land! :)..." See more"
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