Super Easy Strawberry Soup
Quick answerMakes 2-3 servings, ready in 15 minutes, International cuisine.
It's strawberry season! And berry season in general. So what's better than whipping up a delicious, super easy dessert that looks absolutely stunning? This super easy strawberry soup will literally take you fifteen minutes!
All it takes are good strawberries, orange juice, sugar, and some mint — plus a little heavy cream when serving. That's all you really need. The result is very rewarding!
The secret is to caramelize the strawberries a little with the sugar. Then all you have to do is add the orange juice and cook them for a few minutes to develop the flavors. Then it's ready. Just use your blender to blitz it all with a few mint leaves and add cream when serving. Voila!
Some Tips:
- Use ripe and sweet strawberries.
- If they have some white parts, cut them off.
- Use fresh orange juice. Don't cut corners!
- For that matter, use only fresh ingredients. There are only 5 ingredients here, so use the best you can find.
Method
- 1
Caramelizing The Strawberries· 5 Minutes
Add the strawberries and sugar to a skillet on a medium heat. Let them caramelize for five minutes. Stir occasionally. If not yet ready, squeeze your fresh orange juice.
- 2
Cooking the Soup· 7-10 Minutes
Add the orange juice and cook for 7-10 minutes till the strawberries loose their shape and look like they are soaked in the liquids.
- 3
Blending the soup· 2-3 Minutes
Pour everything to a pot. Add a few mint leaves and blend it all together. That's it. The soup is ready. You can serve it warm or cold with some heavy cream for garnishing.
Recipe by
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
More recipes by Jaron →You might also like
Cuisines
Features
Questions & answers
Can I use frozen strawberries instead of fresh?
Yes, frozen works fine — just thaw them first and drain any excess water so the soup doesn't get watery before it even starts cooking.
Can I make this ahead and serve it cold?
Absolutely — blend it, let it cool, then refrigerate it. Cold strawberry soup is honestly just as good as warm.
What can I use instead of heavy cream for garnishing?
Swap in sour cream, Greek yogurt, or coconut cream — anything with a bit of richness that'll contrast the sweet strawberry base.
Do I have to use fresh orange juice or can I use store-bought?
Fresh is what the recipe calls for and it makes a difference, but if you're in a pinch, bottled OJ works — just use the juice of one orange's worth.
Can I skip the mint or swap it for something else?
You can skip it, but mint is what gives the soup its freshness — if you're not a fan, a small amount of fresh basil is a surprisingly good swap.