We all have some sort of food memory that we associate with summer. I have a seasonal fondness for Bomb Pop popsicles and potato salad, but my husband Todd would always talk about this chilled strawberry soup that he used to eat in the summer and how much he missed it.
Since the soup was at a restaurant and not something he had a recipe for, he’s never known exactly how to make it. But it sounded so delicious I thought I would take up the task of recreating a bite of his childhood. I thought it would be fun to put a basil twist on the flavors and Emma suggested adding some angel food cake croutons. I mean, the croutons are genius, right?!?
Related: Chocolate-Covered Strawberries
Chilled Strawberry Basil Soup, serves 2.
2 cups frozen strawberries
1/4 cup sour cream
1/2 cup half and half
1 cup milk
1/4 teaspoon basil extract
(or chopped basil leaves to taste)
sugar to taste
Take all your ingredients except for the sugar and basil extract and blend them until smooth in a blender.
Add in your sugar to taste. You’ll probably use anywhere between 2-4 tablespoons, but it depends on how sweet your strawberries are to begin with. Once your soup is the desired level of sweetness, add in 1/4 teaspoon of basil extract, then add more as needed. If you want to use fresh basil, start with a few chopped leaves and adjust to taste.
Place your soup in the refrigerator to chill overnight or for about 8 hours before serving.
For the croutons, cut 1″ thick slices of angel food cake and then cut into 1″ squares. Place on an oiled baking sheet and place in a 400° oven until the edges are golden brown (about 7 minutes or so). Place the croutons on your soup right before eating.
The light sweetness of the creamy soup paired with the earthy basil and crunchy croutons are an ah-mazing combination! Since I don’t know what the soup that Todd used to get tasted like, I was just making something that tasted good to me, but he absolutely loved it and said it was really close to the original. We ate the soup later that night on our patio with friends, and it was the perfect choice for a hot summer evening. Todd was so sad to eat the last bowl of it, but I reminded him that this time I know where to get the recipe 😉 xo. Laura
Credits // Author and Photography: Laura Gummerman. Photos edited with A Beautiful Mess actions.
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Ingredients
- 2 cups frozen strawberries
- ¼ cup sour cream
- ½ cup half and half
- 1 cup milk
- ¼ teaspoon basil extract (or chopped basil leaves to taste)
- sugar to taste
Instructions
- Take all your ingredients except for the sugar and basil extract and blend them until smooth in a blender.
- Add in your sugar to taste. You’ll probably use anywhere between 2-4 tablespoons, but it depends on how sweet your strawberries are to begin with. Once your soup is the desired level of sweetness, add in 1/4 teaspoon of basil extract, then add more as needed. If you want to use fresh basil, start with a few chopped leaves and adjust to taste.
- Place your soup in the refrigerator to chill overnight or for about 8 hours before serving.
- For the croutons, cut 1″ thick slices of angel food cake and then cut into 1″ squares. Place on an oiled baking sheet and place in a 400° oven until the edges are golden brown (about 7 minutes or so). Place the croutons on your soup right before eating.
YUMMY!!!! I first tried chilled soups on a cruise and haven’t had much luck with them. This was wonderful and the hint of basil is a wonderful surprise. Oh, and the addition of angel food croutons – BRILLIANT!
How neat that you went back to try and recreate one of his childhood memories. This sounds delish!
I have got to try this out
Oh, I have the same memory of a holiday in Florida and tried several recipes for making the perfect strawberry soup! Eventually I found one I liked the most and it is made with a shot of white grape juice and topped with pistache sugar.
That sounds weird, but looks amazing. Now I’m wondering how does it taste, so I’ll give it a try.
oh this sounds amazing O_O will have to try if this works with soy / coconut instead of milk stuff though 😀
This looks so yummy. Saving for later use! <3
Strawberry soup sounds delicious! I love strawberries, this makes the perfect summer soup!
This looks simply beautiful, and such an interesting fun summer dish to serve up for friends.
definately gonna try it 🙂
https://letsjusttalkabouteverything.wordpress.com/
Sounds delicious! For the non native speakers, would you mind to tell me what “half and half” and “angel food cake” is, please? 😉
Yummi looks great and I must try it 🙂
We do it different in Denmark, but all new I like.
I can’t wait to try this…I love strawberries…and basil. I would never have thought to put them together.
Looks very good! http://www.hannamarielei.com
This looks divinely delicious for a light supper after a long hot day down South! Thanks for sharing xo
Woaah, I love strawberries, definitely have to try this!
xx
ani from ani-hearts
♥
Hi Kelly! They should be restocked in early September. Sorry for the delay! -Jacki
You could definitely do simple syrup, but I didn’t have any gritty texture by adding regular sugar so it must dissolve somehow!
Laura 🙂
This looks so good and is easy to make, I’ll definitely be trying it this week 🙂
“Half and half” is a mixture of half heavy cream and half whole milk that is commonly found in the US and Canada. You can buy it in grocery stores pretty much anywhere in North America. Google it to see if you can make your own if they don’t sell it in your country.