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Chilled Strawberry Basil Soup

Servings 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


  1. Take all your ingredients except for the sugar and basil extract and blend them until smooth in a blender.
  2. 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.
  3. Place your soup in the refrigerator to chill overnight or for about 8 hours before serving.
  4. 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.