Strawberry Soup II Recipe

Summer is the perfect time to take advantage of all the fresh and delicious fruits that are in season. One of my favorite ways to showcase the sweetness of strawberries is by making a refreshing and vibrant strawberry soup. This recipe for Strawberry Soup II is a simple and delicious way to highlight the natural flavors of this popular summer fruit.

With just a few simple ingredients, you can create a soup that is not only visually stunning but also bursting with flavor. The combinati...

4 cups fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 cup white sugar
¼ cup sour cream
12 ounces prepared pound cake, cubed
12 sprigs fresh mint

Information

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 12
Yield: 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.

Nutrition

291 cal.

Total Fat: 14g
Saturated Fat: 10g
Cholesterol: 64mg
Sodium: 122mg
Total Carbohydrate: 41g
Dietary Fiber: 1g
Total Sugars: 34g
Protein: 3g
Vitamin C: 32mg
Calcium: 32mg
Iron: 1mg
Potassium: 130mg

How to Make Strawberry Soup II - A Step-by-Step Guide

Ingredients

Information

Nutrition

291 cal.

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