Ingredients15 m servings
- In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice, if desired. Cover and refrigerate for 2 hours.
- In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Cool. Stir soup before serving; garnish with croutons.
ReviewsRead all reviews 6
I have been making strawberry soup for more than 10 yrs. This one was great. I found that I like to combine my old one and this one. Instead of the sour cream, use plain yogurt and you wont g...
I loved this recipe, the only thing i changed was instead of the apple juice because i was out i replaced with orange pineapple juice. I will be making this alot. This is a must try recipe.
I had this at a brunch one day and fell in love. So creamy and smooth. The only thing I would change is to ad just a smidgen more cream.
Really enjoyed this soup! I left out the orange juice and the lemon juice, both cause I forgot after getting into making it. Still was great, I think those would just add a citrusy flavor, so I ...
This is like a special treat for the summer months! I'm actually making it now (November) for a friend who is having trouble swallowing...chilled soup should be easy to swallow. Anyway, I made w...