I made a lower-fat version with "light" vanilla soy milk non-fat sour cream and fat free half and half. I also doubled the berries. It was really wonderful and supercreamy. I didn't miss the fat at all!
I was looking for a recipe to replicate the one I had on a Carnival cruise several years ago and THIS IS IT! I've made this recipe many many times and I love it! I usually add a little more sugar than the recipe calls for. If I'm making it for a special occasion I'll use whole milk and regular sour cream. If I'm making it just for me I'll use skim milk and low-fat sour cream. It still tastes just as good!
Absolutely wow!!!!! I cannot believe people did not like this. I have been back into the soup turine five times since making this one and a half hours ago. My kids have each had two servings and this was because they couldn't wait until dinner. I decided to add ground cinnamon because it took the flavors to another level (I have a great strawberry bread recipe that has a lot of cinnamon in it and I was basing my decision to add on that recipe). Anyhow, the cinnamon adds a nice bit of color as well and doesn't make it as pink. Try this recipe and fall in love with it. It makes such an ample amount. I did go ahead an increase the sugar as well but did it to taste.
I have always wanted to try a cold fruit soup buit never had the occasion. I made this today for a women's luncheon and everyone polished off their bowls and gave great compliments. I did not add sugar as the frozen strawberries I bought had added sugar. It was perfect. I'm going to try this again only with peaches!
This was very good. I used half & half instead of the heavy cream & used light sour cream. The strawberries I bought were unsweetened & I had to add half a cup of sugar instead of only 2 T. For the people who said there wasn't enough sugar they most likely got unsweeted strawberries like I did. The store didn't have sweetened. No one else mentioned this but all of it didn't fit in the blender. I put it all in & after the strawberries crused it overflowed. I had to blend the rest in 2 batches. I cut up some fresh strawberries to put in the soup & topped it with a little whipped cream. The flavors really develop if you let it chill overnight. It was a nice dessert on a hot summer night.
This was a hit at a tea luncheon I had this past Saturday. I made it low fat and no one knew it. I doubled the berries used fat free half and half instead of the milk and heavy cream and used low fat sourcream. I did use the sugar and I chopped some strawberries for the soup. I also garnished with strawberry slices on top.
I had some chilled Strawberry Soup at a tea last year and was so surprised how good it was. I was delighted to find this recipe on Allrecipes. I altered the recipe a little. I did use the cup of half and half but used 1 cup of sour cream instead of the 1/2 cup it called for I did not add the milk but instead added 1/2 cup of white wine and I increased the sugar to just a bit over 1/3 of a cup. I'm attending a tea in September and cannot wait to bring this to the event. Thanks for the recipe!
I have been searching for this recipe since our cruise 8 years ago.. Thank you very much it's excellent.
I increased this recipe for 18 to serve a Kiwanis luncheon. They all loved it. I think next time I will add a little more milk at the last minute because I made it the day before and it was a little thick but great! I'm going to try it with peaches.
I like the idea of this soup but the sour cream taste was way too dominant. It's all I could taste. If I try another cold fruit soup I'll omit the sour cream altogether. I would probably double up on the fruit as well since this didn't taste as fruity as I hoped it would.
