This is an old family holiday tradition. I guess it is the red color, because strawberries sure aren't in season in December. May be served either hot or cold as a first course or a dessert. We always had it as a first course served hot.

Recipe Summary

5 mins
20 mins
25 mins
8 1-cup servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.


Nutrition Facts

209 calories; protein 1.4g; carbohydrates 33g; fat 6.3g; cholesterol 12.6mg; sodium 21.1mg. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
This was really really good! I left out the wine as I did not have any on hand and it was still awesome will use it again! Thanks:) Read More
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was really really good! I left out the wine as I did not have any on hand and it was still awesome will use it again! Thanks:) Read More
Rating: 5 stars
This was the BEST cold soup I have ever had! We ate it both warm and chilled and preferred the soup cold. So delicious. Looking forward to making it with fresh strawberries this season! Read More
Rating: 5 stars
Very tasty had a good number of seeds but that made it more like a meal. Read More
Rating: 5 stars
I made this for the moms at a Valentine play date and served this with a strawberry and spinach salad. I used a sweet red because that is all I had and I used frozen strawberries because it was out of season. But this was amazing. We served it warm and all i would change is maybe leave some of the strawberries a little chunkie for a little more substance to the soup. This is a definate favorite for the group. Read More
Rating: 5 stars
Strawberry season has arrived in Florida so I'm looking for new ways to use them. I cut the recipe in half used Splenda for the sugar and reduced fat sour cream which worked fine. Several reviewers mentioned that they thought the texture would be improved if some chopped berries were added to the puree so I incorporated that into the recipe...wise decision. The flavor is like a very decadent intense strawberry milkshake. If serving as a soup for an appetizer I'd recommend a small portion as this is pretty rich. I'm seeing more and more restaurants serving mini desserts in shooter glasses and I think that's a great and fun finish to a nice meal. We really enjoyed this served chilled more than hot but that's just a personal preference. However you serve it I don't think you'll be disappointed. Thanks Looobeee for a nice strawberry recipe. Read More
Rating: 4 stars
Pretty good but I really didn't notice much improvement from the simmering. Next time I'll keep a portion uncooked for comparison as the simmering seemed to kill the wine and flatten the flavor a bit. I also recommend adding another cup of strawberries and chopping a couple cups of them so there's some texture rather than a straight puree. Might add a bit more wine too. Read More
Rating: 5 stars
made this yesterday loved it hot..can't wait to try it cold! Read More
Rating: 5 stars
Amazing!!!!! Read More
Rating: 5 stars
How delightful! Strawberries straight from our garden were plenty sweet so I cut the sugar in half. Hot warm or chilled it was wonderful! Meal or dessert? Both! I couldn't imagine the flavor looking at the ingredient list but the simple choice of ingredients worked beautifully. Thanks for the lovely recipe! Read More