A celebration of sweet, juicy strawberries in creamy coconut milk, this quick no-cook soup is delectable enough to serve as a dessert. Be sure to use the season’s best for making this luscious cold strawberry soup recipe.
This late spring-early summer fruity chilled soup can be a refreshing finale to a special brunch or dinner, though you can serve it as an offbeat first course, or even for breakfast!
This chilled strawberry soup is especially welcome following a meal featuring a spicy main dish. It’s also a fantastic way to round out a meal of grilled vegetables and plant proteins.
Celebrate strawberry season
The season for good, locally grown strawberries is fleeting, unless you live in California. Though it’s possible to buy them nearly year round, mass-produced strawberries are the equivalent of flavorless hothouse tomatoes. There’s nothing like the real thing, freshly picked.
A great outing for kids is going to small farms where they can participate in pick-your-own produce—it’s a great way to appreciate the connection between the land and the kitchen.
Take advantage of the strawberries when they’re in season, and then enjoy the overlap with later berries, including blueberries, blackberries, raspberries, and the more occasional gooseberries and red currants.
Whatever way you get your strawberries and other berries, use them up quickly once at home—they’re highly perishable. Mix two or three varieties of berries in a bowl for eating plain, and save some for making delicious desserts and fruity soups like this one.
What to serve with cold strawberry soup
- Serve this soup as a delicious finale to a taco dinner. Easy Coleslaw and Plant Protein Soft Tacos are just one possibility.
- Refresh your palate with this soup when curries are the main event. After serving and eating Easy Chickpea and Eggplant Curry, for example, your palate will be enlivened by the sweet and coconut-y notes of this soup.
- Consult our How to Grill Vegetables guide for ideas on putting together a vegan barbecue — this soup would be a fantastic finale!
- Serve as a side-by-side dessert soup with another treat like Unbaked Fudgy Vegan Chocolate Brownies.
Recipe adapted from Vegan Soups and Hearty Stew for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
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- 1 1/2 cups organic strawberry or raspberry juice
- One 13.5-ounce can light coconut milk or 1 3/4 cups coconut milk beverage
- 1 quart ripe, sweet strawberries, washed, hulled and cut into approximately 1/2-inch chunks
- 2 to 3 tablespoons agave nectar or maple syrup, to taste
- 1/4 teaspoon cinnamon
- Pinch of nutmeg, optional
- Fresh mint leaves for garnish, optional
- Combine the juice and coconut milk in a serving container and whisk together well to smooth out any clumps in the coconut milk.
- Crush a scant cup of the strawberries with the tines of a fork, then stir into the juice and coconut milk mixture, followed by the cut strawberries.
- Sweeten as desired with agave, then whisk in the cinnamon and optional nutmeg. Refrigerate for at least an hour before serving, until well chilled.
- If desired, garnish each serving with a few mint leaves.
Amount Per Serving: Calories: 113Total Fat: 4 ggCarbohydrates: 21 ggFiber: 3 ggProtein: 1 gg
This nutritional analysis is a best estimate. Accuracy depends on final sizes of portions and exact amounts of ingredients used.
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See lots more delicious vegan soups & stews.