Chilled Strawberry Bisque

Chilled Strawberry Bisque is a beautiful, fresh-tasting sweet soup that is perfect for brunch or dessert. I serve this most often on Mother’s Day.

Three years ago I developed a quirky little recipe called chocolate soup. It’s a chocoholic’s velvety dream come true and one of my favorite recipes to make on this blog. It’s been published in a few magazines and in the Foodista Cookbook. Who knew a dessert SOUP would be so well received? It remains one of my most popular posts to date! I recently found a completely different kind of dessert soup recipe, and I love it just as much as chocolate soup. It’s cold, creamy, and chock-full of fresh strawberry flavor. Its lightness is perfect for springy weather and just the thing for Mother’s Day this year.

An Optional Garnish

Just for fun, I made some dessert “caviar” with grenadine and Grand Marnier. It makes a pretty topping and compliments the slight amount of orange liqueur in the bisque. I’d also just made a vanilla pound cake so I cut two slices into cubes for “croutons”.  I think they look pretty adorable as an accompaniment.

Naturally Beautiful

The bisque is really simple to make, and I love its naturally pink color.  You can serve it as an appetizer, but it’s certainly sweet enough to be considered dessert. It’s absolutely fresh and delightful and I hope you’ll try it!

The inspiration for this sweet soup comes from The Wild Plum Tea Room in Gatlinburg, TN. It’s a favorite spot for both moms in my life. So I recreated the cold strawberry soup from their menu.

Although it is our Mother’s Day mainstay, this chilled strawberry bisque needs no special occasion to make it. Serve this soup in spring when strawberries are plentiful and are at peak flavor. Or serve it as a side for cold sandwiches on a hot summer day.

Chilled Strawberry Bisque

Heather Baird

This recipe is inspired by the chilled strawberry soup from The Wild Plum Tea Room in Gatlinburg, TN. My mother and mother-in-law both love the tea room, so I recreated it for our Mother's Day brunch gatherings. It's a wonderful lightly sweet soup with beautiful pink color and strawberry flavor.

Yields about 7 cups of soup, enough for fourteen 1/2 cup servings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

1 hour chill time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Brunch, Dessert

Cuisine American

Servings 14

Ingredients

  

1x2x3x

• 3 lbs. fresh strawberries or unsweetened frozen strawberries thawed
• 1 cup sugar
• 3 cups vanilla yogurt
• 1 cup half and half or light cream
• 1/4 cup Grand Marnier
• 2 cups whipped cream for garnish
• Mint sprigs for garnish

Instructions

 

• Roughly cut fresh strawberries and place in the bowl of a food processor. Process until strawberries are pureed, about 5 minutes. Add sugar and process again until thoroughly mixed. Place a sieve over a large bowl and pour mixture through to remove seeds.
• Add the yogurt, half and half and Grand Marnier to the mixture. Whisk together until completely blended. Cover and place in the refrigerator to chill, at least 1 hour. Pour 1/2 cup servings into small bowls or teacups and top with whipped cream and mint sprigs.

Notes

Source: SprinkleBakes original recipe, but inspired by a soup from the Wild Plum

Keyword chilled strawberry bisque, fresh strawberries, half and half, strawberry bisque, strawberry soup, vanilla yogurt

Tried this recipe?Let us know how it was!

Very detailed tutorial (with video) for dessert caviar can be found here.  For this recipe, I used 1/4 cup grenadine and 2 tablespoons Grand Marnier for the 3 oz. of liquid called for in the recipe.