Let Me Tell You About the First Time I Tried Strawberry Soup
So, here’s the thing—when I first heard about a “strawberry soup” at Disney World’s 1900 Park Fare, I thought, that can’t be a real thing. Soup is supposed to be hot, right? Or at least not pink and sweet. But then, on a family trip back when my youngest was obsessed with Cinderella (we have the photos to prove it—she even tried to convince the prince to join us for dessert), we gave it a go… and I’ve been making some version of it every summer ever since. There’s just something about that creamy, cold burst of strawberries that feels like a little bit of magic in a bowl. Plus, it’s dead simple to pull together—though I’ll admit, my blender has definitely threatened to go on strike more than once. Anyway, if you’re looking for a way to bring a bit of the Disney magic home, or just want to surprise your family with something that’s not ice cream (for once), stick around.
Why I Keep Making This (And Why You’ll Probably Want To)
I make this when the berries at the market look so good I couldn’t resist buying two punnets (and then realize no one else in my house will eat plain berries for breakfast five days in a row). My family goes a bit bananas for this because it’s sweet but not sticky, and you can eat it as a starter, dessert, or—don’t judge—breakfast. I used to think it would be a pain to blend up, but honestly, it’s one of those rare recipes where even if you mess it up, it still tastes pretty great. Plus, it’s cold, which is a Texas blessing come July.
What You’ll Need (And What I Sometimes Swap)
- 2 cups fresh strawberries, hulled and sliced (or thawed frozen berries if the fresh ones look sad; my grandmother swore by local berries, but let’s be real—whatever’s on sale works just fine)
- 1/2 cup sour cream (some folks use Greek yogurt, which is great for a tangy kick; I do this when I run out of sour cream… which, honestly, is often)
- 1/2 cup heavy cream (whipping cream is what I usually grab, but half-and-half works in a pinch)
- 1/4 cup orange juice (fresh squeezed is lovely, but the stuff from the jug works just as well)
- 1/4 cup sugar (sometimes I’ll use honey if I’m feeling fancy, but regular sugar dissolves easier)
- 1/2 teaspoon vanilla extract (this is where a splash more never hurt anyone)
- Optional: mint leaves for garnish (I usually forget these, to be honest, but they look nice if you’re serving guests)
How I Actually Make It (With Real-Life Chaos Included)
- First things first, just toss your strawberries, sour cream, cream, orange juice, sugar, and vanilla into a blender. No need to be precious about the order—just dump it all in. I don’t bother slicing the berries perfectly because, well, the blender sorts it out.
- Blend until it’s smooth and creamy—this is usually about 30-60 seconds, but I like to stop and scrape down the sides once or twice. This is where I always sneak a taste (strictly for quality control, of course).
- Now, give it a quick check for sweetness. If it’s not quite there, add another tablespoon of sugar, blend again, and try not to eat it all straight from the blender.
- Pour it out into a bowl or a big pitcher, cover it, and let it chill in the fridge for at least 2 hours. Don’t worry if it looks a bit frothy—once it settles, it smooths out. Actually, on second thought, the froth is kinda fun for kids.
Notes From Someone Who’s Spilled This Soup More Than Once
- If your strawberries are super tart, throw in a little extra sugar. Or pinch of salt if you want to get wild—it really brings out the flavor.
- I tried making this with light cream once to save calories… it just wasn’t the same. Go for the good stuff if you can.
- Sometimes it separates a little in the fridge; just give it a quick stir and you’re good.
If You Want to Change It Up (Some Wins, One Fail)
- Swapped the orange juice for pineapple once—super tropical vibe, my husband still talks about it.
- Drizzled in a little balsamic glaze for a fancier dinner party. Not for everyone, but I liked it!
- Tried using raspberries instead of strawberries… looked pretty, but the seeds made it a bit gritty. Would not recommend unless you have the patience to strain it (I don’t).
Gear You’ll Need (And What To Do If You Don’t Have It)
- Blender (I’ve used an immersion blender in a tall jug when my regular one was on the fritz—it works, but takes longer and you’ll probably get a few strawberry splatters on your shirt. Aprons are your friend here.)
- Bowl or pitcher for chilling (or just keep it in the blender jug—less dishes, more time for TikTok videos)
Storing the Soup (Not That It’ll Last Long)
Keep this in a covered container in the fridge. It’s best within 24 hours, though honestly, in my house it never lasts more than a day! Sometimes I think it tastes even better the next day, but I rarely have leftovers to test that theory properly.
How We Serve It (And a Little Family Ritual)
I usually serve it in small bowls with a swirl of cream and a mint leaf—if I remember. On Sundays, we sometimes pour it into little glasses and pretend we’re at a fancy brunch. My kids like dunking vanilla wafers in it, which is a bit unconventional but, hey, if it gets them to eat fruit…
Pro Tips (Learned the Hard Way)
- I once tried rushing the chilling step and served it room temperature—it was… not great. Definitely chill it, trust me.
- Don’t over-blend or the soup gets a bit foamy. If that happens, just let it rest, and most bubbles will settle out.
Real Questions I’ve Gotten (And Honest Answers)
- Is this really a soup?—Well, technically… maybe not. It’s more like a thick smoothie you eat with a spoon. But calling it soup makes it sound fancier, right?
- Can I make it dairy-free?—Yep, actually, I find it works better if you use coconut yogurt and coconut cream. Tastes a bit like a beach holiday.
- Can you freeze it?—You can, but it’ll separate when it thaws. I’ve tried. Didn’t love the texture. Instead, try freezing any leftovers in popsicle molds! (That’s a hack I got from Disney Food Blog, actually.)
- Is this the real Disney recipe?—Close! I use the proportions shared over at Allrecipes, but play with it a bit. Turns out, the original chefs probably did too.
- Can I use other berries?—Sure, but as I said above, the seeds can get annoying. Maybe try blueberries if you’re feeling brave?
Oh, and before I forget (I nearly did), if you’re curious about other Disney copycat recipes, Key Ingredient has a fun roundup. I’ve bookmarked a few for my next kitchen adventure… or rainy Saturday, whichever comes first.
Hope you give this a go—even if you’re not usually the cold soup type. Or just want a taste of Disney without the long lines and mouse ears. Either way, let me know how yours turns out!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup plain yogurt
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Fresh mint leaves, for garnish
Instructions
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1In a blender, combine the strawberries, sour cream, heavy cream, yogurt, sugar, vanilla extract, and lemon juice.
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2Blend until the mixture is completely smooth and creamy.
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3Taste and adjust sweetness if needed by adding more sugar.
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4Pour the soup into a bowl, cover, and chill in the refrigerator for at least 1 hour.
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5Serve cold, garnished with fresh mint leaves and additional sliced strawberries if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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