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The dessert, Light and fresh

Strawberry basil soup

Strawberry basil soup is a chilled, blended dessert for 6 people, made with strawberries, a basil infused syrup and a touch of balsamic vinegar. It takes 20 minutes of active work and comes together entirely in the morning for an evening meal. Very easy, about €2.40 per person, the trick is serving it in well chilled bowls to keep it cold through dessert.

I'm serving a chilled strawberry soup scented with basil, with a few whole strawberry pieces floating on top.

Strawberry basil soup
For
6 people
Work
20 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.40
Calories per person
110 kcalcalculated by Kiloach, your weight coach

This isn't a soup in the usual sense, it's a cold, blended dessert, kept slightly chunky by the diced strawberries stirred in at the last minute. Basil infused into the syrup adds a green note that cuts through the sweetness, and a touch of balsamic vinegar sharpens everything without announcing itself. Serve it in well chilled shallow bowls, almost like a sweet gazpacho.

This dessert is perfect for a summer dinner with friends, light after a heavier meal, or to close out a family lunch on a warm day. It also works beautifully for a spring birthday, when strawberries are at their best. Serve it after grilled food or a composed salad for a menu that stays fresh from start to finish.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 25 min
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 1 step

Make everything in the morning for the evening, the basil infusion, the blended soup and the diced strawberries kept separate in the fridge. Right before guests arrive, place the shallow bowls in the freezer for half an hour. At serving time, pour the cold soup, add the diced strawberries and a few fresh basil leaves.

The ingredients

6 people

Fruits and vegetables

  • Strawberries 900 g
  • Fresh basil 20 sprigs
  • Lemon 1

Pantry

  • Sugaroften in the pantry 70 g
  • Wateroften in the pantry 10 cl
  • Balsamic vinegaroften in the pantry 1 tsp

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Heat the water with the sugar, add the basil, let it steep for ten minutes off the heat, then strain and let cool. 15 min

    Lightly crush the basil with the spoon, it releases all its aroma.

  2. Blend 700 g of strawberries with the basil syrup, the lemon juice and the balsamic vinegar, then pass through a fine sieve. 10 min

    Don't over blend, the soup should stay slightly textured.

  3. Keep the soup in the fridge and cut the remaining strawberries into small cubes.

    Add the diced strawberries to the soup at serving time, not before, they would turn soft.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Put the shallow bowls in the freezer for half an hour. 30 min

    A chilled bowl keeps the soup cold throughout the meal.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour the soup into the chilled bowls, add the diced strawberries and a few basil leaves.

    A turn of the pepper mill is bold but it brings out the strawberries beautifully.

Our tips to get it right

  • Pick ripe, fragrant strawberries, they carry the entire flavor of this dessert, bland berries mean a bland soup.
  • Taste the basil syrup before mixing it in, some basil varieties are peppery, adjust the infusion time if needed.
  • Serve the soup very cold but not frozen, pull it from the fridge right before pouring into the chilled bowls.

The variations

  • Swap part of the strawberries for raspberries for a tangier soup, keeping the total fruit weight the same.
  • For kids, skip the balsamic vinegar and add a spoonful of grenadine syrup, it softens the flavor even more.
  • For a faster version, skip infusing the basil and blend a few fresh leaves directly with the strawberries, the taste will be sharper but still good.

What to serve it with

  • A few butter shortbread cookies
  • A scoop of vanilla ice cream
  • Iced mint tea

Storage

The soup keeps for 2 days in the refrigerator in a sealed container, with the diced strawberries stored separately so they don't go soft. It doesn't freeze well, the texture turns too watery once thawed.

Questions about this recipe

Can I make this soup without a blender?

It's hard to get the right texture without a blender, a potato masher won't blend the strawberries and syrup smoothly enough. A small immersion blender works perfectly if you don't own a full size one.

Is the balsamic vinegar essential?

No, you can skip it if you don't have any, the soup still tastes good without it. It simply sharpens the strawberry flavor, similar to a pinch of salt on sweet fruit.

How do I plate this soup for a fancier dinner?

Serve it in small glasses instead of bowls for a more refined look, topped with a single basil leaf. You can also add a small dollop of light whipped cream right before serving.

Can I use a different herb instead of basil?

Mint works very well in place of basil, giving a different but equally pleasant freshness with strawberries. Avoid stronger herbs like rosemary, they would overpower the fruit.

Can a strawberry basil soup be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a strawberry basil soup?

Allow 50 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a strawberry basil soup?

About 110 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a strawberry basil soup cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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