You are going to love this beautifully smooth and creamy chilled strawberry soup! It’s a refreshing, dairy-free treat made in just 10 minutes with fresh strawberries, almond milk, and a touch of honey for natural sweetness. This easy vegan soup is the perfect healthy dessert or appetizer.
For more light and nutritious ideas, visit our Heart Healthy Soup Recipes.
General information only—not medical advice.
It tastes like a creamy, refreshing, and lightly sweet strawberry smoothie that's served chilled in a bowl. It’s smooth and rich, with a nutty hint from the almond butter.
You can store the soup covered in the refrigerator for up to one week, making it a great option for meal prep.
Yes, you can freeze this soup. For best results, pour it into an airtight container or ice cube trays and freeze for up to 3 months. Thaw it in the refrigerator before serving.
Strawberry soup is almost always served cold. It should be chilled for at least two hours before serving for the best flavor and texture.
Recipe yields 4 servings
Place the strawberries in a blender. Add almond milk, almond butter and almond extract and blend on low speed until just combined. Increase the speed gradually to medium high and blend until very smooth. Add honey and blend to combine.
Chill the soup in the refrigerator, covered, for at least 2 hours or overnight. Serve topped with chopped strawberries and slivered almonds for garnish.
Soup keeps, covered and chilled, for up to 1 week.
Replace the almond milk and almond butter with 1 cup of plain Greek yogurt or sour cream for a non-vegan version.
Maple syrup can be used instead of honey for a strictly vegan option. Adjust the amount to your desired sweetness.
Cashew milk or oat milk are also great dairy-free alternatives that work well in this recipe.