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Cold and creamy strawberry soup, made just like the version served at the Grand Floridian’s 1900 Park Fare restaurant! Whether you enjoy it as a dessert or an appetizer, this tart, sweet concoction is a fabulous refresher for a hot summer day, not to mention a fun way to use frozen strawberries!
Cheryl’s Notes
- You can make strawberry soup without adding any sweetener, but I’m pretty positive the official version has a little bit of sugar added to it. If your frozen strawberries are super sweet, though, you may not need any extra!
- Extremely cold temps can mute the flavors in a dish. For more pronounced strawberry flavor, I recommend serving the soup chilled rather than super cold.
Anytime we stay at our home DVC resort, we have to eat at 1900 Park Fare at least once. We love love love the changes to the characters that meet during the meal (Prince Ali! Mirabel! Tiana!) and the food is absolutely incredible… especially the divine chilled strawberry soup. No joke, on our last visit my 9-year-old son ate THREE bowls of strawberry soup back-to-back. If that’s not a rave review, I don’t know what is.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
blend
Add the frozen strawberries (now defrosted), heavy cream, sour cream, and yogurt to a blender and blend until smooth. Taste the mixture and blend in a little sweetener, then taste and repeat. Add as much (or as little) sweetener as needed to get the flavor you want.
Chill
Refrigerate the soup mixture at least 30 minutes or until chilled.
Serve
When the soup’s cold, shake it well, then portion it into serving bowls and garnish with slices of fresh strawberries, a dollop of whipped cream, and fresh mint leaves. Serve chilled!
Other WDW Favorites to Make at Home
What I Love About This Recipe
Can I say “everything”? Because honestly, I love everything about strawberry soup. The flavor. The consistency. How easy it is to make. The fact that it instantly transports me out of my kitchen and straight to one of my favorite Disney World character meals?! There’s honestly not a single thing I don’t love about it.
- Strawberry soup is sort of like a strawberry smoothie in a bowl. It’s cold and creamy and delightfully sweet, made with a literal blend of strawberries, heavy cream, yogurt, and sour cream.
- While I love, love, love this soup on hot days, you can honestly enjoy it any time of year! Since it’s made with frozen strawberries, you don’t have to worry about seasonality. Plus, it’s light and refreshing, which can be a nice change, especially if you’re serving strawberry soup as a dessert after a heavy, hearty wintertime meal.
- This is an exact copycat recipe for the soup you’d get at Walt Disney World’s 1900 Park Fare buffet! It’s, um, remarkably cheaper, though, and you can dial in the flavors exactly how you like.
Recipe Variations
- Give it a Boost of Protein: Toss a scoop of your favorite vanilla protein powder into the blender. You’ll never know it’s there!
- Dial Up the Strawberry Flavor: For more strawberry flavor, use a strawberry yogurt instead of a vanilla or unflavored yogurt.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Strawberry Soup Recipe
Equipment
- standard blender
- Silicone spatula
- Serving bowls
Ingredients
For the Strawberry Soup
- 2 pounds frozen strawberries
- 16 ounces heavy cream
- 2 ounces sour cream
- 3 ounces plain yogurt vanilla or strawberry
- 2 tablespoons sweetener of choice granulated sugar, honey, maple sweetener, etc.
Serving Suggestions (All Optional)
- ½ pound fresh strawberries tops removed, berries sliced
- whipped cream
- fresh mint leaves
Instructions
- Defrost 2 pounds frozen strawberries in refrigerator overnight or until completely thawed.
- Add defrosted strawberries and juices to blender, then add 16 ounces heavy cream, 2 ounces sour cream, and 3 ounces plain yogurt. Blend ingredients together until completely smooth, pausing blender to scrape down sides of bowl as needed.
- Taste mixture and add 2 tablespoons sweetener of choice in small increments. Blend mixture to incorporate sweetener, then taste and repeat as needed until satisfied with sweetness of mixture.
- Place blender in refrigerator and chill mixture 30 minutes or until chilled.
- When mixture is cold, remove blender from refrigerator. Shake well to reincorporate ingredients, then portion soup into serving bowls.
- Divide ½ pound fresh strawberries evenly between bowls of soup. Garnish with whipped cream and fresh mint leaves if desired. Serve soup chilled.
- If your strawberries and yogurt are already sweet, you may not need the full 2 tablespoons of sweetener.
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.
Did You Make This Recipe?
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- Chick-fil-A Southwest Salad Recipe
- Bananas Foster from Brennan’s New Orleans
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
- Asiago Tortelloni Alfredo With Grilled Chicken
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- Hazelnut Soup with Parsnips (from Disney’s Tangled)
- Firebirds’ Chicken Pasta Copycat Recipe
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