Strawberry Soup Recipe

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“The Fishers, visiting from Mississippi for a third time, are enjoying fresh strawberry soup.  They really appreciate this frosty healthy breakfast fruit.”

– Chris and Jim, Innkeepers at Churchtown Inn Bed & Breakfast
2100 Main Street, Narvon (Churchtown), PA 17555, 800-637-4446

Churchtown Inn Strawberry Soup Recipe


Churchtown-Inn-Strawberry-SoupIngredients for soup

  • 2 cups fresh or frozen strawberries (we use Lancaster County Fresh in season, freeze these to serve on hot, summer mornings.)
  • 2 cups Greek yogurt or strained plain full fat yogurt (can use Vanilla or Lemon)
  • Zest and juice from one lime
  • Sugar to taste

Garnish for soup

  • Sour cream and Monin Rose, Hazelnut, or Amaretto Syrup (these are syrups used for Lattes) you can substitute a drop of almond or vanilla extract in the sour cream. Mix and put a dollop on top of soup
  • Lemon Pound Cake Croutons (or any leftover cake can be made into croutons and saved to top soup). We use our leftover ginger muffins, peach bread, blueberry bread to make these croutons. Great cold soup toppers.
  • Lime zest, mint, pansies, nasturtiums, lavender buds, or basil for garnish


Puree strawberries to your desired consistency. We like it a little bit of chunky

Mix in yogurt(s) and lime juice

Sugar to taste (depends on how sweet the strawberries are and the type of yogurt used)

Refrigerate overnight or at least ½ hour.

We serve approx. 7 oz. in frosted Martini Glasses

Garnish just before serving.