Imagine a velvety, vibrant soup that captures the essence of summer in every spoonful - our Simple Roasted Strawberry Soup is not just a recipe, it's a culinary experience that transforms ordinary strawberries into an extraordinary dish. With a perfect balance of sweet, tangy, and creamy flavors, this unexpected soup will revolutionize your summer dining and impress even the most discerning food lovers. Whether served warm or chilled, this recipe promises to be a game-changer in your kitchen repertoire.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds fresh strawberries, hulled
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 cups vegetable broth
- 1 cup heavy cream
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and hull the fresh strawberries, removing the green tops. Pat them dry with clean paper towels to remove excess moisture.
- Spread the strawberries in a single layer on the prepared baking sheet. Sprinkle the sugar evenly over the strawberries, ensuring each berry gets a light coating.
- Roast the strawberries in the preheated oven for 15-20 minutes, until they are soft, slightly caramelized, and releasing their juices. The edges should look slightly darkened and concentrated.
- Remove the roasted strawberries from the oven and transfer them to a large saucepan. Add the vegetable broth and lemon juice, stirring gently to combine.
- Use an immersion blender to puree the strawberries and broth until smooth. Alternatively, carefully transfer the mixture to a standard blender and blend until completely smooth.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally to prevent scorching.
- Reduce the heat to low and slowly stir in the heavy cream, creating a rich and creamy texture. Heat until just warmed through, being careful not to boil.
- Taste the soup and adjust seasoning if needed, adding a bit more lemon juice or sugar to balance the flavors.
- Remove from heat and let the soup cool slightly. For best results, strain through a fine-mesh sieve to ensure a silky smooth consistency.
- Serve warm or chilled in individual bowls. Optionally, garnish with a small dollop of cream, fresh strawberry slices, or a mint leaf for added presentation.
Tips
- Choose ripe, in-season strawberries for the most intense flavor and natural sweetness.
- Use parchment paper when roasting to prevent sticking and make cleanup easier.
- Don't rush the roasting process - caramelization is key to developing deep, complex flavors.
- When blending, strain the soup for an ultra-smooth texture that feels luxurious.
- Experiment with garnishes like fresh mint, a swirl of cream, or toasted almond slivers for added texture.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt.
- The soup can be made ahead and stored in the refrigerator for 2-3 days, making it perfect for meal prep.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 25g
Protein: 2g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 50mg
