When I was little, summer in our family kitchen was full of color and fragrance. My grandmother, Nonna Rosa, had this amazing way of combining fruit and herbs into something that felt like magic. One of her lesser-known—but unforgettable—creations was a chilled soup made from garden-fresh rhubarb and sweet strawberries. This Chilled Strawberry Rhubarb Soup quickly became our favorite way to cool down after a warm afternoon tending to the tomatoes and basil.
It’s light, fragrant, and bursting with flavor—perfect as a starter, a refreshing dessert, or even a fancy brunch item. The best part? It’s so easy to make.
Why You’ll Love This Chilled Strawberry Rhubarb Soup
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Perfect for Any Season: Whether it’s the height of summer or you’re looking for something light in winter, this soup fits the bill.
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Naturally Sweet and Tart: Rhubarb brings that signature tang, balanced perfectly by the natural sweetness of strawberries.
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Herbaceous Twist: Basil or mint adds a refreshing, aromatic layer.
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Vegan and Gluten-Free: Naturally suited to most dietary needs.
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Beautiful Presentation: Serve in a glass with a garnish of herbs—it’s as pretty as it is tasty.
Ingredients
Here’s everything you’ll need to whip up this summertime delight:
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4 cups of rhubarb, sliced into ½-inch pieces (can be fresh or frozen)
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3 cups water
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1½ cups sliced strawberries
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¼ cup sugar
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⅛ teaspoon salt
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⅓ cup of chopped fresh basil or mint, with extra for garnish
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Freshly ground black pepper, to taste
How to Make Chilled Strawberry-Rhubarb Soup
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Cook the rhubarb:
In a large saucepan, combine the rhubarb and water. Bring to a boil and simmer until the rhubarb is very soft and falling apart, about 5 minutes. -
Cool it down:
Transfer the mixture to a medium bowl. To chill quickly, place the bowl into a larger one filled with ice water. Stir occasionally until cool, about 20 minutes. Or just refrigerate it directly if you’re not in a hurry. -
Blend to perfection:
Once cooled, pour the mixture into a blender. Add the strawberries, sugar, and salt. Blend until completely smooth. -
Stir in the herbs:
Pour the soup back into the bowl and stir in the chopped basil or mint. Just before serving, add a few more fresh herbs and a dash of black pepper.
Helpful Tips
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Taste as you go! Strawberries vary in sweetness—add a little more sugar if needed.
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Serve it cold, not icy. This soup is best served thoroughly chilled but not frozen. It should be silky and smooth.
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Make it pretty. Garnish with extra herbs, a dollop of coconut yogurt, or even a few edible flowers for a show-stopping presentation.
Substitutions & Variations
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Mint vs. Basil: Mint brings a cooling freshness, while basil adds a slightly peppery edge—both are fabulous, so go with what you love.
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Sweeteners: Want to skip refined sugar? Try honey (if not vegan), maple syrup, or a stevia blend.
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Optional: A splash of coconut milk adds creaminess and a hint of tropical flavor. You could even swirl in a bit of vanilla or a hint of lime zest for brightness.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just hold off on adding the herbs until right before serving. The soup itself can be made a day ahead and kept in the fridge.
Is it a dessert or a starter?
Honestly—both! Serve it in shot glasses as a chic appetizer or in bowls for a refreshing dessert. It’s elegant enough for dinner parties and casual enough for weeknight meals.
Can I freeze it?
You can, though the texture may change slightly when thawed. Blend again before serving to bring it back to silky smooth.
Storage Instructions
Keep the soup in an airtight container in the fridge for up to 2 days. If it separates a bit, just give it a stir before serving. It’s best enjoyed cold, straight from the fridge.
More Recipes Like This
If this chilled soup won your heart, you’ll love these too:
This Chilled Strawberry-Rhubarb Soup is the kind of dish that makes you feel like summer has arrived early. It’s fresh, vibrant, and oh-so-easy. I’m kicking myself for not having shot it the last time I made it—but believe me, the color alone is everything. Give it a try, and let me know how it goes. Your table deserves a bowl of sunshine like this!
Print
Chilled Strawberry Rhubarb Soup – A Sweet and Tangy Delight
- Total Time: 45 minutes
- Yield: 4 servings (about 1½ cups each)4 servings (about 1½ cups each) 1x
- Diet: Vegetarian
Description
A sweet-tart summer soup that’s anything but boring! This Chilled Strawberry-Rhubarb Soup blends juicy strawberries and tangy rhubarb with fresh basil or mint for a smooth, refreshing starter or dessert. Perfect for warm evenings and elegant gatherings!
Ingredients
4 cups rhubarb, cut into ½-inch pieces (fresh or frozen)
3 cups water
1½ cups sliced strawberries
¼ cup sugar
⅛ teaspoon salt
⅓ cup chopped fresh basil or mint, plus more for garnish
Freshly ground black pepper, to taste
Instructions
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In a large saucepan, combine rhubarb and water. Bring to a boil and cook until rhubarb is very soft, about 5 minutes.
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Transfer mixture to a medium bowl. Chill quickly in an ice-water bath or refrigerate until cooled, about 20 minutes.
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Once cooled, pour into a blender. Add strawberries, sugar, and salt. Blend until silky smooth.
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Return to bowl and stir in chopped herbs.
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Garnish with extra herbs and a crack of black pepper before serving.
Notes
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You can make the soup a day ahead—just stir in the herbs right before serving for the freshest flavor.
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Want a creamier version? Add a splash of coconut milk or swirl in coconut yogurt.
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Adjust the sugar to taste—berries vary in sweetness!
- Prep Time: 15 minutes (Chill Time: 20 minutes)
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 86
- Sugar: 15g
- Sodium: 78mg
- Protein: 1g