This Cold Strawberry Bisque Soup is a delicious fruity twist on gazpacho, using ingredients like strawberries, cucumbers, coconut cream, lime juice, and vanilla. It’s like a strawberry smoothie bowl that you can serve as a snack or a light meal on hot days. This is a Carnival Cruise copycat recipe.

two bowls of strawberry bisque soup with shredded coconut on top.

While bisque is a specific type of French soup, this is a copycat version from the Carnival Cruise dining room.

This chilled strawberry soup recipe is sweet and refreshing on a hot day. Add this dessert soup to your list of summer soups to make.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Summer Strawberry Recipes You Might Like!
7 Cold Strawberry Bisque Soup

Why You Need This Recipe

  • For this recipe, I used fresh strawberries. You can also use frozen strawberries, but you need to defrost them first. 
  • This strawberry soup is vegan, vegetarian, dairy-free, paleo, and gluten-free. It is such a refreshing and satisfying dish.
  • The consistency of this strawberry soup is not thick like a smoothie, but it’s thin like a gazpacho.

Key Ingredients

ingredients for strawberry soup recipe

This recipes for this chilled Strawberry Soup are so simple.

You’ll need fresh or frozen strawberries.

You’ll also want to use a cucumber to help add liquid to the base. Cucumbers and strawberries sound like an odd pairing, but you can’t taste the cucumber!

Then, you’ll need coconut milk or coconut cream. The Carnival Cruise Strawberry Bisque uses heavy cream, but I used coconut milk to make the soup dairy-free. The coconut milk also adds natural sweetness and a tropical vibe that works really well.

I also like adding a squeeze of lime juice (you can also use lemon juice if you prefer).

If you have a real sweet tooth, you might want to add a squeeze of raw honey to the mixture, or a couple of Medjool dates to keep it vegan.

Be sure to see the full recipe card with the measurements at the end of this post.

Recipe Steps

Step One

Combine all of the ingredients for your strawberry soup in the base of a high-speed blender, like a Vitamix.

soup ingredients in the base of a blender

Step Two

Process the ingredients on high, for about 45-60 seconds.

Then, transfer to a bowl and serve immediately.

Or, you can chill the strawberry soup for an extra 30 minutes before serving.

two bowls of cold strawberry soup ready to be eaten.

Recipe Tips & Substitutions

  • If you want to use frozen strawberries, just measure out 1 cup and let them defrost overnight in the fridge first.
  • If you prefer a sweeter soup, feel free to add 1 tablespoon of raw honey or 2 Medjool dates to the blender.
  • Feel free to get creative with this recipe. If you aren’t dairy-free, you can use Greek yogurt, sour cream, strawberry ice cream, plain yogurt, whipped cream, or vanilla yogurt. Fresh mint leaves would also be amazing.

Recipe FAQs

Can I use frozen strawberries for this recipe?

Yes, absolutely! You need to defrost them first, otherwise you are going to end up with a smoothie and not a soup. Which, would be good, but you might also have a hard time blending the ingredients. So, if you want to use frozen strawberries, just measure out 1 cup and let them defrost overnight in the fridge first.

Can I use an English cucumber instead of Persian cucumbers?

Yes, but Persian cucumbers are known to be “burp-less” and easier to digest. If you use a cucumber with thick skin, you may wish to peel it before using it so it won’t change the pretty pink color of the soup.

Can I use a regular blender or food processor to make this strawberry soup?

Yes, but the consistency of your soup won’t be as smooth.

Can I use regular coconut milk or lite coconut milk instead of coconut cream?

Yes, but the nutrition data I’ve included won’t be as accurate and your soup won’t be as rich.

More Summer Strawberry Recipes You Might Like!

Vegan Panna Cotta with Strawberry Sauce

Zucchini Strawberry Smoothie

Strawberry Juice Recipe (Juicer or Blender)

Strawberry Mocktail

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of strawberry cucumber soup

Cold Strawberry Bisque Soup

★★★★★

5 from 2 reviews
Print Recipe

This Cold Strawberry Bisque Soup is a delicious fruity twist on gazpacho, using ingredients like strawberries, cucumbers, coconut cream, lime juice, and vanilla. It’s like a strawberry smoothie bowl that you can serve as a snack or a light meal on hot days. This is a Carnival Cruise copycat recipe.

  • Total Time: 11 minutes
  • Yield: 2 1x

Ingredients

Units Scale
  • 1 pint fresh strawberries, washed and hulled
  • 2 medium Persian cucumbers, chopped
  • 1 medium lime, juiced
  • 1/3 cup coconut cream (chilled)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon unsweetened dried, shredded coconut (optional, for topping)

Instructions

  1. Combine the strawberries, cucumbers, lime juice, coconut cream, and vanilla extract in the base of a high-speed blender or food processor.
  2. Process on high until the ingredients are combined, about 30 seconds.
  3. Serve immediately or place the soup in the refrigerator to chill for about 30 minutes before serving.

Equipment

Notes

  1. If you want to use frozen strawberries, just measure out 1 cup and let them defrost overnight in the fridge first.
  2. If you prefer a sweeter soup, feel free to add 1 tablespoon of raw honey or 2 Medjool dates to the blender.
  3. Also, for paleo friends, feel free to add 1-2 scoops of collagen peptides to the blender to add protein to this soup.

Nutrition

  • Serving Size: 1 cup
  • Calories: 205
  • Sugar: 11.2 g
  • Sodium: 6.1 mg
  • Fat: 13.2 g
  • Saturated Fat: 11.1 g
  • Carbohydrates: 23.5 g
  • Fiber: 5.8 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg

Keywords: how to make cold strawberry cucumber soup, strawberry gazpacho, vegan strawberry soup

If you like this post, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.