Chilled Strawberry-Rhubarb Soup

Chilled Strawberry-Rhubarb Soup

5 Reviews
From: EatingWell Magazine, May/June 2011

Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups ½-inch pieces rhubarb, 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 pepper to taste


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  1. Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren't in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
  2. Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in ⅓ cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.
  • To make ahead: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 95 calories; 0 g fat(0 g sat); 4 g fiber; 23 g carbohydrates; 2 g protein; 26 mcg folate; 0 mg cholesterol; 17 g sugars; 13 g added sugars; 319 IU vitamin A; 47 mg vitamin C; 127 mg calcium; 1 mg iron; 84 mg sodium; 460 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carbohydrate

Reviews 5

August 24, 2015
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By: EatingWell User
My friends absolutely loved it. They gave it top rating and every one of them wanted to get a copy of the recipe.
April 24, 2012
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By: fruitbowlk
Different adventure in chilled soup. This was the first time I have tried rhubarb and I enjoyed it. Pros: easy to make,refreshing Cons: na
July 05, 2011
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By: romancandle07
Refreshing I tried this recipe the other day and it turned out amazing! It was the perfect refreshing soup. I served it with cornbread, and when you put them together, it's like eating strawberry shortcake, only healthier! Depending on your mood, this recipe could come off as a bit too sweet, but it was perfect for this hot summer night. I recommend adding basil and/or mint, maybe a touch of pepper too. Pros: Sweet Cons: Sweet
June 17, 2011
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By: erinmurphy17
Such a treat!! I've made this twice and can't get enough of it. Instead of water and sugar, try using white grape juice and honey to taste. It's delish! Also, I just threw the mint, strawberries and cooked rhubarb in my food processor - so easy to make this quickly. It's also lovely as a light sauce over lemon sorbet and pizzelles for dessert!! Pros: Vegan, healthy, delicious, quick and easy. Cons: I need to get more rhubarb to make more!!
June 12, 2011
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By: jolson21
A first-course dessert! I made a batch of this tonight for lunch tomorrow. While I haven't added the fresh basil yet, the taste test told me I'm going to like this a lot. Sweet/tart with a good mouth feel. I could see this being a great hit on a hot summer day. A dollop of Greek yogurt or a swirl of cream would be a good addition, I think. Since I"ve made three of the four recipes in the magazine spread, I'm thinking I have to make the fruit salad next.
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