Chilled Strawberry-Rhubarb Soup

4.2
(10)
10 Reviews

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

By
EatingWell Test Kitchen
Eating Well Bio Page
EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

EatingWell's Editorial Guidelines
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Sylvia Geiger, M.S., RD
Reviewed by Dietitian Sylvia Geiger, M.S., RD

As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves.

EatingWell's Editorial Guidelines
3757709.jpg
Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings, about 1 1/ cups each
Nutrition Profile:
Diabetes-Friendly Low-Sodium Low-Fat High-Fiber Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • 4 cups 1/2-inch pieces rhubarb, fresh or frozen

  • 3 cups water

  • 1 ½ 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

Directions

  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 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

Tips

To make ahead: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.

Originally appeared: EatingWell Magazine, May/June 2011

Nutrition Facts (per serving)

95 Calories
1g Fat
23g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 1/4 cups
Calories 95
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 4g 13%
Total Sugars 17g
Added Sugars 13g 25%
Protein 2g 3%
Total Fat 1g 1%
Saturated Fat 0g 1%
Vitamin A 319IU 6%
Vitamin C 47mg 52%
Folate 26mcg 6%
Sodium 84mg 4%
Calcium 127mg 10%
Iron 1mg 3%
Magnesium 27mg 6%
Potassium 460mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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