Strawberry and Champagne Soup on a table in a Studio
(Rey Lopez for The Washington Post/Food styling by Nicola Justine Davis for The Washington Post)
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Strawberry and Champagne Soup

For a festive start to a holiday meal, this soup ticks all the boxes with its bright color and flavor — and, even better, it only takes a few minutes to make. Because the soup uses frozen strawberries, it can be served year-round. Serve the soup in small bowls, large tea cups or coupes.

Refrigerate the strawberry base up to 2 days.

The strawberry base needs to be refrigerated for at least 4 hours and up to 2 days before serving.

From food writer Kristen Hartke.


measuring cup
Servings: 6 (makes about 3 1/2 cups)
  • 1 pound frozen strawberries, defrosted
  • 1/4 cup light honey, preferably orange blossom, plus more as needed
  • Finely grated zest and juice of 1 large orange, plus more juice as needed
  • 1 cup dry champagne or sparkling wine, such as prosecco or cava
  • 1/2 cup fresh basil leaves, for serving
  • Balsamic vinegar, for serving
  • Flaky sea salt, such as Maldon, for serving
  • Freshly ground black pepper, for serving


Time Icon Active: 10 mins| Total: 10 mins, plus 4 hours’ chilling time
  1. Step 1

    In a blender, combine the strawberries, honey, orange zest and juice in a blender, and puree on high speed until well incorporated, adding more juice, 1 tablespoon at a time, as needed to get a thick, pourable consistency. Transfer to a lidded container and refrigerate for at least 4 hours and up to 2 days.

  2. Step 2

    Just before serving, stir the champagne or sparkling wine into the strawberry mixture to thoroughly combine, then divide among four small bowls.

  3. Step 3

    Garnish each with a couple of basil leaves, a few drops of balsamic vinegar, a pinch of flaky salt and a grinding of the pepper. Serve cold.

Nutritional Facts

Per serving (generous 1/2 cup)

  • Calories


  • Carbohydrates

    20 g

  • Fiber

    2 g

  • Protein

    1 g

  • Sodium

    2 mg

  • Sugar

    15 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From food writer Kristen Hartke.

Tested by Olga Massov