Best 8 Fresh Strawberry Bisque With Cinnamon Croutons Recipes

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If you're looking for a sweet and savory soup that's perfect for a summer meal, look no further than fresh strawberry bisque with cinnamon croutons. This creamy, flavorful soup is made with fresh strawberries, savory herbs, and a touch of cream, and it's served with crispy, cinnamon-sugar croutons. It's a delicious and easy-to-make dish that's sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

CARNIVAL CRUISE STRAWBERRY BISQUE



Carnival Cruise Strawberry Bisque image

Make and share this Carnival Cruise Strawberry Bisque recipe from Food.com.

Provided by Kierstein

Categories     Lunch/Snacks

Time 8h15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

2 cups frozen strawberries
1 cup milk
1/2 cup heavy cream (whipping cream)
1/2 cup sour cream
2 tablespoons sugar
fresh mint, for flavor and garnish

Steps:

  • Puree strawberries, milk, cream and sour cream in blender or food processor until smooth.
  • Stir in sugar.
  • Chill 8 hours or overnight in refrigerator before serving.

Nutrition Facts : Calories 260.2, Fat 19, SaturatedFat 11.6, Cholesterol 64.2, Sodium 66.5, Carbohydrate 20.9, Fiber 2.3, Sugar 12.4, Protein 3.7

CROUTONS



Croutons image

This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.

Provided by Carol

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Yield 12

Number Of Ingredients 3

15 slices bread
¼ cup butter, melted
2 teaspoons garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g

CHILLED SUMMER BERRY BISQUE



Chilled Summer Berry Bisque image

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness. It makes an attractive and healthy first course for a summer menu.-Arlene Knick, Newport News, Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

4-1/2 cups fresh or frozen blueberries, thawed, divided
1 cup unsweetened apple juice
1 cup orange juice
1/4 cup honey
2 teaspoons minced fresh gingerroot
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups plain yogurt
Fresh mint leaves

Steps:

  • In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange zest, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly., In a blender, process blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries.,

Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 30mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BANANA BISQUE WITH CINNAMON CROUTONS



Banana Bisque with Cinnamon Croutons image

Make and share this Banana Bisque with Cinnamon Croutons recipe from Food.com.

Provided by SJG3483

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1/8 teaspoon cinnamon
2 cups milk
2 bananas
1 tablespoon mango chutney
1/4 cup crouton
2 tablespoons rum (optional)

Steps:

  • Melt butter and mix with cinnamon.
  • Toss with croutons and melt in toaster oven.
  • Puree all other ingredients and pour into chilled bowls or mugs.
  • Garnish with croutons.
  • Serve immediately.

Nutrition Facts : Calories 163.9, Fat 7.7, SaturatedFat 4.7, Cholesterol 24.7, Sodium 98.8, Carbohydrate 20.6, Fiber 1.7, Sugar 7.2, Protein 4.9

CINNAMON-STRAWBERRY SUNDAES



Cinnamon-Strawberry Sundaes image

Lime adds a delicious tang to this easy dessert. I'll never eat plain vanilla ice cream again! -Cory Roberts, Riverton, Utah

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon lime juice
1/4 teaspoon ground cinnamon
2 cups frozen unsweetened strawberries, thawed and drained, or sliced fresh strawberries
2 cups vanilla ice cream
1 teaspoon grated lime zest

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.

Nutrition Facts : Calories 216 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.

STRAWBERRY CINNAMON ROLLS



Strawberry Cinnamon Rolls image

Add a pop of strawberry pink to the typical cinnamon roll... perfect for brunch or Valentine's Day!

Provided by thedailygourmet

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 12

Number Of Ingredients 14

¾ cup warm water (105 degrees F (41 degrees C))
¼ cup white sugar
2 ½ teaspoons instant yeast
2 ¾ cups all-purpose flour
2 tablespoons butter
1 egg
1 teaspoon salt
½ stick butter, at room temperature
⅔ cup brown sugar
1 tablespoon ground cinnamon
1 ½ cups confectioners' sugar
¼ cup pureed fresh strawberries
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
  • Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
  • Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
  • Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
  • While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 54.9 g, Cholesterol 30.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 258.6 mg, Sugar 31.8 g

STRAWBERRY DROP BISCUITS



Strawberry Drop Biscuits image

Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.

Provided by Jerrelle Guy

Categories     breakfast, brunch, snack, pastries

Time 30m

Yield 6 biscuits

Number Of Ingredients 7

1 1/2 cups/190 grams all-purpose flour
1/4 cup/50 grams granulated sugar
4 teaspoons baking powder
6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
6 tablespoons heavy cream, plus more if needed
1/4 cup/30 grams unsifted confectioners' sugar

Steps:

  • Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
  • Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
  • Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
  • Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
  • Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

CORNISH CRAB BISQUE WITH LEMONY CROUTONS



Cornish crab bisque with lemony croutons image

Go beyond your average blend with this luxurious creamy shellfish soup, flavoured with saffron, brandy and fennel

Provided by Good Food team

Categories     Fish Course, Main course, Soup

Time 1h5m

Yield Serves 4 as a starter

Number Of Ingredients 14

2 tbsp olive or rapeseed oil , plus a little to serve
1 onion , chopped
1 fennel bulb , fronds picked and reserved, bulb chopped
1 carrot , chopped
2 bay leaves
1 garlic clove , crushed
1 tbsp tomato purée
200g crabmeat (half brown meat, half white meat) or 1 medium whole crab
pinch of saffron
3 tbsp brandy
1l good-quality fish stock (or make your own if using a whole crab - see tip, below)
100ml double cream
zest 1 lemon , plus a squeeze of juice
2 slices white bread , crusts removed, cut into croutons

Steps:

  • Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
  • Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
  • Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
  • To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.

Nutrition Facts : Calories 387 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium

Tips:

  • For the best flavor, use ripe, juicy strawberries. If your strawberries are a bit tart, you can add a bit of sugar to the bisque.
  • If you don't have a blender, you can use a food processor or immersion blender to puree the strawberries.
  • Garnish the bisque with fresh strawberry slices, whipped cream, or a sprinkle of cinnamon before serving.
  • For the croutons, use a sturdy bread that will hold up well in the soup. A good option is a French baguette or a sourdough loaf.
  • To make the croutons extra crispy, toast them in the oven until they are golden brown.

Conclusion:

Fresh strawberry bisque is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With its vibrant color and sweet flavor, this soup is sure to be a hit with your family and friends.

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