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Blushing Strawberry Onion and Tomato Soup is equally delicious served hot or chilled, and makes a refreshing dinner along with a green salad on a hot summer evening.

Hot or Chilled Blushing Strawberry Onion and Tomato Soup on Metal Tray Overhead View Vertical Orientation

I promise that’s not just poor grammar in the title (as in, where did that comma go?). I’m talking about what is actually called a “strawberry onion”, which was a new-to-me thing until this year when I went strawberry picking here in Florida. (Oddly enough, I never encountered a strawberry onion all the years I went picking back home in New York…maybe it’s a Florida thing?)

If you’re not familiar with them, strawberry onions are grown near the berry fields (I’ve heard to keep bugs and other pests away, but I’m not sure if that’s an old wives’ tale). The onions are mild and sweet, and are great in things like salads and sandwiches. They tend to disintegrate when cooked, so I thought they’d be a good addition to a pureed tomato soup where they add a lovely sweetness and aren’t required to stay intact.

Hot or Chilled Blushing Strawberry Onion and Tomato Soup on Metal Tray Front View Vertical Orientation

If you can’t get your hands on a strawberry onion, you can use another sweet onion, such as Vidalia, instead. I upped the sweetness factor a bit and half-caramelized the onion. The end result is a wonderful sweet/savory balance that is equally delicious served hot or chilled based on your preference.

I’m a year-round soup-eater, and I definitely think of this particular soup as a summer dish, not only because it’s refreshing and delicious served chilled, but also because it’s the perfect light meal on a hot summer evening.

Have you ever tried a strawberry onion?

Hot or Chilled Blushing Strawberry Onion and Tomato Soup on Metal Tray Overhead View Horizontal Orientation

Blushing Strawberry Onion and Tomato Soup, Hot or Chilled
Prep time: 
Cook time: 
Total time: 
Yield: About 6½ cups, 4 to 6 servings
 
Blushing Strawberry Onion and Tomato Soup is equally delicious served hot or chilled, and makes a refreshing dinner along with a green salad on a hot summer evening.
Ingredients
Soup:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 large strawberry onion, halved and thinly sliced (or substitute another sweet onion, such as Vidalia)
  • 3 large cloves garlic, minced or crushed
  • 1 (28 oz/794 g) can no-salt-added crushed tomatoes
  • 3 cups (710 ml) low-sodium vegetable or chicken stock
  • 2 tablespoons tomato paste
  • ¾ teaspoon coarse pink Himalayan salt
  • ¼ teaspoon ground black pepper
  • ¼ cup (60 ml) heavy cream
Garnish Ideas:
  • Fresh basil
  • Extra-virgin olive oil
  • Balsamic reduction
  • Whipped cream
  • Toasted pine nuts
  • Fresh-ground black pepper
Instructions
  1. Heat the oil and butter in a 3-quart saucepan over medium-high heat.
  2. Add the onion and cook until it’s about halfway caramelized, about 8 to 10 minutes, stirring frequently.
  3. Add the garlic and cook 1 minute more, stirring constantly.
  4. Stir in the crushed tomatoes, stock, tomato paste, salt, and black pepper.
  5. Bring up to a simmer, and then cover the saucepan, turn the heat down slightly, and cook 15 minutes.
  6. Turn off the heat and stir in the heavy cream.
  7. Carefully puree the soup in batches in a blender, or using an immersion blender.
  8. Serve warm or chilled with any garnishes you like.
Notes
To Serve Warm: Top with fresh torn basil, a drizzle of extra-virgin olive oil and balsamic reduction, a sprinkle of fresh-ground black pepper, and a few pine nuts.

To Serve Chilled: Cool to room temperature and then refrigerate to chill; top with fresh torn basil, a dollop of unsweetened whipped cream, a drizzle of balsamic reduction, a sprinkle of fresh-ground black pepper, and a few pine nuts.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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2 Comments

  1. Delicious! I was lucky enough to buy a strawberry onion yesterday and happened to have everything else on hand. I did add a little more heavy cream and olive oil. I think croutons and basil leaves will be perfect add-ons. Thanks!

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