Pink Prosecco Soup


Pink Prosecco Soup | From My Sweet Heart

Well today is the culmination of a week long celebration of SOUP!  Fourteen amazing women have come together, again with a theme.  This month, we are sharing our best and favorite recipes for soup!  And Miss Manners, could not have posed a better question.  Soup is one of the most adaptable foods I can think of.  Each recipe you will find here today is fabulous as is.  But like all soup, you can change it up depending on the season, your personal tastes, or what you have available in your cupboards.  I helped to wrap up the week with, what else?  This luscious dessert soupStrawberries lend the sweetness. While yogurt makes it creamyProsecco gives it a fizzy tang.  And top it off with a little cracked, black pepper for a hint of heat and spice.  Ready for more???


This is an extremely easy soup to throw together at the last minute.  I used strawberries.  But any berry  (or combination of berries) would work as well.  I wish I had thought to freeze some of my summer strawberries because I think this soup would have been more naturally sweet on it’s own.  I added a bit of sugar to round out my berries.



Pink Prosecco Soup | From My Sweet Heart


Yields:  8 (1/2 cup) servings

Level of Difficulty:  as easy as making a smoothie!



  • 16 ounces of frozen strawberries, defrosted
  • 1 cup of Prosecco
  • 1/4 cup of caster sugar
  • 3/4 cup of vanilla yogurt
  • 1/4 teaspoon of salt
  • fresh strawberries for garnish
  • freshly cracked black pepper for garnish

Puree the strawberries, prosecco and salt in a blender until it is smooth.  Add the yogurt and continue to blend until the mix is combined and creamy.  NOW TASTE IT!  Depending on the sweetness of your strawberries, you may not need to add the sugar.  I used 1/4 cup, but you may adjust it to your tastes.  Refrigerate the soup until you are ready to serve it.  Garnish it with additional strawberries and some freshly cracked, black pepper. 

NOTE:  You can certainly make this with fresh berries.  If you are making it on a whim, you don’t need to thaw your frozen strawberries.  Just throw everything in your blender and your soup is ready to serve!


I guess you could accompany this with some light, little cookies.  But what I found paired well with this, were some salty, chocolate and yogurt covered pretzels!



Pink Prosecco Soup | From My Sweet Heart



I also like to mention that I LOVE, LOVE, LOVE to thrift store shop for anything I can use to showcase my recipes.  I am especially partial to vintage things.  I was lucky enough one day to come across these pretty little bowls.  They were 79 cents each, and they had 5 of them!  Woo Hoo!  I scooped them up!  I wasn’t sure at the time how I would use them.   And when I first thought about this recipe, I considered making dessert soup shooters.  But I think these little bowls, with their pretty round ‘feet’, worked out well.



Pink Prosecco Soup | From My Sweet Heart


And while I am a true believer in “eat dessert first”, I’m going to suggest you start with one of the scrumptious offerings by this ‘souper’ group of women.  Here was the line up for the week:








Try them all and enjoy!



    • Anne says

      Thanks Ramona…..sometimes it’s fun to show our girly sides! And I love your World On A Plate dumplings…..what a great concept for a great group! : )

  1. says

    I love your dessert spin on Soup Week, Anne. I wish my Shrimp Bisque had photographed as well! It’s not a photogenic soup, sadly, but it tastes so much better than it looks. Your pretty prosecco soup is a perfect way to finish Soup Week with a flourish, and a perfect lead-in to the Valentine’s season. Awesome job!

    • Anne says

      Thanks Jeanne….and your shrimp bisque photographed beautifully and looked wonderfully PLUSH (it’s Jeanne’s new cooking term…..I think it means perfectly luscious!). That is definitely on my soup list this year!

    • Anne says

      Thanks Anna! And your grapefruit mini bundt cakes….so lovely. I have 2 mini bundt pans I have yet to use….you’ve motivated me! Again! : )

  2. says

    I love the bowls, the strawberry hearts and your pink soup- all so fun to see!!!!
    I like perusing vintage dishes, cookware etc-you never know what treasures you’re going to find;-)

    • Anne says

      Thanks Patty….and I can’t wait to try your recipe for the fig and fennel bread…such a wonderful combination of flavors….and a really pretty bread! : )

    • Anne says

      Thanks Sandra….and I know we love our bargains! So nice of your daughter to send you and Mr. Sweets….those scrumptious cake balls! Keep celebrating! : )

    • Anne says

      Thanks Stephanie….and you’ve got lots of great recipe picks for the Super Bowl….especially those with avocado! ; – }

  3. says

    How lovely! I’ve never thought of doing a pink soup before. Thank you for sharing such a delicious recipe and beautiful post. I hope you have a lovely Sunday full of relaxation and good food!

    • Anne says

      Oh thank you Monet! And how fun that you got together to make crepes with your mom! They turned out beautifully! And congratulations! I’ll be stopping by on Friday to read the good news! : )

  4. says

    Yum! I’ve never made a dessert soup–and if it’s as easy as a smoothie–I’m in!
    Trying to think how to stop kids from DRINKING it though–must spoon this one in and take your time. Lovely photos too!

  5. says

    When I saw “soup” I thought – Anne made a savory dish?! I should have know better. :) Actually, this sweet refreshing soup looks delicious and is giving me hope for warm, spring weather. The combination of strawberries and Sparkling wine always reminds me of the movie Pretty Woman, a great combination! I’m definitely going to have to put Prosecco on the liquor store list! Can’t wait to make this!

    • Anne says

      Ha! Thanks MJ! I will do savory here….but only in baking! Though I LOVE making soup! To me, soup & quiche is a perfect duo….and your swiss chard and leek quiche looks amazing! : )

    • Anne says

      I is crazy, Mikaela! And so is you! Those amazing oven baked wings are making me cry right now….I want a plate of those so badly! And your photos…stunning! : )

    • Anne says

      Thanks Aimee….and I loved your selection of Valentine treats! Especially the cherry vanilla combo….all so pretty, too! : )

    • Anne says

      Thanks Natalie….and I would LOVE to be digging in to a batch of your beautiful apricot and cranberry granola right now! : )

  6. says

    Oh my god…this is incredible. Beautiful pictures and lovely post. I like anything with strawberries….this is soo good. I loved the strawberry heart:)

    • Anne Boeckl says

      Thanks Nina…and what would go perfectly with this is a plate of your olive oil shortbread cookies….beautiful! : )

  7. says

    Anne, this is simple and elegant–I could totally whip this up for a quick dessert when we have guests. Well done–and I love that you have the Seinfeld Soup Nazi episode refered in your blog.

    • Anne Boeckl says

      Thanks Krista….and I love what you did with the Cake Slice Banana Cake…..a stroke of genius….either that or you work well under pressure! ;- }

    • Anne Boeckl says

      Thanks Angie….and there’s some amazing color to be had in your red lentil sun dried tomato muffins….beautiful! : )

    • Anne Boeckl says

      Thanks Georgia and I know what you mean as well….anything with eggplant, especially when it is nestled in a cheesy pasta bake….gets mine! : )

    • Anne Boeckl says

      Thanks Eileen….this could benefit from some of your sweet little heart sandwich cookies….and they would even match!!! : )

    • Anne Boeckl says

      Hi Claire….thanks so much and I am doing well. I would be doing better if you made me one of your specialty fluffy omelettes for breakfast! I hope everything is good on your end, too! : )

  8. Julie says

    I think this looks like a great soup (with a twist) for a soup swap I’m attending soon. The swap requires you to freeze the soup. Do you think this would freeze well?

    • Anne Boeckl says

      Thanks Julie and I sent you an email. I don’t think this would freeze well because of the prosecco. I used frozen strawberries, so it really does come together very quickly! : )

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