Roasted Strawberry-Basil-Jalapeno Dessert Soup
Prep time
Cook time
Total time
The jalapeno adds a light kick, as does the triple sec! But you can omit either if you're feeling a little timid.
Recipe type: Dessert
Cuisine: American
Serves: 2 to 3 servings
  • 1 pound strawberries, hulled and sliced in half
  • ⅓ cup + 2 tablespoons sugar, divided
  • 1¼ cups + 1 tablespoon unsweetened dairy-free milk beverage (Maria used So Delicious Coconut Milk Beverage), divided
  • 1 medium jalapeno pepper, cut in half and seeds removed
  • 2 fresh basil leaves
  • 2 teaspoons lemon juice
  • 2 teaspoons triple sec
  • ⅛ teaspoon salt
  • 2-3 basil leaves, chopped, for garnish
  1. Preheat your oven to 375ºF.
  2. Toss the strawberries and ⅓ cup sugar together in a 8-inch glass baking pan and bake for 40 minutes. Remove from oven and let cool to room temperature.
  3. While the strawberries are roasting, place the jalapeno in 1¼ cups of the coconut milk beverage and place in the refrigerator for 1 to 2 hours.
  4. Add the roasted strawberries (along all the accumulated syrup), coconut milk beverage (discard the jalapeno), 2 basil leaves, lemon juice, triple sec, and salt to a blender and process until smooth.
  5. Pour the dessert soup into serving bowls and garnish with the remaining 1 tablespoon of coconut milk beverage and the chopped fresh basil.
Recipe by Go Dairy Free at