Roasted Strawberry Basil Jalapeno Dessert Soup

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Yields 2-3 Servings


  • 1 pound strawberries, hulled and sliced in half
  • ⅓ cup + 2 tablespoons sugar, divided
  • 1¼ cups + 1 tablespoon So Delicious Dairy Free Unsweetened 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 from Go Dairy Free, 2015