Cream of Avocado Soup is the perfect soup for summer. It’s savory, creamy and comes out a beautiful summery green. It can be enjoyed hot or room temperature and is ready in less than 30 minutes.
This post is created in partnership and sponsored by the California Avocado Commission.
There is something so comforting about homemade soup. I love building layers of flavor and tasting as it all comes together. And once it is ready, I always indulge with a big bowl.
With avocados in season, I have been inspired to make everything avocado. Like this avocado soup recipe. Avocados are already very creamy on their own, so you don’t need as much cream as your typical cream soup.
Ingredients
- Minced garlic
- Minced onion
- Chicken broth
- Large avocados
- Fresh lime juice
- Chopped fresh cilantro
- Salt and pepper
- Heavy cream
Broth: I like chicken broth, but if you want to keep the soup vegetarian, you can use vegetable broth.
Avocados: Remove the pits and skin. The easiest way to do this is to cut the avocados in half (when you insert your knife, it will hit the pit. Just rotate your knife around.) Use a spoon to remove the pit and then scoop out the flesh.
Cream: I like adding some heavy cream. It makes the soup rich and creamy, but I have made it without, and it’s still delicious and creamy, just not as much.
Recipe Steps
You start by cooking everything on the stove. Simmering the avocado in the soup base helps bring out its beautiful green color.
Once everything is cooked, it’s pureed in a food processor or blender with a little cream. And then it’s ready to serve! It’s that easy.
I quite enjoyed this soup hot but it tasted good when cooled to room temperature, as well.
More Avocado Recipes
Cream of Avocado Soup
Ingredients
- 2 cloves garlic minced
- ½ yellow onion minced
- 2 cups chicken broth divided
- 2 large avocados pitted and peeled and cut into cubes
- 1 tbsp lime juice
- ¼ cup cilantro leaves
- salt and pepper to taste
- ½ cup heavy cream
Instructions
- Add garlic and onions and ¼ cup of chicken broth to soup pot and bring to medium high heat. Cook garlic and onions until garlic is lightly browned and onions are translucent.
- Add in remaining chicken broth, avocados, lime juice and cilantro. Bring to a simmer and cook 5-10 minutes, until all the flavors come together. Season with salt and pepper, to taste.
- Pour soup into blender. Blend until smooth. Add in cream and blend slowly just until cream is incorporated.
- Serve soup immediately. If desired, garnish with fresh slices of avocado, cilantro, and a swirl of sour cream.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Loved it! Very easy, quick and super creamy. Next time I will add some jalapenos to the onions and garlic. That will be perfect liquid guacamole!
I’m glad you enjoyed!
OMG!!! I was skeptical at first… I wanted something to break my fast. This soup did not disappoint! I used Chicken stock .
I’m glad you liked it!
Absolutely delicious!! Great with a side of cheese quesadillas made from corn tortillas for a gluten free meal.
I’m so glad you enjoyed!
Better than expected – much better. I give it 5 stars. The 4-serving recipe fed 2 people as a main dish. I served it at room temperature, and I think it’s likely the best way to serve it.
I’m glad you enjoyed!
First time ever making this soup, was super easy to make and tasted delicious, color also stayed nice and vibrant. Personally, next time I might remove the garlic as it has a lingering aftertaste in my mouth.
I’m glad it worked out for you! You can definitely remove the garlic
Does the color of the soup change colors since it’s made with avocado?
the color in the photo is what the color of the soup is
The chicken broth was overwhelming. I couldn’t eat it without a lot of lime squeezed in. With the extra lime though it was delicious.
I’m glad you got it to work for you.
How many does this recipe serve please?
servings is listed in the recipe box
My apologies, I see it now. My eyesight isn’t so good. I’m going to make this now but wondered if I can freeze it if I make a big batch? Apologies if this is mentioned somewhere, I did try and find it but couldn’t see any mention of storing. I know I’m going to love this with a spoon of mild salsa and a swirl of sour cream so I w9uld love to be able to batch cook it.
I have not tried freezing. I always eat this right away so I’m not sure how well it stores. I think the soup may brown if you try to store it
I was able to make your recipe vegan by substituting chicken broth to vegetable broth and dairy cream with almond cream. The recipe was great, especially when it is warm. Olive in a cold climate (sub-zero temperatures) so I reheated the finished soup in the microwave.
I’m glad you were able to make it vegan