Kirbie's Cravings

Cream of Avocado Soup

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.
overhead photo of Cream of Avocado SoupThis 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.
close-up photo of a spoonful of Cream of Avocado Soup
With avocados in season, I have been inspired to make everything avocado. Like this avocado soup. Avocados are already very creamy on their own so you don’t need as much cream as your typical cream soup.

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.
close-up of Cream of Avocado Soup garnished with fresh avocado slices

Recipe Tips

If you are looking for a dairy-free option, you can leave out the cream altogether. The cream does make the soup creamier, but the soup also tastes good without the cream.

Cream of Avocado Soup

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
A creamy, savory summer soup that is ready in less than 30 minutes. This cream of avocado soup uses much less cream than typical cream soups because avocados are so creamy on their own.
4.34 from 3 votes


  • 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


  • 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.


If you are looking for a dairy-free option, you can leave out the cream altogether. The cream does make the soup creamier, but the soup also tastes good without the cream.


Serving: 0.25of recipe, Calories: 231kcal, Carbohydrates: 9.4g, Protein: 3.3g, Fat: 21.5g, Saturated Fat: 8.3g, Sodium: 476.9mg, Fiber: 4.9g, Sugar: 2.3g, NET CARBS: 5g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

As stated above, this post is sponsored by the California Avocado Commission. All opinions expressed are my own.

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20 comments on “Cream of Avocado Soup”

  1. 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!

  2. OMG!!!   I was skeptical at first… I wanted something to break my fast.   This soup did not disappoint!  I used Chicken stock .

  3. Absolutely delicious!! Great with a side of cheese quesadillas made from corn tortillas for a gluten free meal.

  4. 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.

  5. 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.

  6. Does the color of the soup change colors since it’s made with avocado?

  7. 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

  8. 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. 

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