Cream of Avocado Soup
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.
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
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: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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