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Avocado Soup
This simple creamy avocado soup recipe takes about 15 minutes and a few ingredients for a creamy yet light, and nutritious soup.
- cook TIME 5 mins
- prep TIME 10 mins
- total TIME 15 mins
Course: Side DishCuisine: American, Mexican
Keyword: avocado soup, avocado soup recipe, creamy avocado soup, how to make avocado soup
Servings: 4 servings
Calories: 226 kcal
Ingredients (12)
- 10 oz avocado
- 1 cup unsalted chicken broth
- 0.5 oz parmesan cheese shredded
- 1 cup milk
- 1 tbsp garlic minced
- 0.5 oz jalapeno sliced
- 1 tbsp olive oil
- 1/2 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cilantro chopped
- 1 oz french baguette cut into 0.5-inch cubes
INSTRUCTIONS
Preparation
1
Peel and deseed the avocados. Cut the flesh into big cubes.
2
Cut the baguette into 0.5-inch cubes.
3
Chop ¼ cup cilantro.
4
Finely chopped 1 tbsp garlic.
5
Shred 0.5 oz parmesan cheese.
6
Slice 0.5 oz jalapeno pepper.
Instructions
1
Bake the croutons: Place 1 oz french baguette in the air fryer basket. Bake at 375 ℉ for 4 minutes.

2
Blend and chill the soup: Place 10 oz avocado, 1 tbsp garlic, 0.5 oz jalapeno, 1/4 tsp salt, 1/4 tsp black pepper, 1 tbsp olive oil, 1/2 tbsp lime juice, 1 cup milk, 1 cup unsalted chicken broth, 1/4 cup cilantro, and 0.5 oz parmesan cheese into a blender. Blend at medium-high speed until smooth and creamy.

3
Serve the soup: Divide the avocado soup among bowls and garnish with the croutons. Serve the soup immediately.

Nutrition
Serving: 1 serving | Calories: 226 kcal | Fat 18 g | Saturated Fat 4 g | Trans Fat 0 g | Polyunsaturated Fat 0 g | Monounsaturated Fat 0 g | Cholesterol 10 mg | Sodium 288 mg | Potassium 505 mg | Carbohydrate 14 g | Fiber 5 g | Sugar 4 g | Protein 6 g | Vitamin A 215 IU | Vitamin C 13 mg | Calcium 138 mg | Iron 1 mg