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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
Servings: 4 servings
Calories: 226 kcal
Author: Tuyet Pham, Luna Regina

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: 226kcal | Fat 17.5g | Saturated Fat 3.8g | Cholesterol 10mg | Sodium 288mg | Potassium 505mg | Carbohydrate 14g | Fiber 5g | Sugar 4g | Protein 6g | Vitamin A 215IU | Vitamin C 13mg | Calcium 138mg | Iron 1mg