Our avocado soup recipe introduces a tasty, quick-to-prepare, no-cook soup. It consists of luscious ripe avocados, brilliant green cilantro, an umami chicken broth, and creamy cheese. Finally, the soup is enriched with croutons, which not only add color but also crunch and flavor to the bowl.
What Does Avocado Soup Taste Like?
This vegan avocado soup is loaded with flavor, combining the delicately sweet taste of avocado with the sharpness of lime juice, the pungency of garlic, and the heat of jalapenos. Blended with vegetable broth, it is light but rich and incredibly filling.
If you like the way this soup tastes, you’ll probably also enjoy our Sweet Potato Soup, Pumpkin Soup, and Cheesy Potato Soup. They offer the same simple yet delectable creaminess and light-hearted flavors that still manage to captivate the taste buds.
Avocado Soup’s Benefits
Avocados are a powerhouse of nutrients. These tasty green pleasures are loaded with vitamin K (26% of the daily requirement in one avocado), folate, vitamin C, potassium, vitamin B5, vitamin B6, and vitamin E, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.
In addition, they have a high concentration of lutein, beta-carotene, and omega-3 fatty acids. With all this nutrition, they offer several health advantages, including the ability to improve digestion, reduce the incidence of stroke, and maintain healthy cholesterol levels.
Ingredients for This Soup
Our simple avocado soup features avocados along with vegetable stock, cilantro, lime juice, garlic, and a few other ingredients.
Avocados: To begin, you will need two or three wholesome, ripe avocados. This recipe can even be made with frozen avocados. We like Carlifornia or Haas variants because they are extraordinarily creamy and less fibrous and watery than other cultivars.
Cilantro: Freshly chopped cilantro lends a bright and citrusy note.
Lime: Citrus juice gives this rich soup an extra zing and also helps prevent the avocado from browning. You can use lemon or lime in this recipe.
Jalapeno: Add a touch of heat with a quarter of a jalapeno. We recommend removing the seeds because many people find they can make the soup too spicy.
Broth: Chilled broth helps thin out the soup. Substitute vegetable stock if you want a vegetarian avocado soup.
Milk and Cheese: Dairy gives the soup a silky mouthfeel with a rich texture. Stir and whisk the soup while adding the milk and cheese to ensure the cheese will be thoroughly melted and incorporated into the soup.
Topping: Add your favorite toppings to this avocado soup for a unique twist. Thanks to its mild flavor, the soup pairs well with everything from homemade croutons to crushed homemade tortilla chips.
How to Serve Avocado Soup
This soup can be served either warm or cold with croutons, garlic bread, or grilled cheese. The combination is delicious and makes for an ideal light meal.
For the warm version, simply heat it until it is warmed through. However, note that if you bring it to a boil, the color will deepen and become less vibrant.
To store, place the soup in an airtight container and refrigerate for 2 days. Unlike other soups, we don’t recommend freezing this avocado soup. Once thawed, the flavor will be greatly altered and the consistency will have become more watery.
Peel and deseed the avocados. Cut the flesh into big cubes.
Cut the baguette into 0.5-inch cubes.
Chop ¼ cup cilantro.
Finely chopped 1 tbsp garlic.
Shred 0.5 oz parmesan cheese.
Slice 0.5 oz jalapeno pepper.
Bake the croutons: Place 1 oz french baguette in the air fryer basket. Bake at 375 ℉ for 4 minutes.
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.
Serve the soup: Divide the avocado soup among bowls and garnish with the croutons. Serve the soup immediately.
Amount Per Serving (1 serving)
Calories 226Calories from Fat 158
% Daily Value*
Saturated Fat 3.8g
Vitamin A 215IU
Vitamin C 13mg
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: avocado soup, avocado soup recipe, creamy avocado soup, how to make avocado soup
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Emily Rogers is a California-based Registered Dietitian Nutritionist who specializes in Public Health Dietetics. She has had an eclectic career working as a health educator, nutrition counselor, recipe developer, clinical dietitian and outpatient dietitian. Emily is currently a full-time Public Health Nutritionist with the County of Orange where she teaches Nutrition Education and Community Nutrition courses.
Creamy Avocado Soup Recipe
Creamy and delicious, this avocado soup is perfect for a healthy lunch or dinner.