Best 8 Cream Of Avocado Soup Recipes

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Indulge in the velvety goodness of cream of avocado soup, a culinary delight that tantalizes taste buds with its creamy texture and vibrant flavors. This luscious soup, crafted from the heart of ripe avocados, offers a symphony of flavors, striking a perfect balance between richness and freshness. The avocado's natural creaminess eliminates the need for additional dairy, resulting in a lighter yet satisfying soup that caters to various dietary preferences, including vegan and lactose-free diets.

Accompanying the classic cream of avocado soup are two variations that elevate this dish to new heights of culinary artistry. The roasted red pepper cream of avocado soup introduces a smoky sweetness that harmonizes beautifully with the avocado's creamy richness. Roasted red peppers, with their naturally vibrant hue, lend a stunning color contrast to the soup, making it a feast for the eyes as well as the palate.

For those who crave a touch of heat, the spicy cream of avocado soup delivers a delightful kick without overpowering the avocado's delicate flavor. A careful selection of spices, expertly blended, ignites a subtle warmth that awakens the senses. This variation is perfect for those who enjoy a soup with a touch of piquancy, without compromising the creamy avocado base.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF AVOCADO SOUP



Cream of Avocado Soup image

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.

Provided by Kirbie

Categories     Appetizer

Time 25m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 231 kcal, Carbohydrate 9.4 g, Protein 3.3 g, Fat 21.5 g, SaturatedFat 8.3 g, TransFat 0.4 g, Cholesterol 36.1 mg, Sodium 476.9 mg, Fiber 4.9 g, Sugar 2.3 g, UnsaturatedFat 11.1 g

CREAMY AVOCADO SOUP RECIPE



Creamy Avocado Soup Recipe image

A Quick and Easy Creamy Avocado Soup made with quick and easy ingredients

Provided by Healing Tomato

Categories     Soup

Time 20m

Number Of Ingredients 15

2 whole Avocados (de-seeded (a little firm to the touch))
1 Jalapeno (sliced and de-seeded)
1 Tbsp Almonds (whole (To put in soup))
1 Tbsp Pistachios (shelled (To put in soup))
1 tsp salt
2 Tbsp coconut water
¼ cup cream cheese (vegan or regular)
1 Tbsp Extra Virgin Olive Oil
1 Shallot (julienne)
2 Tbsp Ginger (shredded)
1.5 cup water
1 tsp taco seasoning
Cilantro for garnish
1 Tbsp almonds and pistachios (For Garnish)
½ Lime (Freshly squeezed)

Steps:

  • In a blender, add the avocado and remaining blender ingredients
  • Blend until it's very smooooooooth. Set aside
  • In a small pan, add the oil and heat it on medium for 20 seconds
  • Add the shallots and let them brown
  • Add the ginger and stir
  • After 30 seconds, reduce heat to as low as it will go
  • Slowly add the avocado mixture to it
  • Add the water and taco seasoning. Mix well
  • Heat on low for about 3-5 minutes. When you start seeing the bubbles "burping", turn off the heat
  • Transfer to a soup bowl and serve immediately

Nutrition Facts : Calories 278 kcal, ServingSize 1 serving

AVOCADO SOUP



Avocado Soup image

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
  • Season with salt, to taste. Remove from the heat and set aside to cool.
  • Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  • Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

AVOCADO SOUP WITH ANCHO CREAM



Avocado Soup with Ancho Cream image

Provided by Barbara Pool Fenzl

Categories     Soup/Stew     Milk/Cream     Food Processor     Citrus     Vegetarian     Avocado     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Soup
2 1/2 cups vegetable broth, divided
2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
1/4 cup whipping cream
Ancho Cream
1 large dried ancho chile*
1/4 cup whipping cream

Steps:

  • For soup:
  • Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper.
  • For ancho cream:
  • Stem chile, halve, and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer chile to small bowl and add hot water just to cover. Soak until soft, about 30 minutes. Drain water; transfer chile to mini processor and purée. Strain ancho purée into small bowl, pressing on solids. Place whipping cream in another small bowl; whisk in 1 tablespoon ancho purée. Chill ancho cream until ready to use.
  • Do ahead: Can be made 1 day ahead. Cover and refrigerate.
  • Ladle soup into 6 bowls. Drizzle ancho cream over and serve.
  • *Ancho chiles are dried poblanos. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

AVOCADO AND BACON SOUP



Avocado and Bacon Soup image

Wonderful way to blend the tastes of avocado and bacon in a warm, hearty soup. Besides the bacon bits, this soup works with a dollop of sour cream and some lime zest. Eat with plenty of crusty bread.

Provided by MRPAUL1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

½ pound bacon
1 medium onion, chopped
2 stalks celery, chopped
1 quart chicken stock
2 avocados - peeled, pitted, and chopped
½ cup white wine
1 lime, juiced
1 cup heavy cream
salt and pepper to taste

Steps:

  • In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
  • Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
  • Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 11.5 g, Cholesterol 68.6 mg, Fat 30.2 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 12.4 g, Sodium 775 mg, Sugar 2.2 g

CREAMY HOT AVOCADO SOUP - 4 INGREDIENTS



Creamy Hot Avocado Soup - 4 Ingredients image

Make and share this Creamy Hot Avocado Soup - 4 Ingredients recipe from Food.com.

Provided by dawn2701

Categories     Vegetable

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 4

2 avocados
4 cups chicken stock
1 1/4 cups fat free sour cream
6 tablespoons chopped cilantro

Steps:

  • Cut avocados in half, remove seed, and spoon into food processor.
  • Mix with a couple spoonfulls of sour cream and process until smooth.
  • Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
  • Heat chicken stock in 2 quart saucepan until hot (before simmering).
  • Whisk remaining sour cream into saucepan.
  • Whisk avocado mixture into saucepan.
  • Heat only until hot, DO NOT BOIL.
  • Top with diced cilantro and pepper.
  • Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.

CREAM OF AVOCADO SOUP



Cream of Avocado Soup image

Make and share this Cream of Avocado Soup recipe from Food.com.

Provided by Renata F.

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 avocados
1 tablespoon onion powder or 2 green onions, finely chopped
2 teaspoons garlic salt
6 cups 1% low-fat milk
1/2 teaspoon crushed red pepper flakes
2 tablespoons butter or 2 tablespoons margarine
1/2 cup monterey jack cheese, cut into half an inch cubes

Steps:

  • Cut avocadoes all around the seed,twist and remove giant seed.
  • Crush them with fork in bowl or with handy chopper til it's smooth.
  • In medium size pot melt butter and add chilli peppers along with garlic powder and onion powder. Stir about half of minute.
  • Put milk in and avocado paste. Whisk til totally smooth and heated thru.
  • Take off burner just before starting to bubble. Do not boil.
  • For last step, add the cheese pieces and serve.

Tips:

  • Choose ripe avocados: Use ripe avocados that are slightly soft to the touch. This will ensure a creamy and flavorful soup.
  • Use a high-powered blender: A high-powered blender will help you achieve a smooth and creamy soup. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup for longer.
  • Add seasonings to taste: Don't be afraid to adjust the seasonings in the soup to your liking. You can add more salt, pepper, garlic, or other spices to taste.
  • Garnish with fresh herbs: Before serving, garnish the soup with fresh herbs such as cilantro, basil, or mint. This will add a pop of color and flavor to the soup.

Conclusion:

Cream of avocado soup is a delicious, healthy, and versatile soup that can be enjoyed for lunch, dinner, or as a snack. It is a great way to use up ripe avocados and it is also a good source of vitamins, minerals, and healthy fats. With its creamy texture and rich flavor, this soup is sure to be a hit with everyone who tries it.

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