Best 8 Creamy Hot Avocado Soup 4 Ingredients Recipes

CREAM OF AVOCADO SOUP

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.

CREAMY AVOCADO SOUP RECIPE

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

CREAMY AVOCADO SOUP

Steps:

• Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
• Serve on its own or with any of the optional toppings.

CHILLED AVOCADO SOUP

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.

CREAMY HOT AVOCADO SOUP - 4 INGREDIENTS

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

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.

AVOCADO SOUP

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.

CREAMY AVOCADO SOUP

Steps:

• Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides.
• Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides.
• Pour into a large bowl; stir in chicken broth and sour cream.
• Cover and chill 3 hours.
• Tip:.
• * 1 (16-ounce) container light sour cream may be substituted.
• Makes 8 cups.