Creamy Avocado Soup
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Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
A side of no yeast bread with herbs and cheese is delicious to dunk into this soup!
Why avocado soup is our favorite
- Armed with little more than ripe avocados and stock, this soup can be yours in only 10 minutes.
- Creamy avocados need very little to turn them into a flavorful soup. A little cilantro, lime juice, green onions, and garlic add just the right amount of flavor. And a pinch of cumin takes it over the top.
- On a hot summer's day, avocado gazpacho is just the thing to cool you down.
- And on a chilly fall day, warming this creamy soup will bring big-time cozy vibes to your table.
- It keeps well for several days in your fridge so you can have an even more relaxed lunch tomorrow!
How to make this avocado soup recipe
This recipe couldn't be any easier to make. Here's what you're going to do:
- Put the ingredients into your blender and turn it on.
That's it! If you'd like a warm avocado soup, you can heat it gently on the stovetop. But otherwise, pour the soup from your blender into bowls and dig in!
Warm or cold avocado soup?
This soup is great served both ways. It's wonderfully refreshing served cold as an avocado gazpacho.
But it's also nice heated gently. Make sure not to bring it to a boil or the color will darken and it won't look as pretty. Just heat it until it's warm.
How long does avocado soup last in the fridge
This soup will keep well for 3-4 days in your fridge.
Favorite gazpacho recipes
Popular avocado recipes
Creamy Avocado Soup Recipe
Ingredients
- 4 cups stock (see notes)
- Ā¼ cup fresh lime juice
- Ā¼ cup cilantro
- 2 ripe avocados (skin and sead removed)
- 2 green onions (green part only)
- 1 clove garlic
- 1 teaspoon sea salt
- Ā¼ teaspoon ground cumin
- Optional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro
Instructions
- 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.Ā4 cups stock, Ā¼ cup fresh lime juice, Ā¼ cup cilantro, 2 ripe avocados, 2 green onions, 1 clove garlic, 1 teaspoon sea salt, Ā¼ teaspoon ground cumin
- Serve on its own or with any of the optional toppings.ĀOptional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
If you love avocado as much as we do, check out all of our avocado recipes!
So light and fresh tasting! I used a homemade chicken stock from a chicken my husband had roasted, and the smokey flavour added a lovely profile to the soup. I especially love how fast it all came together, brilliant!! Thanks for sharing!
DELICIOUS AND SO EASY
THANK YOU FOR SHARING
Can this soup be made ahead and then frozen?
Yes! This soup freezes quite well.
OMG! The best recipe ever!!! Thank you for sharing! <3
Thank you!!!!
I think there may be a reason there are very few recipes for avocado soup. The recipe was well written and easy to follow. I normally like all soups and I have them for lunch at work everyday. Thought I would try avocado soup for the first time, it really wasn’t for me. I’ll keep them on toast, in salads or as guacamole I think .
Has anyone used frozen avocado to make this?
This was incredible! Mine was very thin. If you are looking for a thick soup you will be disappointed. We crunched up doritos and put them in it. It’s so healthy (without doritos). We made it hot. I’m thinking of drinking it in the morning for breakfast. Did I mention it was delicious???
OMG, I love this soup, I just made it with lemon instead of lime and no cilantro (I don’t like the stuff) along with Better than Bullion (sP), and it is so warm and creamy. This summer, I made it with bone broth and lime and had it child, and it was also excellent. I have added extra cumin and chipotle red pepper both times and warm, and it is lovely warm or cold. It takes 10 minutes to make and have a good meal. I will be eating this again and recommending it to others.
Loved it! Easy to make, delicious when complete. Creamy and fulfilling. You can garnish with what you like, stimulates creativity. Thank you!
I haven’t had this summer yet; thankfully, that will change tomorrow. I love this soup and made it several times last summer both warm and cold. Just a yummy soup all around. I top mine with toasted paprika garbanzo beans. YUM!
Loved this soup, I sautĆ©ed the garlic, onion and cut one Serrano pepper for a spicier version , delicious and low carb!Ā
Added two celery stalks and fresh jalapeƱo to the blender. Then heated a can of creamed corn on the stove top and stirred in the warm avocado mixture. It was great with corn chips, chopped turkey bacon and a dollop of Pico to Gallo in the center!
This is really good (I like it much better cold).
The only thing is, it tastes very salty to me. I used low salt chicken broth and DIDN’T add the tsp of sea salt (my mom has blood pressure issues), and it still tasted very salty. I modified it using lemon juice instead of lime juice but I did add about 2 TBSP of lime juice on top of the lemon.
I think next time I’ll reduce the lemon/lime juice and that’ll solve my salty issue. Thanks for this recipe, I had some almost old avocados I needed to use! Am going to add one more avocado to this batch, I think that’ll mellow it.
Cheers!
Added some chopped up tomatoes, cucumber, and celery and it was so good!!
I was looking for something other than guac to make with the ripe avocados on my counter and voila! I found this on Pinterest! Surprisingly easy to make and the flavor was great. Will make it again. Thank you.Ā
You’re very welcome!
I used lemon juice instead of lime juice and it was amazing! Thanks!
I just made it. Ā Super easy. Ā One thing i want to share about this recipe is that after it is left in the fridge even briefly, it separates. Ā Easy to stir back together but before it is stirred back together it resembles a smoothie that was left to sit in the fridge. Ā
And the recipe called for, ājust the ripe partsā from green onions. Ā I never found out what that meant but i used the white part of the green onion and hoped that is what was meant.
I could not find my pepitas so i crumbled some crisp bacon and some torn cilantro leaves on top. Ā I think those additions, particularly the bacon, really were necessary. Ā
It is so easy to make and sometimes i have too many avocados so I may make it again.
So strange … I’ve never had mine separate! Happy to hear that it stirred easily back together. š
The soup looks fantastic and so easy. Ā As soon as I get some cilantro Iām going to make it. Ā I have one question though, what do you consider the āripe partā of green onions. Ā I did a google search and could not find any info on that.
ThanksĀ
I’m so sorry, Pat! That should have read green part only.