Creamy Avocado Soup
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Wondering if you can make soup with avocados? Good news, my friend – not only is avocado soup possible, but it’s also delicious! I love this recipe because it requires no cooking and takes just minutes to make. I’ll show you how to achieve a fresh flavor and creamy texture with my 5 expert tips.
I know soup is meant to be a winter thing, but I crave it year-round. But rather than simmering a hearty soup all day in summer, I want something light and refreshing in my bowl.
That’s where the inspiration for this avocado soup came from – I’ve developed it to be a no-cook recipe. That’s right – you don’t even have to turn the stove on: there’s no sauteing or roasting for this soup recipe. It’s easy, breezy, and really refreshing. Every time I serve it up, my guests are surprised by how delicious and satisfying a simple avocado soup is!
Plus, you can serve it chilled, straight from the blender, or warm it gently on a cool day.
Why avocado soup is my 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 with a gentle simmer will bring big-time cozy vibes to your table.
- It keeps well for several days in your refrigerator, so you can have a more relaxed lunch tomorrow.
Variations to try
Whether you want to change it up to suit your cravings or what you have on hand, you can make many easy variations to your avocado soup. Here are some of my favorites:
- Spice it up: Sprinkle red chili peppers, hot sauce, or chili oil on top, or add a pinch of cayenne or jalapeño slices when blending to add heat. Smoked paprika adds a nice flavor without being spicy. And pickled jalapeños make a tasty topping!
- Extra creamy: While this is already creamy, add a dollop of sour cream or Greek yogurt for an extra velvety soup. The consistency is smooth, so you don’t need heavy cream to make it luscious.
- Tropical twist: Have you ever had pineapple salsa on a taco with guacamole? Pineapple and avocado work well together – add a small handful of diced pineapple on top to sweeten it up!
- Protein boost: Top it off with some shredded chicken or bacon crumbles. If you’re vegetarian or feel like tofu, crumble some and broil it to make crispy shreds.
Expert tips
This creamy avocado soup is as easy as it gets – you just blend it, and serve it! It doesn’t get more simple than that. Despite the ease, there are some things you can do to guarantee the best bowl of soupy goodness. Here are my 5 expert tips:
- Avocado selection: Choosing the perfect avocado is a big factor for this avocado soup. You want to check the color – it should be dark, almost black. Press your thumb into it – it should yield a bit, but not feel hollow or mushy. Finally, check the stem – it should fall off easily and have green flesh underneath.
- Broth selection: The stock is the foundation of the soup, and where a lot of the flavor will come from. You want to have a good quality broth! I use bone broth, often one of my homemade stocks. If you’re using vegetable broth, you may need to add some extra salt – taste it, then season as needed.
- Blending: Avocados can be over-blended, and they tend to turn gummy instead of silky smooth. Keep an eye on the consistency and be wary not to overdo it.
- Balance: The lime juice adds a little acidity, which brightens the soup! Don’t skip it.
- Top it off: When it comes to soups, I find contrast goes a long way. Add some crunchy toasted pepitas, crispy bacon, or mini soup croutons to add texture.
What to seve with avocado soup?
This avocado soup works as a standalone, light meal – or you can soak it up with some no yeast bread. I love the way it pairs with proteins, as it rounds out the meal beautifully. I usually serve it with my baked chicken breasts or grilled cedar plank salmon.
Add some texture by serving it with baby kale salad or a summery grilled peach salad.
Three more gazpacho recipes to try
Avocado Soup Recipe
Ingredients
- 4 cups stock (see notes)
- ¼ cup fresh lime juice
- ¼ cup cilantro
- 2 ripe avocados (skin and pit removed)
- 2 green onions (green part only)
- 1 clove garlic
- 1 teaspoon sea salt
- ¼ 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.4 cups stock, ¼ cup fresh lime juice, ¼ cup cilantro, 2 ripe avocados, 2 green onions, 1 clove garlic, 1 teaspoon sea salt, ¼ teaspoon ground cumin
- Serve on its own or with any of the optional toppings.Optional 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.
Thank you so much! I only made a half recipe because l am eating alone today. It was fantastic! I wanted to lick out the inside of my blender! Wow! Yum.
I’m thrilled that you loved the recipe, Lin!
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. 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 sautéed the garlic, onion and cut one Serrano pepper for a spicier version , delicious and low carb!
Added two celery stalks and fresh jalapeño 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, 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.
You’re very welcome!
I just made it. Super easy. One thing i want to share about this recipe is that after it is left in the fridge even briefly, it separates. Easy to stir back together but before it is stirred back together it resembles a smoothie that was left to sit in the fridge.
And the recipe called for, “just the ripe parts” from green onions. 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. I think those additions, particularly the bacon, really were necessary.
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. 🙂
The soup looks fantastic and so easy. As soon as I get some cilantro I’m going to make it. I have one question though, what do you consider the “ripe part” of green onions. I did a google search and could not find any info on that.
Thanks
I’m so sorry, Pat! That should have read green part only.