Save
Avocado Soup is a bright and creamy option that will make you wonder why it isn’t a regular part of your healthy soup rotation. It brings together the cool freshness of gazpacho and the rich, buttery essence of guacamole for a dish that is equally satisfying chilled or served at room temperature. This vegetarian version swaps out chicken stock for vegetable broth and can easily be made vegan by using a non-dairy cream substitute like coconut milk for richness or almond milk for a lighter touch.
I first made this soup on a warm spring evening and was hooked instantly. It has since become my go-to when I want something refreshing, filling, but not heavy.
Ingredients
- Vegetable oil: gently sauté and soften the aromatics
- Yellow onion: sweetness and depth picking one that is firm and heavy adds flavor
- Garlic: thinly sliced to infuse warmth without overpowering
- Vegetable broth: as the soup’s savory base—choose low sodium for better control of salt
- Heavy cream: for creaminess substitute with unsweetened coconut or almond milk to keep it vegan
- Fresh lime juice: adds brightness and an acidic balance to the richness
- Packed fresh cilantro: brings herbaceous freshness look for vibrant green leaves with no yellowing
- Jalapeño: seeded and optional for gentle heat fresher ones are firm and glossy
- Ground cumin: for warmth and earthiness
- Kosher salt: to bring all the flavors together
- Ripe Haas avocados: choose ones that yield slightly to gentle pressure for ideal creaminess
- Hot sauce, cotija cheese, crushed tortilla chips, and chopped cilantro: for customizable toppings
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat vegetable oil in a medium skillet over medium heat until it shimmers. Add diced yellow onion and thinly sliced garlic. Cook while stirring occasionally for about 5 minutes until the onion is soft and translucent, developing a fragrant base. Remove from heat and set aside.
- Blend the Soup:
- In a blender, combine the sautéed onion and garlic, vegetable broth, cream, fresh lime juice, cilantro, seeded jalapeño if using, ground cumin, a teaspoon of kosher salt, and the peeled, pitted avocados. Blend on high speed for about 2 minutes until completely smooth and creamy. Taste and season with additional salt if needed.
- Serve and Garnish:
- Ladle the soup into bowls. Top with a few drops of hot sauce for heat, crumbled cotija cheese for saltiness, crushed tortilla chips for crunch, and extra chopped cilantro for freshness. Enjoy immediately at room temperature or chill in the fridge up to 4 hours for a refreshing cold soup.
Save
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the soup contains avocado and lime, it will keep its color well but might thicken slightly. Stir gently before serving. Avoid freezing if you want to maintain that perfectly creamy texture, though it’s safe to freeze in a pinch.
Ingredient Substitutions
If you prefer a lighter soup, replace heavy cream with unsweetened almond milk for a milder flavor. Coconut milk works beautifully if you want a richer, tropical note. For heat, swap jalapeño with serrano chili or omit entirely for a milder dish. Any ripe avocado variety works well—don’t stress if Haas aren’t available; those with firmer flesh like Fuerte or Bacon give good results too.
Serving Suggestions
Serve this soup alongside grilled fresh corn salad or a crisp green salad for a light meal. It also pairs nicely with warm corn tortillas or crusty bread that mops up every bit of creamy goodness. For a heartier meal, add a topping of poached shrimp or grilled chicken for extra protein.
Cultural Context
Avocado soup’s origins are debated between Mexico, Colombia, and California but it sits comfortably as a fusion of all those food traditions. It captures the rich avocado tradition of Mexican cuisine with the fresh herbaceous notes common to Colombian dishes and the modern twist of California’s health-conscious cooking style. It’s a delicious example of how ingredients travel and transform across cultures.
Pro Tips
- Toast the cumin lightly before adding to the blender to boost its aroma and deepen the flavor
- Use room temperature ingredients in the blender to keep the soup creamy and prevent separation
- Chilling the soup for a couple of hours helps flavors meld beautifully but give it a good stir before serving
Common Recipe Questions
- → Can I use other avocado varieties?
Yes, varieties like Bacon, Fuerte, or Zutano work well as long as they are ripe and creamy.
- → Is it best served hot or cold?
This soup shines both chilled or at room temperature, offering a refreshing experience in either style.
- → What can I use instead of heavy cream?
Unsweetened coconut milk provides richness, while almond milk offers a lighter alternative without altering flavor too much.
- → How do toppings affect the dish?
Toppings like crunchy tortilla chips, crumbly cotija, and fresh cilantro add texture and depth, complementing the creamy base.
- → Can I add heat to the soup?
Yes, incorporating seeded jalapeño or a drizzle of hot sauce introduces gentle spiciness to balance the creaminess.
- → How long can it be stored?
Store refrigerated up to 4 hours; the fresh lime helps maintain color and flavor but is best enjoyed promptly.