Description
This creamy Avocado Soup is a rich, velvety dish that combines the smooth texture of ripe avocados with fresh herbs and a hint of lime. It’s a versatile, gluten-free soup that can be served both warm or cold, making it perfect for any season.
Ingredients
- 3 ripe avocados, peeled and pitted
- 2 cups vegetable broth (or chicken broth for added richness)
- 1/2 cup sour cream or Greek yogurt (optional for creaminess)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin (optional, for warmth)
- 1 tablespoon lime juice (freshly squeezed)
- Salt and pepper, to taste
- 1–2 cups cold water (to adjust consistency)
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a medium-sized pot over medium heat. Add chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- In a blender, combine avocados, sautéed onion and garlic, vegetable broth, sour cream (if using), cilantro, lime juice, and cumin. Blend until smooth. Adjust consistency with cold water as needed.
- Pour the blended soup back into the pot and heat over medium-low, stirring occasionally, until warmed through. Do not bring to a boil.
- Season to taste with salt, pepper, or more lime juice.
- Serve by ladling into bowls, garnishing with cilantro, lime wedges, and a dollop of sour cream or Greek yogurt if desired.
- Serve immediately and enjoy!
Notes
- For a cold version, chill the blended soup in the fridge for 2-3 hours before serving.
- For added spice, mix in jalapeños, cayenne pepper, or hot sauce.
- For a vegan version, use coconut cream or dairy-free yogurt.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blending and Heating
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 10mg
