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This creamy avocado soup feels like a fresh twist on traditional vegetable soups. It combines the bright tang of lime with the richness of ripe avocados to create a smooth, satisfying dish perfect for warm days or when you want something light but nourishing.
I first made this on a hot summer day and loved how cooling it was yet filling enough to keep me full until dinner. Now it’s a favorite whenever I want something easy that doesn’t require turning on the oven.
Ingredients
- Vegetable oil: helps soften the onions and garlic to release their flavor for the soup base. Choose a neutral oil that can handle heat well
- Yellow onion: adds mild sweetness and depth. Look for firm, unblemished onions for the best taste
- Garlic: provides a subtle pungent kick and aroma. Fresh cloves work best
- Vegetable broth: the liquid backbone of the soup. Use low sodium for better control of saltiness
- Heavy cream: gives the soup a silky texture. You can use a non-dairy alternative like coconut milk for a vegan version, unsweetened varieties are important to keep the flavor balanced
- Fresh lime juice: brightens the soup with citrusy sharpness. Freshly squeezed will always taste better than bottled
- Fresh cilantro: adds a fresh herbal note and vibrancy
- Jalapeño: optional heat element. Removing seeds tones down the spiciness if preferred
- Ground cumin: brings a warm earthy undertone
- Kosher salt: seasoning to enhance all other flavors
- Ripe Haas avocados: the star ingredient that makes this soup creamy and rich. Look for avocados that yield slightly to gentle pressure without feeling mushy
- Toppings: such as hot sauce, crumbled cotija cheese, crushed tortilla chips, and chopped cilantro bring added crunch, creaminess, and a touch of spice to each serving
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat the vegetable oil in a medium skillet over medium heat. Once the oil shimmers, add the diced onion and thinly sliced garlic. Cook them, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. This process releases the natural sweetness and deepens the flavor base. Remove the skillet from the heat and set aside.
- Blend the Soup Base:
- In a blender, combine the sautéed onion and garlic, vegetable broth, heavy cream, fresh lime juice, packed cilantro, seeded jalapeño if you want some heat, ground cumin, one teaspoon of kosher salt, and the peeled and pitted avocados. Blend on high for about 2 minutes until completely smooth and creamy. Taste and adjust the salt if needed.
- Serve with Toppings:
- Pour the soup into bowls and garnish with your choice of hot sauce, crumbled cotija cheese, crushed tortilla chips, and chopped cilantro. Enjoy the combination of creamy soup with a bit of crunch and spice. The soup is delightful served immediately at room temperature, or you can refrigerate it for up to 4 hours and serve chilled.
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This soup is one of my favorites because of its versatility and freshness. I remember the first time I made it for a small gathering and everyone was surprised that something with so few ingredients could taste so rich and satisfying. The freshness of the lime and cilantro always puts a smile on my face.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. The soup will keep well for up to two days. Because avocado can brown quickly, it is best to consume it soon after making. Give it a good stir or freshen it up with a squeeze of lime juice before serving again.
Ingredient Substitutions
If you do not have heavy cream or want a lighter option, unsweetened coconut milk will make the soup creamy while keeping it dairy-free. Almond milk is another good choice but expect a thinner texture. For a different herbal twist, you can use fresh parsley or basil instead of cilantro.
Serving Suggestions
Pair this soup with a chilled glass of white wine or a crisp sparkling water with lime for a refreshing meal. Serve alongside a simple salad or grilled corn for a complete light lunch or dinner. Add some grilled shrimp or shredded chicken to make it more filling.
Cultural Context
Avocado soup has roots claimed by different cultures including Mexico and Colombia, both famous for their avocado dishes. It embodies the fresh and vibrant flavors typical to these regions with a modern twist. Its chilled preparation is reminiscent of gazpacho but with more creamy richness, making it a delightful fusion of traditional and contemporary tastes.
Commonly Asked Questions
- → Can this soup be served warm?
It’s best enjoyed chilled or at room temperature, highlighting the avocado's creamy freshness without losing flavor.
- → Which avocado varieties work best?
Hass avocados offer rich creaminess, but Bacon, Fuerte, or Zutano also produce excellent results when ripe.
- → What can I use instead of heavy cream?
Coconut milk adds a rich creaminess for a vegan version, while almond milk offers a lighter texture with subtle flavor.
- → How do the toppings enhance the soup?
Toppings like crushed tortilla chips and cotija cheese add texture and a beloved salty crunch, while hot sauce brings a gentle heat.
- → Is the soup thick or thin in texture?
The soup is blended to a smooth, creamy consistency that’s thick enough to sip yet light enough to enjoy cold or room temperature.