Avocado Soup Fresh Cilantro (Printable Version)
# What You'll Need:
→ Base
01 -
1 tablespoon vegetable oil
02 -
1/2 medium yellow onion, diced
03 -
2 cloves garlic, thinly sliced
04 -
720 milliliters vegetable broth
05 -
240 milliliters heavy cream
06 -
60 milliliters fresh lime juice
07 -
30 grams fresh cilantro, packed
08 -
1 jalapeño, seeded (optional)
09 -
1/2 teaspoon ground cumin
10 -
Kosher salt, to taste
11 -
4 ripe Haas avocados, pitted and peeled
→ Toppings
12 -
Hot sauce
13 -
Crumbled cotija cheese
14 -
Crushed tortilla chips
15 -
Chopped fresh cilantro
# Step-by-Step Directions:
01 -
Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add diced onion and sliced garlic, cooking while stirring occasionally until the onion softens, about 5 minutes. Remove from heat.
02 -
Combine the vegetable broth, heavy cream, lime juice, cilantro, seeded jalapeño (if using), ground cumin, 1 teaspoon kosher salt, avocados, and the sautéed onion and garlic in a blender. Blend on high speed until completely smooth, approximately 2 minutes. Adjust salt to taste.
03 -
Pour the soup into bowls and serve immediately at room temperature or chilled up to 4 hours. Top each serving with hot sauce, crumbled cotija cheese, crushed tortilla chips, and chopped fresh cilantro as desired.
# Helpful Notes:
01 -
For a fully vegan version, substitute heavy cream with unsweetened coconut milk or almond milk.
02 -
Use ripe avocados of any variety; Haas is preferred but Bacon, Fuerte, or Zutano work well.