Avocado Soup Recipe

A simple creamy avocado soup recipe. It’s a soup that takes only 20 minutes to make and you need just a few ingredients

This post was originally sponsored by Arla® Cream Cheese. All opinions are entirely my own. This post was updated on April 10th to include vegan options

The weather is cold outside and I can feel the chill in the air.

What’s the best way to stay warm and cozy?

Have this soup in hand and the low temperatures won’t make your teeth chatter!

Tips for making this soup

• Make sure you use the small avocado and NOT the large avocado. The soup will be flavorless with the big avocado
• When the pan is on the stove, don’t cook for more than 5 minutes. It will start to burn from the bottom and ruin the taste of the soup
• Don’t skip the almond and pistachio topping. It adds so much flavor and crunch to the soup
• Serve this soup immediately after making it. It’s best when served hot
• If you can handle more spice, feel free to add more jalapeno
• I like the texture of the shallots in the soup. If you don’t want to “feel” the shallots when eating the soup, stir fry them first in a little oil. Add it to the blender ingredients and blend away. Continue with the rest of the steps after that.

Why I love this avocado soup recipe

I have never made avocado soup until now. You have no idea how much I am kicking myself for not trying avocado soup before this. It makes cold, gloomy days feel like bright, sunshine-y days!

Cream cheese in soup is a delicious idea. It gives the soup a creamy texture and taste. Choose your favorite cream cheese to make this soup.

You can also add this avocado crema by Moon and Spoon and Yum. It will make this soup just as creamier.

Instead of broth of any kind, I went with coconut water. Choose a lightly flavored coconut water because it will not add flavor to the soup. Coconut water goes so well with cream cheese!

This soup is all about the garnish too.  You will love the cilantro, pistachio and almonds mixture.  Not only does it add a vibrancy to the recipe, it also adds a crunch and flavor to it.

If you don’t like cilantro, this recipe just might change your mind on it.

What’s your favorite fall soup?

Related: Try my other Quick Soups – Pumpkin Soup, acorn squash soup and Butternut Squash Soup

Answering Common Questions

As you make this creamy avocado soup, you will have a few quesitions about it. Here are some questions I can answer in the post.

If you have more questions, feel free to ask me in the comments below

How to make avocado soup

• In a blender, add 2 avocados

• Add one jalapeno, sliced and de-seeded

• Add 1Tbsp almonds, pistachios and a few sprigs of cilantro

• Add 1tsp salt

• Add 2 Tbsp coconut water

• Add 1/4 cup cream cheese (vegan or regular)

• Blend until it’s very smooooooooth. Set aside

• In a small pan, add the oil and heat it on medium for 20 seconds
• Add the shallots and let them brown
• Add the ginger and stir

• After 30 seconds, reduce heat to as low as it will go
• Slowly add the avocado mixture to it

• Add the water and taco seasoning. Mix well

• Heat on low for about 3-5 minutes. When you start seeing the bubbles “burping”, turn off the heat
• Transfer to a soup bowl and serve immediately

Creamy Avocado Soup Recipe

Rini

A Quick and Easy Creamy Avocado Soup made with quick and easy ingredients

5 from 4 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Soup

Cuisine American

Servings 2 People

Calories 278 kcal

Ingredients

  

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For the blender

• 2 whole Avocados de-seeded (a little firm to the touch)
• 1 Jalapeno sliced and de-seeded
• 1 Tbsp Almonds whole (To put in soup)
• 1 Tbsp Pistachios shelled (To put in soup)
• 1 tsp salt
• 2 Tbsp coconut water
• ¼ cup cream cheese vegan or regular

For the soup base

• 1 Tbsp Extra Virgin Olive Oil
• 1 Shallot julienne
• 2 Tbsp Ginger shredded
• 1½ cup water
• 1 tsp taco seasoning
• Cilantro for garnish
• 1 Tbsp almonds and pistachios For Garnish
• ½ Lime Freshly squeezed

Instructions

 

To blend the ingredients

• In a blender, add the avocado and remaining blender ingredients
• Blend until it’s very smooooooooth. Set aside
• In a small pan, add the oil and heat it on medium for 20 seconds
• Add the shallots and let them brown
• Add the ginger and stir
• After 30 seconds, reduce heat to as low as it will go
• Slowly add the avocado mixture to it
• Add the water and taco seasoning. Mix well
• Heat on low for about 3-5 minutes. When you start seeing the bubbles “burping”, turn off the heat
• Transfer to a soup bowl and serve immediately

Video

Notes

• Make sure you use the small avocado and NOT the large avocado. The soup will be flavorless with the big avocado
• When the pan is on the stove, don’t cook for more than 5 minutes. It will start to burn from the bottom and ruin the taste of the soup
• Don’t skip the almond and pistachio topping. It adds so much flavor and crunch to the soup
• Serve this soup immediately after making it. It’s best when served hot
• If you can handle more spice, feel free to add more jalapeno
• I like the texture of the shallots in the soup. If you don’t want to “feel” the shallots when eating the soup, stir fry them first in a little oil. Add it to the blender ingredients and blend away. Continue with the rest of the steps after that.

 

Nutrition

Calories: 278kcal

Keyword can you make soup with avocado, is it easy to make avocado soup

Tried this recipe?Let us know how it was!