Overhead View of Avocado Soup in a White Bowl. Nuts and Cilantro Form an Arc on the Inside Left of the bowl - Avocado Soup recipe

Creamy Avocado Soup Recipe

A Quick and Easy Creamy Avocado Soup made with quick and easy ingredients
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People
Calories 571
Author Healing Tomato


  • 2 Avocados deseeded (a little firm to the touch)
  • 1 Jalapeno sliced and de-seeded
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Shallot julienned
  • 2 Tbsp Ginger shredded
  • ¼ Cup Arla Original Cream Cheese Spread
  • 1 Tsp salt
  • 2 Cups coconut water
  • 1 Tbsp Almonds whole (To put in soup)
  • 1 Tbsp Pistachios shelled (To put in soup)
  • 1.5 Cup water
  • 1 Tsp taco seasoning
  • Cilantro for garnish
  • 1 Tbsp almonds and pistachios For Garnish
  • ½ Lime Freshly squeezed


  • In a blender, add the avocado
    Avocadoes in a Blender - Avocado Soup
  • Add the jalapeno
    Overhead View of avocado + jalapeno in Blender - Avocado Soup
  • Add the salt
    Overhead View of avocado + nuts + salt in Blender - Avocado Soup
  • Add the coconut water
    Overhead View of avocado + nuts + coconut water in Blender - Avocado Soup
  • Add the nuts and a few sprigs of cilantro
    Overhead View of avocado + nuts in Blender - Avocado Soup
  • Add the Arla Cream Cheese
    Overhead View of Cream Cheese in Blender - Avocado Soup
  • Blend until it's very smooooooooth. Set aside
    Overhead View of blended soup in blender
  • 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
    Side View of Onions and Ginger in a Pan
  • After 30 seconds, reduce heat to as low as it will go
  • Slowly add the avocado mixture to it
    Side View of Soup Boiling in Pan
  • Add the water and taco seasoning. Mix well
    Taco Seasoning added to the Soup
  • 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



* I like the texture of the shallots in the soup. If you don’t want to "feel" the shallots when eating the soup, add them to blender after browning them (Steps 8-11). Add the roasted shallots + ginger to the other ingredients mentioned in step 1-6 to the blender. Blend until smooth. Continue with step 12.
* This soup is best served hot. If it turns cold, reheat before serving.


Serving: 2cups | Calories: 571kcal | Carbohydrates: 35g | Protein: 9g | Fat: 47g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 1577mg | Potassium: 1719mg | Fiber: 18g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 2.4mg