Avocados are in season here in the Southwest. This avocado soup is the perfect crowd-pleaser.
Enjoyed hot or cold, it makes for the perfect soup all year long.
With a handful of ingredients and no more than 20 minutes of cooking time, you will have an elegant creamy soup that can be served chilled in the summer and warm in the cooler months.
Of course, I stock up on avocados, and now they all are ripe at the same time.
This is when your creativity comes in handy. Who can resist those beautiful green gems?
I do love soups, and this avocado soup recipe is my creation.
Also known as butter fruit or alligator pear, avocados are in reality, a type of berry.
With a thick, shiny green outer skin and a light fragrant soft inside.
Right in the middle, you will find the seed. They grow beautifully in a warm climate.
Native of Mexico, which is one of the largest producers as well as distributors worldwide.
There are so many great health benefits attributed to eating avocados.
Improving digestion and reducing the risk of obesity, diabetes, and cardiovascular diseases.
A great source of vitamins, C.E.K and B6, as well as folate, niacin, potassium, beta carotene, and omega-3 fatty acids.
What is the difference between a Haas avocado and a regular avocado?
Haas avocados have a higher oil percentage making the texture creamier; therefore, it is the most preferred variety used in cooking.
Indian avocados, on the other hand, have a lower oil percentage making the texture slightly less creamy but nuttier in flavor.
In this Article
- What is the difference between a Haas avocado and a regular avocado?
- What is unique about Hass avocados?
- A couple of substitutions to make it dairy-free and vegetarian
- Here are a few helpful tips for the ingredients needed to make this Avocado Soup
- Equipment needed
- Cooking tips and step-by-step instructions to make this wonderful easy avocado recipe
- Suggestions and variations
- Can I make this dish ahead of time?
- Storage and reheating options
- If you enjoy this wonderful soup recipe, look at my other recipes.
- Avocado Soup
What is unique about Hass avocados?
The Hass avocado is known for its leathery and fairly thick skin that turns nearly black when fully ripe.
The lush pale lime green color as it nears the central pit develops a rich creamy yellow tone and softer, oil-rich texture.
A couple of substitutions to make it dairy-free and vegetarian
To make it dairy-free, omit the butter and replace it with more olive oil for the onion and garlic mixture.
As for the sour cream, it is optional and thus not needed.
Instead of chicken broth, replace it with vegetable stock.
Or roast your own vegetables, add them with some water, and cook for 10-15 minutes to make a vegetable broth.
Here are a few helpful tips for the ingredients needed to make this Avocado Soup
This is a quick introduction. Please read the recipe for complete instructions.
Olive oil and unsalted butter: The base to saute your vegetables
Garlic: use fresh and remove all bruising as well as any internal green part.
Italian flat-leaf parsley: This gives this soup a nice flavor. Do use the stems as well as they contain the essential oil of the parsley and give a great flavor
Onion: Yellow onion is the best
Avocados: select nice and almost ripe avocados
Salt and pepper: Seasoning as you go along.
Hot sauce: it enhances the flavor of your soup. Add more if you like your soup spicier.
Chicken or vegetable stock: The essential ingredient to keep your soup moist. Use a sodium-free stock so it will not interfere with the flavor.
Lemon: A key ingredient in this soup as it helps bring out the flavor of the avocado.
Sour cream and Pomegranate seeds: Optional but super delicious with this soup.
I only recommend what I use and love.
Round Dutch oven shallow pan to cook your avocado
Vitamix blender is my favorite as it has so many great settings, and you can reduce this soup to smoothness.
Soup bowl: a beautiful bowl is always inviting at the table.
Cooking tips and step-by-step instructions to make this wonderful easy avocado recipe
This recipe takes no time to be prepared, as you can read from the instructions below.
A few tips to make the preparation even more smooth.
- When cooking the onions and the garlic, pay close attention to the garlic and cook with a watchful eye so it will not burn. Burned garlic has a rubbery texture and changes, in my opinion, the flavor of food.
- You do not have to be precise when cutting the avocado. When added to your broth, lower the heat, simmer, and cook for about 10 minutes.
- You can replace the lemon with fresh lime juice. Delicious, whichever you choose to go with.
- Replace the parsley with cilantro if you so choose. The cilantro lime juice is a beautiful combination.
- For a creamy texture, use your food processor and work the soup in batches.
Suggestions and variations
- I used pomegranate seeds; however, you can use chopped fresh cilantro, and fresh lime zest will kick it up a notch.
- Chopped cranberries are fun and super delicious with them, also.
- Chopped cucumber mixed with finely chopped radishes it’s colorful as well as quite tasty.
- Fresh cilantro instead of parsley.
- Lastly, please give it a Southwest flair with some hot red jalapeno sliced. Yummy!
Can I make this dish ahead of time?
Absolutely! The easiness of this soup is that you can make it early in the day and reheat it at will if served warm.
Storage and reheating options
This excellent avocado soup will store well in the refrigerator for a couple of days in an airtight glass container.
- Cold soup can be brought back to room temperature before serving it.
- To serve your soup warm, bring it back to a simmering boil over medium-low heat.
- Add more chicken stock if the soup has thickened.
As you can see the sky is the limit with this super easy and delicious avocado soup.
If you enjoy this wonderful soup recipe, look at my other recipes.
Equipment used to make this delicious avocado soup
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, peeled
- ½ cup Italian parsley, finely chopped
- 1 cup onion, finely chopped
- 4 avocados, ripe, shell and pit removed
- ½ teaspoon white pepper
- 1 teaspoon hot sauce
- 4 cups chicken broth
- 1 lemon, squeezed
- sour cream
- pomegranate seeds
- Heat the olive oil and butter in a pan over medium high heat until the butter melts. Add the onion and garlic until completely soft and translucent, 10-15 minutes stirring occasionally. Stir in the parsley and cook for 1 minute.
- Roughly cut the avocado and add it to the onion mixture. Add the chicken broth, salt, pepper, lemon juice and hot sauce. Cook over medium heat for 10 minutes.
- Working in batches if necessary, place the soup in a blender or food processor and puree until smooth. Taste for seasoning.
- Serve hot with a dollop of sour cream. Or serve cold.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
Originally published on October 17, 2019. Updated on March 13, 2023.