Avocados are in season here in the Southwest. This avocado soup is the perfect crowd-pleaser. 

Enjoyed hot or cold, it makes the perfect soup year-round. With a handful of ingredients and no more than 20 minutes of cooking, you will have an elegant creamy soup that can be served chilled in the summer and warm in the cooler months. If you love avocado, make sure you check out my avocado dressing over green salad, Belgian endives and avocado salad, and a simple avocado salad.

avocado soup

Recipe Overview: Avocado Soup

  • Prep Time: 5 minutes
  • Bake Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 4 people
  • Cook Method: Cook and blend.
  • Flavor & Texture: Refreshing and creamy summer soup that can be served chilled or warm.
  • Difficulty: Very easy.
  • Why this Recipe? Can be prepared ahead of time and enjoyed anytime.
Key Takeaways
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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.

In this Article

Avocado

Also known as butter fruit or alligator pear, avocados are, in reality, a type of berry.

They have 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.

They are native to Mexico, one of the largest producers and distributors worldwide.

avocado soup served in white bowls

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. 

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. 

As it nears the central pit, the lush pale lime green color develops a rich, creamy yellow tone and a softer, oil-rich texture.

A Note From Giangi

This soup is wonderful served hot or cold. Enjoy it warm on a cooler evening or chilled when you want something light and refreshing.

Creamy, fresh, and full of flavor Ripe avocados create a naturally smooth texture, while lemon, parsley, and a touch of hot sauce brighten every spoonful.

Quick and easy to prepare with only five minutes of preparation, it’s perfect any day of the week.

Giangi
Close up of the served avocado soup

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, use vegetable stock.

Or roast your own vegetables, add them with some water, and cook for 10-15 minutes to make a vegetable broth.

Key Ingredients

The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Olive oil and unsalted butter: The base to sauté 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: Season 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.

avocado soup

How to make this wonderful easy avocado recipe 

This recipe takes no time to prepare, as you can read from the instructions below.

A few tips to make the preparation even smoother.

  • 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.

Can I make this dish ahead of time?

Absolutely! The ease of this soup is that you can make it early in the day and reheat it at will if served warm. 

avocado soup served with sour cream aand pomegranate.

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 jalapeño sliced. Yummy!

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.

More Avocado Recipes You Will Love

If you tried this Avocado Soup or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Avocado Soup

5 from 29 votes
avocado soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Giangi Townsend
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 months and warm in the cooler months.
Print Pin

Ingredients 

  • 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
  • salt
  • 1 teaspoon hot sauce
  • 4 cups chicken broth
  • 1 lemon, squeezed
  • sour cream
  • pomegranate seeds

Instructions

  • 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.

Nutrition

Calories: 316kcal | Carbohydrates: 17g | Protein: 4g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 602mg | Potassium: 847mg | Fiber: 10g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 37mg | Calcium: 40mg | Iron: 1.2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on October 17, 2019.