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Creamy Avocado Soup Made Simple and Delicious in 20 Minutes

This creamy avocado soup combines fresh ingredients for a nourishing option that's ideal for busy weeknights, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp vegetable oil Ideal for sautéing; swap with olive oil for extra flavor.
  • 1/2 medium yellow onion, diced Brings sweetness; consider using sweet onion for milder taste.
  • 2 cloves garlic, thinly sliced Elevates flavor; fresh garlic provides the best impact.
  • 3 cups vegetable broth Base of the soup; chicken broth works for non-vegetarians.
  • 1 cup heavy cream Adds luxurious creaminess; substitute with coconut milk for vegan option.
  • 1/4 cup fresh lime juice Brightens flavor; freshly squeezed is best.
  • 1/2 cup fresh cilantro, packed Infuses freshness; parsley can substitute.
  • 1 jalapeño, seeded (optional) Adds heat; can be omitted for milder soup.
  • 1/2 tsp ground cumin Introduces earthy note; chili powder can be an alternative.
  • kosher salt Balances flavors; sea salt is another great choice.
  • 4 ripe Haas avocados, pitted and peeled The main ingredient providing creaminess.
For Serving Garnishes
  • hot sauce For those who love a spicy kick.
  • crumbled cotija cheese Adds salty, creamy texture.
  • crushed tortilla chips Provides a satisfying crunch.
  • chopped cilantro For an extra burst of freshness.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until shimmering.
  2. Add 1/2 diced medium yellow onion and sauté for about 5 minutes until translucent and soft, stirring occasionally.
  3. Stir in 2 thinly sliced garlic cloves and cook for 1-2 minutes until fragrant.
  4. Pour in 3 cups of vegetable broth and 1 cup of heavy cream; add 1/4 cup fresh lime juice, 1/2 cup packed cilantro, 1 seeded jalapeño, 1/2 teaspoon ground cumin, and kosher salt to taste. Bring to a gentle simmer.
  5. Reduce heat to low, add 4 ripe Haas avocados, and stir gently until they begin to break down. For a smoother consistency, blend with an immersion blender.
  6. Serve warm or chill in the refrigerator. Garnish with hot sauce, crumbled cotija cheese, crushed tortilla chips, and chopped cilantro.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 18gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best results, use ripe avocados and adjust seasoning after blending to balance flavors. Customize garnishes to cater to personal taste.

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