Avocado Soup Recipe

Name: Avocado Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon canola oil; 2 yellow onions, chopped, about 2 cups; 4 cloves garlic, chopped; 2 jalapeno chiles, stemmed, seeded if desired, and minced; 4 to 5 ripe Haas avocados, peeled and cut into chunks; 1 quart chicken stock; 1/2 cup crema, creme fraiche or sour cream; 1/2 cup chopped cilantro; 2 tablespoons freshly squeezed lime juice; 2 ears corn, roasted or boiled, kernels cut off and reserved; 2 Italian Roma tomatoes, seeded and diced; 2 scallions, washed and sliced into thin rings; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon crema, creme fraiche or sour cream

Servings: persons

1 tablespoon canola oil
2 yellow onions, chopped, about 2 cups
4 cloves garlic, chopped
2 jalapeno chiles, stemmed, seeded if desired, and minced
4 to 5 ripe Haas avocados, peeled and cut into chunks
1 quart chicken stock
1/2 cup crema, creme fraiche or sour cream
1/2 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
2 ears corn, roasted or boiled, kernels cut off and reserved
2 Italian Roma tomatoes, seeded and diced
2 scallions, washed and sliced into thin rings
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon crema, creme fraiche or sour cream

1
Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent.
2
Add avocados and stock and bring to the simmer.
3
Simmer 15 to20 minutes or until avocados are soft.
4
Add cream, being back to a simmer, then puree with immersion blender until very smooth.
5
Stir in cilantro and lime and serve, topped with corn and tomato garnish.
6
Cooking the avocados preserves their bright color when chilled.
7
Stir together corn kernels with all other ingredients in a small bowl.
8
Serve 2 spoonfuls on top of Avocado Soup.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 yellow onions, chopped, about 2 cups, 4 cloves garlic, chopped, 2 jalapeno chiles, stemmed, seeded if desired, and minced, and more.

Yes, Avocado Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Soup

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