Avocado Soup
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This creamy avocado soup blends ripe avocados and cream with a zesty broth for a smooth, chilled dish. It’s easy to make and perfect for a light, refreshing meal or starter.
Avocado soup is one of those dishes I didn’t expect to love as much as I do. The first time I made it, I had a few overripe avocados on the counter and needed something quick, easy, and refreshing. To my surprise, it turned out to be incredibly creamy, light, and just what I needed on a warm day. Now, it’s one of my favorite go-to recipes when I want something that feels fancy but takes very little effort.
What I really love about this recipe is how simple it is. You only need a few ingredients: broth, lemon juice, salt, avocados, and cream. This recipe comes together in just minutes. Plus, there’s no complicated cooking involved. Just blend, mix, chill, and you’re done. It’s great for lunch, as a light dinner starter, or even for impressing guests when you want to serve something a little different.
If you’re a fan of creamy textures and fresh flavors, this avocado soup is definitely worth trying. It’s a smart way to use ripe avocados that might otherwise go to waste, and it’s naturally satisfying without being too heavy. I like to keep a batch in the fridge for a couple of days—it actually tastes better once it’s had time to chill fully. Give it a try and let me know how you like it!
Items Needed
Here’s what you’ll need to make __________:
- Chicken broth – Adds savory depth and thins the soup to the perfect consistency.
- Lemon juice – Brightens the flavor and helps prevent the avocados from browning.
- Salt – Enhances the overall taste and balances the creamy richness.
- Avocados, peeled and pitted – Provide a creamy texture and are the main flavor and nutrient source.
- Heavy cream – Adds richness and smoothness for a luxurious mouthfeel.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways to customize this avocado soup recipe:
- Add fresh herbs like cilantro, parsley, or basil for extra freshness and flavor.
- Spice it up with a pinch of cayenne pepper, jalapeño, or a dash of hot sauce.
- Use vegetable broth instead of chicken broth to make it vegetarian.
- Top with crunchy toppings like croutons, crispy bacon bits, or toasted pumpkin seeds.
- Mix in other veggies like cucumber or spinach for added nutrients and a different flavor profile.
- Swirl in a flavored oil like chili oil or herb-infused olive oil right before serving for an extra pop of taste.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Add the broth, lemon juice, and salt to a pot and bring to a boil over medium-high heat.
While the broth is heating, in a blender or food processor, puree the avocados with the cream until smooth.
Once the broth is boiling, remove from the heat and stir in the avocado mixture.
Refrigerate until chilled. Serve well chilled.
Note
Make sure to blend the avocados and cream until completely smooth before mixing with the broth to get the creamiest, most velvety texture.
Storage
Store the avocado soup in an airtight container in the refrigerator for up to 2 days. Since this soup is meant to be served chilled, there’s no need to reheat it—just stir it well before serving to refresh the texture.
If you prefer it slightly warmer, you can let it sit at room temperature for a few minutes, but avoid heating it on the stove or in the microwave, as this can cause the avocados to brown and the texture to change.
Helpful Hints
Pro tip: Use ripe avocados!
Use ripe avocados for the best creamy texture and rich flavor.
Here are some more helpful hints for making this avocado soup:
- Taste the soup before chilling and adjust the salt or lemon juice if needed.
- Chill the soup completely before serving for the best flavor and consistency.
- Blend the ingredients in batches if your blender or food processor is small to avoid spills.
- Press plastic wrap directly onto the surface of the soup before refrigerating to help prevent browning.
Serving Suggestions
This avocado soup is a dream when you’re craving something light but still satisfying. I love serving it alongside a fresh salad loaded with leafy greens, juicy tomatoes, and a bright, zesty vinaigrette. The buttery smoothness of the soup paired with the crisp snap of fresh veggies makes every bite feel perfectly balanced. And if you’re in the mood for something heartier, a slice of golden, toasted whole-grain bread or a gooey grilled cheese sandwich turns it into a cozy, feel-good meal.
If you want to jazz things up a bit, there are so many tasty topping ideas! A sprinkle of crispy bacon bits, crunchy croutons, or a dollop of cool sour cream can take the creamy base to the next level. I also love tossing on a handful of fresh herbs like cilantro or chives — or if you’re like me and enjoy a little heat, a few slices of jalapeño or a drizzle of hot sauce add just the right kick.
This avocado soup also makes a beautiful starter if you’re putting together a bigger meal. It pairs perfectly with comforting dishes like my Eggplant Lasagna or Tomato Egg Drop Soup, adding a light and refreshing contrast to richer flavors. Whether you’re serving it for a simple weeknight dinner or impressing guests at a gathering, this soup brings a fresh, creamy touch that everyone will remember.
FAQs
Recipe
Creamy Avocado Soup
Ingredients
- 3 1/2 cups chicken broth
- 1/4 cup lemon juice
- 1 teaspoon salt
- 4 large avocados peeled and pitted
- 1 1/2 cups heavy cream
Instructions
- Add the broth, lemon juice, and salt to a pot and bring to a boil over medium-high heat.
- While the broth is heating, in a blender or food processor, puree the avocados with the cream until smooth.
- Once the broth is boiling, remove from the heat and stir in the avocado mixture.
- Refrigerate until chilled. Serve well chilled.
Notes
- An almond-or coconut-based coffee creamer can be used in place of the heavy cream for those avoiding dairy.
- Use ripe avocados for the best creamy texture and rich flavor.
