Best Ultrafast Avocado Soup Recipes

CREAMY AVOCADO SOUP

Creamy Avocado Soup image

Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.

Provided by Kristen Stevens

Categories Soup

Time 10m

Number Of Ingredients 9

Ingredients

4 cups stock (see notes)
¼ cup fresh lime juice
¼ cup cilantro
2 ripe avocados (skin and sead removed)
2 green onions (green part only)
1 clove garlic
1 teaspoon sea salt
¼ teaspoon ground cumin
Optional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro

Steps:

Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
Serve on its own or with any of the optional toppings.

Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g

AVOCADO SOUP WITH CHILE OIL

Avocado Soup With Chile Oil image

This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice's acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Jocelyn Ramirez

Categories brunch, dinner, lunch, soups and stews

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons neutral-flavored oil, such as grapeseed
1 medium yellow onion, coarsely chopped
Kosher salt
4 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
4 cups vegetable broth, plus more if needed
2 cups unsweetened almond milk
4 ripe medium Hass avocados, pitted, peeled and halved
1 packed cup cilantro, coarsely chopped
1/4 cup fresh lime juice (from about 2 limes)
4 teaspoons roasted salted pepitas, for serving
4 teaspoons minced chives, for serving
Tortilla chips, for serving
1/4 cup neutral-flavored oil, such as grapeseed
1/2 ounce dried chiles de árbol (15 to 20 chiles), stemmed
Kosher salt

Steps:

Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.