Avocado soup is lusciously creamy and rich with lots of good flavors like lime, garlic, onion, cumin and cilantro. This recipe is based on a Columbian soup called Crema de Aguacate.
When I first heard of Cream of Avocado Soup, I imagined thinned out guacamole served warm. But this soup actually is nowhere near that. Avocado Soup is FULL of rich and delicious flavor and it doesn’t take long to make. It has a creamy texture and great taste with ingredients like mashed avocado, cumin, and lime juice.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Cream Of Avocado Soup?
This Cream of Avocado Soup recipe is based on a Columbian soup, Crema de Aguacate. In addition to the avocados, the soup has chicken broth, onion, garlic, and half and half. You could make it vegetarian by using vegetable broth instead. I like it served with some fresh cilantro as well.
How To Make Avocado Soup
To make Avocado Soup, you sauté onions and garlic in olive oil and then add broth, lime juice, mashed avocado, cumin, and salt. You cook that for a bit. Then puree it until smooth. The final touch is to add half and half and heat it all through.
Note that if you don’t have half and half, you can make up your own. Half and half is made up of half cream and half whole milk so you can therefore use half cream and half milk, or just use whole milk. Canned evaporated milk would also work here.
That’s pretty much it. See? There’s so much flavor there. I actually wound up addicted to it and ate most of the pot of soup myself the first time I made it. Every time I walked by it, I had a few spoonfuls until very little was left. You’re going to love this one too. I just know it!
More Soup Recipes You’ll Love
Podcast Episode On Making Avocado Soup
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
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Avocado Soup Recipe
Avocado soup is lusciously creamy and rich with lots of good flavors like lime, garlic, onion, cumin and cilantro. This recipe is based on a Columbian soup called Crema de Aguacate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: Colombian
Ingredients
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 4 cups unsalted chicken broth
- 2 tsp. lime juice
- 2 ripe avocados, peeled, cored and mashed
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1 pint half and half*
- 6 sprigs cilantro (optional)
Instructions
- Heat the oil in a a large saucepan over medium heat. Add onion and sauté until translucent. Add garlic and cook 30 seconds.
- Add chicken broth and lime juice. Stir. Add avocadoes, salt and cumin. Stir.
- Increase heat to high and bring to a boil, stirring occasionally. Reduce to a simmer and cook 5 minutes.
- Transfer to a blender (depending on the size of your blender, you may have to puree half of the mixture at a time). Puree until smooth.
- Return avocado puree to the pot. Add the half and half. Heat through over medium heat, stirring continuously.
- Ladle into soup bowls and garnish with cilantro, if desired.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*Half and half is made up of half cream and half whole milk. If you don’t have any, you can make your own by mixing those two together, or use just whole milk, or thin down cream with a bit of water. Alternatively, canned evaporated milk will work well too.
This post originally appeared in July 2017 and was revised and republished in March 2023.
Absolutely delicious and delicate. How long will it last in the fridge. I am serving it cold so will not be heating it up.
Jane, the avocado can start to discolor fairly quickly so it’s best if you eat it the same day it’s made. You can store it in an airtight container in the fridge for 3 days but it will change color. I’m really happy you liked it! Thanks for coming back to let me know 🙂
I will try this recipe but am curious about “peeling and coring” the avocado. I just cut them in half lengthwise and scoop it out.
Yes, that’s absolutely correct, Jayna. I supposed ‘remove the core/pit and scoop the avocado flesh from the peel’ might be more accurate. I hope you enjoy the recipe!
I love this recipe. It is super fast and easy and so far it’s the best avocado soup recipe have tasted. My whole family loved it.!
I’m so happy to hear that, Krista! Thank you for taking the time to comment and let me know.
Thought it was great, especially if you have some avocados you had no other plans for. The recipe can be easily tweaked if like me you like more lime and cumin. I would be sure and go with a quality broth as mine wasn’t great, but still I devoured a couple servings!
Thank you for the feedback, BJ! I appreciate you taking the time to comment.
Made this for New Years Day – compliments all the way around the table. Thanks!
So glad to hear it, Vikki! Thank you for coming back to let me know.
Amazing soup!!!
Thank you so much, Donna!
We are sick (literally) and tired (emotionally) of every recipe since 1994 adding cilantro to items that have a delicate flavor and are totally destroyed by the inclusion of the highly objectionable (up to 30% of the population) loathsome cilantro. This is not a choice, it is a heritable trait. We realize you said that cilantro in your recipe is optional- but why not try cooking without it and seeing what other foods (avocado,
vegetables, soups, and salads) taste like without it.
Love it!
Thank you so much, Sandra! 🙂
Just Eocactly,exactly what I was looking for! Will come again here first when looking recipes. Bravo! And thank you for the work and time you put in to make this wonderful “everybody likes it” dish.. we like it both warm or cold, so it is also an all season soup. Thank you again
Pattw2Ts56
Thank you so much, Patt! Hope you enjoy our other recipes as well.
How much is a serving? It’s super yummy by the way. Thanks for sharing it!
You’re welcome, Nora! I think each serving ends up being a little over a cup of soup.
Wow. Super delicious and flavorful. I use my own chicken broth which is pretty concentrated but otherwise followed the recipe exactly. Thank you!
You’re welcome, Todd. And homemade broth sounds excellent!
YUM!!
This soup took a good amount of time to prepare and the result was so disappointing. It was almost tasteless. I even added diced chicken and croutons before serving and still not very flavorful.
Barbara, I’m sorry you didn’t like this recipe. Honestly, when I make this soup I devour it almost addictively. I’m not sure what went wrong for you. Between the onion, chicken stock, lime juice and half and half, there is a lot of flavor. Maybe you could have tried more salt. Or, if you were looking for a more intense avocado flavor (this one is mild with only two avocados for about 6 cups of liquid) you could try adding extra avocados. I have also seen recipes that call for some minced spicy chili pepper added with the garlic. Here’s a recipe for avocado soup that uses both a chili pepper and more avocado https://www.foodnetwork.com/recipes/marcela-valladolid/chilled-avocado-soup-recipe-1921060 Note that there are comments below that recipe that help to address flavor (or lack of flavor) that seems to be common with avocado soup. Interesting to read!