Avocado Soup is a regular in your healthy soup regimen. Avocado Soup is equally great chilled or served at room temperature. Here, the traditional chicken stock gets swapped for the vegetable variety for a vegetarian soup, and you can easily grab a non-dairy cream substitute to make it fully vegan.
INGREDIENTS
- 1 tbsp. vegetable oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, thinly sliced
- 3 c. vegetable broth
- 1 c. heavy cream
- 1/4 c. fresh lime juice
- 1/2 c. packed fresh cilantro
- 1 jalapeño, seeded (optional)
- 1/2 tsp. ground cumin
- Kosher salt
- 4 ripe Haas avocados, pitted and peeled
- Hot sauce, crumbled cotija cheese, crushed tortilla chips, and chopped cilantro, for serving
DIRECTIONS
- In a medium skillet over medium heat, heat oil. When the oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.
- Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.
- Serve topped with hot sauce, cotija, tortilla chips, and cilantro.
RELATED: Best-Ever Keto Mac & Cheese Recipe