Creamy avocado soup is green in the most luxurious way: a buttery, flour-thickened broth folded together with ripe avocados, cream, and a serious squeeze of lemon. It cooks in twenty minutes and never sees a long boil, because the avocado goes in off the heat. Crispy tortilla strips on top are the grand finale.
Prepare to be amazed by a soup that redefines comfort food! If you thought avocados were just for toast and guacamole, this velvety, warm Creamy Avocado Soup will completely change your mind. It’s a luxurious, elegant dish that comes together with surprising ease. We’re using a rich, buttery base, a secret-weapon broth made from potato peels (talk about sustainable cooking!), and a zesty kick of lemon to create a flavor that is both delicate and deeply satisfying. Topped with crunchy tortilla strips, it’s a bowl of pure, vibrant green bliss perfect for a light lunch or a stunning dinner party starter.
Ingredients
• 4 Tbs. / 57g (2.01 oz) unsalted butter
• 2 Tbs. / 16g (0.56 oz) all-purpose flour
• 3 cups / 720ml hot Potato Peel Broth or vegetable broth
• 1 lb. / 450g ripe avocados, about 2 medium
• 1½ cups / 360ml (12.2 fl oz) light cream or half-and-half
• ½ cup / 120g (4.2 oz) plain yogurt
• 6 Tbs. / 90ml fresh lemon juice
• ½ tsp / 2.5g (0.09 oz) salt, plus more to taste
• ½ tsp / 2g (0.07 oz) granulated sugar
• Freshly ground black pepper to taste
• For Garnish
• Crispy fried corn tortilla strips
• Your favorite hot chili sauce, for serving
Instructions
1. Create the flavorful base. In a medium, heavy-bottomed saucepan over low heat, melt the butter. Whisk in the flour to form a paste, or roux. Cook, stirring constantly, for 2-3 minutes until it smells nutty and turns a light golden brown. This step is crucial for a silky, thick texture.
2. Thicken the broth. Slowly pour the hot broth into the roux, whisking continuously to prevent lumps. Continue stirring until the mixture is smooth and has thickened slightly.
3. Blend the creamy components. While the broth base simmers gently, peel and pit the avocados. Place the avocado flesh in a blender or food processor along with the light cream, yogurt, and fresh lemon juice. Blend until completely smooth and velvety.
4. Combine and heat gently. Pour the avocado purée into the saucepan with the broth mixture. Stir to combine, then add the salt, sugar, and a few grinds of black pepper. Heat the soup gently until it is hot and just beginning to simmer at the edges. Do not let it come to a full boil, as this can affect the color and flavor.
5. Serve immediately. Taste the soup and adjust the seasoning with more salt or lemon juice if needed. Ladle the hot soup into bowls, garnish generously with crispy tortilla strips, and serve with hot sauce on the side for those who like a little extra heat.
Nutritional Information
• Serving Size: 1 of 6
• Calories: 335 kcal
• Fat: 31g
• Carbohydrates: 12g
• Protein: 5g
• Note: is an estimate and may vary based on used.
Pro Tips
• The “Do Not Boil” rule is essential. Boiling can cause the delicate avocado flavor to turn bitter and may affect the soup’s vibrant green color. Gentle heating is key.
• For the best flavor and texture, this soup is best made and served fresh. Avoid making it too far in advance or reheating it multiple times.
• Choosing the right avocado is crucial. It should yield to gentle pressure but not feel mushy. An underripe avocado won’t be creamy, and an overripe one can have a stringy texture.
• Don’t have Potato Peel Broth? A quality, low-sodium vegetable broth is a perfect substitute.
FAQ
Q: Can I make this creamy avocado soup vegan
A: Absolutely! To make this soup vegan, use a plant-based butter (like one made from avocado or olive oil) for the roux. For the creamy elements, substitute the light cream and yogurt with full-fat coconut milk or a blend of cashew cream and a dairy-free plain yogurt for that signature tang.
Q: How can I make this avocado soup gluten-free
A: Making this soup gluten-free is simple. Just replace the all-purpose flour in the roux with a gluten-free all-purpose flour blend or sweet rice flour. Also, ensure your vegetable broth is certified gluten-free and serve with gluten-free tortilla strips or toasted corn kernels for the garnish.
Q: Is there a way to add more protein to this vegetarian soup
A: Yes, you can easily boost the protein content. For a creamier texture and more protein, switch from plain yogurt to plain Greek yogurt. You can also add a scoop of unflavored protein powder when blending the avocado mixture, or garnish the finished soup with toasted pepitas (pumpkin seeds) or roasted chickpeas for a delicious, protein-rich crunch.
Q: Can I store and reheat this avocado soup
A: This soup is best enjoyed immediately after making it to preserve its vibrant green color and delicate flavor. If you must store it, place it in an airtight container with plastic wrap pressed directly onto the surface of the soup to prevent browning. Refrigerate for up to 24 hours. Reheat very gently on the stove over low heat, but do not let it boil.
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Creamy Avocado Soup
Ingredients
Method
- Create the flavorful base.
- In a medium, heavy-bottomed saucepan over low heat, melt the butter.
- Whisk in the flour to form a paste, or roux.
- Cook, stirring constantly, for 2-3 minutes until it smells nutty and turns a light golden brown. This step is crucial for a silky, thick texture.
- Thicken the broth. Slowly pour the hot broth into the roux, whisking continuously to prevent lumps.
- Continue stirring until the mixture is smooth and has thickened slightly.
- Blend the creamy components.
- While the broth base simmers gently, peel and pit the avocados.
- Place the avocado flesh in a blender or food processor along with the light cream, yogurt, and fresh lemon juice.
- Blend until completely smooth and velvety.
- Combine and heat gently.
- Pour the avocado purée into the saucepan with the broth mixture.
- Stir to combine, then add the salt, sugar, and a few grinds of black pepper.
- Heat the soup gently until it is hot and just beginning to simmer at the edges.
- Do not let it come to a full boil, as this can affect the color and flavor.
- Serve immediately.
- Taste the soup and adjust the seasoning with more salt or lemon juice if needed. Ladle the hot soup into bowls, garnish generously with crispy tortilla strips, and serve with hot sauce on the side for those who like a little extra heat.
- Don't have Potato Peel Broth? A quality, low-sodium vegetable broth is a perfect substitute.
