Creamy avocado lime soup with crispy tortilla strips is weeknight comfort with a California accent. Silky blended avocado floats in a salsa-scented broth, finished with a squeeze of lime and a tangle of crunchy corn-tortilla strands. It's on the table in about twenty-five minutes.
Craving a soup that’s both luxuriously creamy and refreshingly zesty? Look no further! This Creamy Avocado Lime Soup is a game-changer. It blends the rich, buttery goodness of Hass avocados with a bright burst of lime and the savory depth of tomato salsa. Topped with crispy, homemade tortilla strips, it’s a satisfying meal that comes together in under 30 minutes. The best part? You control the spice level, making it a perfect dish for any palate.
Ingredients
• (Serves 4)
• 1 tablespoon (15 ml / 0.5 fl oz) extra-virgin olive oil, plus additional for brushing
• 2 cloves garlic, chopped
• 1½ cups tomato salsa, divided
• 4 cups (960 ml) vegetable broth
• 2 ripe Hass avocados, divided
• Juice of 1 lime
• 2 tablespoons (30 ml / 1 fl oz) minced fresh parsley
• Salt and freshly ground black pepper, to taste
• 3 to 4 corn tortillas
Instructions
1. Heat the 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
2. Stir in 1 cup (240 ml) of the salsa and the vegetable broth. Bring to a simmer and cook for 5 minutes. Remove from the heat and allow the mixture to cool slightly.
3. Halve and pit one of the avocados and place the flesh in a blender or food processor. Add the slightly cooled soup mixture and process until completely smooth.
4. Transfer the soup back to the pot. Stir in the lime juice and parsley, and season to taste with salt and pepper. Simmer over low heat to keep warm while you prepare the tortillas.
5. Lightly brush the corn tortillas with oil and cut them into thin strips, about ¼ inch wide by 2 inches long.
6. Heat a skillet over medium heat. Add the tortilla strips in a single layer and cook, turning occasionally, until golden brown and crisp on both sides, about 3 minutes.
7. Just before serving, halve, pit, and dice the remaining avocado. Stir half of this diced avocado directly into the soup.
8. To serve, ladle the soup into bowls and garnish with the remaining diced avocado, the reserved ½ cup of salsa, and the crispy tortilla strips.
Nutritional Information
• (per serving, estimated)
• Calories: 350 kcal
• Fat: 25g
• Carbohydrates: 28g
• Protein: 7g
• Fiber: 10g
Pro Tips
• For an extra creamy texture, add a dollop of vegan sour cream or cashew cream to the blender along with the avocado.
• To prevent the soup from browning, add the lime juice immediately after blending and serve the soup right away.
• Elevate your garnishes with a sprinkle of toasted pumpkin seeds (pepitas), fresh cilantro, or a crumble of cotija cheese (if not vegan).
• Use a high-quality, flavorful vegetable broth as it forms the base of the soup’s flavor profile.
FAQ
Q: Is this creamy avocado soup vegan
A: Yes, this soup is easily made vegan. The core recipe is naturally dairy-free. Simply ensure your salsa is vegan and skip the optional cotija cheese garnish. For extra creaminess, the pro-tip of adding vegan sour cream or cashew cream is a perfect choice.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein, consider adding a cup of rinsed black beans or white beans to the pot when you simmer the broth and salsa. You can also garnish the finished soup with toasted pumpkin seeds (pepitas) or hemp hearts for an extra protein and texture boost.
Q: Can I make this avocado soup ahead of time
A: Because avocado oxidizes and can brown, this soup is best enjoyed immediately after making it. If you have leftovers, store them in an airtight container with plastic wrap pressed directly onto the surface of the soup to minimize air contact. Reheat gently on the stove, but be aware the color may not be as vibrant. It will still be delicious for up to 2 days.
Q: What can I use instead of fresh parsley
A: Fresh cilantro is an excellent substitute that pairs beautifully with the lime and avocado flavors. You can use an equal amount of minced fresh cilantro. If you don’t have any fresh herbs, you can omit it, as the salsa and lime provide plenty of flavor.
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Creamy Avocado Lime Soup with Crispy Tortilla Strips
Ingredients
Method
- Heat the 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large pot over medium heat.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in 1 cup (240 ml) of the salsa and the vegetable broth.
- Bring to a simmer and cook for 5 minutes.
- Remove from the heat and allow the mixture to cool slightly.
- Halve and pit one of the avocados and place the flesh in a blender or food processor.
- Add the slightly cooled soup mixture and process until completely smooth.
- Transfer the soup back to the pot.
- Stir in the lime juice and parsley, and season to taste with salt and pepper.
- Simmer over low heat to keep warm while you prepare the tortillas.
- Lightly brush the corn tortillas with oil and cut them into thin strips, about ¼ inch wide by 2 inches long.
- Heat a skillet over medium heat.
- Add the tortilla strips in a single layer and cook, turning occasionally, until golden brown and crisp on both sides, about 3 minutes.
- Just before serving, halve, pit, and dice the remaining avocado.
- Stir half of this diced avocado directly into the soup.
- To serve, ladle the soup into bowls and garnish with the remaining diced avocado, the reserved ½ cup of salsa, and the crispy tortilla strips.
