Go Back
–+ servings
Creamy Avocado Lime Soup with Crispy Tortilla Strips – vegetarian recipe
Stav Kogan

Creamy Avocado Lime Soup with Crispy Tortilla Strips

A luxuriously creamy and refreshingly zesty soup blending rich Hass avocados with a bright burst of lime and savory tomato salsa. Topped with crispy, homemade tortilla strips, this satisfying meal comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Heat the 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large pot over medium heat.
  2. Add the garlic and cook until fragrant, about 30 seconds.
  3. Stir in 1 cup (240 ml) of the salsa and the vegetable broth.
  4. Bring to a simmer and cook for 5 minutes.
  5. Remove from the heat and allow the mixture to cool slightly.
  6. Halve and pit one of the avocados and place the flesh in a blender or food processor.
  7. Add the slightly cooled soup mixture and process until completely smooth.
  8. Transfer the soup back to the pot.
  9. Stir in the lime juice and parsley, and season to taste with salt and pepper.
  10. Simmer over low heat to keep warm while you prepare the tortillas.
  11. Lightly brush the corn tortillas with oil and cut them into thin strips, about ¼ inch wide by 2 inches long.
  12. Heat a skillet over medium heat.
  13. Add the tortilla strips in a single layer and cook, turning occasionally, until golden brown and crisp on both sides, about 3 minutes.
  14. Just before serving, halve, pit, and dice the remaining avocado.
  15. Stir half of this diced avocado directly into the soup.
  16. 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.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 7gFat: 25g

Tried this recipe?

Let us know how it was!