Avocado Soup

Creamy avocado soup with cilantro and lime.

Creamy avocado soup with cilantro and lime.

There are so many things that you can do with avocado! I won’t get into a whole dissertation about avocado right now. But what I will say, is that it’s one of the healthiest fats that you can include in your diet. And it’s not just for salads and guacamole. Did you know that you can cook, and even make desserts, with avocado?

When I do Mexican themed dinner parties, I like to wow guests with this delicious avocado soup. It’s velvety, rich, and satisfying. And it takes on other flavors really well, like: Chilies, garlic, cumin, chipotle and fresh herbs.

Yields: 4 servings

  • 4-5 avocados (ripe hass avocados)
  • 1 cup of diced onion
  • 1/2 cup of heavy cream (optional)
  • 2 to 3 cups of chicken stock (or enough to cover the avacados)
  • 3 cloves of garlic minced
  • 1/2 tbsp of diced jalapeño pepper
  • 1 lemon
  • fresh chopped cilantro
  • sour cream
  • salt and pepper
  • olive oil


  • – Immersion blender, or regular blender


  1. Cook the diced onions in a medium sauce pot with a little olive oil for about 7 minutes until the onions start to become translucent.
  2. Add the avocado flesh, jalapeño pepper, and garlic and cook for another 5 minutes.
  3. Add hot chicken stock and cream and simmer for 5 minutes. Season with salt and pepper. Puree with the immersion blender until velvety smooth. If you don’t have an immersion blender – go buy one! But if you can’t, just put the soup in a blender and blend until smooth.
  4. Serve with a pinch of fresh cilantro, a spoonful of sour cream and you can squeeze some fresh lemon juice to kick up the taste!