THIS CREAMY AVOCADO SOUP HAS HALF YOUR DAILY FIBER
If your blender doesn't get the soup silky-smooth, add up to 1/4 cup more water and blend some more. Press a piece of plastic wrap on the surface of the soup as it chills to help prevent browning.
Provided by Emily Nabors Hall
Time 45m
Yield Serves 4 (serving size: about 1 1/4 cups)
Number Of Ingredients 13
Steps:
- Combine avocados, tofu, 2 cups water, lettuce, peas, lime juice, vinegar, salt, and 1/2 teaspoon pepper in a blender, and process until very smooth, about 2 minutes. Transfer to a large bowl; cover with plastic wrap, and chill until ready to serve, up to 30 minutes.
- Toss together tomato, bell pepper, scallions, and remaining 1/4 teaspoon pepper in a small bowl. Ladle soup into 4 bowls. Top with tomato mixture, and drizzle evenly with olive oil. Serve chilled.
Nutrition Facts : Calories 359, Carbohydrate 24 g, Fat 28 g, Fiber 13 g, Protein 9 g, SaturatedFat 4 g, Sodium 535 mg, Sugar 5 g, UnsaturatedFat 22 g
CREAM OF AVOCADO SOUP
A creamy, savory summer soup that is ready in less than 30 minutes. This cream of avocado soup uses much less cream than typical cream soups because avocados are so creamy on their own.
Provided by Kirbie
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Add garlic and onions and ¼ cup of chicken broth to soup pot and bring to medium high heat. Cook garlic and onions until garlic is lightly browned and onions are translucent.
- Add in remaining chicken broth, avocados, lime juice and cilantro. Bring to a simmer and cook 5-10 minutes, until all the flavors come together. Season with salt and pepper, to taste.
- Pour soup into blender. Blend until smooth. Add in cream and blend slowly just until cream is incorporated.
- Serve soup immediately. If desired, garnish with fresh slices of avocado, cilantro, and a swirl of sour cream.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 231 kcal, Carbohydrate 9.4 g, Protein 3.3 g, Fat 21.5 g, SaturatedFat 8.3 g, TransFat 0.4 g, Cholesterol 36.1 mg, Sodium 476.9 mg, Fiber 4.9 g, Sugar 2.3 g, UnsaturatedFat 11.1 g
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
CREAM OF AVOCADO SOUP
Make and share this Cream of Avocado Soup recipe from Food.com.
Provided by Renata F.
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut avocadoes all around the seed,twist and remove giant seed.
- Crush them with fork in bowl or with handy chopper til it's smooth.
- In medium size pot melt butter and add chilli peppers along with garlic powder and onion powder. Stir about half of minute.
- Put milk in and avocado paste. Whisk til totally smooth and heated thru.
- Take off burner just before starting to bubble. Do not boil.
- For last step, add the cheese pieces and serve.
CREAMY AVOCADO SOUP
This is a very flavorful, easy to prepare soup. I found it in Southern Living Magazine in the August 2001 edition. **Cooking time is chilling time.
Provided by Bev I Am
Categories Low Protein
Time 3h10m
Yield 8 cups
Number Of Ingredients 13
Steps:
- Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides.
- Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides.
- Pour into a large bowl; stir in chicken broth and sour cream.
- Cover and chill 3 hours.
- Tip:.
- * 1 (16-ounce) container light sour cream may be substituted.
- Makes 8 cups.
AVOCADO AND BACON SOUP
Wonderful way to blend the tastes of avocado and bacon in a warm, hearty soup. Besides the bacon bits, this soup works with a dollop of sour cream and some lime zest. Eat with plenty of crusty bread.
Provided by MRPAUL1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
- Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
- Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 11.5 g, Cholesterol 68.6 mg, Fat 30.2 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 12.4 g, Sodium 775 mg, Sugar 2.2 g
INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, green bell pepper, jalapeño, Campbell's® Cream of Chicken Soup, Pace® Avocado Salsa, corn, water, Tyson® Frozen Boneless Skinless Chicken Breast, kosher salt, freshly ground black pepper, avocado, fresh cilantro, tomato, tortilla strip
Provided by Pace
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
- Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
- Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
- Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 5 grams
AVOCADO SOUP WITH ANCHO CREAM
Provided by Barbara Pool Fenzl
Categories Soup/Stew Milk/Cream Food Processor Citrus Vegetarian Avocado Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- For soup:
- Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper.
- For ancho cream:
- Stem chile, halve, and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer chile to small bowl and add hot water just to cover. Soak until soft, about 30 minutes. Drain water; transfer chile to mini processor and purée. Strain ancho purée into small bowl, pressing on solids. Place whipping cream in another small bowl; whisk in 1 tablespoon ancho purée. Chill ancho cream until ready to use.
- Do ahead: Can be made 1 day ahead. Cover and refrigerate.
- Ladle soup into 6 bowls. Drizzle ancho cream over and serve.
- *Ancho chiles are dried poblanos. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
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