Creamy Hot Avocado Soup 4 Ingredients Recipes

CREAMY AVOCADO SOUP

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.

CREAM OF AVOCADO SOUP

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.

CREAMY AVOCADO SOUP RECIPE

Steps:

• In a blender, add the avocado and remaining blender ingredients
• Blend until it's very smooooooooth. Set aside
• In a small pan, add the oil and heat it on medium for 20 seconds
• Add the shallots and let them brown
• Add the ginger and stir
• After 30 seconds, reduce heat to as low as it will go
• Slowly add the avocado mixture to it
• Add the water and taco seasoning. Mix well
• Heat on low for about 3-5 minutes. When you start seeing the bubbles "burping", turn off the heat
• Transfer to a soup bowl and serve immediately

4-INGREDIENT AVOCADO MILKSHAKE

Steps:

• Combine avocados, ice cubes, milk, and sugar in a blender; blend on medium speed until smooth, 3 to 5 minutes. Pour into serving glasses.

COLD AVOCADO SOUP

Steps:

• Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.

CREAMY HOT AVOCADO SOUP - 4 INGREDIENTS

Steps:

• Cut avocados in half, remove seed, and spoon into food processor.
• Mix with a couple spoonfulls of sour cream and process until smooth.
• Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
• Heat chicken stock in 2 quart saucepan until hot (before simmering).
• Whisk remaining sour cream into saucepan.
• Whisk avocado mixture into saucepan.
• Heat only until hot, DO NOT BOIL.
• Top with diced cilantro and pepper.
• Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.

INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY

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!

CREAMY AVOCADO SOUP

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 SOUP WITH ANCHO CREAM

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.

CREAMY AVOCADO EGG SALAD

Steps:

• Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.