Avocado Cream Soup: Easy Delicious

Avocado Cream Soup

Jalisco, Mexico


With the abundance of inexpensive avocado’s in Mexico, this easy to make soup is my go to when it’s a soup kind of day and I need something very refreshing. A perfect soup for a summer’s day, it’s savory, creamy and a beautiful summery green. Enjoy this soup hot but it’s very good when cooled to room temperature as well. Is it a soup kind of day for you?



  • 1 tbsp butter
  • 1/2 cup onion, finely chopped
  • 3 green onions, finely chopped
  • 1 garlic clove, minced
  • 4 cups chicken stock
  • 3 ripe avocados, peeled and diced
  • 1 tsp lime juice
  • 2 cups heavy cream
  • 1/4 tsp ground cumin
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped



  • Heat the butter in a medium pot over medium heat
  • Add the onion and cook for about 3 minutes
  • Add the garlic and cook for about 30 seconds more
  • Add the chicken broth, lime juice and avocados
  • Bring to a boil
  • Reduce the heat to medium and cook for about 7 minutes
  • With an immersion blender, blend until silky smooth
  • Stir in the heavy cream, cumin, salt and pepper
  • Cook over medium heat for about 5 minutes
  • Add fresh cilantro


Serve this soup with warm tortilla’s for dipping. Garnish with your choice of fresh slices of avocado, parsley, grape tomatoes, shrimp, shredded crab, cheese, corn, bacon bits, hot sauce and a swirl of sour cream.




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