Avocado Soup


  • 1 tbsp.vegetable oil
  • 1/2medium yellow onion, diced
  • 2cloves garlic, thinly sliced
  • 3 c.vegetable broth
  • 1 c.heavy cream
  • 1/4 c.fresh lime juice
  • 1/2 c.packed fresh cilantro
  • 1jalapeño, seeded (optional)
  • 1/2 tsp.ground cumin
  • Kosher salt

  • 4ripe Haas avocados, pitted and peeled
  • Hot sauce, crumbled cotija cheese, crushed tortilla chips, chopped cilantro, for serving



Step 1:

In a medium skillet over medium heat, heat oil. When oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.


Step 2:

Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.


Step 3:

Serve topped with hot sauce, cotija, tortilla chips, and cilantro.