Avocado Soup Recipe Vegetarian: Easy, Creamy, and Healthy

Avocado soup is a refreshing and creamy delight that’s perfect for warm weather or whenever you crave something light yet satisfying. This vegetarian avocado soup recipe combines the buttery richness of ripe avocados with bright citrus notes and a hint of spice, creating a harmonious balance of flavors.

Not only is it incredibly easy to prepare, but it’s also packed with nutrients, making it a wholesome choice for any meal. Whether you’re a seasoned avocado lover or just curious about trying something new, this soup will quickly become a favorite in your kitchen.

What makes this soup truly special is its versatility — it can be served chilled for a cooling appetizer or slightly warmed for a comforting starter. Plus, it’s naturally vegetarian and can easily be adapted to vegan preferences.

Read on to discover why you’ll love this recipe, the simple ingredients you’ll need, and tips to make it your own.

Why You’ll Love This Recipe

Velvety texture: The ripe avocados blend into a smooth, creamy base without the need for cream or dairy.

Quick and easy: With just a handful of fresh ingredients and minimal prep time, you can have this nutritious soup ready in under 20 minutes.

Healthy and nutrient-dense: Avocados are rich in heart-healthy fats, fiber, and essential vitamins, making this soup both delicious and good for you.

Flexible serving options: Enjoy it chilled on a hot day or gently warmed for a cozy meal starter.

Perfect as a light meal or appetizer: This soup pairs wonderfully with fresh bread or a crisp salad, making it a versatile addition to any menu.

Ingredients

• 2 ripe avocados, peeled and pitted
• 2 cups vegetable broth
• 1 cup plain Greek yogurt (or vegan yogurt for dairy-free option)
• 1 small cucumber, peeled and chopped
• 1 small garlic clove, minced
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Optional: 1 jalapeño, seeded and chopped, for a spicy kick

Equipment

• Blender or food processor – for achieving a creamy consistency
• Measuring cups and spoons
• Knife and cutting board
• Mixing bowl
• Serving bowls
• Spatula or spoon for mixing

Instructions

1. Prepare the avocados and cucumber: Cut the avocados in half, remove the pits, and scoop the flesh into the blender. Peel and chop the cucumber into chunks and add it to the blender as well.
2. Add the aromatics and seasonings: Add the minced garlic, lime juice, olive oil, ground cumin, and if you like a bit of heat, the chopped jalapeño. Season with salt and black pepper to taste.
3. Pour in the vegetable broth: Add 2 cups of vegetable broth to the blender to help thin the soup while blending.
4. Blend until smooth: Blend on high speed until the mixture is creamy and smooth. You may need to stop and scrape down the sides with a spatula to ensure even blending.
5. Incorporate the yogurt: Add the Greek yogurt (or vegan alternative) to the blended mixture and pulse a few times until fully combined. This adds extra creaminess and a slight tang.
6. Adjust texture and seasoning: Taste the soup and adjust salt, pepper, or lime juice as needed. If the soup is too thick, add a little more vegetable broth or water to reach your preferred consistency.
7. Chill or gently warm: For a refreshing cold soup, refrigerate for at least 30 minutes before serving. Alternatively, warm it gently on the stove over low heat, stirring occasionally, but avoid boiling.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves. You can also add a drizzle of olive oil or a sprinkle of chili flakes for extra flavor.

Tips & Variations

For the creamiest texture, use perfectly ripe avocados that yield slightly to gentle pressure.

• Make it vegan: Swap Greek yogurt for coconut yogurt or another plant-based alternative.
• Boost the protein: Add a scoop of cooked white beans or silken tofu during blending for extra protein and creaminess.
• Make it spicier: Include the seeds of the jalapeño or add a pinch of cayenne pepper.
• Add herbs: Fresh basil or mint can add an interesting twist.
• Serve with toppings: Toasted pumpkin seeds, diced tomatoes, or a dollop of sour cream complement the soup nicely.

Nutrition Facts

Serving Suggestions

This avocado soup pairs beautifully with crusty bread like our Hamburger Bun Sourdough Recipe or a fresh garden salad for a light lunch or starter. For a more indulgent pairing, try it alongside a warm, cheesy bread such as the Green Chile Cheese Bread Recipe.

If you’re looking to add a sweet finish to your meal, consider trying the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for dessert.

Conclusion

This vegetarian avocado soup recipe is a wonderful addition to any kitchen, offering a blend of creamy textures and vibrant flavors that can be enjoyed year-round. Its ease of preparation and wholesome ingredients make it ideal for busy weeknights or when you want to impress guests with something unique and nutritious.

Whether served chilled on a hot summer day or warmed to comfort you in cooler months, this soup is sure to satisfy your taste buds and nourish your body.

Don’t hesitate to experiment with the spices and herbs mentioned in the tips section to create your own signature version. And when you want to explore more delicious recipes, be sure to check out our other favorites linked above.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Avocado Soup Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and refreshing avocado soup perfect for warm days. This vegetarian recipe is quick to prepare and packed with healthy fats and flavors.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 ripe avocados”, “2 cups vegetable broth”, “1 cup plain yogurt”, “1 small cucumber, peeled and chopped”, “1 clove garlic, minced”, “1 tablespoon lime juice”, “1/4 cup fresh cilantro leaves”, “Salt to taste”, “Black pepper to taste”, “1 tablespoon olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Peel and pit the avocados.”}, {“@type”: “HowToStep”, “text”: “In a blender, combine avocados, cucumber, garlic, lime juice, and cilantro.”}, {“@type”: “HowToStep”, “text”: “Add vegetable broth and yogurt to the blender.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Season with salt and black pepper.”}, {“@type”: “HowToStep”, “text”: “Drizzle olive oil on top before serving.”}, {“@type”: “HowToStep”, “text”: “Serve chilled or at room temperature.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “4 g”, “fatContent”: “14 g”, “carbohydrateContent”: “12 g”}}