Creamy Avocado Soup
Serving Size 1 cup • Makes 8 Servings
The avocado in this soup takes the place of heavy cream to create a surprisingly lush, smooth texture without the fat and calories of real cream. Enjoy with a whole grain crusty bread or with low sodium crackers for a hearty, heart-healthy meal!
Submitted by Memorial Medical Center Registered Dietician, Kelsea Ruppe.
- 1 tablespoon olive oil
- 3/4 cup chopped onion
- 2 garlic cloves (minced)
- 1 14.5-ounce can diced tomatoes in juice
- 2 tablespoons tomato paste
- 1 1/2 cups low-sodium tomato juice
- 3 cups low-sodium chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon black pepper
- 2 ripe, fresh avocados (peeled, pitted, sliced)
- 1/2 teaspoon dried thyme
- Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute. Stir in tomatoes and their juice, tomato paste, tomato juice, broth, sugar, salt and pepper.
- Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
- Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
- Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
- To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.
NOTE: This is a corrected recipe to the version published in HealthWise magazine issue 34, Winter 2023.