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Recipe Corner: Creamy Avocado Soup

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



  1. 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.
  2. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
  3. Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
  4. Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
  5. 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.

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