Creamy Hot Avocado Soup 4 Ingredients Food
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
CREAM OF AVOCADO SOUP
A creamy, savory summer soup that is ready in less than 30 minutes. This cream of avocado soup uses much less cream than typical cream soups because avocados are so creamy on their own.
Provided by Kirbie
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Add garlic and onions and ¼ cup of chicken broth to soup pot and bring to medium high heat. Cook garlic and onions until garlic is lightly browned and onions are translucent.
- Add in remaining chicken broth, avocados, lime juice and cilantro. Bring to a simmer and cook 5-10 minutes, until all the flavors come together. Season with salt and pepper, to taste.
- Pour soup into blender. Blend until smooth. Add in cream and blend slowly just until cream is incorporated.
- Serve soup immediately. If desired, garnish with fresh slices of avocado, cilantro, and a swirl of sour cream.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 231 kcal, Carbohydrate 9.4 g, Protein 3.3 g, Fat 21.5 g, SaturatedFat 8.3 g, TransFat 0.4 g, Cholesterol 36.1 mg, Sodium 476.9 mg, Fiber 4.9 g, Sugar 2.3 g, UnsaturatedFat 11.1 g
CREAMY AVOCADO SOUP RECIPE
A Quick and Easy Creamy Avocado Soup made with quick and easy ingredients
Provided by Healing Tomato
Categories Soup
Time 20m
Number Of Ingredients 15
Steps:
- In a blender, add the avocado and remaining blender ingredients
- Blend until it's very smooooooooth. Set aside
- In a small pan, add the oil and heat it on medium for 20 seconds
- Add the shallots and let them brown
- Add the ginger and stir
- After 30 seconds, reduce heat to as low as it will go
- Slowly add the avocado mixture to it
- Add the water and taco seasoning. Mix well
- Heat on low for about 3-5 minutes. When you start seeing the bubbles "burping", turn off the heat
- Transfer to a soup bowl and serve immediately
Nutrition Facts : Calories 278 kcal, ServingSize 1 serving
CREAMY HOT AVOCADO SOUP - 4 INGREDIENTS
Make and share this Creamy Hot Avocado Soup - 4 Ingredients recipe from Food.com.
Provided by dawn2701
Categories Vegetable
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut avocados in half, remove seed, and spoon into food processor.
- Mix with a couple spoonfulls of sour cream and process until smooth.
- Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
- Heat chicken stock in 2 quart saucepan until hot (before simmering).
- Whisk remaining sour cream into saucepan.
- Whisk avocado mixture into saucepan.
- Heat only until hot, DO NOT BOIL.
- Top with diced cilantro and pepper.
- Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.
CREAMY AVOCADO SOUP
This is a very flavorful, easy to prepare soup. I found it in Southern Living Magazine in the August 2001 edition. **Cooking time is chilling time.
Provided by Bev I Am
Categories Low Protein
Time 3h10m
Yield 8 cups
Number Of Ingredients 13
Steps:
- Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides.
- Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides.
- Pour into a large bowl; stir in chicken broth and sour cream.
- Cover and chill 3 hours.
- Tip:.
- * 1 (16-ounce) container light sour cream may be substituted.
- Makes 8 cups.
COLD AVOCADO SOUP
Categories Soup/Stew Milk/Cream Blender Appetizer No-Cook Avocado Summer Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.
AVOCADO SOUP WITH ANCHO CREAM
Provided by Barbara Pool Fenzl
Categories Soup/Stew Milk/Cream Food Processor Citrus Vegetarian Avocado Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- For soup:
- Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper.
- For ancho cream:
- Stem chile, halve, and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer chile to small bowl and add hot water just to cover. Soak until soft, about 30 minutes. Drain water; transfer chile to mini processor and purée. Strain ancho purée into small bowl, pressing on solids. Place whipping cream in another small bowl; whisk in 1 tablespoon ancho purée. Chill ancho cream until ready to use.
- Do ahead: Can be made 1 day ahead. Cover and refrigerate.
- Ladle soup into 6 bowls. Drizzle ancho cream over and serve.
- *Ancho chiles are dried poblanos. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
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