Beat the chill with a bowl of something special! Avocado transforms ordinary soups into creamy, dreamy comfort food perfect for cozy evenings. Whether you’re craving something quick and easy or a new seasonal favorite, these 19 delicious recipes will warm you up from the inside out. Get ready to find your next go-to soup—let’s dive in!
Creamy Avocado and Spinach Soup
Getting a smooth, vibrant soup doesn’t need hours. Grab ripe avocados and fresh spinach for this quick, creamy blend that’s ready in under 15 minutes.
Ingredients
– 2 ripe avocados
– a big handful of fresh spinach (about 4 cups)
– 1 can (13.5 oz) of coconut milk
– 1 small yellow onion
– 2 cloves of garlic
– 2 cups of vegetable broth
– a splash of lime juice (about 2 tbsp)
– a couple of tablespoons of olive oil
– a pinch of salt and black pepper
Instructions
1. Dice 1 small yellow onion and mince 2 cloves of garlic.
2. Heat 2 tablespoons of olive oil in a pot over medium heat for 1 minute.
3. Sauté the onion and garlic for 3–4 minutes until the onion is translucent and fragrant.
4. Add 4 cups of fresh spinach to the pot and stir for 1–2 minutes until wilted.
5. Pour in 2 cups of vegetable broth and bring to a simmer over medium-high heat.
6. Simmer for 5 minutes to let the flavors meld.
7. Halve and pit 2 ripe avocados, then scoop the flesh into a blender.
8. Tip: Use avocados that yield slightly to pressure for the creamiest texture.
9. Add the wilted spinach, onion, garlic, and broth mixture to the blender.
10. Pour in 1 can of coconut milk and 2 tablespoons of lime juice.
11. Blend on high for 1–2 minutes until completely smooth and pale green.
12. Tip: Blend in batches if needed to avoid overflow and ensure even consistency.
13. Season with a pinch of salt and black pepper, then blend for 10 more seconds.
14. Taste and adjust seasoning if desired, but avoid over-salting before blending.
15. Tip: Serve immediately for the brightest color, as avocados can oxidize over time.
16. Ladle the soup into bowls.
Luxuriously smooth with a subtle richness from avocado and coconut, this soup has a fresh, herbal note from the spinach. For a creative twist, top with crunchy croutons or a drizzle of chili oil to contrast the creamy base.
Avocado and White Bean Chili
My go-to meatless chili comes together in under 30 minutes. Make this creamy, protein-packed dinner when you need something fast and satisfying. It’s perfect for busy weeknights.
Ingredients
– 2 tablespoons of olive oil
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of chili powder
– 1 teaspoon of ground cumin
– A 15-ounce can of diced tomatoes
– A 15-ounce can of white beans, drained and rinsed
– 1 cup of vegetable broth
– 2 ripe avocados, diced
– A handful of fresh cilantro, chopped
– A squeeze of lime juice
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add 1 large chopped onion and cook for 5 minutes, stirring occasionally, until the onion is translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tablespoon of chili powder and 1 teaspoon of ground cumin, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in the entire 15-ounce can of diced tomatoes, including the juices.
6. Add the drained and rinsed 15-ounce can of white beans.
7. Pour in 1 cup of vegetable broth and bring the mixture to a simmer.
8. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
9. While the chili simmers, dice 2 ripe avocados and chop a handful of fresh cilantro.
10. Stir the diced avocados and chopped cilantro into the chili just before serving.
11. Squeeze in fresh lime juice to brighten the flavors.
Zesty and creamy, this chili has a smooth texture from the avocados with a subtle kick from the spices. Serve it topped with extra cilantro or with tortilla chips for crunch.
Avocado and Corn Tortilla Soup
Bold flavors and simple prep make this tortilla soup a weeknight winner. This version gets its creamy base from ripe avocados rather than dairy. You’ll have dinner ready in under 30 minutes.
Ingredients
– 2 ripe avocados
– 1 cup corn kernels (fresh or frozen)
– 4 corn tortillas
– 1 medium onion
– 2 cloves garlic
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 lime
– A handful of cilantro
– A pinch of salt
Instructions
1. Dice the onion and mince the garlic.
2. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth and bring to a boil.
6. Reduce heat to simmer and add 1 cup corn kernels.
7. Cut corn tortillas into thin strips.
8. Add tortilla strips to the simmering soup and cook for 3 minutes until softened.
9. Halve and pit 2 ripe avocados while soup simmers.
10. Scoop avocado flesh into a blender.
11. Carefully ladle about 2 cups of the hot soup into the blender with the avocados.
12. Blend until completely smooth and creamy.
13. Stir the blended avocado mixture back into the pot.
14. Squeeze juice from 1 lime directly into the soup.
15. Chop a handful of cilantro leaves.
16. Stir in chopped cilantro and a pinch of salt.
17. Heat through for 2 minutes, but do not boil.
18. Remove from heat and serve immediately.
Outstanding creaminess comes from blending the avocados directly with hot broth. The tortilla strips soften into satisfying bites while keeping some texture. For extra crunch, top with additional crispy tortilla strips and a dollop of sour cream.
Zesty Avocado and Lime Chicken Soup
Facing another chilly evening? This vibrant chicken soup delivers bright, fresh flavors that cut through the dreariest of days. It’s a quick, one-pot wonder that feels both comforting and invigorating.
Ingredients
– 1 lb of boneless, skinless chicken breasts
– A couple of ripe avocados, diced
– 1 large yellow onion, chopped
– 4 cloves of garlic, minced
– 2 jalapeños, sliced (seeds removed if you prefer less heat)
– 6 cups of chicken broth
– Juice from 2 limes
– A big handful of fresh cilantro, chopped
– A splash of olive oil
– Salt and black pepper
Instructions
1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and sliced jalapeños, cooking for 1 minute until fragrant.
4. Place the chicken breasts into the pot and pour in the 6 cups of chicken broth.
5. Bring the broth to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 20 minutes. (Tip: A gentle simmer, not a rolling boil, keeps the chicken tender.)
6. Remove the chicken breasts from the pot using tongs and transfer them to a cutting board.
7. Use two forks to shred the chicken into bite-sized pieces.
8. Return the shredded chicken to the pot.
9. Stir in the juice from 2 limes and the chopped cilantro.
10. Season with salt and black pepper, then let the soup sit for 2 minutes off the heat. (Tip: Letting it rest allows the lime and cilantro flavors to meld beautifully.)
11. Gently fold in the diced avocados just before serving. (Tip: Adding the avocado at the end keeps it from turning mushy.)
But the creamy avocado chunks against the tangy lime broth create a delightful contrast. Serve it with extra lime wedges and tortilla chips for a satisfying crunch that makes every spoonful exciting.
Avocado and Black Bean Soup
Dive into this creamy, protein-packed soup that comes together in under 30 minutes. Perfect for busy weeknights when you want something satisfying without the fuss. The combination of creamy avocado and hearty black beans creates a comforting bowl that feels both nourishing and indulgent.
Ingredients
– 2 ripe avocados
– 1 can (15 oz) black beans, drained and rinsed
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– A splash of lime juice (about 2 tbsp)
– A couple of tablespoons of olive oil
– A pinch of cumin
– A handful of fresh cilantro
– Salt to season
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups of vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 10 minutes to let flavors meld.
6. Add drained black beans and simmer for another 5 minutes.
7. Carefully transfer half the soup to a blender and blend until smooth.
8. Return blended soup to the pot and stir to combine with remaining chunky soup.
9. Stir in 2 tablespoons of lime juice and a pinch of cumin.
10. Dice 2 ripe avocados and gently fold them into the warm soup.
11. Chop a handful of fresh cilantro and stir most of it into the soup.
12. Season with salt until properly balanced.
13. Ladle soup into bowls and garnish with remaining cilantro.
The creamy avocado chunks melt slightly into the warm broth while maintaining their texture. For a fun twist, serve it chilled the next day with tortilla chips for dipping—the flavors deepen beautifully overnight.
Spicy Avocado Tomato Basil Soup
Even the simplest ingredients can transform into something extraordinary. This spicy avocado tomato basil soup comes together in under 30 minutes, delivering creamy texture with a satisfying kick that will become your new cold-weather staple.
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– 1 (28-ounce) can of crushed tomatoes
– 2 cups of vegetable broth
– 2 ripe avocados, pitted and scooped
– A big handful of fresh basil leaves
– 1 teaspoon of red pepper flakes
– A generous squeeze of lime juice
– A couple of heavy pinches of salt
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in the 28-ounce can of crushed tomatoes and 2 cups of vegetable broth.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. While the soup simmers, scoop flesh from 2 ripe avocados into a blender.
7. Add a big handful of fresh basil leaves, 1 teaspoon of red pepper flakes, and a generous squeeze of lime juice to the blender.
8. Carefully ladle the hot tomato mixture into the blender with the avocado mixture.
9. Blend on high speed for 2 minutes until completely smooth and creamy.
10. Season with several heavy pinches of salt, blending for another 10 seconds to incorporate.
This soup achieves an incredibly velvety texture from the blended avocados, while the red pepper flakes provide subtle heat that builds with each spoonful. Try serving it chilled for a refreshing twist, or garnish with extra basil leaves and a drizzle of olive oil for added freshness.
Avocado and Shrimp Chowder
Dive into this creamy, satisfying chowder that combines buttery avocado with sweet shrimp. This one-pot wonder comes together in under 30 minutes for a weeknight dinner that feels special. You’ll love how the fresh lime brightens up the rich coconut base.
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1 can (13.5 oz) coconut milk
– 1 yellow onion, chopped
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 lime, juiced
– A couple of tablespoons olive oil
– A pinch of red pepper flakes
– Fresh cilantro for garnish
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and coconut milk, then bring to a gentle simmer.
5. Add raw shrimp and cook for 3-4 minutes until they turn pink and opaque.
6. Remove pot from heat and stir in diced avocados.
7. Squeeze in juice from one lime.
8. Season with a pinch of red pepper flakes.
9. Ladle into bowls and garnish with fresh cilantro.
Buttery avocado chunks melt into the warm broth, creating a luxurious texture that contrasts with the firm shrimp. The coconut milk base carries subtle heat from the pepper flakes while the lime keeps everything bright. Serve it with crusty bread for dipping or top with extra avocado slices for added creaminess.
Chilled Avocado and Cucumber Gazpacho
Haven’t we all craved something refreshing that requires zero cooking? This chilled avocado and cucumber gazpacho is your answer—creamy, cool, and ready in minutes. Perfect for beating the heat without turning on the stove.
Ingredients
– 2 ripe avocados, pitted and scooped
– 1 large cucumber, roughly chopped
– 1/4 cup of plain Greek yogurt
– A big handful of fresh cilantro
– Juice from 1 lime
– 1 small jalapeño, seeds removed
– 1 garlic clove
– A generous splash of olive oil
– A couple of ice cubes
– Salt to season
Instructions
1. Combine the avocado, cucumber, Greek yogurt, cilantro, lime juice, jalapeño, and garlic in a blender.
2. Add the olive oil and ice cubes to the blender.
3. Blend on high speed for about 60 seconds until completely smooth and pale green.
4. Taste and season with salt, blending for another 10 seconds to incorporate.
5. Pour the gazpacho into a large bowl or container.
6. Cover the bowl tightly with plastic wrap.
7. Chill in the refrigerator for at least 2 hours or until cold throughout.
8. Stir the gazpacho gently before serving to check consistency.
9. Ladle into bowls or glasses for serving.
Tip: For extra creaminess, use very ripe avocados that yield slightly to pressure. Tip: Chill your serving bowls in the freezer for 15 minutes beforehand to keep the soup colder longer. Tip: If the gazpacho thickens too much in the fridge, thin it with a tablespoon of cold water and stir well.
The texture is luxuriously smooth with a subtle kick from the jalapeño. Try serving it in hollowed-out cucumber boats for a fun presentation, or top with diced avocado and a drizzle of olive oil for extra richness.
Avocado and Pumpkin Curry Soup
A creamy, comforting soup that combines ripe avocados with sweet pumpkin puree in a gently spiced coconut broth. This vibrant curry soup comes together in under 30 minutes, making it perfect for busy weeknights when you want something nourishing without the fuss. The rich texture and warming spices make it feel indulgent while being packed with wholesome ingredients.
Ingredients
– 2 ripe avocados
– 1 can (15 oz) pumpkin puree
– 1 can (13.5 oz) coconut milk
– 1 yellow onion
– 2 cloves garlic
– 1 tablespoon fresh ginger
– 2 tablespoons curry powder
– 4 cups vegetable broth
– A big squeeze of lime juice
– A handful of cilantro
– A glug of olive oil
– A pinch of salt
Instructions
1. Dice 1 yellow onion and mince 2 cloves garlic and 1 tablespoon fresh ginger.
2. Heat a glug of olive oil in a large pot over medium heat until it shimmers.
3. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
4. Stir in minced garlic and ginger and cook for 1 minute until fragrant.
5. Add 2 tablespoons curry powder and toast for 30 seconds to release oils.
6. Pour in 1 can pumpkin puree and stir to combine with spices.
7. Add 4 cups vegetable broth and 1 can coconut milk, then bring to a simmer.
8. Reduce heat to low and simmer uncovered for 15 minutes to meld flavors.
9. Halve and pit 2 ripe avocados while soup simmers.
10. Scoop avocado flesh directly into the soup after 15 minutes.
11. Use an immersion blender to puree soup until completely smooth, about 2 minutes.
12. Stir in a big squeeze of lime juice and a pinch of salt.
13. Chop a handful of cilantro leaves for garnish.
14. Ladle soup into bowls and top with chopped cilantro.
But the silky texture from blended avocados makes this soup incredibly luxurious without any cream. The pumpkin provides earthy sweetness that balances perfectly with the warm curry spices and bright lime. Try serving it with toasted naan for dipping, or swirl in a spoonful of Greek yogurt for extra creaminess and tang.
Avocado and Sweet Potato Soup
Smooth, creamy, and packed with nutrients, this avocado and sweet potato soup comes together in under 30 minutes. Simply roast the vegetables, blend until silky, and enjoy a bowl of cozy comfort. It’s perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 2 ripe avocados, pitted and scooped
– 1 small yellow onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– A splash of olive oil
– A couple of lime wedges for serving
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss the sweet potato cubes and chopped onion with a splash of olive oil on a baking sheet.
3. Roast for 20 minutes, or until the sweet potatoes are tender and lightly browned at the edges.
4. Tip: Spread the vegetables in a single layer to ensure even roasting.
5. Heat a splash of olive oil in a large pot over medium heat.
6. Add the minced garlic and sauté for 1 minute, just until fragrant.
7. Pour in the vegetable broth and bring to a simmer.
8. Add the roasted sweet potatoes and onion to the pot.
9. Simmer for 5 minutes to let the flavors meld.
10. Remove the pot from heat and stir in the avocado flesh.
11. Tip: Adding avocado off the heat preserves its fresh flavor and vibrant color.
12. Carefully transfer the mixture to a blender.
13. Blend on high for 1–2 minutes until completely smooth and creamy.
14. Tip: Blend in batches if needed to avoid overflow and ensure a silky texture.
15. Season with a pinch of salt and black pepper, then stir to combine.
16. Ladle the soup into bowls and serve immediately with lime wedges on the side.
Zesty lime brightens the rich, velvety soup, while the roasted sweet potatoes add a subtle sweetness. For a fun twist, top with crunchy tortilla strips or a dollop of Greek yogurt. It’s equally delicious served warm or chilled the next day.
Mexican Avocado Pozole
Never underestimate how creamy avocado transforms traditional pozole. Nothing beats this rich, satisfying bowl on a crisp fall evening. You’ll want seconds guaranteed.
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, chopped
– 4 garlic cloves, minced
– 1 pound boneless chicken thighs
– 6 cups chicken broth
– 2 cans (15 oz each) hominy, drained and rinsed
– 2 teaspoons cumin
– 1 tablespoon chili powder
– A couple of bay leaves
– 2 ripe avocados, pitted and diced
– A big handful of fresh cilantro, chopped
– 1 lime, cut into wedges
– A generous pinch of salt
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Place chicken thighs in the pot and brown for 3 minutes per side.
5. Pour in 6 cups chicken broth, scraping any browned bits from the bottom—this adds depth to your broth.
6. Add drained hominy, 2 teaspoons cumin, 1 tablespoon chili powder, bay leaves, and a generous pinch of salt.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
8. Remove chicken with tongs and shred using two forks—it should pull apart easily when fully cooked.
9. Return shredded chicken to the pot and discard bay leaves.
10. Stir in diced avocados just before serving to keep them from browning.
11. Ladle into bowls and top with chopped cilantro and a squeeze of lime.
So creamy avocados melt into the broth, creating a velvety texture that clings to each spoonful. The hominy adds a satisfying chew against the tender chicken. Serve with extra lime wedges and tortilla chips for crunch.
Avocado, Kale, and Quinoa Soup
Might as well make this powerhouse soup your new go-to. Packed with nutrients and flavor, it comes together in under 30 minutes. You’ll feel energized and satisfied after just one bowl.
Ingredients
– 1 tbsp of olive oil
– 1 yellow onion, diced
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 cup of quinoa, rinsed
– A big handful of kale, stems removed and chopped
– 1 ripe avocado, diced
– A splash of lime juice
– A pinch of salt
Instructions
1. Heat 1 tbsp of olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups of vegetable broth and bring to a boil.
5. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.
6. Stir in 1 big handful of chopped kale and cook for 3 minutes until wilted.
7. Remove the pot from heat and stir in 1 diced avocado.
8. Add a splash of lime juice and a pinch of salt, then stir to combine.
Unbelievably creamy from the avocado, this soup has a hearty texture from the quinoa and slight bite from the kale. The lime brightens every spoonful. Try topping it with extra avocado slices or a sprinkle of red pepper flakes for a spicy kick.
Conclusion
Mmm, these avocado soup recipes are perfect for creating cozy, comforting meals that nourish both body and soul. We hope you find new favorites among these 19 delicious options! Give them a try, then share which soups you loved most in the comments below. Don’t forget to pin this article on Pinterest so you can easily return to these recipes and share the warmth with friends.
