2 ratings

Creamy Avocado Tomato Soup

All the creaminess of tomato soup, minus the dairy

Recipe Courtesy of Hass Avocado Board

Avocado replaces heavy cream in this rich and hearty, tomato soup that is perfect for a chilly afternoon.


For the Creamy Avocado Tomato Soup

  • 1 Tablespoon olive oil
  • 2 Cloves garlic, minced
  • 3/4 Cups onion, chopped
  • 1 (14.5-ounce) Can diced tomatoes in juice
  • 2 Tablespoons tomato paste
  • 1 1/2 Cup low-sodium tomato juice
  • 3 Cups low-sodium chicken broth
  • 2 Teaspoons sugar
  • 1/2 Teaspoon pepper
  • 2 Ripe avocados, such as Hass, pitted, peeled, and sliced
  • 1/2 Teaspoon dried thyme


For the Creamy Avocado Tomato Soup

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, sugar, pepper and dried thyme.

Add broth. 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 using an immersion blender until smooth. Reheat before serving. (Alternatively, puree soup 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.