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Dairy-Free Creamy Avocado Soup

Creamy and dairy-free soup

Dairy-Free Creamy Avocado Soup

I swear it tastes better than it sounds — it’s not like a green-eggs-and-ham kind of thing. So let’s make some soup, shall we?

The super-ripe avocados make it extra creamy and it’s best topped with a few diced chives and possibly another dollop of yogurt. Trust me, the name "creamy" rings true here, as the dairy-free yogurt adds a smooth, rich touch.

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  • 3 ripe avocados, peeled, pitted, and chopped
  • 2 Cups plain dairy-free yogurt
  • 1/3 Cup cashews
  • 1/3 Cup finely chopped cilantro
  • 1/3 Cup chopped Vidalia onion
  • 1 Tablespoon white balsamic vinegar
  • 1 Cup green tea, brewed and chilled
  • 1 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground white pepper
  • 2 chives, chopped finely


In the bowl of a food processor, combine the avocados, yogurt, cashews, cilantro, onion, balsamic vinegar, green tea, sea salt, and pepper. Pulse until smooth. Remove from the blender, transfer to a bowl, and cover. Place in the refrigerator for 2 hours. Ladle soup into 4 bowls and serve chilled. Garnish with the chives.