There’s something undeniably comforting about a bowl of soup, especially when it brings together the creamy richness of avocado and the vibrant tang of ripe tomatoes.
I love how this Avocado and Tomato Soup blends the earthy flavor of fresh produce with a smooth, velvety texture that feels indulgent yet refreshing. Whether you’re looking for a light lunch, a cozy appetizer, or a simple weeknight dinner, this soup is a go-to in my kitchen.
It’s quick, healthy, and packed with nutrients—and the best part? It tastes just as good chilled on a warm day as it does hot on a cool evening.
How To Make Avocado And Tomato Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Soup / Appetizer
Cuisine: Fusion (Mexican-inspired with a modern twist)
Yield: Serves 4
Equipment Needed
- Blender or immersion blender
- Medium saucepan
- Knife and cutting board
- Mixing bowl
- Wooden spoon
Ingredients
- 2 ripe avocados, peeled and pitted
- 4 medium ripe tomatoes, chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: a pinch of chili flakes for heat
Instructions
Sauté The Aromatics
I heat olive oil in a medium saucepan over medium heat. Then I add the chopped onion and garlic, stirring until they turn translucent and fragrant.
Add The Tomatoes
Next, I toss in the chopped tomatoes and cook them down for about 5 minutes, until they start to break apart and release their juices.
Season And Simmer
I stir in the cumin, smoked paprika, salt, and pepper. Then I pour in the vegetable broth and let it all simmer for another 5 minutes.
Blend In The Avocado
Once the mixture cools slightly, I transfer it to a blender (or use my immersion blender right in the pot). I add the avocados and lime juice, then blend until smooth and creamy.
Warm Or Chill
I reheat the soup gently if I’m serving it warm. For a chilled version, I refrigerate it for at least 1 hour.
Garnish And Serve
I ladle the soup into bowls and garnish with chopped cilantro and an extra drizzle of olive oil or a sprinkle of chili flakes if I want some kick.
Nutrition Facts Of Avocado And Tomato Soup
- Calories: 220
- Protein: 3 g
- Carbohydrates: 15 g
- Fat: 18 g
- Fiber: 7 g
- Sodium: 380 mg
Serving Suggestions Of Avocado And Tomato Soup
With Toasted Bread
I love pairing this soup with a slice of sourdough or garlic toast.
As A Light Meal
Sometimes I serve it with a simple arugula salad tossed in lemon vinaigrette.
Topped With Extras
For a bit more indulgence, I add crumbled feta, pumpkin seeds, or crispy chickpeas on top.
Tips And Variations Of Avocado And Tomato Soup
Make It Chilled
This soup tastes incredible cold, making it perfect for summer days.
Spice It Up
When I want extra heat, I blend in half a jalapeño or add cayenne pepper.
Add Greens
To boost nutrients, I sometimes add a handful of spinach or kale before blending.
Note
This soup is a lifesaver when I’m short on time but still want something nourishing and flavorful. It’s naturally gluten-free and vegan, which makes it a crowd-pleaser during gatherings.
Conclusion
Avocado and tomato soup has become one of my favorite go-to recipes. It’s creamy, tangy, and full of bold flavors that satisfy without weighing me down.
Whether served hot or cold, this dish is always a hit in my kitchen. Try it once, and I’m sure you’ll fall in love with it too.
Avocado And Tomato Soup
Equipment
- Blender or immersion blender
- Medium saucepan
- Knife and cutting board
- Mixing bowl
- Wooden spoon
Ingredients Â
- 2 ripe avocados peeled and pitted
- 4 medium ripe tomatoes chopped
- 2 cloves garlic minced
- 1 small onion chopped
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: a pinch of chili flakes for heat
InstructionsÂ
Sauté The Aromatics
- I heat olive oil in a medium saucepan over medium heat. Then I add the chopped onion and garlic, stirring until they turn translucent and fragrant.
Add The Tomatoes
- Next, I toss in the chopped tomatoes and cook them down for about 5 minutes, until they start to break apart and release their juices.
Season And Simmer
- I stir in the cumin, smoked paprika, salt, and pepper. Then I pour in the vegetable broth and let it all simmer for another 5 minutes.
Blend In The Avocado
- Once the mixture cools slightly, I transfer it to a blender (or use my immersion blender right in the pot). I add the avocados and lime juice, then blend until smooth and creamy.
Warm Or Chill
- I reheat the soup gently if I’m serving it warm. For a chilled version, I refrigerate it for at least 1 hour.
Garnish And Serve
- I ladle the soup into bowls and garnish with chopped cilantro and an extra drizzle of olive oil or a sprinkle of chili flakes if I want some kick.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.