There’s something magical about the way creamy avocado meets the bright, tangy flavor of ripe tomatoes in a single bowl. Tomato avocado soup is a refreshing yet satisfying dish that’s perfect for any season.
With its silky texture, vibrant color, and rich, wholesome taste, it brings together the best of both worlds—comfort and freshness.
Whether you serve it chilled on a warm day or slightly warm for a cozy touch, this soup offers a burst of nutrients and flavor in every spoonful. It’s simple to prepare, visually stunning, and a delightful way to enjoy nature’s freshest ingredients.
How To Make Tomato Avocado Soup?
Recipe Snapshot
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Course: Soup / Starter
Cuisine: Comfort / Heart-Healthy
Yield: About 8 servings (1 cup each)
Equipment Needed
- A large pot
- Immersion blender (or a food processor)
- Ladle and bowls
Ingredients
- 1 tbsp olive oil
- ¾ cup chopped onion
- 2 garlic cloves, minced
- 1 (14.5-oz) can diced tomatoes (with juice)
- 2 tbsp tomato paste
- 1½ cups low-sodium tomato juice
- 3 cups low-sodium chicken broth (or vegetable broth)
- 2 tsp sugar
- ½ tsp black pepper
- 2 ripe avocados, halved, pitted, peeled
- ½ tsp dried thyme (plus fresh thyme for garnish)
Instructions
1. Sauté The Aromatics
Heat the olive oil in the pot over medium heat. Cook the onion until it turns translucent, about 5 minutes. Add garlic and cook 1 minute more, stirring regularly.
2. Build The Base
Stir in diced tomatoes (with juice), tomato paste, tomato juice, broth, sugar, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 5 minutes to let the flavours meld.
3. Blend The Soup
Let the soup cool for 5–10 minutes. Add cubed avocado and purée the mixture with an immersion blender until smooth (or use a food processor in batches). Return it to the pot and gently reheat.
4. Serve It Up
Ladle the soup into bowls. Place avocado slices on top, drizzle with olive oil, and add a sprig of fresh thyme.
Nutrition Facts Of Tomato Avocado Soup
- Calories: 150
- Total Fat: 10 g
- Sodium: 65 mg
- Total Carbohydrates: 14 g
- Protein: 4 g
- Potassium: 580 mg
- Iron: 0.9 mg
Serving Suggestions Of Tomato Avocado Soup
Serve this soup with crusty, warm bread or garlic toast. I adore adding a swirl of Greek yogurt or crema for extra creaminess. For a heartier twist, topping with roasted chickpeas or crispy croutons adds a delightful crunch.
Tips & Variations Of Tomato Avocado Soup
- I always let the soup cool briefly before blending—to avoid scorching or a hot splash.
- I sometimes swap chicken broth for vegetable broth to keep it vegetarian.
- For a vegan version, a splash of coconut or oat cream works beautifully.
- To make it lighter, skip the sugar or use a pinch of natural sweetener like maple syrup.
- I occasionally spice things up by adding a dash of smoked paprika or red pepper flakes.
Health Benefits Of Tomato Avocado Soup
- Avocados bring heart-healthy monounsaturated fats, fiber, potassium, and vitamins like C, E, and K.
- Tomatoes are rich in lycopene, an antioxidant linked with reduced inflammation and heart benefits.
- By replacing heavy cream with avocado, I cut saturated fat while keeping that lovely creamy texture.
Note
I love stressing that using ripe, large avocados gives the best creaminess and flavour—grainy or underripe ones can make it dull. Also, adjust the salt and sweetness to your taste—sometimes, I add a splash of lemon juice to brighten it up.
Conclusion
Tomato Avocado Soup truly comforting and versatile. It’s creamy without being heavy, packed with nutrients, and heart-healthy.
Whether I serve it for a cozy dinner or a lunch with friends, it always delights. Let me know how yours turns out—and don’t hesitate to tweak it your way!
Tomato Avocado Soup
Equipment
- A large pot
- Immersion blender (or a food processor)
- Ladle and bowls
Ingredients
- 1 tbsp olive oil
- ¾ cup chopped onion
- 2 garlic cloves minced
- 1 14.5-oz can diced tomatoes (with juice)
- 2 tbsp tomato paste
- 1½ cups low-sodium tomato juice
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tsp sugar
- ½ tsp black pepper
- 2 ripe avocados halved, pitted, peeled
- ½ tsp dried thyme plus fresh thyme for garnish
Instructions
Sauté The Aromatics
- Heat the olive oil in the pot over medium heat. Cook the onion until it turns translucent, about 5 minutes. Add garlic and cook 1 minute more, stirring regularly.
Build The Base
- Stir in diced tomatoes (with juice), tomato paste, tomato juice, broth, sugar, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 5 minutes to let the flavours meld.
Blend The Soup
- Let the soup cool for 5–10 minutes. Add cubed avocado and purée the mixture with an immersion blender until smooth (or use a food processor in batches). Return it to the pot and gently reheat.
Serve It Up
- Ladle the soup into bowls. Place avocado slices on top, drizzle with olive oil, and add a sprig of fresh thyme.
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.