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
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.