Tomato Soup With Avocado Recipes

CREAMY AVOCADO SOUP RECIPE

Creamy Avocado Soup Recipe image

A Quick and Easy Creamy Avocado Soup made with quick and easy ingredients

Provided by Healing Tomato

Categories Soup

Time 20m

Number Of Ingredients 15

Ingredients

2 whole Avocados (de-seeded (a little firm to the touch))
1 Jalapeno (sliced and de-seeded)
1 Tbsp Almonds (whole (To put in soup))
1 Tbsp Pistachios (shelled (To put in soup))
1 tsp salt
2 Tbsp coconut water
¼ cup cream cheese (vegan or regular)
1 Tbsp Extra Virgin Olive Oil
1 Shallot (julienne)
2 Tbsp Ginger (shredded)
1.5 cup water
1 tsp taco seasoning
Cilantro for garnish
1 Tbsp almonds and pistachios (For Garnish)
½ Lime (Freshly squeezed)

Steps:

In a blender, add the avocado and remaining blender ingredients
Blend until it's very smooooooooth. Set aside
In a small pan, add the oil and heat it on medium for 20 seconds
Add the shallots and let them brown
Add the ginger and stir
After 30 seconds, reduce heat to as low as it will go
Slowly add the avocado mixture to it
Add the water and taco seasoning. Mix well
Heat on low for about 3-5 minutes. When you start seeing the bubbles "burping", turn off the heat
Transfer to a soup bowl and serve immediately

Nutrition Facts : Calories 278 kcal, ServingSize 1 serving

AVOCADO SOUP

Avocado Soup image

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

Steps:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

TOMATO SOUP WITH AVOCADO

Tomato Soup with Avocado image

Make and share this Tomato Soup with Avocado recipe from Food.com.

Provided by Mexi-Rosie

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 can tomato soup
1 can water
1 can beef broth
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder

Steps:

Mix all ingredients and heat to boiling.
Reduce heat and simmer for 10 minutes.
Float 2 slices avocado atop each serving.

Nutrition Facts : Calories 74.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.7, Sodium 1129.1, Carbohydrate 13.6, Fiber 1.2, Sugar 8.2, Protein 3.6

COLD AVOCADO AND TOMATO SOUP

Cold Avocado and Tomato Soup image

Categories Soup/Stew Food Processor Dairy Fruit Pepper Tomato Vegetable Appetizer Freeze/Chill No-Cook Vegetarian Dinner Avocado Cucumber Bell Pepper Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 5 cups

Number Of Ingredients 11

Ingredients

2 ripe avocados, halved, peeled
3/4 cup buttermilk
1 10-ounce cucumber, peeled, halved, seeded, cut into pieces
2 large green onions (including green tops), chopped
1/4 cup (or more) canned chicken broth
1 pound ripe tomatoes, halved, seeded, quartered
1 cup packed roasted red bell peppers (from jar)
1 tablespoon sugar
1 tablespoon fresh tarragon leaves
Sour cream
Fresh tarragon sprigs

Steps:

Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.

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