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You are here: Home / 10 Ingredient Meals / Creamy Avocado Soup

April 16, 2018 By Kaitlin Leave a Comment

Creamy Avocado Soup

My husband and I have had some fairly heavy (but delicious) food recently. So this weekend, I was in search of something a bit lighter for lunch that would still fill us up, like this creamy avocado soup.

Creamy Avocado Soup

This chilled Creamy Avocado Soup recipe from Cooking Light fit the bill! The soup is bulked up a bit with silken tofu, romaine lettuce, and peas to go along with the avocados.

In fact, it has half of your daily fiber and 9 grams of protein in one serving. And yet, it feels so light!

Ingredients:

  • 1 (12-oz.) pkg. silken tofu, drained
  • 2 cups water
  • 2 cups chopped romaine lettuce
  • 1 cup frozen green peas
  • 3 ripe avocados, peeled and chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup chopped tomato
  • 1/4 cup chopped yellow bell pepper
  • 2 tablespoons chopped scallions

Prepare your ingredients prior to beginning to make the Creamy Avocado Soup, leaving the avocado for last (so it doesn’t turn brown).

Combine tofu, 2 cups water, lettuce, peas, avocados, lime juice, vinegar, salt, and 1/2 teaspoon pepper in a blender, and process until very smooth, about 2 minutes.

Stir together the chopped tomato, yellow bell pepper, scallions, and remaining 1/4 teaspoon pepper in a small bowl.
Ladle soup into 4 bowls. Top with tomato mixture. Serve chilled.
The soup is so smooth and creamy, so the tomato and pepper mixture adds nice texture and pops of flavor to the overall dish.
 
If you’re into a little heat, I’d suggest adding a few drops of hot sauce before blending, or to taste. It would be a nice complement to the flavors already in this soup!
If you’re making this ahead of time, press a piece of plastic wrap on the surface of the soup as it chills to help prevent browning.
Print
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Creamy Avocado Soup

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 servings

Creamy Avocado Soup

Ingredients

  • 1 (12-oz.) pkg. silken tofu, drained
  • 2 cups water
  • 2 cups chopped romaine lettuce
  • 1 cup frozen green peas
  • 3 ripe avocados, peeled and chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup chopped tomato
  • 1/4 cup chopped yellow bell pepper
  • 2 tablespoons chopped scallions

Instructions

  1. Prepare your ingredients prior to beginning, leaving the avocado for last (so it doesn’t turn brown).
  2. Combine tofu, 2 cups water, lettuce, peas, avocados, lime juice, vinegar, salt, and 1/2 teaspoon pepper in a blender, and process until very smooth, about 2 minutes.
  3. Stir together the chopped tomato, yellow bell pepper, scallions, and remaining 1/4 teaspoon pepper in a small bowl.
  4. Ladle soup into 4 bowls. Top with tomato mixture. Serve chilled.
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Filed Under: 10 Ingredient Meals, Dairy Free, Gluten Free, Main Dish, Meatless, North America, Nut Free, Quick, Soups/Stews, Vegan, Vegetarian, Weeknight Meal Tagged With: Avocado, Avocados, Bell Peppers, Creamy, Dairy Free, Gluten Free, I Can Cook That, Lettuce, Lime Juice, Meatless, Nut Free, Peas, Recipe, Romaine Lettuce, Scallions, Silken Tofu, Soup, Tofu, Tomatoes, Vegan, Vegetarian, White Wine Vinegar, Yellow

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