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Avocado Tomato Soup
Caraluzzi's Recipes

Creamy Avocado Tomato Soup

Avocado replaces heavy cream in this rich and hearty tomato soup.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8


  • 1 Tbsp. olive oil try Caraluzzi’s Extra Virgin Olive Oil
  • ¾ cup chopped onion
  • 2 cloves garlic minced
  • 1 14.5 ounce can diced tomatoes in juice
  • 2 Tbsp. tomato paste
  • 1 ½ cup low sodium tomato juice
  • 3 cups low sodium chicken broth
  • 2 tsp. sugar
  • ½ tsp. pepper
  • 2 ripe fresh avocados, halved, pitted, peeled and sliced
  • ½ tsp. dried thyme
  • fresh thyme as a garnish


  • Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute.
  • Stir in tomatoes and their juice, tomato paste, tomato juice, sugar, pepper and dried thyme.
  • Add broth. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
  • Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
  • Puree the tomato and avocado mixture using an immersion blender until smooth. Reheat before serving. (Alternatively, puree soup in a food processor until smooth. Add pureed soup back to pot and reheat before serving.)
  • To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.


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