Creamy Avocado Tomato Soup
Avocado replaces heavy cream in this rich and hearty tomato soup.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 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.
Photo and recipe courtesy of avocadocentral.com.