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Creamy Avocado Tomato Soup

Creamy Avocado Tomato Soup
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Creamy Avocado Tomato Soup

Avocado replaces heavy cream in this rich and hearty tomato soup that is perfect for a chilly afternoon.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Serving suggestion: Drizzle with olive oil and garnish with thyme; serve with warm toasty bread. Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated.

Ingredients

Servings  8   Serving Size   1 cup

  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 2 garlic cloves (minced)
  • 1 14.5-ounce can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1 1/2 cups low-sodium tomato juice
  • 3 cups low-sodium chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 2 ripe, fresh avocados (peeled, pitted, sliced)
  • 1/2 teaspoon dried thyme

Directions

Tip: Click on step to mark as complete.

  1. 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, broth, sugar, salt and pepper.
  2. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
  3. Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
  4. Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
  5. To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Facts

Creamy Avocado Tomato Soup
CaloriesCalories
156 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 156
Total Fat 10.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.0 g
Cholesterol 0 mg
Sodium 205 mg
Total Carbohydrate 14 g
Dietary Fiber 5 g
Sugars 8 g
Protein 4 g

Dietary Exchanges
3 vegetable, 2 fat

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Avocado replaces heavy cream in this rich and hearty tomato soup that is perfect for a chilly afternoon.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Serving suggestion: Drizzle with olive oil and garnish with thyme; serve with warm toasty bread. Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated.

Nutrition Facts

Creamy Avocado Tomato Soup
CaloriesCalories
156 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
5g Per Serving
×
Calories 156
Total Fat 10.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.0 g
Cholesterol 0 mg
Sodium 205 mg
Total Carbohydrate 14 g
Dietary Fiber 5 g
Sugars 8 g
Protein 4 g

Dietary Exchanges
3 vegetable, 2 fat

Ingredients

Servings  8   Serving Size   1 cup

  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 2 garlic cloves (minced)
  • 1 14.5-ounce can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1 1/2 cups low-sodium tomato juice
  • 3 cups low-sodium chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 2 ripe, fresh avocados (peeled, pitted, sliced)
  • 1/2 teaspoon dried thyme

Directions

Tip: Click on step to mark as complete.

  1. 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, broth, sugar, salt and pepper.
  2. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
  3. Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
  4. Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
  5. To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

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