Creamy Avocado and Tomato Soup

On a cold winter day, there is nothing quite like coming home to a hot bowl of soup, or two (this recipe serves 2.) More specifically, there is nothing quite like coming home to this flavorful bowl of Creamy Avocado and Tomato Soup. All this recipe requires is a few ingredients, a blender, and a saucepan to be used on the stove to get things heated up. If you are looking for a different kind of soup to try this winter, this is the one!

This creamy soup is just the right consistency. I credit that to the creaminess of the avocado. I use tomato sauce instead of canned tomatoes and that is really nothing but liquid. Therefore, I know the creaminess is not coming from the liquidy tomato sauce so it must be from the avocado. Thanks to the avocado in this soup, there is no heavy cream required to make it creamy or thick. Here, we are simply using the ingredients in the name of this soup, but just adding some spices and seasonings to give it a little extra punch and kick.

Creamy Avocado and Tomato Soup

4 from 8 votes

Recipe by Madison Course: dinner, Lunch, Appetizers, startersDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Ingredients

• 1/2 can 1/2 lower sodium tomato sauce ( use 8 oz total )

• 1 small 1 avocado, pitted and skin removed

• 1 cup 1 water (to thin the soup more)

• 1/2 teaspoon 1/2 garlic powder

• pinch of salt

• dash of black pepper

• 1 tablespoon 1 crushed red pepper (optional)

• light drizzle of olive oil (optional)

Directions

• In a blender, add 1/2 can of tomato sauce and avocado flesh with one cup of water, garlic powder, a pinch of salt and a dash of pepper.
• Blend for about 30 seconds.
• If you want it warm, place soup in a saucepan and heat over medium heat for 5 minutes on stovetop. 
  
• Stir in red pepper flakes and turn burner off.
  Garnish with more red pepper flakes and drizzle with olive oil. 
  

Notes

• This soup can be eaten hot or cold.
• Simply, heat, do not boil.

I love making soups in the blender because it is easy and it just fascinates me so much how everything is mixed together so quickly. I know it is winter, so it is nice to have something hot to eat for comfort, but believe it or not, this soup is actually very pleasant to eat cold as well. Simply, blend up as usual, and add a few ice cubes if you will; and enjoy it cold with a baguette. My family has had it both ways and fell in love, but lately they have been needing the hot version.

I find this to be the perfect dipping soup. It is light and refreshing, but there is also a boldness about it like no other. I credit that to the acidity in the tomato sauce, the spicy red pepper flakes and the black pepper, to taste, but of course. This soup pairs extremely well with a grilled cheese sandwich or a ham and cheese. I just love the way the melted cheese on the sandwich melts even more when dipped into the hot soup. 

In all, if you are looking to try something different, but easy and still stay somewhat within your comfort zone, this is the soup for you. I hope you enjoy and add your own special ingredients, spices and seasonings to make it your very own!

Happy Slurping!

-Madison