Avocado Soup Recipe

Ripe, green avocados


 Updated 06/05/2015

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A simple, smooth and delicious avocado soup. This soup is served hot.


  • 2 tablespoons butter
  • 1 heaped tablespoon flour
  • 1/4 pint milk
  • 1 1/2 pints chicken bouillon
  • seasoning
  • 1 small green pepper, seeded and chopped
  • 1 ripe avocado, halved, stoned and peeled
  • chopped parsley or snipped chives for garnish
(see measure conversions for more information on quantites)


  1. Melt the butter, stir in the flour and cook gently over a low heat for about 3 minutes, without browning.
  2. Remove from the heat and add the milk, beating.
  3. Gradually add the bouillon, stirring constantly, along with seasoning and green pepper.
  4. Simmer for 15 minutes.
  5. Mash the avocado flesh to a smooth cream.
  6. Blend some of the thickened stock with avocado and stir back into the pan.
  7. Simmer the soup for a few minutes but do not boil.
  8. Strain to remove the green pepper.
  9. Serve garnished with parsley or snipped chives.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 portions


I'm a huge fan of avocado and this is lovely. Such a rich and decadent soup. Delicious.
#1 - Peter - 05/13/2015 - 05:37
Great recipe, really tasty and so light!

A few changes, we used oil instead of butter, and soya milk (staying away from dairy!) and we left the peppers in and blended it all together!

#0 - Cris - 01/24/2011 - 12:40
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